Spicy Food Day: The World’s Hottest Peppers and How to Celebrate the Heat

Every year on January 16, people around the world celebrate Spicy and Hot Food Day. 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.

So how is “heat” measured? Chili peppers contain capsaicinoids, the active compounds responsible for their spiciness. Their heat level 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 hottest chili pepper in the world, reaching an astonishing 2,200,000 SHU—about 200 times hotter than a jalapeño! Can you imagine taking a bite?

If that sounds too extreme, here are other famously hot (but slightly less intense) chili 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 and 8,000 SHU.

What Helps Reduce Chili Heat?

Beyond chili peppers, spicy dishes around the world include vindaloo, jerk chicken, Sichuan hot soup, and griot. Spicy cuisine is especially popular in countries such as Thailand, Mexico, Malaysia, Korea, Jamaica, India, and China.

If the heat becomes overwhelming, keep milk or cold yogurt nearby. Dairy products help neutralize capsaicin and reduce burning sensations. Avoid drinking water—it can make the heat feel worse. And if you live in a cold climate, spicy food is a great way to warm up!

How to Celebrate Spicy Food Day

Many restaurants offer special deals on their spiciest dishes. Other celebrations include chili-eating challenges, costume parties, and cooking competitions. You can join the fun by:

Trying a spicy dish you’ve never eaten before
Dining at a Thai, Korean, or Indian restaurant
Learning about different chili pepper varieties
Cooking a recipe using a new spice
Hosting a chili cook-off with friends or coworkers

Don’t forget to share photos of your favorite spicy dish on social media using
#World_Spicy_Food_Day

Spicy Dishes from Around the World

Authentic Mexican Enchiladas Verdes

Serves: 4
Prep Time: 1 hour 20 minutes

Ingredients:

2 bone-in chicken breast halves
2 cups chicken broth
½ white onion, halved
2 tsp salt
2 garlic cloves, halved
1 lb fresh tomatillos, husked
5 serrano peppers (or to taste)
Pinch of salt
¼ cup vegetable oil
12 corn tortillas
1 cup crumbled queso fresco
½ white onion, finely chopped
1 bunch fresh cilantro, chopped

Instructions:

In a medium pot, combine chicken, broth, onion, salt, and one garlic clove. Bring to a boil and cook for about 20 minutes until fully cooked (internal temperature should reach 74°C / 165°F).
Remove chicken and let cool; reserve the broth. Discard onion and garlic.
Shred the chicken by hand.
Boil tomatillos and serrano peppers until tomatillos turn dull green.
Drain and blend with remaining onion, garlic, salt, and enough broth to cover.
Simmer the sauce in a saucepan.
Fry tortillas briefly in hot oil and drain on paper towels.
Dip tortillas into warm salsa, plate three per person, fill with chicken, and garnish with cheese, onion, and cilantro.

Tip: Remove seeds and veins from serrano peppers to reduce heat.

Chiles en Nogada (Stuffed Poblano Peppers with Walnut Sauce)

Prep Time: 1 hour 30 minutes
Serves: 8

Ingredients:

8 poblano peppers

Filling:

1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1¾ lb ground veal
2 cups peeled, seeded, chopped tomatoes
1 ripe plantain, chopped
1 apple, chopped
1 fresh peach, chopped
1 bunch parsley, chopped
2 tbsp candied orange peel, chopped
2 tbsp pine nuts
2 tbsp raisins
2 tbsp blanched almonds, chopped
4 whole cloves, ground
Salt and pepper to taste

Walnut Sauce:

2½ cups walnuts
1¾ cups milk
¾ cup soft goat cheese
1 tbsp sugar
1-inch cinnamon stick

Garnish:

1½ cups pomegranate seeds
½ cup chopped parsley