Spicy gourmet for the most demanding palates

It is not a taste, nor a smell. It is a sintense ensation close to pain. Of course, a pleasant and desirable pain.

Today Summum We go in search of all shades of spicy, selecting the most exclusive flavors for daring palates.

The habanero chili, the king of Mexico

El capsicum –This is the scientific name of the chili pepper– it is the ingredient with the most spicy power. exist many species of this plant, almost all native to South America. Jalapeño, poblano, pastor, coastal, ball, Caribbean … Impossible to make a complete list.

The amount of capsaicin (the active ingredient to which this spicy power is owed) varies depending on the species, the climatic conditions and the maturity of the chilli, with the habanero pepper being the spiciest. The potency of this variety is scientifically measured and ranges between 80.000 and 150.000 Scoville units. Only for sassy foodies.

Punto MX: spicy made to measure

Located in one of the most exclusive streets of the capital, MX point It is a must-see address for lovers of authentic Mexican cuisine. Of course, in his haute cuisine version. Its guacamole prepared live in the room is already a classic: the diner can even choose the point of spiciness.

In addition, this restaurant has its own garden located in the province of Segovia where up to twenty different varieties of chili are grown exclusively. A spicy recommendation? El Cochito chile de arbol.

Pakta: around with the yellow pepper

La chilli it also occupies a prominent place in Peruvian cuisine. We could say that this ingredient is the object of authentic devotion also in the Andean country. On Pakta, Nikkei kitchen (Japanese-Peruvian fusion cuisine) led by Albert Adrià, a dish suitable for those who love spicy food is served.

This is the Pickled yellow chili pepper: the cep is marked on the charcoal grill and the marinade is made with mushroom juice, yellow pepper paste and vinegar.

Pepper, a luxurious spice

Almost at the extreme extreme when it comes to its spiciness, but no less popular for that, is pepper. The real pepper is Piper nigrum, from which come both the black variety (dry immature berries), as well as the green (immature berries) and the red (ripe berries). White pepper, which also comes from the same plant, is just as hot as black pepper, but less aromatic, due to the fact that it is obtained by removing the outer layer of the grains.

Companies that best varieties of Pepper come from Tellicherry, in India, from Penja, in Cameroon, from Kampot in Cambodia, from Sarawak, in the Malaysian part of the island of Borneo, and from Muntok and Lampong in Indonesia. Many of these varieties can be found in Madrid and Barcelona stores in Ruiz House.

In the air: horseradish

Although the data may surprise, the horseradish It belongs to the cabbage family (like wasabi and mustard). Originating, according to some, from Western asia and, according to others, from Eastern Europe, horseradish is a thick white root that shows its full potential when grated fresh or rather when the ground dried root is rehydrated. This is because the chemical compounds responsible for the spicy sensation are actually a defensive mechanism in the plant.

Grate the root It is something like “hurting” her and her natural response is to the origin of the gastronomic sensation more extreme.

Japanese-style spicy: wasabi and shichimi

An essential condiment in Japanese cuisine, wasabi is the stem of the Wasabia japónica, a plant that grows near fresh mountain waters. When grated fresh, wasabi releases more than twenty different volatile substances: green, sweet, oniony and, of course, spicy. Spicy, although with citric and iodic touches (due to the presence of nori seaweed), shichimi togarashi is another essential dressing of Japanese cuisine.

El sansho, a spicy yet lemony spice, and cayenne pepper, are responsible for providing “spark” to this mix. The shichimi It can be more or less spicy and is usually served separately mixed with soy sauce. The spicy tuna tartar is a classic in the cuisine of Ricardo Sanz de Kabuki, establishments that practice a Japanese-Mediterranean fusion cuisine and that show, among all, a few Michelin stars.

For this recipe, both the loin and the belly of the bluefin tuna are used. Various ingredients are used as a dressing, among them, olive oil of the Arbequina variety, sesame oil, shichimi and wasabi root. A invitation to enjoy from a less obvious side of Japanese cuisine.

From white to black: the color of mustards

Like wasabi and horseradish, mustard also has the peculiarity of floating in air and reaching the nose, irritating it, even at room temperature.

There are different varieties of mustard. Black is the spiciest. The brown is the most common: it comes from a natural hybrid between black mustard and turnip and is a little less spicy. Finally there is the white or yellow mustard, softer, especially on the nose, and with larger grains.

Yes, unleash the full potential hot spicy the seeds have to be soaked in some liquid (generally vinegar, wine or fruit juice) and wait long enough for them to release their spicy compounds. Another trick to take advantage of its spicy flavor: always add it at the end of the cooking process.

The French brand Exotic Land Put a twist on Dijon Mustard by adding roasted spices like coriander, sesame, cumin and fenugreek. A highly recommended option.

Dried, pickled and confit: the spicy side of ginger

Rich in vitamins, minerals, antioxidants. Aromatic, digestive, stimulating. The many virtues that have contributed to the recent success of ginger – to the point of making it the fashionable ingredient – often overshadow another characteristic of this rhizome, that is, its spicy character.

More or less marked according to its origin, the spiciness of ginger It gives off all its potential especially if it is consumed dry, in gari, the pickled ginger of Japanese cuisine, or confit in sugar. A candy which can be purchased, for example, in bulk at retail stores. Nugget and Grain.

Green or zighini curry?

Although if we talk about spicy, we cannot forget Asian cuisines. A prominent place in this sense it is occupied by curries, spicy stews based on vegetables, meat or fish. Indian phall curry or Thai green curry are some of the spiciest dishes in the world.

Grilled Iberian Secret with green curry paste is the spiciest dish on the menu at Krachai, Thai restaurant located in the capital. And from Asia to Africa to talk about Zighini, a dish native to Eritrea and Ethiopia. It is a meat-based stew that is served in the traditional injera, bread made with teff flour.

The ingredient Zighini indispensable It is the berberé, also known as Ethiopian curry, a mixture of spices that owes its intense spicy touch to the chilli peppers.

Liquid and spicy

Salmon Master It is one of the best bars in the world and an essential track on the Madrid mixology scene. Sour is served in this bar Yellow Chili, an aromatic and spicy cocktail.

It has Scotch whiskey marinated with cardamom, ginger and, of course, chili. The perfect ending an evening for demanding and daring palates.