Almost all of these specialties come from Asia or South America. In these regions, especially in poorer countries, spicy has a dual essential function: that of giving a rapid feeling of satiety and that of a natural antibiotic against bacteria and viruses.
We live a kind of spicy fashion, a strange tendency that pushes us to consume fiery food as if it were an endurance race.
The one that has the palate more than asbestos, wins. Certainly, this thing that a bite explodes in our mouth makes this practice a challenge and a gastronomic adventure to establish a ranking of the most universally fiery recipes.
Chili pepper, Tabasco, chili jalapeño, pepper, cayenna. These are the chimes of the Scoville scale, the measure of spiciness based on the amount of capsaicin present. A matter of culinary flushes.