Best Countries for Spicy Food Lovers

Spicy food is so popular in India that the word mirch, which means “chile spice,” is often used in advertising campaigns to denote something appealing and exciting. Vindaloo is the spicy Goanese curry most people think of when they think of spicy Indian food, but Rajasthani laal maas turns up the heat just as much, and there’s a reason for it: It is traditionally eaten with game meat, and the spiciness is meant to mask the gamey taste.

The food in Bhutan, a small kingdom bordered by India and Tibet, is so spicy that the national dish, ema datshi, consists solely of chiles and cheese; it is usually served with rice. According to the BBC, chiles in Bhutan are considered vegetables, rather than flavor enhancers.

Chiles are a basic ingredient in most Mexican foods. Chile powder is even sprinkled on top of fruits, like mangos and pineapples, along with salt and lime juice. In most Mexican dishes, the type of chile used gives each specialty its primary flavor, be it habanero, ancho, poblano, serrano, or one of many others.

Mexico exports most of the pepper kinds (spicy or the sweet ones) like Jalapeño, Ghost Pepper. Mexicans really love these kind of spicy foods and they have so many of them in the streets. Note: I am not Mexican but I have been to there and the only thing I can say that if you cannot stand spicy food, never go there, ever!

Been there before. It's great

Different regions of Bolivia have spicier local cuisines than others, with the high-altitude Altiplano region enhancing cuisine with a variety of spices. In the Andean region of Bolivia, salteñas, close cousins of empanadas, are made with spicy sauce.

Good n spicy am Kristina From Uk,I went to La paz and ate Different food but best
I visited India, Pakistan, Us And France UK is my home town but in my opinion Bolivian Food is Best.it is spicy and everything

Ethiopian wats, or stews, can vary in spice, but most of them are quite hot. sick sick what consists of cubed pieces of beef stewed with fenugreek, ginger, cloves, allspice, and nutmeg along with wine and a tomato purée. The heat comes from the black pepper and berbere, an Ethiopian spice mixture including dried red and long chiles �" the result is tear-inducing staple of many Ethiopian dishes.

Spicy food is not ubiquitously beloved across the vast regions of China, but in the provinces of Hunan, Sichuan, Yunnan, and Guizhou, you’d better be prepared for some of the fieriest foods in the world.

Ghana, like many West African countries, has a cuisine highlighting spicy stews and condiments. Shito is the star of the show here when it comes to spice; however, the hot paste usually consists of ground black pepper, anise pepper, and palm oil. This ingredient is used in many Ghanaian dishes.

Sweetish yet blistering Scotch bonnet peppers are responsible for the heat in many Caribbean dishes, including the ever-popular jerk chicken. One of Jamaica’s spiciest dishes is Jamaican curry goat. Everyone has a different way of making it, but almost every version is incredibly spicy.

Southeast Asians love their spicy foods, such as otak-otak, a fish cake made from a mixture of fish paste, chiles, garlic, shallots, turmeric, lemongrass, and coconut milk. While they are popular throughout this part of the continent, Malaysian otak-otak turns up the spice by adding chile peppers into the mix.