According to Harvard University and Cornell research, the process of producing capsaicin, the chemical component responsible for spice, developed for human health and even plants.
Peppers are the primary source of spices in many cuisines across the globe. This is unsurprising since peppers flourish in tropical regions near the equator, where extensive biodiversity exists. The pepper plants produce capsaicin to prevent their fruit from being consumed by rodents.
People living in tropical climates must contend with a vast population of bacterial species that can threaten their health. Hot foods kill bacteria and increase the product’s shelf life.
Therefore, people living in tropical areas have developed innovative and tasty methods to include spice in their meals.
Haiti: Griot
It is traditionally made from meat shoulder. Griot is served with Sauce. Ti Malice is among Haiti’s most sought-after dishes. It is filled with Haitian hot Sauce comprising apple cider vinegar, hot chopped peppers, and minced scotch bonnet or Habanero chilli.
Kimchi jjigae
Although jjigae and kimchi versions may differ in the ingredient list, they are generally called stews or soups made from Kimchi. Kimchi is the most well-known Korean fermented cabbage seasoned with gochugaru. Kimchi Jjigae is typically eaten as a dish for the whole family, like a Sichuan hotpot. It is usually served alongside banchan, a side dish.
This dish is a long-standing one and is among the Korean food items that are very popular among Koreans. Although it’s viewed as hot food today, Kimchi Jjigae’s history predates the advent of the chilli peppers in Korea during the 17th century and is initially mild. Gochugaru is one of the primary sources for the hotness of Kimchi Jjigae, as is gochujang. The traditional kimchi jjigae is made up of a protein source, which generally is pork fat -which is pork belly. It’s an excellent choice; beef or chicken are also viable options. There are vegetarian or vegan recipes that make use of tofu.
Mongolia: Sichuan Hot Pot
The hot pot is a staple across Mongolia; however, they are different from Sichuan. Many people know Sichuan by visiting Chinese restaurants. However, we suggest indulging in Sichuan’s Mongolian hot pot with caution. The meat is cooked in raw pieces, and garlic, onions, and vegetables are served in a hot, scorching soup with Sichuan peppers.
Chilate de pollo
The braised chicken stew recipe is straightforward yet packed with flavour. The vibrant red soup is infused with a spicy taste thanks to dried guajillo chillies and the arbol-chiles. However, one of the most essential ingredients is the herb epazote. It’s a tangy spice that has the taste of liquorice. It’s good to know that the tomato sauce helps to reduce the heat of chillies. Chilate de pollo probably originated from Oaxaca and is famous for its deep red smokey chillies called pasilla.
Otak-otak
The spicy fish cake is one of the mainstays in the diet of the Peranakan people, who are Chinese immigrants from China who have settled in Singapore and Indonesia. At the base of this recipe is rempah, a spice paste consisting of garlic, red chillies and ginger. It also includes shallot, ginger, turmeric, lemongrass and. A white fish, similar to mackerel, is mixed with rempah and coconut milk to make an even, smooth and creamy paste (sometimes called”fish custard”). The resulting rectangles are then formed and then wrapped within banana leaves. After this, it is cooked over a charcoal grill to give it a slightly smokey taste.
Neua Pad Prik
If you’re a fan of smothering your stir fry in hot Sauce, this recipe will be perfect for those who do. Translated as ‘Thai Chili Steak It Neua Pad Prik, bird’s eye chillies (ranked just below habaneros on the Scoville temperature scale) are added to the stew. The spice may not burn your skin. However, it could trigger intense breathing.
Neua pad prik
Sometimes referred to also as “Thai pepper steak,” this is a simple dish that’s hot and is a mainstay of the cuisine in the region.
To prepare it, boil seasonings, such as shallots, basil and garlic, and a few slices of beef and voila. Also, don’t overlook the bird’s eye chiles between mouth-smackingly hot and extremely scorching on the Scoville scale. That’s approximately 100,000-25,000 Scoville heating units.
Griot
The Haitian dish (pronounced greek-oh) requires a prolonged soaking of pork shoulder. Pickled and minced peppers, chillies, and apple cider vinegar combine with the pork before being cooked, giving this fiery speciality a distinct spice.
Thailand
Thailand is undoubtedly known for its spicy cuisine and is one of the top tourist spots. Many food items are fried and spicy soups in the street food. The food is usually cooked using aromatic herbs, spices, and other spices to add a unique flavour. If you need help with what to do, We suggest you try the fish and meat dishes made with a thick red curry sauce is sure to please. Additionally, you should try Tom Yum soup, a tasty blend of spicy and sweet, that is a perfect balance within the form of a bowl.
Sichuan Hotpot (China)
Sichuan Hotpot is a renowned Chinese cuisine developed in China’s Sichuan province. It’s an engaging and social dining experience combining a steaming pot of spicy broth and an array of fresh ingredients. Sichuan Hotpot’s most distinctive feature Sichuan Hotpot is its fiery and soothing flavour. It was Made possible by extensively utilising Sichuan chilli peppers and peppercorns.
To create a flavorful and fragrant base, the hotpot is composed of chilli oil, Sichuan chilli peppercorns, and various other spices. Hotpots can be ordered by adding thinly cut pieces of meat or seafood, veggies, tofu and noodles in the simmering broth. At the same time, the food is cooking and absorbing the flavorful flavours of the broth. The result is an enthralling and spicy dish.
Shrimp Creole
The recipe’s basic formula is nearly always modified based on what the chef has in his kitchen.
Although there are a variety of versions of this dish, the one thing that remains constant is the spice factor. It’s hot and risky (but with a good purpose). It won’t be a disappointment to those who love spice.
Kimchi-jjigae
It will take one to three months to create Kimchi in the style of Korean. It’s not something you’d expect South Korea to harbour some of the most spicy dishes around; however, it is. If you’re searching for an unforgettable culinary experience, South Korea should be the next destination on your list. Street markets are truly extraordinary, and Seoul is a definite foodie hotspot.
Vindaloo
Indian cuisine is known worldwide because of its spicy flavour. This dish made from Goa will knock the lights out of you due to its high spice level. The primary ingredient that is used in its recipe is called bhut jolokia. It’s often referred to as ghost chillies or the hottest chilli around the globe.
Phaal curry
The most favoured curry around it has an Asian-British background. The curry that contains ten varieties of chilli peppers is reported to cause people to dream of hallucinations. Are you able to handle this kind of hotness?
Jamaica Jerk Chicken
Jerk chicken seasoning is an intense peppery flavour from scotch bonnet peppers.
Jerk marinade and sauces are used to flavour the meats. It is made of onions, allspice garlic Scotch Bonnet Peppers, Soy Sauce, Brown Sugar ginger, cinnamon, nutmeg cloves, and the herb thyme.
They are often used as dry rubs or Jamaican Jerk Seasoning.
Hirvya Mirchicha Thecha (India)
Originating from Maharashtra Indian states of Maharashtra and Maharashtra, hirvya mirchi cha tech isn’t an amain dish but a dish to serve as a side. To make it, the cook has to blend a mixture of peanuts, garlic and green chillies. This straightforward dish goes well with many food items, but it’s also boiling!