There’s just something about spicy food that drives many people to take it up as a challenge. Some people are plain curious, while others want to determine how much spiciness their taste buds can endure. Keep reading as we reveal 10 World’s Spiciest Foods in alphabetical order that you need to try at least once in your life when you travel to these countries.
1) Drop Dead Donkatsu (Korea)
The innocent-looking Donkatsu is a breaded deep-fried pork cutlet served with Japanese Worcestershire-style sauce. However, the owner of Onnouriye Donkatsu takes it up a few notches by blanketing the donkatsu with a special dark red sauce. Known as “Drop Dead Donkatsu” for a reason; the sauce contains “the spiciest chilli on Earth”.
2) Gaeng Tai Pla (Thailand)
This is a famous spicy dish from southern Thailand. It is actually a thick fish curry made from fermented fish viscera, grilled fish, bamboo shoots, eggplant, string beans and pumpkin. What makes Gaeng Tai Pla unforgivably spicy is the number of dried chillies added into the curry, which contributes to its intense and strong flavour.
3) Gan Guo (China)
This hot pot dish from Chongqing is served dry, instead of the usual traditional soup base. This is why it’s called gan guo, which literally means “dry pot”. A pot of gan guo typically consists of meat (streaky pork, chicken, and duck among others), vegetables and beancurd. An abundance of red hot chilli peppers is added to give the dish its distinct spiciness.
4) Geki Kara Miso Ramen (Japan)
Geki Kara Miso Ramen is literally translated as “Super Spicy Miso Ramen”. And they are not kidding with the “super spicy” part. It contains chilli oil and sometimes loads of habañero peppers, which is more than enough to make you weep as you slurp the ramen noodles.
5) Jerk Chicken (Jamaica)
This Jamaican grilled chicken certainly looks tempting. It has a sweet and tangy taste, thanks to the blended ingredients of brown sugar and nutmeg. But jerk chicken also happens to be super spicy due to the Jamaican jerk spice mixture. The key factors that contribute to all the fiery spiciness? Habañero peppers and Scotch bonnet.
6) Neua Pad Prik (Thailand)
Neua Pad Prik may look like a simple dish, with mere ingredients of sliced beef, basil, garlic and shallots. But don’t let the word “simple” fool you. It is notoriously spicy due to the amount of bird’s-eye chillies (cili padi) added into the dish.
7) Phaal Curry (England)
Despite the name of the curry, you will be surprised that it actually originated in the Indian restaurants of Birmingham, England. It’s a tomato-based thick curry filled with lots of different chilli peppers. Curious to know what’s in it? Among them are habañero peppers, Scotch bonnet and Bhut Jolokia. You definitely need lots of water if you are going to survive this “ordeal”.
8) Sichuan Hot Pot (China)
What makes this popular Chinese hot pot hot and spicy? The answer: lots of Sichuan pepper. Which explains how the piping-hot broth gets its fiery red colour. The Sichuan hot pot is typically served with sliced meat, vegetables, mushrooms and other morsels. Drinking the broth alone is more than enough to induce excessive sweating and tongue-stinging.
9) Vindaloo Pork (India)
Vindaloo pork is a dish actually derived from Portuguese cuisine. But instead of using red wine, Indian chefs enriched it into a curry-based dish. And it isn’t just any typical Indian curry as it contains loads of chilli peppers. One of them is Bhut Jolokia, the famous “ghost pepper” which used to be the hottest chilli pepper in the world. It may no longer be in the top spot but there’s no denying that its still spicy as hell, enough to make a grown man cry.
10) Wot (Ethiopia)
Otherwise known as wat, this Ethiopian dish is a spicy stew consisting of meat, vegetables, onions, garlic and ginger. Then, there’s berbere — the key ingredient made from a mixture of chillies and dried spices. It is typically paired with a spongy Ethiopian flatbread known as injera.
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