Get some vindaloo from a highly rated Indian restaurant, and ask them for it to be prepared super spicy—specify "not 'white people spicy', I want your spiciest". You'll have better luck if they mention "naga" or "nagaland" on their menu, when describing the spice level.
Besides that, as others have said, Thai, where you can serve your own spices at your own discretion; just load up your dish, and prepare to sweat.
>>7351726 Phal (aka "phaal," aka "phall") is hotter than vindaloo. That's usually the hottest a British Indian restaurant will make unless they have a specialty curry that's even hotter (a local take away here does a "Cobra Bite" curry which is supposed to be hotter than their phal - I personally don't think it is).
I've found that making my own curry yields much hotter curries than any restaurant or take away I've tried, except for one incredible phal that I had once at a Wetherspoons "Curry Club" that I couldn't finish.
I think restaurants and take-aways are worried they'll get complaints if they make it too hot so they er on the side of caution, whereas if you're making your own you can go crazy.
>>7351332 Old school curry uses mountains of black pepper. It gives a different sort of heat that kind of numbs your mouth. Chili got popular cause it's way cheaper than black pepper to spice up a sauce.
>>7350126 asians, right? I want to try their shit. At the local chinese places, do they make actual spicy food? I'm not sure if they do, but maybe they just don't give me their chinese death pepper because I'm a round eye.
>be white >specify "not white people spicy" >implying they're not just going to laugh on the inside and still give you white man heat and observe you sweating and dripping with mucous and tears at their lowest heat level, while screaming about >muh authenticity
>>7354774 The only people who believe this are the same idiots who think that the alcohol in beer, and not the boiling of the wort, is why beer was safer to drink than river water in ye olde timey times.
>>7354731 Cheap and easy way to make shit food taste better. Take any modern equivalent of super poor people food, take ramen noodles, beenee weenees, and throw some hot sauce on it, it's almost palatable and a little more filling than when it's bland.
There's a point where foods become so hot it all blends together. They may not feel hotter after 1 millions scoville, but you'll start to shake, your body is rejecting the poison. The acids in your stomach rise to make you feel full in an effort to get you to stop. You may also just puke. I imagine, like anything, you can build a tolerance to the heat, but you may not be doing yourself any favours.
I took a hot wing challenge that used a lot of pepper extracts. It wasn't tasty, more like eating chemicals. The heat wasn't too bad, but you can never prepare yourself for shakes and the overwhelming feeling of being full.
>>7355297 >>7355314 Reaper sauce is how I got a local roti shop to give me their good stuff. I came in with a small mason jar of essentially salt, lime, reapers, habaneros, allspice and scallion. They sent me home with a 1L tub of their high test. Mine was hotter, but theirs is miles better.
>>7355381 1. Established culture 2. Climates 3. Heavy seasoning is often used to cover the taste of spoiled meat. Shit spoils and ferments fast in hotter, wet climates. Guess what places of the world have a lot of spicy, sour, fermented foods?
>>7350126 Tie between Thai and Szechuan for sure. India talks a big game but most of their genuine cuisine isn't that spicy, that reputation came from the British. Szechuan is literally shit cooked in peppers and pepper oil, and Thai speaks for itself.
I would go for Thai frankly, since it has a hot wet climate, soil and terrain conducive to chili's, and is Asiatic.
>>7357985 Fermentation is very common in freezing climates as well. Probably more common, but I have no data to back that up. It's necessary to retain an appropriate range of edible foods outside of the brief season of growth.
>>7357985 I once spoke to a builder in India and asked him why their food is so spicy. He said "I don't know, but it's convenient if you're poor and can't afford to eat lots, because you can only eat so much of it before you've had enough"
Why are Spaniards the only Europeans that like spicy food? >Muh climate What about Italy and Southern France then? Same climate and nowhere near as spicy. The only spicy thing France has is Cayenne, and that's from French Guyana which barely even counts as European.
>>7360842 >He said "I don't know, but it's convenient if you're poor and can't afford to eat lots, because you can only eat so much of it before you've had enough" .... that actually sounds like a decent idea for dieting as well.
>>7351332 The region had plenty of spices that had a picante heat to it before the spread capsicum. Really, the only thing capsicum did for China was give them something red to add to dishes. Same with Korea, except it did lead to more red and spiciness in their cuisine. Most of their cuisine was hearty with bean paste or clean in flavor.
>>7360885 Real answer? Because the Moors brought their methods of cooking and cuisine with them when they conquered half of spain in 711. They wouldn't be completely expelled until 1609. That's about 900 years if you're counting, though admittedly they were politically out as soon as 1492. Which basically means a bunch of food culture from Africa and the Middle east came Into the country, including spices and crops like rice
They are masters of making hot as fuck oils out of hot peppers and pepper corns. If you can find a chinese restaurant in a place with a large immigrant population, They will likely have a side menu for the Chinese people. Ask for that, and order whatever they recommend as spicy.
Fresh Water fish dishes in the Szechuan style are awesome.
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