When it comes to the world’s best spicy dishes, we have some of the world’s hottest peppers to thank, along with incredible layers of flavor and a long, spice-loving human history.
Peppers – a headliner for heat – are rated on the Scoville Heat Units scale, which measures capsaicin and other active components of chile peppers.
And it’s the perky red pepper of the same name that brings the spiciness to this complex, layered and delicious dish.
“The peperoncino (red chile pepper) is what makes this sauce ‘angry’ (arrabbiata) or spicy,” Chris MacLean of Italy-based Open Tuesday Wines said via email.
FomaA/Adobe StockThe fiery Ethiopian spice blend called berbere – aromatic with chile peppers, basil, cardamom, garlic and ginger – is instrumental to the flavor chorus that’s doro wat, Ethiopia’s much-loved spicy chicken stew.
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Locations:
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