Sources:
- World Population Review: Spicy Food Countries 2025
- TheTopTens: Countries with the Spiciest Food
- Little India: Spice Tolerance by Country
- SplashTravels: Ranking Countries Spiciest Cuisines
- Gastro Obscura: Ema Datshi (Bhutan)
- Alibaba Spice: Vietnamese Heat Levels
- Fremont Kabob: Afghan Spices
- BangkokJam (Singapore): Spicy Food Guide
- WorldAtlas: Countries With the Spiciest Food
- CambodiaFoodGuide: Cambodian Cuisine Insights
- TopTravelsights: Mongolian Food
Tool Used: Perplexity Research
by chmod-77
6 Comments
As a Korean I always thought i could handle spicy food, until I had my Thai wifes “normal” spicy level. I was sweating profusely, watery eyes and in actual pain. Thai spicy is really on another level. Its the real deal.
Another proof that finns and mongolians share heritage /j
why did you turn the numbers sideways???
I don’t understand your methodology — how did you turn your sources into a numerical scale? How did for example sources #5, #7, and #11 become comparative?
Is this a composite index made from subjective lists? I know we cant really get mean scoville measurement for dishes, but we could also have used weight of chilies eaten per capita, adjusting for fresh and dried chillies.
But honestly, it’s use cases like this that we should just use expert judgment.
Surprised Cambodia is so low, from what I know from my Cambodian friends, they love spicy food/spices. One made me a “not-spicy” sauce that was 90% pepper 😂