Food & Drink
World’s spiciest food
Craving some spicy food? We’ve scoured the globe and found five tongue-numbing dishes that are guaranteed to put some fire in your belly. Be prepared to break into a cold sweat – these dishes are seriously hot.
1. Shrimp cocktail
Who would’ve thought that a humble shrimp cocktail could be so lethal? Well, there’s a restaurant in America’s mid-west that dishes up a shrimp cocktail that is so hot that it can fork its way into your brain (not literally). And guess what? This dish doesn’t even contain chillies; the spiciness comes from the 20 pounds of horseradish grated over the shrimps.
2. Phall curry
If you think Vindaloo is hot too hot to handle, you might want to step away from the Phall curry. Originating in Birmingham in northern England, Phall is said to be the hottest curry on earth. Rumour has it that some restaurants award customers a certificate if they successfully manage to eat a whole bowl. Phall curry contains 10 different types of peppers, including Habanero, Scotch Bonnet and Bhut Jolokia.
3. Vindaloo Pork
Speaking of curry, Vindaloo Pork is undoubtedly one of the hottest dishes in the world. Brought to Goa in west India by the Portuguese, this recipe contained pork preserved in red wine, peppers and garlic. It was later adopted by the Indians and became a spice-enriched curry. Whatever you do, don’t drink a glass of water after downing this dish as it will only make it worse. When your mouth is on fire, milk is your best option.
4. Sichuan Hot-Pot
Now, we’re off to Sichuan in southwestern China for a boiling-hot broth of garlic, onion and Sichuan “flower” peppers (famous for their numbing effect). It’s called the Sichuan Hot-Pot and it’s seriously hot. The broth is left simmering on the table while raw pieces of meat and vegetables are thrown in. You can try this specialty in many Chinese restaurants, but the hot-pots served in Sichuan are the real deal.
5. Neua pad prik (Thai pepper steak)
This Thai delicacy is as spicy as it is simple. The cook throws some pieces of beef into a pan, seasons them with shallots, basil and garlic, and only then adds a large quantity of Bird’s Eye chillies. Ouch. Famous across Thailand and Indonesia, these chillies are the main culprits for Thai cuisine’s signature heat.