World’s spiciest dishes worth the heartburn

Published March 24, 2014

| The Daily Meal

World’s spiciest dishes worth the heartburn

World’s spiciest dishes worth the heartburn

Great spicy dishes combine lots of heat with even more flavor, which makes them must-try meals.

Sichuan Hot-Pot

A bowl of this spicy dish is equal parts delicious and blisteringly spic. In fact, it’s so spicy you’ll actually be sweating before you’re a few spoonfuls in. There are both Chinese and Mongolian varieties, the Chinese being more common, but the Sichuan version is by far the hottest. It’s made by brewing garlic, onion, and Sichuan peppers in boiling broth for a few hours. Sichuan peppers are known for their numbing spiciness and brewing them just makes the concoction all the more potent. Just before serving, some raw meat and vegetables are added. It’s a must-try mix that’s juicy, meaty, full of flavor and absurdly spicy.

Otak Otak, Southeast Asia

This is a traditional spiced fish-meat cake served with a coconut milk, a chili paste, and wrapped in a banana leaf is a popular snack food in Southeast Asia, Singapore and China. The word “Otak” actually means “brain” because the cake itself has an almost custard-like consistency. The fish is grilled over a charcoal fire and is then mushed-up for the cake. The spice comes from the chili paste, which is a ground combination of the spiciest chilies the cooks can get their hand on.

Hot Wings, USA

There’s nothing better than some deliciously juicy buffalo wings lathered in a spicy sauce… in most cases the spicier the better. There’s incredibly stiff competition here in the US to produce the kind of hot wings that are spicy enough to make you cry. Some of the best include the “Ghost Wings” from Girvan Grille in Brooklyn, New York, made with crushed ghost peppers, and “Homicide Wings” from Wings To Go, made with a secret combination of 47 spices.

Criollo (Creole) Cau Cau – Peru

Influenced by its Spanish and Chinese ancestry, this dish is a delicious tripe and potato stew that's spiced-up with hot Aji Amarillo, an incredibly spicy yellow chili pepper. The rich flavors come from the tripe (usually beef) and the additional combination of garlic cloves, cumin, onion, and turmeric.

Steamed Fish Heads in Chili Sauce, China

This is a favorite of the Hunan Province in China and is comprised of steamed fish heads in a blistering sauce made from two handfuls of atomic Hunan chilies, one green and one red. Aside from the rich fishy flavor, this spice also packs an extra zing (sometimes a lot extra) that’s worth a try if you can take the heat.

See more spicy dishes at The Daily Meal

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