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Asia is the birthplace of spices. Hot food was not generally eaten in western cultures and Africa.
What do you think?
In SW China and Korea, only chillis are the main ingridients for flavor. In SE and S asia, all spices are the ingridients.
But most of the spicy cuisines are popular in poorer parts of Asia, Southwestern China( Coastal and Northern China are richer and do not prefer spicy food), Southeast Asia and South Asia. Korean cuisine is spicy too(North Korea is poor while South Korea is less poor) Any correlations between wealth and hot flavor?
As a person who is not from those regions, and not well used to hot food. Do you like those cuisines or not?
Chilis came from the Americas and have only been in Asia a few hundred years.
Sichuan food is popular all over China and its mix of chilis and sichuan pepper (which has a numbing effect and is native to China) is pretty addictive. The good stuff will blow your head off. Very hard to find the real thing outside of China. It tastes nothing like most of the crap they serve at American Chinese restaurants.
I was able to find good szechuan food in Singapore (and of course, in China) but so far it has evaded me here in Seattle :-( I really, really like the numbing szechuan peppers (麻椒), but the spiciest/hottest food I have ever had was in Thailand.
I was able to find good szechuan food in Singapore (and of course, in China) but so far it has evaded me here in Seattle :-( I really, really like the numbing szechuan peppers (麻椒), but the spiciest/hottest food I have ever had was in Thailand.
There is a somewhat authentic sichuan place in Chinatown in Seattle. It's very close to Hao Hao Market. Not amazing but much closer to the original than I've ever had stateside. I think it's called sichuanese cuisine. Doesn't really hold a candle to a good sichuan restaurant in China though from what I remember.
Indian guys seem to eat the spiciest food but I've never really had spicy food at an Indian joint. Will have to take a trip there someday to see what the real thing is like.
This is all relative to me, because I lather basically *everything* in habanero and ghost pepper sauces I import from the States, so they all seem pretty tame, though delicious nonetheless. I imported some habanero, ghost, and scorpion pepper seeds from back home and paid a local farm to grow them for me for my restaurant here...
I'm Vietnamese-Chinese-American. Vietnamese food is very spicy. Those small, hot thai chili peppers are used in Banh Mi, Bun Bo Hue, Pho and the dipping sauce nuoc mam.
People sometimes hold these chili peppers and eat them just like that when they're eating their meal.
Also, the now very ubiquitous siracha hot sauce that you see in many Asian restaurants are made by a Vietnamese-Chinese-American company.
I'm Vietnamese-Chinese-American. Vietnamese food is very spicy. Those small, hot thai chili peppers are used in Banh Mi, Bun Bo Hue, Pho and the dipping sauce nuoc mam.
People sometimes hold these chili peppers and eat them just like that when they're eating their meal.
Also, the now very ubiquitous siracha hot sauce that you see in many Asian restaurants are made by a Vietnamese-Chinese-American company.
I dont consider Vietnamese foods very spicey compared to other asian foods, especially if you compare it with Lao or Thai cuisine
Vietnamese food is one of the more mild asian cuisines, they like to use the freshest ingredients
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