Nokoss, a hot paste made of peppers, herbs, and alliums, is the foundation of many traditional meals and is used for marinating or as a sauce.
Various spicy sauce selections are available at every table, whether it is for takeout or a fancy meal.
Extra pepper or pepper sauce are frequently used to complete dishes.
Thai food strikes a balance between bitter, sweet, sour, salty, and spicy flavours, frequently relying heavily on Chile peppers.
The curries have more vibrant hues, robust tastes, an abundance of spices, and intense heat.
The country's cuisine blends Chinese, Indian, and Malay flavours, making spicy food a national pastime.
Their food is known for its distinctive and smoky blend of spices called Berbere.
This country is a hotbed of spicy cuisine, from the deep heat of vindaloo to the deep spice of biryanis.