7 Hot And Sizzling Chilli Dishes from All Around The Globe

A fusion of international cuisines has resulted from the popularity of hot and spicy foods. Cuisines from around the globe frequently include spiciness to accommodate a range of palates. 

7 Chilli Based Dishes From Around The World:

1. Peri Peri Chicken: 

Famous for its robust and flavorful flavour, peri-peri chicken has a distinctive sauce and a well-balanced spice blend which hails from Mozambique.  The chicken gets a spicy and tangy kick from the peri-peri sauce, which is typically made with chilli peppers, garlic, lemon, and other spices. The marinade's citrusy brightness is enhanced by the addition of lemon or lime juice, which also offers a cool counterpoint to the heat. A crucial ingredient in peri-peri marinades, garlic gives the chicken a savoury, fragrant flavour. Grilling peri-peri chicken gives its skin a smoky, charred taste while retaining its juicy insides. A dish rich in umami and with a savoury and satisfying taste is produced by combining spices with grilling techniques.

2. Bhut Jolokia Chicken: 

One of the hottest chilli peppers in the world, the infamous Bhut Jolokia from the North eastern states of India. Also referred to as the Ghost Pepper, this chilli is used in the fiery dish known as Bhut Jolokia Chicken. The intense heat is what makes Bhut Jolokia Chicken unique. For those who are not used to extremely spicy food, the level of spiciness that the Bhut Jolokia pepper delivers may be overwhelming but it also has characteristic smoky undertones. When included in the meal, they can provide a unique smokiness that deepens the flavour profile.  

3. Laal Maas: 

Laal Maas, a spicy and fragrant dish from Rajasthan in India, is well-known for its potent spices and depth of flavour. Laal Maas is known for its extreme heat and spicy flavour. The dish's fiery flavour is primarily derived from the use of large amounts of Mathania or red chilli peppers. The dish's flavour is rich and aromatic due to the use of multiple spices like bay leaves, cloves, cardamom, cinnamon, and yoghurt as a base. Lamb or mutton (goat meat) is frequently used to make laal maas. The meat can become tender and absorb the flavours of the spices thanks to the slow cooking method. Laal Maas is made with a blend of spices, red chilli, and either mustard oil or ghee.

4. Mirchi Ka Salan:

Mirchi ka Salan is renowned for having a strong, piquant flavour. Green chilli peppers are usually cooked in a rich, flavorful curry to balance the spiciness and tanginess of the dish. The curry's depth of flavour is enhanced by the nutty undertone that the addition of sesame seeds and peanuts brings to the dish. The zest or pulp from tamarind adds a tangy flavour that balances the heat from the chilli peppers. Yoghurt or coconut milk is frequently added to curry to make it creamy and give it a smooth, velvety texture to balance the spice. To add layers of complexity to the taste, mirchi ka salan is seasoned with a variety of aromatic spices like cumin, coriander, fenugreek, and mustard seeds.

5. Sichuan Mapo Tofu: 

A well-known Chinese dish called Sichuan Mapo Tofu is renowned for its strong, fiery flavours.  Sichuan cuisine is known for its spicy and numbing flavours, which are enhanced by the use of Sichuan peppercorns, chilli oil, and doubanjiang, a broad bean paste mixed with chilli. A savoury and nuanced flavour is added by the fermentation of black beans, garlic, ginger, and soy sauce, which also adds layers of umami. Usually soft and tender, the tofu used in Mapo Tofu absorbs the deep flavours of the sauce. The use of flavourings and spices with strong aromas, like garlic and green onions, gives the meal its aroma.  A hint of sweetness may be present in some Mapo Tofu variations, which are typically counterbalanced by the umami and heat flavours.

Video Credit: Youtube/ Spice Eats

6. Murgh Hari Mirch: 

A tasty dish, green chilli chicken is a mainstay in North Indian cooking. The spiciness of green chilli chicken is its main feature. Due to their reputation for being hot, green chillies are frequently used in large quantities in the dish, giving it a fiery flavour. Green chillies can give the meal a bright, herbaceous flavour, especially when combined with other fresh herbs like mint and cilantro. Certain recipes call for ingredients like lime or lemon juice, which give the dish a zesty, complementary flavour that balances the spice. The savoury umami flavour of the chicken and the depth of flavour imparted by the spices in the marinade or seasoning taste.

7. Mexican Mole: 

Mexican Mole is a flavourful sauce made from a complex combination of ingredients.  Mole has a flavour profile that is rich and earthy. Chocolate, nuts, spices, and chiles all work together to create a flavour that is complex and multifaceted. Several varieties of chilli peppers are frequently used in melange, adding a moderate to noticeable degree of spiciness. The dish gains richness and depth from the heat. A crucial ingredient in Mole is chocolate, which adds a delicate sweetness to counterbalance the spiciness. Mole usually calls for dark, unsweetened chocolate. Nuts that add a nutty undertone to complement other flavours, like peanuts or almonds, are frequently used in Mole. A wide variety of spices, such as cumin, cloves, and cinnamon, are included in mole.