Spicy Foods Around the World That Will Make You Want Your Mommy

By Becky Mahan, Editor

Vindaloo

One of the spiciest dishes in Indian food (a cuisine already known for its spiciness), Vindaloo, which is popular in Goa, can be hot, hotter, or hottest — the latter if the cook laces it with ghost pepper chilis alongside the authentic Kashmiri chili. Which they do.

“Suicide Wings”

You may have noticed these on the menu of a restaurant that serves chicken wings, and “suicide” wings can flat-out melt your eyeballs. Cooks use everything from habanero sauce to ghost chili peppers with a combination of Tabasco sauce, hot pepper flakes and chopped chilies for garnish to literally fire up a wing fit for a buffalo sauce-bored king.

Sichuan Hot Pot (Huo Guo)

If you’ve ever had this iconic Chinese dish, you’re probably saying “Oh yeah,” out loud right now. This bowl of molten lava (actually raw beef, fish, or tofu with vegetables and Sichuan pepper oil) is served in a large metal bowl…probably because it would erode anything else. Prepare to start sweating.

Kimchi Jjigae

This stew from Korea is a staple in their cuisine, made by slowly simmering the beef or chicken with super-spicy aged kimchi…resulting in one eye-watering masterpiece.

Sambal Oelek

Indonesia‘s most common dish, this baby is made from a variety of peppers – including habanero, cayenne, bird’s eye chilies, and Spanish peppers – and used as a rub. The lesson we can all learn from this is: apparently, one spicy pepper does not a spicy-enough dish make.

Khua Kling Phat Thai Lung

Thailand‘s claim to spicy fame comes in the form of a turmeric-laced shredded beef curry dish. The Thai love it…and so do Los Angeles foodies, who are currently slurping it up all over town and considering it the spiciest thang there is.

Chinese Chicken with Hot Red Pepper

If you order it “traditionally spicy,” be prepared for chicken cooked in straight chili oil on top of the whole chilies with which it’s then served (and yes, they’re meant to be eaten as part of the dish.) Even some native Chinese find it intimidating. Try not to let it break your will.

Smokin’ Ed’s Carolina Reaper

Officially the world’s HOTTEST pepper, the Carolina Reaper is a cross-breed of the ghost pepper and Red Savina Habanero. If you, like many others, think of the ghost chili pepper as the hottest one in the world, you’d actually be mistaken: there are at least 12 peppers hotter than that, according to the content of capsicum. In other words: expert level only, please.

Papa a la Huancaina

It looks tame, right? This appetizer of potatoes, hard-boiled eggs and cheese sauce from Peru is a tricky little blighter: laced with hot aji amarillo peppers, it will set all but the most numb-tongued mouths on fire.

Source: gogobot.com

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