Every year on January 16, people around the world celebrate Spicy Food Day, honoring hot and flavorful dishes from different cultures. Most people know that chili peppers are among the hottest foods on Earth—but did you know that the title of the world’s hottest chili pepper keeps changing? That’s because chili peppers continue to evolve over time.
How Is Chili Heat Measured?
Chili peppers contain capsaicinoids, the active compounds responsible for their heat. This heat is measured using the Scoville Heat Unit (SHU) scale.
The Hottest Chili Peppers in the World
Recently, the Carolina Reaper earned the title of the world’s hottest chili pepper, reaching an astonishing 2,200,000 SHU—about 200 times hotter than a jalapeño! Can you imagine putting one in your mouth?
If that sounds too intense, here are other extremely hot (but slightly milder) peppers:
Trinidad Moruga Scorpion – 2,009,231 SHU
7 Pot Douglah – 1,853,936 SHU
Naga Viper – 1,349,000 SHU
Ghost Pepper (Bhut Jolokia) – 1,041,427 SHU
Red Savina Habanero – 500,000 SHU
For comparison, jalapeño peppers range between 2,500–8,000 SHU.
Spicy Foods Around the World
Beyond chili peppers, many iconic dishes are known for their heat, such as Vindaloo, Jerk Chicken, Sichuan Hot Soup, and Griot. Spicy cuisine is especially popular in countries like Thailand, Mexico, Malaysia, Korea, Jamaica, India, and China.
How to Reduce Spiciness
No matter how spicy your meal is, keep milk or cold yogurt nearby. Dairy products help neutralize capsaicin and reduce the burning sensation. Avoid drinking water—it can actually make the heat feel worse. Interestingly, in cold climates, spicy food is a great way to warm up!
How to Celebrate Spicy Food Day
Many restaurants offer special deals on their spiciest dishes, and events may include chili-eating challenges, cooking competitions, or themed parties. You can celebrate by:
Trying a spicy dish you’ve never eaten before
Dining at a Thai, Korean, or Indian restaurant
Learning about different types of chili peppers
Cooking a recipe using a new spice
Hosting a chili-cooking challenge with friends or coworkers
Don’t forget to share your favorite spicy dish on social media using
#World_Spicy_Food_Day
Spicy Dishes from Around the World
Authentic Mexican Enchiladas Verdes
This traditional chicken enchilada recipe uses a fresh green sauce, just like you’d find in a Mexican home or restaurant.
Serves: 4
Preparation Time: 1 hour 20 minutes
Ingredients:
2 bone-in chicken breast halves
2 cups chicken broth
½ white onion, halved and divided
2 teaspoons salt
2 garlic cloves, halved
1 pound fresh tomatillos, husked
5 serrano peppers (or to taste)
A pinch of salt
¼ cup vegetable oil
12 corn tortillas
1 cup crumbled queso fresco
½ cup finely chopped white onion
1 bunch fresh cilantro, chopped
Method:
Place chicken, broth, ¼ onion, salt, and one garlic clove in a pot and bring to a boil. Cook for about 20 minutes until the chicken is fully cooked (internal temperature reaches 74°C / 165°F).
Transfer chicken to a bowl to cool. Reserve the broth and discard onion and garlic.
Shred the chicken by hand once cool.
Boil tomatillos and serrano peppers until the tomatillos turn a dull green.
Drain and blend with remaining onion, garlic, salt, and enough reserved broth to cover by about 1 inch.
Blend until smooth, then simmer the sauce in a pot.
Heat oil and lightly fry tortillas one by one. Drain on paper towels.
Dip tortillas into warm salsa to soften, then plate three per person.
Tip: Remove seeds and veins from serrano peppers to reduce heat.
Chiles en Nogada (Stuffed Poblano Peppers with Walnut Sauce)
A classic Mexican dish from Puebla, featuring poblano peppers stuffed with spiced veal and topped with creamy walnut sauce, pomegranate seeds, and parsley.
Serves: 8
Preparation Time: 1 hour 30 minutes
Ingredients:
Peppers:
8 poblano peppers
Filling:
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1¾ pounds ground veal
2 cups peeled, seeded, chopped tomatoes
1 ripe plantain, chopped
1 apple, chopped
1 fresh peach, chopped
1 bunch fresh parsley, chopped
2 tablespoons candied orange peel, chopped
2 tablespoons pine nuts
2 tablespoons raisins
2 tablespoons blanched almonds, chopped
4 whole cloves, ground
Salt and pepper to taste
Walnut Sauce:
2½ cups chopped walnuts
1¾ cups milk
¾ cup soft goat cheese
1 tablespoon sugar
1 cinnamon stick (1 inch)
Garnish:
1½ cups pomegranate seeds
½ cup chopped fresh parsley
Method:
Roast poblano peppers over an open flame until charred. Steam in a covered container for 5–10 minutes, then peel and deseed.
Heat olive oil, sauté onion and garlic until soft, add veal and cook until browned.
Add remaining filling ingredients and simmer for 10 minutes.
Blend walnut sauce ingredients until smooth and creamy.
Stuff peppers with veal mixture, top with walnut sauce, and garnish with pomegranate seeds and parsley.
Tip: Ground cinnamon and cloves may be used instead of whole spices.
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