The fumes radiate so much spice that the chef has to wear a gas mask while preparing it. Customers are even required to recite a verbal disclaimer stating that they will not hold the restaurant liable for any physical or emotional damage.
American Restaurant in Brooklyn, NY, United States
Go for the Nashville-style hot fried chicken at Peaches HotHouse -- the major weapon of choice here is a mix of cayenne and ghost peppers, which hit over a million units on the Scoville scale, and have been smoked for additional flavor.
The pepper shrimp is the national dish in Liberia, and this authentic restaurant is worth the trek to Queens to get it. Chef/owner Maima Kamara brings the heat by coating the crustaceans in a thick gravy made with the hurt-so-good Scotch Bonnet peppers.
This Nigerian restaurant offers the hot yoga-style, sweat-inducing Buka Sauce, a fried beef inferno of a stew. Jamaican hot peppers are what set this mother off, plus it also packs in locust bean flavor, green bell peppers, onions, & beef stock.
The duck laab salad will melt the mouth off your face. Loaded with dried Thai bird’s eye chilies, served on romaine lettuce and dressed in lime juice, fish sauce, pickled red onions, & toasted rice powder.
A chef at Nolita’s Uncle Boons describes cooking the Laab Neuh Gae -- a spicy, chopped-lamb salad sprinkled with mint, shallot, and cucumber -- as “chemical warfare in the kitchen”. No joke: you’ll find them holding their breath until it’s safe.