What's the hottest thing you've ever eaten? Ever eaten something
so hot you had to sign a waiver beforehand? If you like it hot, watch until the end to
learn about all these face-meltingly spicy dishes you need to try before you die!
Chinese Sichuan food is among the spicier culinary traditions in the large and diverse country.
Thanks to a special property of the Sichuan peppercorn, any dish that includes the spicy
chili takes on a numbing quality that will fill your mouth with a buzzing sensation. Depending on
how the chili is incorporated into a recipe, the spice factor can vary from slightly noticeable
to intense and overwhelming. Hot pot dishes don't necessarily have to include the peppercorn itself,
but the traditional Sichuan rendition does, according to Taste Atlas.
The source describes the dish as a pot of hot broth used to cook various meats, seafood,
and vegetables. The broth is well-seasoned and incorporates the numbing peppercorn and
extra chilis, so that each bite of food that is boiled in it takes on the zingy flavor.
If you've never had the chance to sit down and share a hot pot with others,
gather up your spice-loving friends and give it a try. Since the actual ingredients are so
versatile, the dish is perfect for vegetarians and meat-eaters alike. Food52 indicates that the
dish is pretty straightforward to make at home, but for the full experience,
it's worthwhile to go to a hot pot restaurant if you have one in your area.
It's no secret that Indian cuisine contains endless examples of dishes perfect for spice
lovers. Vindaloo is a curry from Goa that has gone through its fair share of culinary evolution.
According to Saveur, a version of the dish was introduced in India by Portuguese explorers who
also brought along the chili peppers. The source explains that although the dish was once more
aromatic and fragrant, it became far spicier when it eventually found its way to England. Although
milder styles are in fact more traditional to the original Goan dish, vindaloo can contain scotch
bonnet, bird's eye chilis, or ghost peppers, which start at around 850,000 Scoville units.
"That's hot! That's hot!"
Aside from a stewed base sauce, vindaloo is usually made with pork, although fish, chicken,
mutton, and beef are regularly substituted. As such, it's a great curry to try whipping up at
home if you carry a variety of spices. Alternatively, as it's often considered
to be one of the hottest Indian dishes, many restaurants try their hand at a fiery adaptation.
We believe that this very spicy yet very tasty dish will have you tearing up with glee!
Considered by many to be hotter than vindaloo, phaal is another Indian curry that was invented
in England, according to Chili Pepper Madness. Habaneros, scotch bonnets,
and the infamous ghost pepper are some of the chilis used to fire up this dish. Taste
Atlas describes that lamb or chicken are the typical meats of choice in the tomato
and ginger-based curry and of course plenty of chilis both dry and fresh to amplify the heat.
"That's hot. I feel like I'm about to breath fire!"
If you're looking to make a name for yourself as a spice-tolerant champion, then phaal should
be on your radar. Brick Lane Curry House in New York City prepares a phaal with California reaper
chilis that requires anyone attempting to eat it to sign a disclaimer confirming that they will
not hold the restaurant responsible for damages. Winners who manage to finish their meal end up
in their P'haal of Fame which is undoubtedly a certain kind of achievement. Considering
that the chef who prepares the dish actually wears a gas mask, you might want to attempt
a slightly subtler version for plenty of spice minus the sense of impending torture and doom.
But we feel phaal curry is both a very spicy yet beautiful dish…
"It's beyond beautiful. It's hot!"
…that any lover of heat will enjoy!
Korean food has its fair share of spicy dishes, and kimchi jjigae finds itself at the top.
LAist describes it as volcanic red, the type of fiery color that evokes the certainty of spice.
As per the Journal of Ethnic Foods, the type of chili pepper common to Korea is unrelated
to those from America that were brought to Asia by the Portuguese. The Korean pepper is called
gochu and has been fundamental to the cuisine for almost two millennia. It's the foundation of the
fermented paste gochujang, and the dried pepper is used in many traditional preparations as well.
Kimchi jjigae is a stew made with ripe kimchi, the iconic Korean fermented cabbage,
gochu, and an assortment of ingredients that are adjusted to taste. But,
If you're not careful, the heat can hit you like a spicy slap in the face.
Tofu, pork belly, seafood, and vegetables can all be added to the dish so it's just
a matter of choosing what you like. Aromatic flavors are developed as ginger, scallions,
and garlic stew in the flavorful broth. Although the intensity of the heat can vary,
one fact is certain — the stew is perfect if you're feeling under
the weather or in need of a meal that will warm you up from the inside out.
The Asian continent is well known for its love of spice,
and Thailand certainly shines on this front. World Atlas ranks it as number one among the
world's spiciest cuisines, but thankfully there is a range of heat to choose from. Most likely,
unless you're actually in Thailand, you won't have to endure excessively painful levels of spice…
"It burns so bad it hurts! It hurts!"
…and instead, you'll get to enjoy a mix of intense flavors with some heat.
Tom yum soup is a mainstay of Thai menus around the world and the country's Culture
Ministry recently submitted it to be included in UNESCO's global cultural heritage list,
according to Bangkok Post. The soup has many renditions and generally includes
lemongrass, kaffir lime leaves, galangal, and shrimp. Although it wasn't always the case,
the soup also contains spicy chili paste, lime, and at times coconut milk. The spice factor is
balanced out by the various sweet and sour flavors but some versions can still pack in the heat. If
you're tired of bland take-out options, a zesty bowl of tom yum soup is sure to hit the spot.
This next spicy dish will have you screaming!
[Screaming]
Screaming with joy, that is! Hot and spicy soups are a popular offering on the Asian continent,
and laksa certainly fits the bill. The Guardian remarks that as with multiple dishes in Southeast
Asia, both Malaysia and Singapore view it as their own, and renditions can be found
all over. Laksa lemak, aka curry laksa, is probably the variation most likely to be
found outside of Asia, and it's well worth a try. Coconut milk combined with a spicy paste
featuring dried chilis and fermented shrimp is a common base, seasoned with garlic, lemongrass,
galangal, ginger, and a blend of fragrant spices. Rice, egg, or glass noodles add some starchiness
to the soup and as for protein, shrimp, and spongy tofu are most common. Beansprouts,
snap peas, and fresh coriander are also often included to round it out.
There's no doubt about it, once you have a bowl of laksa you'll probably keep dreaming about it
until the next one. For the most part, you should be able to source the ingredients
required to make your own version of the dish. For extra spice, go wild with the chilis or take it
back a notch by sticking with milder peppers. If you're looking for a dish that's both warm
and hot to elevate your body temperature in the cooler months, laksa should be next on the menu.
The African continent might not always be associated with spice, yet various countries
incorporate chilis into their regional recipes. As per MasterClass, doro wat is a staple of Ethiopian
cuisine — and once you try the spicy chicken stew, you'll understand why. The heat comes from
a blend of spices known as berbere, which combines fenugreek, coriander, paprika, cardamon, nutmeg,
garlic, and hot chilis, among other flavors. There's definitely a warm fragrant undertone to
the chicken dish, and it is usually served with injera, a flatbread made from the local grain.
According to Harry Kloman who wrote a book about the country's cuisine and runs the website
Ethiopian Food, locally, doro wat is a crucial recipe every woman needs to master if she intends
to find a husband. Whether or not you try your hand at this recipe with a love interest in mind,
you're sure to be enchanted by the intense flavor and spicy kick of this chicken and egg stew.
Try it at a traditional Ethiopian restaurant where various stews are dolloped onto a large
piece of injera, and rolled-up strips of the flatbread are used instead of cutlery. Or,
track down a blend of berbere spice and whip it up at home.
Closer to home, shrimp Creole is a dish that is common in the south of the U.S., particularly in
Louisiana. According to Taste Atlas, local shrimp from the gulf are plentiful, making them ideal to
simmer up in a stew. As for the base, a sauce of tomato, bell pepper, onion, and celery is
flavored with spices and hot chilis for an added kick. The dish is usually served with white rice,
which provides some balance to the heat. Creole seasoning can be varied, and cayenne pepper isn't
always a requirement. What is constant, however, is the warm rich flavor provided by the complex
layers of spices, including paprika, garlic, thyme, oregano, and black or white pepper.
The preparation is super versatile and many modifications can be made
depending on your spice tolerance…
"Are you okay?"
"Just the way I like it!"
Choose your favorite white fish or some fresh crab and allow them to simmer in the savory sauce.
You don't have to stick with white rice either — the sauce is great over your choice of pasta,
or even simply with a few slices of crusty French bread to sop it up.
Jamaican Jerk can be made with a variety of meat and entails cooking the food over an
open fire after seasoning it with a regional blend of spices. You should
expect a combination of spicy and sweet flavors,
complemented by the smoky undertone from the preparation. As far as the spice blend,
onions, thyme, Jamaican allspice, chilis, salt, nutmeg, and cinnamon each add their own aromas.
The heat level depends on who's in charge, and while cayenne peppers offer a slightly
milder take, scotch bonnets take it up a notch. Forbes remarks that the latter grows everywhere
in Jamaica. So if you're trying the dish at the source then prepare for 100,000 to 350,000
Scoville units of spice. Nonetheless, it isn't just a question of overwhelming heat…
…as scotch bonnets have a sweet fragrant flavor that pairs seamlessly with the smoky charcoal
cooking method. Chicken is a classic pairing for jerk seasoning, but
choose your favorite protein and rub it with the spice blend to fire up your next barbecue.
Wasabi is a well-known condiment thanks to its prime role served with sushi.
"What we have here are the building blocks of shu-shi!
Shu-shi meat, peaches, and guacamole." The sushi chef then responds, "Wasabi."
Although the purest versions come from a different root altogether,
most commercial wasabi is made from horseradish.
"I love guacamole it's my favorite."
"Wasa…" "Oh… That's really hot guacamole!"
While wasabi is more likely to show up in your takeout, horseradish is often relegated to shrimp
cocktails and Bloody Marys. Nonetheless, there are many great ways to enjoy the spicy root.
Grate it over salmon, use it in a dip or dressing, or sprinkle it over a fresh dozen
oysters. The flavor pairs especially well with roast beef or earthy beets.
If you're looking to get your hands on some horseradish, The Spruce Eats notes
that it can be found in powdered form, mixed into a sauce, or freshly grated in vinegar.
You could of course buy the root itself and grate it, but be forewarned that the smell
is intense. A different set of compounds causes the spice in horseradish than what
is found in chilis. PepperScale explains that the grated root contains volatile enzymes,
which means that if you leave it open to the air, the heat level will dissipate. Therefore,
it is often stored in vinegar since water also dulls the spice.
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