Almost all of these specialties come from Asia or South America. In these regions, especially in poorer countries, spiciness serves two essential functions: that of giving a quick feeling of satiety and that of a natural antibiotic against bacteria and viruses.
We live a kind of spicy fad, a strange trend that pushes us to consume fiery food as if it were an endurance contest.
The one with the most asbestos palate wins. Surely, this thing of a bite exploding in our mouths makes this practice a challenge and a gastronomic adventure to establish a ranking of the most universally fiery recipes.
Chili, tabasco, jalapeño pepper, pepper, cayenne. These are the chimes of the Scoville scale, the measure of spiciness based on the amount of capsicin present. Matter of culinary flushes.
Huo Guo is a dish served hot made of tofu, fish, beef and vegetables, soaked in Sichua spice oil.
2) PAPA A LA HUANCAINA (Peru).
This is a potato, olive and egg salad served in Huancaina sauce. This sauce is chock-full of Amarillo (yellow) chilies.
3) SIK SIK WAT (Ethiopia).
Stew of chicken or beef literally covered with paprika, chili and fenugreek.
Hottest curry in the world, containing more than ten different varieties of chili peppers, including Bhut Jolokia.
Made from habanero chilies, cayenne chilies, Spanish chilies.