10 Spiciest Food in the World, Ranked 2024 (From Thailand, India, China, etc.)
Goan vindaloo
Phaal
Tom Yum
Sichuan hotpot
Jamaican jerk chicken
Kimchi jjigae
Papa al a Huancaina
Sik sik wat
Griot
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#1. Goan vindaloo
While most Indian dishes have some of the spiciest foods in the world, no Indian food comes close to Goan Vindaloo when it comes to calories. Traditionally made with Bhut Jolokia or ghost pepper, this Indian dish is arguably "hot", which is why we list Goan Vindaloo as one of the spiciest foods in the world. Vindaloo was originally a Goan-Portuguese dish made with red wine, chilli and garlic, but after becoming popular in India, it has been improvised with coconut, vinegar and chilli. If you want to make the world's spiciest dish spicier, try adding some Ghost Scream's Vindaloo Curry Hot Sauce to the dish.
#2. Phaal Curry
Sometimes spelled faal or phall, phaal is an Anglo-Indian invention and has a reputation as the spiciest curry in the world on both sides of the Atlantic. Farr has a thick tomato base and can be served with yogurt to help lower its calories.
Since it's not a traditional Indian curry, the chili is not what you might see in classic Indian dishes. The peppers you will often see used for phaal include scotch caps, ghost peppers, and habanero peppers.
Besides chili, phaal ingredients are standard ingredients you see in other curries, including ginger and fenugreek. Contrary to traditional curries, phaal is known for challenging dishes that are eaten for competitive purposes rather than pure enjoyment.
In British curry houses, Phaal is often harder to find than the ubiquitous vindaloo, which has a long history as a notorious Indian curry.
#3. Tom Yum
Right behind the Phaal is a Thai offering; Tom Yum. This sour and spicy soup is often laden with chicken and seafood and is loved for its aromatic taste. However, Tom Yum packs a punch when it comes to raw heat, provided by the Thai Bird’s Eye Chilli, which has a Scoville ranking equivalent to a habanero or scotch bonnet pepper.
#4. Sichuan hotpot
Sichuan hot pot became popular in China's Sichuan province in the early 20th century and has since become a symbol of Sichuan cuisine, especially in the Sichuan city of Chongqing.
In the years since its inception, Sichuan hotpot has become a Chinese favorite in China and other parts of the world, including the United States. Like Mongolian hotpot, Sichuan hotpot is a communal dish enjoyed while socializing around a steaming pot of peppery soup. The various ingredients are cooked in the broth before serving.
Toppings for Sichuan hotpot can include different kinds of meat slices, such as lamb and beef, as well as seafood, vegetables, and noodles. The unique heat of the hot pot comes from the combination of chili peppers and Sichuan peppercorns, which are often mistaken for chili peppers, but have nothing to do with them.
#5. Doro Wat
Doro Wat is a very spicy soup or stew, usually made with chicken, beef, lamb, liver or hard-boiled eggs and various vegetables. This incredible searing stew is usually made with a variety of spices and chili peppers like dried paprika, paprika, cayenne, fenugreek and other spices to bring all the heat and flavor! Feel free to add some Ghost Scream's smoked salt and pair it with some injera bread for the most delicious and spiciest dish. Because it's the national dish, it's usually served for special occasions and gatherings, and it's always been a fan favorite.
#6. Jamaican jerk chicken
Jamaican Jerk Chicken is one of the Caribbean island's most famous dishes. The dish - authentically hard to find outside of Jamaica - is a roast chicken. Jerk chicken is traditionally cooked over charcoal. Jamaican grills for grilling chicken usually consist of steel tubs cut in half.
Jerk Chicken gets its heat from scotch bonnet peppers, the most popular pepper in Jamaica. The other essential flavors come from shallots, garlic and - most importantly - allspice used in the marinade. Longer marinating times are essential for jerk chicken; some versions marinate for 24 hours or more, poking holes in the chicken to allow the marinade to soak.
Some knockoff jerk seasonings will try to get the basic allspice flavor by mixing together other spices like cinnamon and cloves, but only allspice will provide the authentic Jamaican flavor. The name jerk is said to come from charqui, a native South American word from which the word jerky is derived, meaning bacon and dried meat.
#7. Kimchi jjigae
Don't tell us you haven't tried the spiciness of kimchi kimchi? Ahh, the American, European versions you tried were pretty bland compared to the well-known spicy kimchi in Korea. When cooking, the ingredients are local and look simple. The recipe uses plenty of scallions, garlic, mushrooms, tofu, red peppers, and vinegar, and simmers until the flavors of the stew are perfectly blended with all the spiciness. The stew is cooked with chilli, and the slow-cooking technique makes the fiery broth a blend of pure spices on every spoonful and on your tongue. This dish is piping hot and terribly spicy! People joke that the East uses water toilets instead of paper towels because food may also require water and a fire extinguisher.
#8. Papa al a Huancaina
Peru's classic potato dish can be deceiving for two reasons: First, it's bright yellow, which isn't a color traditionally associated with spiciness. Bright red is the traditional pepper color. Another reason papas a la Huancaina might be underrated is that it's served at room temperature rather than hot, which might make you think of it as a refreshing salad rather than the spicy dish it might be.
The traditional toppings are queso fresco and aji amarillo chilies, with a little oil and milk. The mixture is thickened with salt crackers, which is part of what gives it its unique flavor and texture. In modern kitchens, ingredients are beaten until smooth in a food processor or blender, but the traditional method uses a mortar and pestle. The Huancaina in the name of the dish comes from the origin story of a woman in the city of Huancayo who is said to have made the dish for railroad workers; Huancaina means the woman from Huancayo.
#9. Sik Sik Wat
Wat is an Ethiopian stew served over a spongy, crepe-thin flatbread. The spicy red sauce of Sik Sik Wat is made with scorching-hot berbere, a blend of chili pepper, paprika, fenugreek, and other dried spices. Wat is typically eaten with your hands so be careful not to touch your eyes or face after eating!
#10. Griot
Considered one of the main dishes of Haitian cuisine, griot is a dish that consists of fried chunks of pork shoulder. The dish gets its heat from a seasoning blend called epis that is similar to Hispanic sofrito. Epis consists of citrus juice — lime or sour orange — mixed with garlic, scallions, and scotch bonnet chilies to provide the heat. The pork shoulder is cut into chunks and washed with citrus juice before being marinated in the epis. The pork chunks are braised before being fried in hot oil until crispy. Griot is traditionally served alongside pikliz, a kind of pickled relish.
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