C.H.I.L.I

Hello guys! I wanna share some of the spiciest foods in world and also about Scoville Scale, enjoy reading guys (:

• Phaal Curry – Southern India

Phaal, also sometimes spelled phall, is a dish that was originally created in Southern India. While the dish contains 10 different pepper varieties, the distinct taste of this thick curry comes from the Bhut jolokia chili pepper, referred to as a Naja pepper in other areas of the world. This particular pepper has been named the “most potent pepper on earth” by the folks at Guinness World Records.

• Neua Pad Prik – Thailand

Neua pad prik, also known as Thai pepper steak, is an incredibly popular stir-fry dish unique to Central Thailand. The main ingredient – giving the dish its searing heat – is the birds-eye chili pepper, also referred to as the Thai chili padi. It’s a staple ingredient in kitchens around the country.

 

• Pork Vindaloo – Goa, India

The original pork vindaloo is a Portuguese dish that was brought to India during the 16^th century occupation. This incredible curry dish has been jazzed up with local ingredients including the same Bhut jokokia chili pepper used in the phaal curry mentioned above. The dish also features local seasonings and spices such as cardamom, garlic, and turmeric.

 

• Hot Pot – Sichuan Province, China

A hot pot is a traditional Sichuan dish that features a pot of vegetable broth simmering over heat at a table. As the meal goes on the meat and vegetables are added to the pot as it cooks on the table with visitors and guests surrounding it. The hot pot is particularly hot because of the Sichuan “flower” pepper. The pepper is so spicy it can cause a numbing sensation in the mouth.

• Hot Suicide Wings – Chicago, Illinois

When you walk into Jake Melnick’s Corner Tap in Chicago, Illinois you’ll be faced with a choice: sign the health waiver or forego ordering their famous “XXX HOT” wings. The sauce made to smother these wings includes the Red Savina habanero pepper – also known in some areas as the Ball of Fire or the Dominican Devil’s Tongue.

• Frango Piri-Piri – Angola, Mozambique, and South Africa

Frango piri-piri is a chicken dish featuring a distinct chili pepper marinade. The main ingredient in the marinade is the red piri-piri pepper, also known as the African devil, and provides a considerable amount of kick to any dish it’s used in. The pepper is especially popular in marinades throughout Angola, Mozambique, and other nearby countries.

• Caribbean Jerk Chicken – Jamaica

Order Caribbean Jerk Chicken at a Jamaican restaurant in the United States and you’ll get a deliciously spicy dish. Order that same chicken in Jamaica and you’ll have a completely different experience. The red Scotch bonnet pepper is a key ingredient when it comes to seasoning the chicken and adds a blazing heat you’ll grow to respect.

• Papas a la Huancaina – Peru

Don’t let the look of this appealing dish deceive you when it arrives at your table. Papas a la Huancaina consists of boiled potatoes and eggs smothered in a cold cheese sauce. What you won’t realize until you begin to eat is that the sauce is heavily spiced and includes the Aji Amarillo pepper. Known for being the hottest in the region, the pepper is usually dried and ground to be used in a powdered form when cooking. 

• Devil Pork Curry – Malacca, Malaysia

The devil pork curry dish made in Malaysia is yet another Portuguese inspired creation. During the 16^th century, Malacca was a major stop for traders carrying spices. This particular dish packs a wallop because of its unique blend of vinegar, mustard, turmeric, and – of course – the birds-eye chili pepper.

• Kimchi Jjigae – South Korea 

Kimchi jjigae is perhaps one of the spiciest dishes you’ll eve encounter. Made in Korea, this stew dish features a mix of pork, seafood, or tofu and vegetables in a kimchi base. Kimchi is a pickled garnish made out of a special cabbage and a distinct blend of herbs. The spiciest kimchi dishes are made with red chili peppers which, when mixed with the mixture used to pickle the cabbage, becomes lethally spicy. It’s a dish you’ll never forget trying.

source:www.ratestogo.com
  

Scoville scale

The Scoville scale is the measurement of the pungency (spicy heat) of chili pepper. The number of Scoville heat units (SHU) indicates the amount of capsaicin present. Capsaicin is a chemical compound that stimulates chemo receptor nerve endings in the skin, especially the mucous membrane.

The scale is named after its creator, American pharmacist Wilbur Scoville. His method, devised in 1912, is known as the Scoville Organoleptic Test. The modern commonplace method for quantitative analysis uses high-performance liquid chromatography, making it possible to directly measure  capsacinoid content.

In Scoville's method, a measured amount of alcohol extract of the capsaicin oil of the dried pepper is produced, after which a solution of sugar and water is added incrementally until the "heat" is just barely detectable by a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper or a bell pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable. The hottest chilis, such as habaneros and nagas, have a rating of 200,000 or more, indicating that their extract must be diluted over 200,000 times before the capsaicin presence is undetectable. The greatest weakness of the Scoville Organoleptic Test is its imprecision, because it relies on human subjectivity. Tasters taste only one sample per session. Results vary widely, up to 50%, between laboratories.