Spicy

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

This signature pepper has been a hot commodity since the Maya era.

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

Melaka's Kristang community makes a dish so spicy, it's known as “devil's curry.”

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

This smoky, spicy dish comes straight out of Cajun country.