Food to Set Your Tastebuds on Fire Quiz

Answer: Brassicaceae (cabbage family)

The common name, which translates to mountain hollyhock, is somewhat misleading, as hollyhocks belong to Malvaceae, the mallow family. The Chinese translation is no better, as the name means mountain sunflower, which is in the family Asteraceae. Wasabi is difficult to grow and expensive to buy, with ginger sometimes replacing the real thing for commercial production. It is grown traditionally on the banks of mountain streams.

This question was crafted by Phoenix Rising member VegemiteKid.

Answer: 51

Gordon Ramsey watched as Anandita Dutta Tamuly consumed 51 of the Bhut Jolokia peppers in 2 minutes while filming in India for one of his shows. Anandita also went on to rub some of the chillies in her eyes, so I guess pepper spray would not work on her. Gordon tried one and fell victim to it, screaming for water and saying "It's too much", no doubt as it is used to repel elephants in India. Anandita has been eating the chillies since her childhood and states "To be honest, I barely notice them now".

This question was crafted by Phoenix Rising member zonko.

Answer: Scotch bonnet peppers and allspice

Jerk spice is composed of Scotch bonnet peppers and allspice as well as thyme, garlic, cloves, cinnamon, scallions, nutmeg and salt. It can be used as a dry rub or made into a sauce for a wet marinade. The term 'jerk' refers not only to the spice but to the method of cooking as well. The process of jerk cooking has evolved from open pit cooking to the use of oil barrels filled with charcoal and ventilated with holes. This traditional method is not used much anymore, instead steel drum jerk pans are utilized with hardwood charcoal. Jerk is believed to be derived from the Spanish word, 'charqui' which means 'jerked' or 'dried meat' and from which the English word 'jerky' comes about.
Scotch bonnet peppers are one of the hottest peppers, similar in heat to the Habanero. Cayenne is milder than these two and Red Savina is a cultivated pepper whose developer was seeking to make an even hotter pepper. It is derived from the habanero chilli.

This question was crafted by Phoenix Rising member TAKROM.

Answer: Chilli Bean Sauce/paste

Dou Ban Sauce is also called Doubanjiang by the people in SW China and it is a popular additive to Sichuan food dishes.

Broad beans and chillies are the main ingredients of this very hot and spicy sauce which is often added to rice and noodles to make them more tasty.

During the Ming dynasty, Chinese people brought broad beans into the Sichuan region but by the time they got there the beans were going off. They found that they could use the beans, chillies, salt and wheat flour to make a paste that could be added to meals to jazz them up a bit.

The doubanjiang paste takes about a year to make and in some areas of China, two years. The end result is quite expensive due to the time it takes to make and the daily stirring of the hundred or so earthenware pots that sit in the hot sun in the fermenting area.

This question was crafted by Phoenix Rising member Soozy_Woozy.

Answer: Sambal

To make sambal, chillies, shallots and garlic are blended (or traditionally pounded) into a paste. The paste is stir-fried with oil and shrimp paste (belacan) till fragrant. Other ingredients such as deep-fried anchovies may be included to create different varieties of sambal.

Rendang is a spicy meat dish that is simmered in coconut milk and spices until almost dry. Rendang is popular in South-east Asia, particularly during festive periods.

Asam is the Malay word for tamarind.

Kuah is the Malay word for gravy.

This question was crafted by Phoenix Rising member purelyqing.

Answer: Portugal

When the Portuguese colonised Mozambique and Angola, they brought with them 'Capsicum frutescens', which quickly adapted to its new surroundings. Its rating on the Scoville Heat Scale is 100,000 - 350,000; and the sauce made from these peppers is both hot and delightfully piquant. One of my favourite ways of eating it is mixed with mayonnaise...and then dipping chips (fries) in it! I know, not very healthy, but once in a while, it's a treat!

Piri-piri is sometimes also called Peri-peri.

This question was crafted by Phoenix Rising member VegemiteKid.

Answer: Merguez

Apart from being spicy the merguez is red and is made from lamb or beef. It can also be created from a combination of both meats. It is a favourite in North Africa and, apart from Morocco, it is also popular in Tunisia, Algeria and Libya. The sausage has a tartness that comes from a combination of herbs and spices such as sumac, garlic and fennel. To this is added paprika and cayenne pepper and a hot chilli paste that provides the sausage with its characteristic red colouring. It can be dried and eaten as is or it can be grilled and served up with a savoury couscous. It will also add an amazing dimension to a tagine.

This question was crafted by Phoenix Rising member pollucci19.

Answer: Habanero

Habanero Sauce is what is added to the burger to finish it off before it is served to the customer. It was featured in the Season 2 Episode 1 of the TV show "Man v Food" where host Adam Richman donned latex gloves to prevent spice burn. If you are one of those people who is blessed with a stomach lined with asbestos there is one more thing that you need to do before you consume this burger. You have to sign a waiver regarding your condition and state of mind. To successfully complete the Four Horsemen Challenge, you must finish the burger in less than 25 minutes and then you have to endure another 5 minutes without drinking milk or any other fluid. Drinking any fluid while trying to complete this fiery food challenge means you have failed.

This question was crafted by Phoenix Rising member zonko.

Answer: Bhutan

To make ema datshi, chillies, tomatoes, onions, garlic and a bit of oil are simmered in boiling water till they are cooked. Cheese is then added and the dish is simmered a little longer before being served, usually with red rice.

This question was crafted by Phoenix Rising member purelyqing.

Answer: Chile relleno

Originally chile relleno was a stuffed, roasted, fresh poblano pepper that was then pan fried or deep fried. The poblano pepper was named after the city of Puebla where the dish originated and is a milder chilli pepper. Today many different peppers may be substituted for the poblano including the Hatch chile and the Anaheim, pasilla or jalapeno chilli peppers. The Hatch chile variety is very popular in New Mexico. In the US, many different cheeses can be used including asadero, asiago, and Monterey jack. Chicken, beef, pork, and even seafood can also be used for stuffing the pepper. The batter usually is made from eggs or corn masa flour but can have nuts such as pecans included too. The spiciness of the dish depends on which peppers and sauces are used. It can range from mild to very hot.

This question was crafted by Phoenix Rising member tazman6619.