These chiles are so hot that they are said to have induced hallucinations in a few unfortunate diners who downed too many at once, and they may have led to the temporary disappearance of one man who wandered off under the influence. And although the Scoville heat rating is lower for scotch bonnets, they provide plenty of burn for those seeking a scorching plate of chicken. To prepare, just cook seasonings such as shallots, basil, and garlic with a few pieces of sliced beef and there you have it. The chili is one of the fundamental spices in Indian food. Image: Home Clever via Amazon. Any dish with the descriptor “widow” in the name is bound to be a difficult meal to stomach, and Widower’s Curry is no exception. It’s not unheard of to have ghost pepper kimchi, but it’s not something you’ll find on most restaurant menus—at least, not without a clear warning that you’re about to set your mouth (and entire digestive system) ablaze. Apparently, there are hundreds of varieties available, but the taste of the dish also depends on who’s cooking it and what they have on hand. Even if you think spicy food is … This Peruvian appetizer may look innocent, but that yellow sauce covering the potatoes and... 3. Sarasota's Munchies 420 Cafe offers the "wall of shame" if... 9 World Famous St. Elmo Shrimp Cocktail -- St. Elmo Steakhouse, Indianapolis, IN. What makes this salad so spicy is the Amarillo chili pepper in its Hunacaina sauce. Think of preparing peppers at home—smoking them or even chopping them—and then consider how many times hotter a Naga chili is than your typical jalapeno or habanero. This salad contains boiled yellow potatoes that are served cold in a creamy Huancaina sauce over herbs such as lettuce and black olives. Made of pork shoulder and soaked in Haitian hot sauce, Griot is not only the spiciest dish among the local cuisine, but it has grabbed its place as one of the hottest foods in the world. Of course, at that point they’d forgotten the noodles were meant to have a chicken flavor in the first place. And in some places, these pots become even more blazing thanks to recipe tweaks like adding more chilis. Indian food is known for its spiciness and Vindaloo is the country’s spiciest dish. It is also common for the natives to sprinkle powdered chili on fruits especially pineapples and mangoes along with lime juice. It’s not your average burger though, so Xtreme Smokehouse’s plate isn’t for the faint of heart. In fact, the restaurant that serves it requires that customers sign a waiver before dishing up the treat. While some people balk at putting spicy sauce on their food, others relish the opportunity to feel a little fire. The world's spiciest pizza is also one of the world's spiciest foods. Simply the World’s Most Interesting Travel Site. But a restaurant in New Mexico called El Pinto created a salsa that features Trinidad Scorpion peppers front and center. The list of the hottest peppers in the world is growing all the time. Some even require that foodies sign a waiver before partaking, and there are often age limits imposed on such menu items. According to Fox News, patrons have to sign a waiver before placing an order for one of the burgers—just in case they have a reaction or assorted negative effects from consuming so much sizzling goodness. There is much more to Indian food than the heat from chili peppers, but it would be incorrect to say that peppery heat is not a fundamental part of Indian food. They also consume it pickled, which has the potential to enhance the flavor while cutting the heat a bit. Which makes the pepper-eating challenge surrounding this food’s debut all the more intimidating. Curry can occasionally get pretty spicy, and phaal curry is probably the most intense version around. The Trinidad Scorpion is another pepper that ranks highly on the Scoville heat scale: 2 million heat units are in each pepper. That’s equivalent to a shot glass full of law enforcement-grade pepper spray, according to Live Science. This cheesy behemoth is oozing with fiery ghost peppers. (Ask for “tom yum goong” if you want prawns, or “tom yum gai” for chicken.) 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. Thankfully for first-timers, the broth is generally bright orange or red in color to reflect the heat — kind of like a culinary traffic light telling diners to tap the brakes. This development kept the spice trade, with America as a latecomer with its new seasonings, profitable well into the 19th century. We assume you’ve had kimchi before (if not, where have you been? Only, not really. One type of vindaloo carries the label “volcanic vindaloo” due to the fact that it incorporates Naga chilies into its recipe. 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