Nothing compares to the legendary superhot that spices life in remote India. In the Smithsonian:
The 17 tribes of Nagaland are united, historically, by an enthusiasm for heads. The Nagas: Hill Peoples of Northeast India—my reading matter on the two-hour drive from Dimapur to Kohima, in the state of Nagaland —contains dozens of references to head-taking but only one mention of the item that has brought me here: the Naga King Chili (a.k.a. Bhut Jolokia), often ranked the world’s hottest. “In the Chang village of Hakchang,” the anthropologist J. H. Hutton is quoted as saying in 1922, “…women whose blood relations on the male side have taken a head may cook the head, with chilies, to get the flesh off.” Hutton’s use of “cook” would seem to be a reference to Chang culinary practice. Only on rereading did I realize the Chang weren’t eating the chilies—or the flesh, for that matter—but using them to clean the skull.
Such is the perplexing contradiction of the genus Capsicum: condiment and industrial solvent, pleasure and pain. I’ve come to Nagaland to confront the conundrum on its home turf at the annual all-tribe get-together, the Hornbill Festival, which includes a Naga King Chili-Eating Competition.
The last known head-taking raid occurred sometime in the last century. (The verb “taking” is preferred over hunting. You do not hunt heads. You hunt people and then take their heads.) Most Nagas are Baptists now. Nonetheless, they appear to have pride in their gruesome heritage. A crossbeam on the front of the Chang exhibit building on the festival grounds is decorated with a row of cephalic bas-reliefs; lest anyone mistake them for family portraiture, the neck stalks drip red.More: