Food entices us in ways we cannot even imagine. Specifically, spice and everything nice does much to elevate our mood as also tickle our taste buds with just the dose of spunk. The Asian mainland has always been looked upon as essentially the spice capital of the world. Of course, with a wide variety of dishes incorporating unbelievable levels of spice and chilies in its fold, it’s no wonder that dishes from the Asian mainland occupy the top places in the list of spiciest dishes in the world. But the heat is not concentrated just in one part of the world. Spices have traveled across countries and continents now to occupy prime importance in cuisines across the world.
Check out recipes for three of the most spiciest dishes in the world.
SICHUAN HOT POT
China always sets you off on a steamroll with its vast array of spicy and chili sauces. And that’s what you should very much expect from the iconic Chinese Hot Pot that infuses unbelievable amounts of spice with an assortment of meat and veggies to seriously get you raving about the ‘hot’ quotient of the dish. Gear up for chewing and sweating and gasping- all effortlessly rolled into one- with this signature dish from the Chinese mainland.
- 2 tablespoons oil
- 6 slices ginger
- 3-5 bay leaves
- 10 cloves garlic, peeled
- 1 cinnamon stick
- 5 star anise
- 10 cloves
- 1 tablespoon Sichuan peppercorns
- 12 whole dried red chilies
- 1 package spicy hot pot soup base
- 12-15 cups chicken stock
- Soy sauce
- Sacha sauce
- Chili oil or paste
- Chinese black vinegar or rice vinegar
- Sesame paste or peanut butter
- Sesame oil
- Sesame seeds
- Chopped peanuts
- Chopped cilantro
- Chopped scallions
- Chopped garlic
- Thinly shaved beef or lamb
- Sliced chicken
- Assorted fish balls (you can buy these pre-made at Asian grocery stores)
- Thinly sliced fish fillets (tender white fish like tilapia or sea bass work well for this)
- Tofu sheets
- Slices of firm tofu
- Soy puffs (fried tofu puffs)
- Straw mushrooms
- Shiitake mushrooms
- Wood ear mushrooms
- Fresh noodles
- Glass noodles (mung bean vermicelli)
- Prepared frozen dumplings or wontons
- Chinese rice cakes (like these)
- Choy sum or bok choy
- Green leaf lettuce
- Napa cabbage
- In a wok over medium heat, add the oil and the ginger. Cook the ginger for about a minute until caramelized, making sure it doesn’t burn. Add the bay leaves, whole garlic cloves, cinnamon stick, star anise, and cloves. Cook for another 2 minutes, until very fragrant.
- Add the Sichuan peppercorns, dried chilies (whole), and the spicy hot pot soup base. Cook for another 2 minutes, and then add the chicken stock. Bring to a boil and transfer to the pot you’ll be using for your hot pot meal. You want the pot to be relatively wide and at least 6 inches deep.
To make the dipping sauce:
- Simply combine whatever mix of ingredients you like.
To assemble the hotpot:
- Simply plug in your hot plate, place the prepared pot of broth on top, and bring to a low boil or simmer. Place all of your prepared ingredients around it, have everyone mix up their own dipping sauces, and dive in. Each person just takes whatever they want, adds it to the pot, waits for it to cook, and then dips it into their sauce. As the water evaporates as you’re cooking, add boiling water to the pot as needed. You can also serve rice with hot pot (we do), but it’s not mandatory.
Source: The Woks of Life
An Indian wonder, although originally a Portuguese native, Vindaloo Pork ranks among one of the most spiciest dishes in the world. With copious amounts of Bhut Jolokia- the hottest pepper in the world making up for the major chunk of spice in the dish combined with an essentially hot curry, this Indian offering will do much to leave you huffing and puffing with all its heat.
- 10 black peppercorns
- 1 inch cinnamon stick
- 4 cloves
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 8 garlic cloves
- ½ inch of fresh ginger
- up to ¼ cup of water
- a small slither of fresh chopped Naga Bhut Jolokia
- 4 tbsp vinegar
- 1 tbsp honey
- 3 tbsp clarified butter or ghee
- 1 and ¾ lb lean pork cut into 1 inch cubes
- ½ tbsp mustard seeds
- 10 fresh curry leaves
- 1 medium onion chopped finely
- 3 tomatoes skinned and chopped
1. Gently dry fry the whole spices (peppercorns, cinnamon, cloves, coriander, cumin) for a few minutes, stirring continually to ensure they don’t burn.
2. Place the same spices in a pestle and mortar and grind to a fine powder.
3. Chop and blend the garlic and ginger with the water to make a paste.
4. Chop and add the Naga Bhut Jolokia.
5. Add the vinegar and honey to the paste then combine with the ground spices.
6. Heat half of the clarified butter or ghee and use to brown the pork in batches.
7. Heat the remaining clarified butter or ghee and add the mustard seeds. Fry until they start to pop then add the fresh curry leaves and cook for 1 minute. Add the onion and gently fry until caramelized.
8. Add the tomatoes, stir in the paste and add enough water to cover the meat. Leave to simmer for around one hour until the meat is tender.
9. Serve with rice and naan bread. Have a good portion of cucumber, full fat yoghurt or raita (or all three) ready to absorb the heat.
Source: The Flying Fugu
CHILATE DE POLLO
A diversion from the typical notion of Asian dishes peaking the spicy quotient with all those fiery dishes, the Mexican delight Chilate de Pollo will amaze you with its level of ‘hotness’, uncharacteristic of western cuisine. Essentially a fiery chicken preparation generously infused with peppers, it is somewhat of a cross between a soup and a stew and will completely satiate you with its fiery aftertaste.
- 1 tablespoon dried epazote
- 1 tablespoon mexican oregano
- 1/2 tablespoon cumin seeds
- 1/2 tablespoon peppersorns
- 1/2 tablespoon chiles pequin optional
- 10 guajillo peppers, stems and seeds removed
- 10 chiles de árbol, stems removed
- 2 tomatillos
- 3 roma tomatoes
- 2 pounds chicken pieces
- Salt and pepper to taste
- Olive oil
- 2 bay leaves
- 1 cup white onion diced
- 4 cloves garlic minced
- 4 1/2 cups chicken broth
- 1/4 cup cilantro chopped
- Combine the epazote, oregano, cumin seeds, peppercorns and chile pequin to a mortar and crush with pestle. It will be slightly coarse; set aside.
- Add the guajillos, chile de arbol, tomatoes and tomatillos to a large pot. Cover with water and bring to a rapid boil. Reduce heat to simmer and cook for 10 to 15 minutes. Drain the liquid and transfer to the blender. Blend on high until smooth. Set aside.
- Season the chicken with salt and pepper. Preheat 1/8 cup of olive oil to medium heat for 3 to 4 minutes. Add the chicken pieces and brown for 5 minutes per side.
- Add the onions and garlic to the pot of chicken. Cook for 3 minutes. Add the bay leaves, chicken broth and cilantro. Bring to a boil, reduce to simmer. Strain the chile sauce into the pot of chicken using a wire mesh strainer. Add the crushed spices. Cover and continue cooking at a simmer for 45 minutes to an hour. Garnish with crumbled cotija cheese and green onions. Serve with a side of beans and warm tortillas.
Source: Hispanic Kitchen
Get ready to set your tongue off on an adventure ride while you explore the heat with some of the spiciest cuisines in the world!