There is probably nothing in the world hotter than berbere. Found in most Ethiopian kitchens and used in preparing many local specialties, berbere is a mixture hot red and green chili peppers, garlic, ginger, fenugreek, cardamom, cloves, allspice, nutmeg, white pepper, salt and turmeric. Various sources claim that the mixture will add to one's longevity, increase sexual potency, cure rheumatism and prevent senility. The only problem with berbere is that if eaten too often it can burn the palate, scar the taste buds and eventually destroy one's sense of taste.

Despite such dangers, from Mexico to Thailand and from Hawaii to New Orleans, there is great charm to occasionally dining on searingly hot dishes. Following, based on tasting experiences of more years than I care to count, is my list of nominees for the hottest dishes currently available in the world. Those with heart or blood pressure problems or will do well to avoid trying any of these.

Wat Har Bo: These spiced chicken wings are an Ethiopian favorite. made by boiling chicken wings together with onions and sugar draining them, cooking them even further in soy sauce, and then generously coating them with flaming hot berbere before baking them in the oven, is so hot that the restaurateurs in Addis Ababa warn western visitors to avoid it. If Addis Ababa is not on your travel itinerary, try the dish at Saleem's Restaurant, 16 Wardour Street, London W1.

Puerco en Adobo: A Mexican dish in which pork chops or spare ribs are marinated in abodo, a mixture of ground chili peppers, spices, herbs and vinegar before being cooked slowly and then served with tomato sauce, sour cream and slices of avocado. On the island of Cozumel where the dish is a favorite, the locals make sure to have plenty of ice water and cold beer at hand. The dish is offered by dozens of old women selling from small carts on the street or at the restaurant of Juan Peruda, in the village of San Miguel on Cozumel.

Shakshouka Tala: A folk story has it that there are fire breathing dragons in the desserts of Tunisia. If there are, it is probably because the dragons ate harissa sauce, one of the hottest sauces known to humankind. In addition to containing fiery hot merguez sausages, this version of the well known shakshouka is coated generously before serving with harissa. For a six egg shakshouka the harissa used consists of 300 grams of hot red chili peppers, 4 Tbsp. of coriander leaves, about 30 cloves of garlic and small amounts of dried mint and caraway seeds. Best examples at the open vegetable market in Tunis, but if that is not convenient try the dish at Pavillon Noura, 21 av. Marceau, Paris 16.

Nga-Pi-Jaw: A Burmese dish in which fresh shrimp are boiled, peeled and then coated with dried shrimp paste and fried in oil that contains the liquid essence of red and green chili peppers. The dish is said to be especially good for reviving the sexual appetite of men over seventy years old. I first ate this dish during a visit to Rangoon when I was in my early twenties and more recently at The Fish Market, 3393 Peachtree Road, Atlanta, Georgia.

Tak Tori Tang: A flaming hot Korean chicken stew with carrots and potatoes, the heat being added by fermented bean paste, red chili peppers and the charm by the use of sweet peppers, spring onions and roasted sesame seeds. Best example will be found at Sammi Hahn, 13 Kimchee Street, Seoul.

Bon Bon Jihan Banmian: Even though this Szechuan dish is known in English as "ants on the tree" one need have no fear, for the dish, not even a single ant. What it does contain, however, is lamb or beef braised together with chili peppers and then fried in sesame oil together with bamboo shoots, fresh chili peppers, garlic and soy sauce. My best tasting was at Wong Kei, 43 Wardour Street, London, W1.

Guali Telor: In addition to using 20 - 30 whole dried red chili peppers to prepare 12 eggs, this Malaysian egg curry also contains lemon grass, ginger, coconut milk and tamarind paste and is traditionally served with sweet rice. Most authentic and best tastings at the fruit and fish market behind the Palace Hotel in Kuala Lumpur.

Shrimp Creole - Marra's Version: This New Orelans dish comes in versions that range from the mild to so hot it can make breathing difficult. The best I ever sampled was of peeled shrimps that were cooked in white wine and butter and then treated to a creole sauce that contained a combination of hot chili peppers, sweet paprika, salt, pepper and lemon grass. Marra's Seafood Grill. 1782 Cheshire Bridge Road, NE, Atlanta, Georgia.

Masaledar Murghi: From Southern India, this dish is prepared by coating chicken pieces with a mixture of hot red and green chili peppers, turmeric, cumin seeds, salt, garlic and lemon juice and then baking the chicken in oil. Best examples at open air markets throughout India and at restaurant Jamdani, Charolotte Street 10, London W1.

Yam Pla Muk: A Thai salad in which squid is boiled together with shallots and lime juice, then dried and coated with fish sauce, outrageously hot nam pla sauce and coriander leaves before being fried. Best example found at Roy's, 600 Kalamianaole Highway, Hawaii Kai, Hawaii.

© Daniel Rogov