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Calor is a spicy delicacy enjoyed in parts of Pakistan and Turkey, specifically at the start of winter. It is estimated to have around 787 kcal. It can be eaten with pork offal (mostly heart or kidneys).
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Calor is made with two chilis boiled in a pot. Once the pot reaches 30 degrees Celsius (86 degrees Fahrenheit) it is usually ground into a simmering liquid, known as yaatracala (journey to calor), and left overnight with 2 tablespoons of ketchup. The next day, the ketchup is mixed with the yaatracala and boiled to 37 degrees Celsius (98.6 degrees Fahrenheit) for 4 and a half hours. Once those hours pass, the calor is prepared for you or someone else to eat. There is also chunky calor bread.