It doesn't matter what you get here,the preponderance of Sichuan peppercorns in most of these dishes mean that they will be not only criminally spicy, but also possess an addictive numbing quality referred to as "mala" in Chinese. But the mapo tofu is a classic, and a good go-to for spice fiends.[Photo]

An equally good cure for colds or hangovers, at a cost of just $8.50. This soothing chicken broth gets a sharp sting of heat from guajillo chiles, plus good dose of starch in the form of potatoes. Do try this next time you’re feeling under the weather, it'll clear those sinuses right out.[Photo: Robert Sietsema]

A great neighborhood spot for some seriously spicy jerk chicken. It's stewed, not grilled, so it's super tender, and comes with heaps of rice and peas and sauteed cabbage on the side. The upstairs dining room is tiny and homey, and stays warm and steamy in the winter. Plus it's BYOB. [Photo]

At this point an old standby, Xian’s intriguing mix of Chinese preparations and Muslim influences is best experienced in the plethora of cumin scented lamb dishes they have on offer. Try the spicy and tingly lamb face salad: Various head cuts, including cheek and tongue, plus bean sprouts, cucumber, and celery, for crunch, doused in a sauce that features cumin, star anise, and cinnamon along with plenty of roasted chili oil and Sichuan pepper. [Photo]

Critic Robert Sietsema risked gastrointestinal integrity to write up the spice factor found at this Isan Thai restaurant, which he awarded four stars. Get the jungle curry (a clear broth with eggplant and other vegetables), ask for it as spicy as they'll make it, and it will be "like a flamethrower aimed at your mouth." Pro tip: bring a bottle riesling with you while this restaurant is still BYOB. [Photo: Robert Sietsema]

There may be hipper ramen shops out there, but none with a more seamless integration of spice than that found in Totto's spicy ramen. It has a chicken and soy base, char siu for heft, and big does of rayu-a spicy sesame oil to give it a kick. Really damn good ramen, and much shorter lines than at Ivan Ramen or Mu. Kind of a no brainer. [Photo]

Before we had the ghost pepper, the hottest pepper on the planet was the scotch bonnet. Terry’s Gourmet Deli serves a Trinidadian version of a roti roll with a scotch bonnet sauce that will knock you out. The roti is filled with a mashed potato and chick pea mixture as well as bone-in curried chicken (Trinidadians insist on the bones for flavor). Serious masochists should ask for extra sauce. [Photo: Robert Sietsema]

Brick Lane Curry House claims its phaal is the spiciest dish in New York, and whether or not that's true, it's definitely up there. The fiery red British-style curry is made with tomato, ginger, and at least 10-12 ground whole chillies. The brave souls who can get through a whole serving will be rewarded with their picture on the wall.[Photo]

]