When it comes to spice tolerance there are no hard and fast rules; it’s often down to individual preference and taste. That said, there are noticeable patterns and trends which suggest that some countries eat and tolerate spices better than others.
There are many reasons for this, such as agriculture and availability. In countries where chilli peppers and pungent spices are widely available, they tend to become part of the local culinary tradition. This means there are often spice tolerance differences within larger countries that grow different things in different areas. It’s a fascinating topic. Let’s take a look at spice tolerance by country, ranked highest to lowest.
1. Ethiopia
Ethiopia is at the very top when it comes to spice intensity. The country has a rich spice and chilli agriculture scene and a wide range of chilli varieties are grown here. These are commonly sundried, ground and used in spice blends, but some varieties are used fresh in sauces like awaze. Chillies are also easy to get hold of in domestic markets, meaning they’re used a lot in home cooking.
As a result, Ethiopian cuisine is bold, spicy and layered, with spice blends being central to nearly every dish. Dishes like doro wat (spicy chicken stew) are flavoured with strong, hot spices. Even side sauces and condiments are intensely spicy.
2. India
Whether you order a takeaway curry in London or prefer to go to a restaurant, you’ll know that Indian food is renowned for its rich spice blends. Spices are a cultural and culinary trademark of the nation, but India’s size means there are certain regions where the cuisine is particularly hot. For example, Andhra Pradesh and Rajasthan are known for their chilli cultivation and the use of red and green chillies in their cuisine. Both regions are famed for their fiery and flavourful curries, chutneys and pickles.
3. Thailand
Thai food is delicious and rich in flavour. It can also leave you running for a glass of milk thanks to the frequent use of bird’s eye chillies, spicy pastes and curries/soups that combine sour, sweet, salty and very hot flavours. Provinces like Ubon Ratchathani, Khon Kaen, Nakhon Ratchasima, and Udon Thani serve the real deal — spicy dishes such as Som Tum Thai (papaya salad), Larb (spicy minced meat salad) and Tom Saap (a hot and sour soup with chilli oil and lemongrass) that are often too hot for tourists.
4. South Korea
Let’s take the heat down a notch now by heading to South Korea. Unlike places such as Ethiopia, India and Thailand where many locals enjoy plenty of heat in their dishes, things are a little milder. While spice is an important element in Korean cuisine, it’s less about heat and more about balance — combining spice with umami, sour, sweet, and fermented flavours to create depth and complexity.
5. Japan
Japanese cuisine is all about subtle, delicate flavour profiles, but you’ll still find heat in some of its dishes. Although chillies are rarely used heavily, a spicy element is added by the use of wasabi and ginger. Popular Japanese dishes such as sushi, tempura and ramen are usually mild or mildly seasoned. These dishes can be made and adapted according to spice tolerance, however, an extra kick can be added with chilli flakes and oils.
6. Northern and Central Europe (Germany, Sweden, Norway)
Head to Norway and you’ll find the spice tolerance comes down even more with traditional cuisines being mild and hearty with herbs like dill and parsley instead of hot spices. Chillies and hot chilli pastes and condiments are uncommon in daily meals, but spices such as black pepper and mustard seeds can be added for flavour without the intensity of chillies.
If you’re looking for an Indian restaurant near South Kensington that offers both spicy and milder dishes, don’t miss Little India. Located close to famous landmarks such as The Science Museum, our Indian restaurant in South Kensington is the perfect place to refuel after a busy day of sightseeing. Reserve your table today or browse our menu online.
