Top 20 spicy dishes from around the world you must try

Some crave the heat – and others push the limits even further.

The world’s spiciest dishes owe their intensity to the hottest peppers, complex flavors, and a rich, spice-filled history that stretches back millennia.

“Spicy cuisine, or at least food with bold spices, has been around long before the concept of nations or their culinary traditions,” explains Indian author Saurav Dutt, who is penning a book on the spiciest dishes of the Indian subcontinent.

“Every fiery ingredient has its untamed origins,” he adds. “Ginger, horseradish, mustard, chilies, and others were once wild plants before being cultivated for use in cooking.”

Historically, hunter-gatherer groups utilized a variety of wild ingredients to add flavor to their meals, Dutt explains. Across the globe, there are countless ingredients that can deliver a spicy kick or stand alone as the star of the dish.

Peppers, the champions of spice, are rated on the Scoville Heat Units (SHU) scale, which measures the capsaicin content and other active compounds in chili peppers. According to this scale, the Carolina Reaper ranks among the hottest, while habaneros, Scotch bonnets, and bird’s eye chilies are slightly milder.

Packed with ghost peppers, Scotch bonnets, serranos, chiltepin peppers, Sichuan peppercorns, and more, these fiery dishes from around the globe deliver heat in the most flavorful way.

Egusi Soup, Nigeria

The bold ata rodo – Scotch bonnet pepper – brings intense heat to Nigeria’s iconic spicy soup. Egusi is crafted by grinding the seeds from the egusi melon, a native West African fruit closely related to watermelon.

Beyond being a great source of protein, the seeds of the melon help thicken the soup, adding both texture and flavor to the mix of meat, seafood, and leafy greens. Pounded yams often accompany the dish, balancing the heat of the Scotch bonnets.

Sichuan Hot Pot, China

“The beauty of this dish lies not only in the warming flavors of cinnamon, cloves, star anise, and the signature Sichuan peppercorns, but also in the freedom to cook exactly what you want in the bubbling spicy broth,” says British-born Chinese chef Kwoklyn Wan, author of 'The Complete Chinese Takeout Cookbook.'

Duck, seafood, chicken, pork, lamb, and seasonal veggies are all fair game for the hot pot, simmering in a fiery broth made with Sichuan peppercorns and dried Sichuan peppers for a serious kick (the dipping sauce on the side often contains chile paste as well).

Known as Chongqing hot pot, this dish is believed to have originated as a favorite among boatmen along the Yangtze River. It’s now enjoyed by spice lovers across China and beyond.

Som Tam, Thailand

Hailing from northeastern Thailand’s spice-loving Isaan region, this fresh and fiery salad is a beloved dish at Thai restaurants globally, with a strong following in neighboring Laos.

Som Tam uses green (unripe) papaya as its main ingredient, typically julienned or shredded. The papaya is mixed with long beans or green beans, along with tamarind juice, dried shrimp, fish sauce, sugar cane paste, and other flavorful Asian staples. Thai bird’s eye chiles deliver the salad’s signature heat.

Piri-Piri Chicken, Mozambique and Angola

This fiery dish, also known as peri-peri chicken, was introduced to Angola and Mozambique by the Portuguese in the 15th century, combining African chiles with European ingredients. 'Piri-piri' means 'pepper pepper' in Swahili, and it’s the eponymous red pepper that gives the dish its signature spice.

Piri-piri chicken involves marinating poultry cuts in chiles, olive oil, lemon, garlic, and herbs like basil and oregano to create a bold flavor that balances salty, sour, and sweet. The dish is also a favorite in Namibia and South Africa, especially in Portuguese restaurants.

Chairman Mao’s Braised Pork Belly, China

The rich, glossy red hues of this beloved pork dish, originating from Mao Zedong’s home province, offer a glimpse of the flavorful experience ahead. The dish was said to be a favorite of the communist leader, who reportedly asked his chefs in Beijing to make it for him.

Chairman Mao’s braised pork belly, known as Mao shi hong shao rou in China, is typically served as the centerpiece of a shared family meal. It’s made by braising chunks of pork belly with soy sauce, dried chiles, and a variety of spices.

“This dish is incredibly flavorful and addictive, thanks to the caramelized sugar and dark soy sauce that reduce and coat the pork belly with aromatic richness,” explained Suzie Lee, BBC 'Best Home Cook' winner and author of 'Simply Chinese,' in an email to Dinogo Travel.

Jerk Chicken/Pork, Jamaica

Jamaica's beloved Scotch bonnet pepper is not just known for its heat, but also for its distinct aroma, vibrant colors, and rich flavor, says Mark Harvey, content creator and podcaster at Two On An Island, who hails from Spanish Town, Jamaica.

“For Jamaicans, spiciness starts mild for kids and escalates to ‘purple hot’,” he explains, noting that Scotch bonnets come in various colors, from green to orange, red, and finally purple, with each hue getting progressively spicier.

Scotch bonnets are featured in many of Jamaica’s traditional dishes, including escovitch fish, pepper pot soup, and curry goat. But they are perhaps most famous in the iconic jerk chicken and pork, smoked along the roadside from Montego Bay to Boston Bay, where the meat is grilled over coals made from pimento tree wood, and the tree’s allspice berries are also part of the jerk marinade.

Ayam Betutu, Indonesia

A favorite in Bali and Lombok, Ayam Betutu is a whole chicken stuffed with a richly aromatic spice paste (betutu), typically made from a blend of hot chile peppers, galangal (a ginger-relative), candlenuts, shallots, garlic, turmeric, shrimp paste, and more.

The chicken is then wrapped in banana leaves and steamed, which enhances the flavors and infuses the meat with the aromatic spices. Ayam Betutu is best enjoyed as a communal dish, often served during religious ceremonies in Bali, though it can also be found at specialized restaurants throughout the islands.

Buffalo Chicken Wings, United States

Beer and buffalo chicken wings are as quintessentially American as hamburgers. And if you’re not enjoying them with a side of celery sticks and a small dish of dipping sauce – typically blue cheese, though ranch is a common substitute – you’re missing the full experience.

A favorite at chain spots like Buffalo Wild Wings and more upscale venues from Alaska to Maine, ‘wings’ are typically the meatiest parts of the chicken, known as drumettes and wingettes.

Buffalo wings, said to have originated in a Buffalo, New York bar in 1964, are one of the spiciest wing styles (though teriyaki and honey garlic variations are also popular). You can turn up the heat with a sauce made from cayenne pepper, butter, vinegar, garlic powder, and Worcestershire sauce.

Shrimp Aguachiles, Mexico

Similar to ceviche but with an extra punch, this raw marinated shrimp dish from the western Mexican state of Sinaloa (also popular along the Baja Peninsula) is as visually appealing as it is delicious.

The tiny but potent chiltepín peppers (resembling bright little berries), found throughout the United States and Mexico, bring the heat to shrimp aguachiles, which translates to 'pepper water.' If chiltepíns are hard to find, serrano and jalapeño peppers work well as substitutes.

Marinate raw shrimp with lime juice, cilantro, red onion, and cucumber, and enjoy it with crispy tostadas.

Pad Ka Prao, Thailand

A perfect choice when you crave something hearty with a kick, Pad Ka Prao is a beloved dish in Thailand, commonly found at street-side stalls and restaurants from Bangkok to the islands.

Often compared to a Thai version of a sandwich or burger, this dish combines ground pork, fiery Thai chile peppers, and holy basil, with the spice level adjusted to your liking. Many locals swear by topping it with a fried egg, letting the runny yolk mix in for extra flavor.

Beef Rendang, Indonesia and Malaysia

A spicy favorite from West Sumatra, beef rendang has become a beloved dish in neighboring countries like Malaysia and Brunei, as well as in the Philippines.

This aromatic dry curry is a blend of kaffir lime leaves, coconut milk, star anise, and red chiles, among other spices, creating a rich, complex flavor. It's often served to guests during special occasions and festive gatherings.

Dakdoritang, South Korea

While kimchi is the go-to spicy Korean dish for many, Dakdoritang is the one to choose when you're craving something with extra heat.

This comforting chicken stew cranks up the spice with generous amounts of gochugaru (Korean chili powder) and gochujang (Korean chili paste), mixed with rice wine, soy sauce, garlic, ginger, and sesame oil. The braising sauce soaks into the bone-in chicken, infusing it with bold flavor. Carrots, onions, and potatoes are often added to round out the dish.

Phaal Curry, Birmingham, England (via Bangladesh)

This tomato-based British-Asian curry, created in Birmingham, England by British Bangladeshi restaurateurs, is considered one of the hottest curries on the planet.

The sauce typically starts with a tomato base, spiced up with ginger, fennel seeds, and generous amounts of fiery chile, habanero, or Scotch bonnet peppers, according to Indian author Saurav Dutt.

As many as 10 different pepper varieties may be used in phaal curry, including bird’s eye chiles and the notorious bhut jolokia (aka the ghost pepper), one of the hottest peppers known to man. Even spicier than vindaloo, this curry will set your mouth on fire.

Penne all'arrabbiata, Italy

This iconic Roman pasta dish’s name speaks for itself. ‘Arrabbiata’ translates to ‘angry’ in Italian, and penne all’arrabbiata combines the mild penne pasta with a spicy, bold sauce (sugo all’arrabbiata) that packs a punch.

The peperoncino (red chili pepper) is what gives this sauce its ‘angry’ or spicy kick, according to Chris MacLean of Italy’s Open Tuesday Wines.

To balance the heat from the fiery peppers in this garlic and tomato sauce, MacLean suggests pairing penne all’arrabbiata with a glass of Cesanese wine from Rome’s Lazio region, which offers crisp fruit flavors and light tannins.

MacLean cautions against pairing this dish with wines heavy in oak or alcohol, as it could intensify the spiciness and overpower the wine’s flavor.

Chicken Chettinad, India

"In South India, there's a saying that you're fortunate to 'eat like a Chettiar,'" says Dutt, referring to the Tamil-speaking community from Tamil Nadu, who are credited with creating this fiery dish.

"Traditional Chettinad recipes, like this chicken dish, are known for their use of locally sourced spices such as star anise, black pepper, kalpasi (stone flower), and marati mokku (dried flower pods)," he adds.

The chicken is simmered with a blend of roasted spices and coconut, and is traditionally paired with steamed rice or served alongside South Indian pancakes like dosa, or fried chapati or naan.

Doro wat, Ethiopia

The fiery Ethiopian spice blend known as berbere – rich in chile peppers, basil, cardamom, garlic, and ginger – creates the deep and complex flavor of doro wat, a spicy chicken stew that is a favorite in Ethiopia.

Often garnished with boiled eggs, this dish is a staple at weddings, religious holidays, and other special family celebrations. If you're ever invited to experience it in Ethiopia during such an event, consider it a true honor.

Mapo tofu, China

This iconic dish from China’s Sichuan province gets its unforgettable flavor from mouth-numbing Sichuan peppercorns, which are paired with silken tofu, ground pork or beef, and a spicy fermented bean paste known as doubanjiang.

The fiery red hue of mapo tofu is like a warning to those unfamiliar with Sichuan cuisine’s signature flavor, málà, which delivers a numbing sensation in the mouth – a unique experience that people either love or dislike.

Vindaloo, India

A dish with Portuguese roots from India’s Goa region, vindaloo was initially not intended to be spicy. According to Dutt, it originally featured pork, potatoes (aloo), and vinegar (vin), which is how it got its name.

When the dish made its way to curry houses in the United Kingdom, primarily run by Bangladeshi chefs, the pork was swapped for beef, chicken, or lamb, and the dish became known for its fiery heat.

Ghost pepper flakes and Scotch bonnet peppers are among the fiery ingredients that give this dish its intense heat. However, in Goa, you can still find milder versions that feature spices like cinnamon and cardamom.

Mafé, Senegal

In Senegal, Scotch bonnet peppers, named for their resemblance to the Scottish tam o' shanter hat, are a beloved spice, adding their fiery kick to one of the country's favorite dishes, the spicy tomato and peanut-based stew called mafé.

Typically made with beef, lamb, or chicken, this hearty stew is enriched with potatoes, carrots, and other root vegetables, making it a satisfying meal. Mafé is also popular in other West African nations like Mali and Gambia, and it can be prepared without meat.

Chili, United States

Chili is an iconic American dish, often associated with Super Bowl parties or cozy nights in. It's a spicy staple where you can adjust the heat to your liking.

There are two main versions of American chili – with beans (typically red kidney beans) or without – says Chef Julian Gonzalez of Sawmill Market in Albuquerque, New Mexico. In Texas, chili traditionally excludes beans, focusing instead on the blend of spices and chiles.

Chili is traditionally seasoned with chili powder, cumin, and paprika, says Gonzalez. From there, you can customize the heat level and flavor profile. Adding cayenne pepper is one way to turn up the spice.

At Red & Green, his restaurant serving New Mexican dishes, Gonzalez's green chile stew is made with pork and no beans. The stew is flavored with a blend of roasted New Mexican hatch chiles (half mild and half spicy), along with onion and garlic powder.