There are so many different kinds of foods. Spicy foods make us happy and release stress. Here are the top 11 spiciest foods in all over the world. Is it hard to find it around you ? then just trying to make it by yourself!
11. Patats bravas (Spain)
Patatas bravas, also called patatas a la brava or papas bravas, is a dish native to Spain, often served as a tapa in bars. It typically consists of white potatoes that have been cut into irregular cubes of about two centimetres, then fried in oil and served warm with a spicy sauce
10. Buldak (South Korea)
Buldak or fire chicken is a heavily spiced, barbecued chicken dish. The literal meaning of the name is “fire chicken”, where bul means “fire” and dak translates to “chicken
9. Buffalo wing (US)
A Buffalo wing, in the cuisine of the United States, is an unbreaded chicken wing section that is generally deep-fried then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior to serving.
8.Papa a La Huancaina(Peru)
Papa a la huancaína is a Peruvian appetizer of boiled yellow potatoes in a spicy, creamy sauce called huancaína sauce. Although the dish’s name is derived from Huancayo, a city in the Peruvian highlands, this dish is from Lima – Perú. It has become a staple of everyday and holiday cuisine throughout the country
7. Wat (Ethiopia)
Wat, we̠t’, wot or tsebhi is an Ethiopian and Eritrean stew or curry that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter.
6.Cau Cau (Peru)
The cau cau is made with a mixture of cooked tripe or chicken and white potatoes (preferably canchán or yungay). The main ingredients are cut into cubes, which are cooked on a base of yellow pepper , toothpick , onion , garlic , mint and chopped parsley . Like most Peruvian stews, it is accompanied with white rice . Chicken breast is also used instead of tripe.
5 Phat phrik khing (Thai)
Phat phrik khing or pad prik king is a type of Thai curry that is drier than other Thai curries such as red curry as it is fried in oil and does not contain liquid coconut milk. Sometimes, instead of, or in addition to frying oil, coconut milk is heated until it turns to oil for added taste
4.Phaal Curry (UK)
Phall is a British Asian curry which originated in the British Bangladeshi-owned curry-houses of Birmingham and has also spread to the United States. It is not to be confused with the char-grilled, gravyless, finger food phall from Madras Presidency.
3.Hot Pot (China)
Hot pot or hotpot also known as soup-food or steamboat, is a Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients
2. Jerk Chicken (Jameica)
Jerk chicken, a spicy grilled-meat dish most associated with Jamaica but common throughout the Caribbean. Jerk refers to a style of cooking in which the main ingredient—which most often is chicken but may also be beef, pork, goat, boar, seafood, or vegetables—is coated in spices and slow-cooked over a fire or grill traditionally composed of green pimento wood positioned over burning coals; the resulting smoke is key to the flavor of the dish.
Vindaloo or vindalho is an Indian curry dish popular in the region of Goa, Vasai, the surrounding Konkan, Kerala and many other parts of India. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often regarded as a fiery, spicy dish.