We love heat. It’s not all about in-your-face heat, though: the world’s most fantastically flaming peppers shine brightest when used in complex, layered dishes that have a big enough flavor to handle the burn. From the world’s finest curries to the best zesty tacos, it seems our obsession is shared with folks all over the globe. Ready to bring the burn with the absolute best spiciest recipes in our arsenal? Consider this your fair warning. And we recommend not drinking water: it just makes it worse. (Michael Turek/)
Hua jun, or “slippery mushrooms,” from Sichuan’s Bamboo Sea are tossed into a hot wok with three types of chiles here: sweet bell peppers, tangy pickled red chiles, and a fiery local variety called <em>xiao mi</em>. Get the recipe for <a href=”https://www.saveur.com/spicy-mushroom-stir-fry-recipe/”>Spicy Mushroom Stir-Fry</a> (Jenny Huang/)
The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Mexico-Ancho-Chile-Soup/”>Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho)</a> (Joseph De Leo/)
Asian pear and a touch of sugar tame the heat of gochujang in this Korean cold noodle dish, while rice vinegar adds a satisfying tang. Get the recipe for <a href=”https://www.saveur.com/korean-spicy-cold-noodles-bibim-guksu-recipe/”>Korean Spicy Cold Noodles (Bibim Guksu)</a> (Thomas Payne/)
A sweet, hot, and aromatic chile paste is the garnish for this spread of black-eyed peas blended with palm oil and topped with roasted red peppers. Get the recipe for <a href=”https://www.saveur.com/black-eyed-pea-hummus-west-african-chile-paste-recipe/”>Black-Eyed Pea Hummus with West African Chile Paste</a> (Ryen Liebe/)
This salsa is spicy—use it sparingly!—as any serious salsa should be. Its flavor is all chili and garlic, and does well atop nachos, burritos, and eggs. If you’re feeling daring, go for big scoops with your favorite bag of tortilla chips. Get the recipe for <a href=”https://www.saveur.com/article/recipes/chile-de-arbol-salsa/”>Chile de Arbol Salsa</a> (Farideh Sadeghin/)
The fiery chile-based rub on this chicken is balanced by a basting of sweet-sour duck sauce. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Spice-Rubbed-Chicken-with-Duck-Sauce/”>Spice-Rubbed Chicken with Duck Sauce</a> (Laura Sant/)
<em>Bokkeum</em> is an umbrella term given to dishes—often made with inexpensive, strong-flavored cuts of meat—that are stir-fried over high heat. Pork belly is the most popular version, but other classics include octopus, mackerel, and dried anchovies. The sweet and spicy gochujang-laced marinade helps the meat caramelize as it cooks. Get the recipe for <a href=”https://www.saveur.com/korean-pork-belly-stir-fry-recipe/”>Korean Spicy Stir-Fried Pork Belly (Jeyuk Bokkeum)</a> (Jason Lang/)
A toasty, subtly fiery chile oil to drizzle over soup ot dip with dumplings. It’s worth making a large batch; the oil will keep at room temperature for a year. Get the recipe for <a href=”https://www.saveur.com/sichuan-chile-oil-recipe/”>Sichuan Chile Oil</a> (Matt Taylor-Gross/)
We first had this spicy dish, dusted with plenty of cayenne pepper and brightened with lime, as a starter at Brooklyn’s Xixa, a Mexico City-inspired restaurant from the owners of Traif. It makes a great simple snack with an ice-cold beer. Get the recipe for <a href=”https://www.saveur.com/article/recipes/mexico-city-spiced-edamame/”>Mexico City-Spiced Edamame</a> (Farideh Sadeghin/)
A spicy slaw with shredded cabbage and thinly sliced habaneros. Get the recipe for <a href=”https://www.saveur.com/pikliz-recipe/”>Spicy Haitian Cabbage Slaw (Pikliz)</a> (Matt Taylor-Gross/)
“Pepper is for colds and coughs, and turmeric heals wounds,” says cookbook author Viji Varadarajan. In his native South India, <em>milagu rasam</em>, a broth made with those key ingredients, also includes a dose of tamarind, which is believed to help heal sore throats. Get the recipe for <a href=”http://www.saveur.com/article/Recipes/Milagu-Rasam”>Spicy Tomato and Tamarind Soup (Milagu Rasam)</a> (Todd Coleman/)
Penn Hongthong, the author of Simple Laotian Cooking (Hippocrene, 2003), taught us that charring the vegetables for this dip is the secret to its smoky flavor. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Lao-Tomato-Dip/”>Lao Tomato Dip</a> (Farideh Sadeghin/)
In this American Chinese classic, lightly battered chicken is tossed in a sweet, slightly spicy sauce. Though not traditional, apricot jam adds a welcome note of acidity and pop of color. Get the recipe for <a href=”https://www.saveur.com/general-tsos-chicken-recipe/”>General Tso’s Chicken</a> (Jenny Huang/)
The secret to Nashville’s famous hot chicken is in the layering: The bird is marinated in a spicy buttermilk brine, then dredged with more flour and spice, double-fried, and finally slathered with a fiery butter paste to create a crunchy, peppery coating. One bite into its burnished orange crust reveals first a tangy crunch, and then a deeper, complex spice that leaves a lingering fire behind. Adjust the heat by adding as much—or as little—cayenne as you like. Get the recipe for <a href=”https://www.saveur.com/article/recipes/nashville-hot-chicken/”>Nashville Hot Chicken</a> (Landon Nordeman/)
In this Sichuan classic, tofu and ground pork or beef are braised in a fiery red chile sauce. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Mapo-Tofu/”>Mapo Tofu</a> (Kat Craddock/)
The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Sichuan-Pork-Wontons/”>Sichuan Pork Wontons (Chao Shou)</a> (Ariana Lindquist/)
This tangy, spicy curry from Goa, India, has roots in <em>vinh d’alho</em>, a stew brought to the region by Portuguese colonists. Now an Indian restaurant staple, it comes in countless variations—some fiery, some mild—from the subcontinent to the British Isles. Get the recipe for <a href=”http://www.saveur.com/classic-chicken-vindaloo”>Chicken Vindaloo</a> (Landon Nordeman/)
The word vindaloo is a garbled pronunciation of the popular Portuguese dish carne de vinha d’alhos (meat marinated in wine-vinegar and garlic), which made its way to India in the 15th century along with Portuguese explorers. In Goa the dish was tweaked, incorporating chiles, tamarind, black pepper, cinnamon, and cardamom. When it was exported to England, it became another hot curry, losing its vinegar tang and spice complexity, but this version stays close to the Goan original. Get the recipe for <a href=”https://www.saveur.com/article/recipes/pork-vindaloo-spicy-goanese-pork-stew/”>Goan Pork Vindaloo Curry</a> (Ingalls Photography/)
Chicken thighs can also be used to make this aromatic Indonesian curry. Get the recipe for <a href=”https://www.saveur.com/article/recipes/padang-style-chicken-curry-gulai-ayam/”>Padang-Style Chicken Curry (Gulai Ayam)</a> (Ingalls Photography/)
For this beloved dish of China’s Sichuan province, a tangle of wheat noodles is topped with a spicy, pungent pork sauce. This recipe is adapted from one in Fuschia Dunlop’s <a href=”https://amzn.to/2MYB75l” rel=”nofollow” title=””>Land of Plenty</a> (W.W. Norton & Company, 2003). Get the recipe for <a href=”http://www.saveur.com/article/recipes/dan-dan-mian-sichuan-noodles-with-spicy-pork-sauce”>Sichuan Noodles with Spicy Pork Sauce (Dan Dan Mian)</a>
This popular breakfast in China’s Yunnan Province starts with fresh rice noodles and ground meat in a bare-bones pork broth, then gets customized with as many as a dozen condiments. Yunnan mi xian noodles (round and spaghettilike) or mi gan (flat and wide) are traditional, but any size rice noodle works, and dried varieties are fine in a pinch. Find fresh rice noodles in the refrigerated section at most Asian markets. Get the recipe for <a href=”http://www.saveur.com/yunnan-style-breakfast-noodle-soup-recipe”>Yunnan-Style Breakfast Noodle Soup (Mi Xian)</a> (Matt Taylor-Gross/)
Toss cashews and peanuts in caramelized sugar, fish sauce, garlic, and chile for a powerful, can’t-stop-eating bar snack. Add the lime, shallot, and basil right before serving so the nuts stay crispy. Get the recipe for <a href=”http://www.saveur.com/spicy-cashew-peanut-recipe”>Spicy Cashew-Peanut Bar Mix</a> (Matt Taylor-Gross/)
Getting tired of your plain winter root vegetables? Throw some homemade kimchi on there to spice up a standard dish. Get the recipe for <a href=”http://www.saveur.com/quick-kimchi-recipe”>Quick Basic Kimchi</a> (Matt Taylor-Gross/)
Honey and fresh mango temper the fiery Scotch bonnets in this Caribbean-style hot sauce. Get the recipe for <a href=”https://www.saveur.com/scotch-bonnet-hot-sauce-recipe/”>Scotch Bonnet Hot Sauce</a> (Matt Taylor-Gross/)
Characteristic of the region’s curries, this intensely spicy one from chef Kevin Joseph of Durban’s The Oyster Box hotel gets its heat not from chiles, but pastes made of fresh garlic, ginger, and onions, plus lots of curry powder. Though not cooked long, the sauce is rich and thick thanks to heaps of ground spices and unsweetened coconut cream. Get the recipe for <a href=”http://www.saveur.com/chicken-and-prawn-curry”>Chicken and Shrimp Curry</a> (Crookes & Jackson/)
Calabrian chiles and chile paste produce a fiery, brick-red oil that is spooned over delicate steamed fish, crunchy spring vegetables, and <em>fregola</em>, a Sardinian pasta similar to Israeli couscous. Get the recipe for <a href=”https://www.saveur.com/article/recipes/steamed-grouper-in-chile-oil/”>Steamed Grouper in Chile Oil</a> (Michael Turek/)
A simple, light soup not short on heat or spice. Get the recipe for <a href=”https://www.saveur.com/spicy-clam-soup-recipe/”>Korean Spicy Clam Soup (Jogaetang)</a> (Matt Taylor-Gross/)
Portuguese and Filipino immigrants introduced vinegar and garlic to Hawaii, where the ingredients are often used in the condiment/chaser known as chile pepper water. Get the recipe for <a href=”https://www.saveur.com/hawaiian-chile-pepper-water-with-garlic-and-vinegar-recipe/”>Hawaiian Chile Pepper Water with Garlic and Vinegar</a> (Matt Taylor-Gross/)
These are classic latkes, grated potatoes bound with matzo meal and egg, but the simple addition of jalapeño adds a new kick to an old Jewish classic. Medina serves his jalapeno latkes with a tangy, cooling horseradish cream. Get the recipe for <a href=”https://www.saveur.com/potato-jalapeno-latke-recipe/”>Potato Jalapeño Latkes</a> (Matt Taylor-Gross/)
A spicy seasoned vinegar from Puerto Rico good on roast pork or a simple plate of rice and beans. Get the recipe for <a href=”https://www.saveur.com/pique-recipe/”>Puerto Rican Spicy Vinegar (Pique)</a> (Matt Taylor-Gross/)
The small flap of meat between the chuck and the rib eye in Wagyu is called the <em>zabuton</em>, meaning “cushion” in Japanese. Nicely marbled with intramuscular fat, the little-known cut—sometimes dubbed a Denver steak—is buttery and rich. Get the recipe for <a href=”https://www.saveur.com/article/recipes/braised-zabuton-beef-with-coffee-beans/”>Braised Zabuton with Coffee Beans</a> (Andre Baranowski/)
Peppery watercress, nutty sesame seeds, and earthy Korean chile flakes are brought together with an easy lemon vinaigrette in this wonderful cold-weather salad. Get the recipe for <a href=”http://www.saveur.com/watercress-salad-with-spicy-chile-and-sesame-vinaigrette-recipe”>Watercress with Spicy Chile and Sesame Vinaigrette</a> (Justin Walker/)
This vegetarian soup, a Jamaican classic, is made with callaloo, a spinach-like green that can be found canned or fresh in Caribbean groceries. Serve with minced fresh Scotch bonnet chiles sprinkled on top for extra heat. Get the recipe for <a href=”https://www.saveur.com/pepper-pot-soup-recipe/”>Pepper Pot Soup</a> (Matt Taylor-Gross/)
Tender lamb simmers in a fiery sauce in this recipe from Ahdoo’s Hotel in Srinagar, Kashmir. Get the recipe for <a href=”https://www.saveur.com/article/recipes/mirchi-qorma-kashmiri-lamb-in-chile-sauce/”>Mirchi Qorma (Kashmiri Lamb in Chile Sauce)</a> (Ingalls Photography/)
Sansho, the Japanese equivalent of Sichuan pepper, adds kick to these sake-and-mirin-marinated wings. A fresh squeeze of lemon brightens them up for serving. Get the recipe for <a href=”https://www.saveur.com/article/recipes/japanese-fried-chicken-wings-teba-no-karaage-recipe/”>Japanese-Style Chicken Wings</a> (Nicole Franzen/)
A rich, spicy stew topped with bright cilantro leaves, a squeeze of citrus, and thin-sliced hot chiles, nihari is the ultimate comfort food. Get the recipe for <a href=”http://www.saveur.com/article/recipes/pakistani-slow-cooked-lamb-stew-dumbay-ki-nihari”>Pakistani Slow-Cooked Lamb Stew (Dumbay Ki Nihari)</a>
This richly spiced chicken dish is adapted from a recipe in Madhur Jaffrey’s classic <em>Flavors of India</em> (West 175 Publishing, 1995). According to Jaffrey, “What gives this a very special southern flavor is the use of fennel seeds, curry leaves, and, of course, the pulse (legume) urad dal. This is definitely a dish you will want to make very frequently.” We couldn’t agree more. Get the recipe for <a href=”http://www.saveur.com/article/recipes/koli-milagu-masala-chettinad-pepper-chicken”>Chettinad Pepper Chicken</a> (Ingalls Photography/)
These lavishly spiced ribs have some serious heat and require an overnight marinade, so be sure to plan accordingly. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Triple-Cooked-Spareribs/”>Lu Rou (Triple-Cooked Spareribs with Chiles)</a> (Ariana Lindquist/)
Sweet papaya and tart ruby red grapefruit juice tame the heat of the Scotch bonnet pepper in the marinade for the steak, while the vegetables for the accompanying jalapeño-laced salsa get charred on the fire along with the meat. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Grapefruit-and-Habanero-Skirt-Steak-with-Grilled-Tomato-Salsa/”>Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa</a> (Todd Coleman/)
<em>Ssäm</em>, which is Korean for “wrapped,” refers to the lettuce wraps that enclose spicy grilled fish in this recipe from Matthew Rudofker, executive chef at New York City’s Momofuku Ssäm Bar. Get the recipe for <a href=”https://www.saveur.com/fish-ssam-spicy-chile-sauce/”>Fish Ssäm with Spicy Chile Sauce</a> (Farideh Sadeghin/)
This mix goes way beyond the typical flavors with umami Chinese fermented black bean chile paste and chile powder for a spicy, savory hot cocoa that delivers a kick of heat to the back of your throat. This is one hot cocoa that doesn’t taste like anything else you’ve ever tried. Get the recipe for <a href=”http://www.saveur.com/spicy-hot-chocolate-recipe”>Spicy Hot Chocolate</a> (Matt Taylor-Gross/)
