I once thought I could handle spicy food, until one bite had me questioning all my life choices. My eyes were watering, my lips went numb, and I may have begged for mercy from a glass of milk. Some people live for this kind of burn, but I am convinced they have taste buds made of steel. These dishes are not just hot, they are borderline dangerous. Still, if you think you are brave enough, go ahead and prove it. Just do not say we did not warn you.
Note: The content of this article does not reflect the Writer's personal beliefs.
Buldak
Another Korean delicacy, buldak, literally translates to fire chicken. The dish is basically hot Korean barbecued chicken coated in layers and layers of spicy sauce and then followed by a regimen of gochujang, soy sauce, ginger, garlic, and rice syrup. Buldak is so spicy that the world’s spiciest instant ramen is fashioned after it.
Yet, you’ll find many die-hard Buldak fans; some even eat the dish amidst tears and hot saliva and still recommend it.
Phaal curry
A joint venture by England (surprising, right) and Bangladesh, phaal curry originated in Birmingham but is now frequently eaten in India, Bangladesh, and across the U.S. The spice has a real kick, so it is not for the faint-hearted.
Phaal curry is a thick curry made from tomatoes, ginger, fennel seeds, your choice of protein, and, of course, chili peppers. The Carolina Reaper is the most favored chili pepper for phaal curry, although people try even spicier combinations.
Yeah, who says there’s no flavor in Britain?
Jjambbong / Jjampong
Aesthetic, appetizing, and colorful, jjambbong never strikes people as something spicy. This is because it’s a Chinese-style Korean soup bowl that looks attractive, especially with its mussels and prawn toppings. But that’s where the spice lies.
Jjampong is a spicy amalgamation of cabbage, carrots, squid, prawn/shrimp, mussels, and pork drenched in a spicy broth. The broth is flavored with gochugaru, a chili powder made from Korean chili flakes.
Yikes! That’s a mouth burner!
Sichuan hot pot
Do you know how the hotter the food is, the spicier it feels? Yeah, that’s the basic principle behind a Sichuan hot pot. Originating from China, Sichuan hot pot combines delicious ingredients like seafood, meat, veggies, and noodles and a hot, fiery broth that’s enough to burn your mouth.
But the prime ingredient is Sichuan peppercorn, an ingredient so spicy you’ll feel numb from the pain.
Otak-otak
I know you’re pointing at this dish and thinking, “This guy? Seriously? Pfft.” but don’t take the calm colors of otak-otak lightly because they’re packing a flavorful bite…that’s also jam-packed with spice.
Otak-otak is a Southeast Asian fish cake; it’s made from mashed fish that’s mixed with spices. The mixture is then rolled into banana leaves and steamed.
The aroma barely puts you into a false sense of security, and bam! The first bite hits you like a truck!
Doro wat
Doro wat is an Ethiopian chicken stew so spicy that most restaurants warn unsuspecting tourists. The national dish comes with a small portion of rice, but Ethiopians can devour the whole thing.
The chicken is spiced with berbere, a hot Ethiopian spice blend that melts the brain and makes you reach for the water. But this doesn’t end here; the chicken is cooked with eggs, garlic, ginger, cardamom, paprika and additional spices that really turn up the heat.
Papa a la huancaina
Papa a la huancaina, or Huancayo-style potatoes, are the definition of cute but deadly. Seriously, someone should use this dish for “don’t judge a book by its cover.” Because while the innocent dish looks bland and gritty, the potatoes pack a punch that’ll turn your taste buds sore.
The Peruvian dish contains sliced potatoes cooked in spicy seasoning and coated with a spicy cheese sauce. The duo is so spicy you won’t even feel the cheese.
Kaeng tai pla
Thailand has some of the spiciest foods in existence, and Kaeng Tai Pla is surely one of the top contenders. This curry-type dish contains fish and vegetables soaked in a spicy, salty sauce and cooked until it thickens into a broth. The slow-cooking and fermented fish entrails give kaeng tai pla a distinctly strong flavor, so only the most daring can stomach it.
Laal maas
It’d be impossible to list spicy foods and ignore Indian cuisine. Laal maas is one of India’s spiciest foods and might just be the best in the world.
Specific to Rajasthan, Laal maas is a mutton curry dish. But unlike traditional karahis, laal maas has a vibrant red color that foreshadows the tale that later unfolds.
Mathania chili, native to India, green chili, red chili, and a hot load of various tangy spices are added to the curry until it thickens and mixes with the mutton. They continuously add garlic to keep the spice alive. The dish is so spicy most Indians tear up after a few bites.
Tortas ahogadas
Mexican food is pretty amazing, but tortas ahogadas carry a fire that’s unknown to most taste buds. Tortas avocados are a regional dish traced to Guadalajara, but what makes them special is the red sauce they’re coated in. The bun contains beans, limes, onions, queso fresco, meat, and other burrito-type ingredients and is then dipped into a fiery hot sauce.
Unlike most Mexican foods, you eat this one with forks and knives because a single touch can burn your fingers.
Griot
Lastly, a Haitian cuisine griot rarely makes the list unless it calls for a spice god. Citrus-marinated pork shoulder, habanero-tinged sides, and a fresh salad make griot a delicacy. But it contains loads of habanero peppers and chilis, which make it difficult to chow down.
Even then, it doesn’t stop foodies from eating it!
Suicide Wings
You can find suicide wings in the United States, where they originated. The spicy appetizer is made with firey hot sauce and pepper flakes. The wings are deep-fried and then coated in the hottest wing sauce you ever tried. See if you can get even one of these past your lips.
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