We assume you’ve had kimchi before (if not, where have you been? Think curry but much... 2. And some restaurants choose to take things up a notch with ultra-spicy varieties of Vindaloo—some companies even package the curry with a warning label. Instead, the technique is the key, as this Korean dish is slowly simmered until the stew is fully infused and the broth reaches the preferred amount of spiciness. since. It’s so sweltering that to reduce their risk of sustaining a contact burn or firing up their lungs, chefs wear gas masks to prepare the plates. The pepper is also closely related to the ghost pepper, and experts say that eating the pepper raw will cause your mouth to go numb, then blister immediately. This salad contains boiled yellow potatoes that are served cold in a creamy Huancaina sauce over herbs such as lettuce and black olives. Another, more intense version of Widower’s Curry, Phaal is a dish that packs a sufficiently spicy punch. 6. But that ain’t hollandaise on top; it’s a yellow cheese sauce made with aji amarillo (hence the yellow color) and habanero peppers — a tag-team combination that is sure to give you a spicy, flavorful body slam. These peppers—also known as ghost chilis—grow in Northeast India (though you can buy them online) and pack a seriously spicy punch. This sour and spicy soup hails from Thailand (and is also popular in neighboring Cambodia, Brunei, Malaysia, and Singapore), where we’re already well aware the locals know something about adding a kick to the cuisine. While people in Bangladesh are likely accustomed to the harsh heat of this pepper, this is one meal to eat at your own risk. Abang Adek in Jakarta, Indonesia possibly makes the spiciest noodles in the world at 20 million Scoville Heat Units. But where’s the fun and gastrointestinal discomfort in that? The world's spiciest foods A survey has suggested that men who eat spicy food are 'alpha males'. To top things off, kimchi jjigae is served boiling hot, so you might want to consider eating a fire extinguisher, too. (Thankfully!) And you can expect that Neua Pad Prik in traditional restaurants will have plenty of bite, even though the dish is relatively straightforward: it’s a stir fry with beef, chilis, herbs, bamboo shoots, green onions, mint and basil, and fish or soy sauce. Some of the spiciest ingredients can be found in India, Thailand, or at your favorite local pub. The Peruvian dish Papa a la Huancaina is probably the most unassuming member of this list. Jitlada's Dynamite Spicy Challenge: Jitlada Restaurant — Los Angeles, CA. The next time you’re looking for something spicy, skip the obligatory chicken wings (don’t worry, you can always get those next time), and brave one of these foods instead. They ran a challenge where foodies could record themselves trying the chip to enter a giveaway for a GoPro and a year’s supply of chips… Hopefully the winner’s taste buds grew back to the point they could enjoy the free chips! If the name itself doesn’t say it all, the Carolina Reaper might as well have flames shooting out of it—it makes a hot sauce so zesty that it can numb your entire face as you eat it. Account active Of course, indigestion is a chance many are willing to take, all in the pursuit of a thrill on a plate. While we can’t imagine they would serve it in the restaurant, unless they have patrons sign a waiver first, you can always order this blistering salsa online to test out at home. The name is derived from its looks like that of brains. Hunan food is less oily than Sichuan food and the abundance of fresh red and green chili peppers, scallions, ginger and garlic make Hunan food arguably the spiciest cuisine in China. And in some places, these pots become even more blazing thanks to recipe tweaks like adding more chilis. The supposedly delectable (and intense) tortilla chip is packed with Carolina Reaper pepper and a dusting of both ghost pepper powder and chipotle seasoning. 1 of 26. The truth, though, is that the strawberry is infused with hot sauce, and there’s ghost pepper hidden in the vanilla ice cream blend—though the cream and sugar help cut the heat a bit. One of the most popular dishes is hot pot, a big cauldron of boiling pepper-oil broth full of a variety of vegetables and meats. The basis of kimchi is fermented vegetables, typically cabbage, but also onion, radish, and garlic. People who have tried the dish report that it numbed their mouths and practically their entire faces, too—yum! Sichuan food is notable for its heat, and mapo tofu is one of the best examples. 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It is the hottest example in existence, in case of curries. While chil peppers originally came from Central and South America, India is where they became the famous Bhut Jolokia (ghost pepper). Colombians prefer fresh food and therefore consume products harvested directly from the farm without undergoing any form of process. Oh yeah, don’t forget about all the bird’s-eye chiles, which rank somewhere between tongue-meltingly hot and face-meltingly hot on the Scoville scale  — or about 100,000-225,000 Scoville heat units. looking for a way to go on a trippy spiritual journey. Be careful at this pizza party. But either way, you probably wouldn’t want to eat an entire Naga chili unless you’re feeling truly adventurous—or you’re okay with having your tongue go numb for at least a day or so. Wat is traditionally eaten on top of injera, a spongy flatbread made from teff. Only, not really. 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