The Top 11 Countries with the Spiciest Food

Spicy food is popular in many different countries and cultures around the world. Not only do different spices and peppers taste amazing, but many studies have also shown that spicy food can have many health benefits, including reducing the risk of developing cancer and heart disease, helping with weight loss, and possibly improving digestion.

This article lists the 11 countries in the world which have the spiciest food - the data for this article has been sourced from several studies that have researched traditional cookbooks and the amount of capsaicin and piperine in each dish.

In general, capsaicin (from red peppers) and piperine (from black peppers) are the major chemical constituents responsible for the ‘burning’ sensation experienced in your mouth:

• Capsaicin (from red peppers) gives chili peppers their intensity or “hotness” when ingested or comes in contact with your skin

• Piperine is the major chemical responsible for the ‘burning’ sensation in black peppers

 11) South Africa

South Africa gained Independence in 1961, after being under the colonial rule of the Dutch, German, French, and British since 1652. Because of this, South Africa cuisine is heavily influenced by various heritages. Today, the food is heavily influenced by India, since during the British colonial rule, many workers came over from India, who brought various spices, which have entered the South African cuisine.

The most commonly used ingredients in cooking are coriander (cilantro), hot peppers, salt, black pepper, anise, garlic, and spices, which is the indication of their Indian influence.

Local dishes also contain influences from many indigenous southern African cultures alongside European and Asian influences.

A popular spicy food from South Africa is Biltong – thinly-sliced beef or game meat which is cured in a mixture of vinegar, salt and various of spices (often coriander and pepper). Cape Malay curry is rich in cinnamon, turmeric and chili, whereas Chakalaka is a spicy vegetable dish.

However, perhaps the most famous spice used in South African cuisine is peri-peri chili – originally produced by Portuguese explorers, this is rather spicy, and is often served with chicken.

Bunny Chow - South Africa’s National Street Food

Bunny chow is a hollowed-out loaf of bread filled with spicy curry - vegetable, mutton, or chicken curry can all fill the bowl made of bread. This is the signature dish of Durban and is the original “convenience” or “fast food” of South Africa.

10) China

China is the most ancient living civilization in the world and it’s estimated that the roots of Chinese cuisine date back to the Yangshao Culture, between 5,000 and 3,200 BC. However, prior to 1570, there were zero chili peppers, regardless of variety, anywhere in China.

Before hot chili peppers were brought over to China, the Sichuan Peppercorn, along with ginger, were added to dishes to give it heat. The Sichuan Peppercorn is native to China and is responsible for the numbing sensation it causes around your mouth. Unlike black or red chili peppers, Sichuan Peppercorn is not pungent and doesn’t contain capsaicin or piperine, but rather the molecule hydroxy-alpha-sanshool, which is responsible for the tingling sensation your mouth experiences when consuming it.

Today, Kung pow chicken, dan dan noodles, gan guo, Chuanbei Liangfen, gan bao chicken, kashgar kebabs, mapo doufu, Suan Cai Yu, and saliva chicken, are all examples of extremely spicy Chinese cuisine, many of which feature the Sichuan Peppercorn along with hot chili peppers.

Sichuan Cuisine

Sichuan cuisine, which is food from the Sichuan Province that borders Tibet, often pairs hydroxy-alpha-sanshool and capsaicin together, creating a synergistic heat effect known as 麻辣 (pronounced má là), meaning “numb” and “spicy.”

This synergistic effect boosts the spicy flavors to the next level as the Sichuan Peppercorn acts differently on our cell’s receptors than capsaicin. However, finding the Sichuan Peppercorn outside of China is rare as many travelers experience “numb tongue” for the first time while visiting the Red Dragon.

China has over 8,450 distinct dishes with the vast majority of them NOT having any hotness or spice to them. Salt, sugar, and egg are the most commonly used ingredients in China’s every-day diet. Also, China is huge as it even dwarfs the landmass of mainland USA. This large size provides 20 definite regional cuisines using over 2,900 ingredients with only a handful of these that are actually spicy.

9) Mexico

“In 2010, Mexican food was the first cuisine of a country accepted by the Intergovernmental Committee for the Safe guarding of the Intangible Cultural Heritage of UNESCO in the Representative List of the Intangible Cultural Heritage of Humanity.”

- From the International Journal of Gastronomy and Food Science

In Mexico, there are approximate 100 varieties of Chilli Peppers (Capsicum annuum) which are more or less spicy, differing in both size and shape, with colors varying from pale yellow to dark red.

• 90% of Mexican cuisine is cooked using at least one chili pepper

• Some varieties: Serrano, jalapeño/chipotle, poblano/ancho, guajillo, pasilla, mulato

With a wide range of different chilies available, including poblano, chipotle, jalapeño and tobasco, Mexican cuisine contains its fair share of spicy, aromatic dishes.

Although traditional Mexican foods and snacks such as tacos, burritos, fajitas and enchiladas can be eaten without much seasoning, different types and levels of chili powder can be added. For example, fajitas can be seasoned in smoky chipotle chili powder, or in spicy garlic powder. Chicken can also be seasoned in different types of chili powder before cooking, and served with black beans and salsa.

Chile peppers originated in Mexico and have been a staple in Mexican cuisine for over 7,000 years. Unlike many other countries, spicy peppers are consumed by all social classes and the ability to handle “heat” has become a cultural trait of Mexicans.

8) Ghana

Spicy food is common in Ghanaian foods. With a cuisine that uses garlic, ginger and pepper, as well as a traditional spicy sauce named ‘Shito’, these spices are often complimented with maize, rice and bean-based foods.

One of the signature dishes of Ghana is a black-eye pea and tomato stew named ‘Red Red’, which is often seasoned with ginger and garlic. Kelewele (spicy plantains) is a fried dish that consists of crispy plantain cubes seasoned in ginger, hot pepper and salt.

Chichinga is a spicy meat skewer common throughout much of western Africa (including Ghana) – it is seasoned in paprika, ginger, cloves and cinnamon.

The Ghanaian believe that hot peppers cool the body and cleanses it of impurities.

7) Thailand

Thailand definitely has its fair share of spicy foods. With many different types of chilies growing within the country, and an abundance of spices such as peppercorn, garlic and ginger, there are plenty of dishes available that incorporate these, including dry curries and soups.

Kua Kling is an incredibly spicy dry curry that contains minced pork and a curry paste made from Thai dried chilies, turmeric, galangal and garlic.

Kaeng Tai Pla is an extremely spicy thick soup that includes various herbs and spices including peppercorn and garlic.

Hot sauces are also part of Thailand’s cuisine, including Sriracha – made from red chilies, vinegar and garlic – and Thai sweet chili sauce.

One of the common misconceptions about Thailand is that all food is spicy. Traditional Thai food is all about harmony as hot is balanced with sweet, and sour with savory. Many Thai restaurants abroad over-spice dishes as these establishments attempt to prepare foods that meet people’s “Thai Spice” expectations.

6) Malaysia

Geographically, Malaysia is situated in the South-East Asia separated into two lands by the South China Sea, also known as East Malaysia, and West Malaysia which is part of the Borneo Island.

Like with many countries in south-east Asia, Malaysian food generally has a kick to it, with a fair amount of their dishes being rather spicy.

Three cultures mainly inspire the local cuisine – Malay, Chinese and Indian – bringing in different spicy influences. Sambal Belacan– a spicy chili paste – is a commonly-found condiment that comes with Malay dishes, whereas poultry, meat and seafood are often spiced with herbs including galangal, turmeric, laksa leaves and various types of ginger.

Nasi Lemak – often referred to as Malaysia’s national dish – incorporates Sambal into its recipe. Along with neighboring Indonesia, dishes in Malaysia are also often topped with Gulai, a spicy curry-like sauce that consists of a wide range of spices, including turmeric, coriander, chili pepper and garlic.

5) Indonesia

Number 5 on this list should come as no surprise, considering that the Maluku Islands on the eastern archipelago of Indonesia, are better known as the “Spice Islands.”

• Christopher Columbus was only about 16,000 miles (25,800 km) off his mark when he floated into the Americas in 1492.

Indonesian food is rather spicy – using chili and other spices in their cooking is just as common as in other parts of south-east Asia.

Rendang is a spicy meat dish that is popular throughout Indonesia, and is infused with an intricate mix of herbs and spices that includes cloves, star anise and cardamom. Bebek Madura is even spicier – this dish consists of tender duck meat seasoned with many different chili types, shallots and pepper.

However, spicier still is Seblak – a popular street food, Seblak is an incredibly spicy meat broth that is flavored with chili, shallots, garlic and kencur (garlic). 

4) Ethiopia

Ethiopian food is often rather spicy, and uses a wide range of different spices, including chili powder, garlic, ginger and many types of herbs. Many Ethiopian dishes use a mixture of these ingredients – known as Berbere spices – as a base.

Tibs is an Ethiopian stir-fry and stew hybrid that includes vegetables, meat and butter, and can range from mildly to incredibly spiced. Ginger, cumin, cloves and chilies are among the spices used for this dish.

Shiro is a spicy stew that consists of powdered chickpeas or broad beans combined with many of the Berbere spices, whereas Messer Wot is an often incredibly spicy lentil dish that includes chili powder, cardamom, cinnamon and garlic.

I contacted my friend Amadi, who is from Ethiopia, and this is what he says about Ethiopian cuisine:

3) India

India, also known as the “Spice Bowl of the World” is well known for cultivating black pepper along with cardamom, nutmeg, ginger, turmeric, and chili peppers.

Spice Usage of Indian Cuisine

India is a country that is made up of a huge number of different cultures, and its food reflects this rather well. Each region of India contains its own range of spicy dishes – or curries – which often consist of meat or vegetables cooked in a sauce which can vary from incredibly mild through to extremely spicy.

The more chilies that are added, the spicier the curry will be. Madras and Jalfrezi are two examples of spicy curries, with the former being flavored with large amounts of chili powder, garam masala (a hot spice mix) and cumin. Jalfrezi is a more onion-based dish that also requires a large number of chilies.

However, one of the spiciest Indian dishes is Vindaloo – although it originated in Portugal, Indian chefs in the city of Goa decided to add a great amount of chili powder to this curry, creating a dish that is renowned across the world for its incredible spiciness.

The word “curry” is a term invented by the Brits when India was under their colonial rule.

• Curry refers to any meat or vegetable dish cooked in a spiced gravy and served with rice

2) United States of America (Southern States)

The southern states of the USA have a vibrant food culture that generally consists of Native American influences intermingled with dishes specific to European and Mexican communities who have settled in the region over the past few centuries. 

This includes a wide range of spicy foods – this is particularly seen in Tex-Mex cuisine, which borrows from Mexican and Native American food, and commonly uses chilies such as jalapenos and chipotle. 

Examples of Tex-Mex foods include chili con carne, enchiladas, and jalapeno-stuffed beef burgers. Cajun and Creole cuisine are both found in the state of Louisiana and its surrounding area – although these dishes tend not to be chili-based, large amounts of cayenne pepper and extra seasoning are used.

• Jambalaya, shrimp Creole, Zydeco Chicken, gumbo, and Mardi Gras King Cake are all examples of Creole/cajun dishes.

Buffalo wings, also called “hot wings” are spicy, seasoned, and deep-fried chicken wings that originated in Buffalo, New York (USA) in the 1960s.

• Hot wings are traditionally NOT breaded, but instead are tossed into a super-intense spicy sauce and served with celery and blue cheese.

The level of spiciness depends on the establishment, but finding wings served in a Ghost Pepper or Carolina Reaper sauce is easy to find, if you are looking to find some regrettable moments, all done in the name of bragging rights. 

The Carolina Reaper

USA, home of the spiciest, commercially available chili pepper in the world - the CAROLINA REAPER - was cultivated and developed in South Carolina by American Ed Currie.

• For comparison, the average Carolina Reaper is 205 times hotter than the hottest varieties of jalapeños.

• Twice as hot as Ghost peppers (bhut jolokia)

 1) Nigeria

Spicy food is popular in Nigerian cuisine, with a fair amount of their dishes using a variety of peppers, including Rodo (Scotch Bonnet) and Shombo (chili pepper). It is particularly popular with the Yoruba peoples, an ethnic group which makes up a significant proportion of the Nigerian population, who believe that eating spicy food improves one’s quality of life.

Suya is a popular spicy Nigerian food – this is a meat skewer which is coated in chili pepper and a variety of additional spices including garlic, cloves and ehuru (nutmeg).

• Suya is basically a spicy grilled kebab and is the epitome of Nigerian street food, with every town having their favorite local vendor and is usually made with beef, ram, or chicken

Ofada stew is another popular meat dish that is spiced with Rodo peppers and appears in the Western part of Nigeria. This dish gets its name from the local Igbo rice called the ofada rice and is a delicious and spicy Nigerian stew.

Nigerian cooking also produces incredibly spicy sauces and condiments – ata din din sauce is spiced using either Rodo or Shombo pepper varieties, as well as onion and salt. In addition, perhaps the spiciest sauce of them all is Agoyin sauce – made with a large amount of Rodo and Shombo peppers, this is popular in Nigeria, and is known for being extremely spicy.

The difference between Nigerian cuisine and the dishes of other countries on this list is that nearly ALL Nigerian food is spicy. The Nigerian Pepper is the most used spice and condiment in Nigeria and every Nigerian dish has considerable hotness and “spice” to it.

‌Valentina is a guide for Pedal Chile and is our resident badass. Valentina was born and raised in La Patagonia, which probably explains her affinity for adventuring. Valentina has traveled to over 100 countries and has eaten food in every country on this list.

• Favorite season: Austral Summer

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References and sources for Countries with Spiciest Foods

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3. Cárdenas-Castro, Alicia Paulina, et al. “Sauces: An Undiscovered Healthy Complement in Mexican Cuisine.” International Journal of Gastronomy and Food Science, vol. 17, Oct. 2019, p. 100154, www.sciencedirect.com/science/article/pii/S1878450X19300137, 10.1016/j.ijgfs.2019.100154.

4. Harmayani, E., Anal, A.K., Wichienchot, S. et al. Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal. J. Ethn. Food 6, 1 (2019). https://doi.org/10.1186/s42779-019-0002-x

5. HAO, Chao-yun, et al. “Modeling the Potential Geographic Distribution of Black Pepper (Piper Nigrum) in Asia Using GIS Tools.” Journal of Integrative Agriculture, vol. 11, no. 4, Apr. 2012, pp. 593–599, 10.1016/s2095-3119(12)60046-x.

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13. Zhu, Yu-Xiao, et al. “Geography and Similarity of Regional Cuisines in China.” PLoS ONE, vol. 8, no. 11, 18 Nov. 2013, p. e79161, 10.1371/journal.pone.0079161.