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What is the most spicy food on the planet? That is a question that a lot of us ask. Most of the world’s spiciest dishes originate from India and contain one key ingredient: The Bhut Jolokia chilli pepper. The Guinness Book of World Records states that the Bhut Jolokia pepper or the "Naja Jolokia" as it is known in regional areas of India is officially the worlds most spicy ingredient.

However, India is not the only location to have some of the world’s spiciest food. Indian Restaurant from around the world varies in its ingredients and the amount of areas where you will find the spiciest ingredients are rare.

Yet on the other hand, the US has a very good stab at playing host to some of the world's most spicy food. In Chicago, Illinois the “Hot Suicide Wings” require a disclaimer before even eating them! They are chicken wings made with a red sauce made from the Red Savina Habanero which is a pepper grown in Mexico.

Second in line is the infamous “Devil Pork Curry” which is made in Malaysia. It is quite like the Vindaloo that many people like but instead it is made out of mustard, vinegar and chillies!
Thirdly we have the “Hot Pot Sichuan Province” which is made in the heart of China. The lovely looking dish is extremely deceitful in its appearance as it truly is one of the most spicy dishes on earth! The dish is comprised of numerous meats and vegetables however the most notable and potent add on is the Sichuan flower which produces a numbing effect when you eat it.

Finishing up we have one the most recent and spicy dishes to date. The sweltering Korean stew known as “Kimchi Jjigae” is made from Tofu, Pork, Scallions and Seafood but the base of Kimchi is a spicy pickled garnish made from Cantonese Beaechu. However the real triumph is the sheer quantity of chillies that they chuck into the pot for good measure. They are dried red chilli peppers which form a near lethal combination during pickling process with the piquant cabbage.

I hate to break the news to those curry fanatics out there but tasting Indian curry in England is a million miles away to the real authentic taste in India itself. In fact, most of the curry and Indian food that is sold over here is not even Indian! In actual fact the vast majority of Indian takeaways in England originate from Bangladesh but no one really knows the difference. Depending on where you visit in India the type of food can differ tremendously. Northern India mainly specialises in non-spicy food made mostly with vegetables rather than meat and in Southern India they pretty much do the opposite. Some 20-40% of the population make up vegetarians with only 30% as regular meat eaters. Their cuisine is centred around some truly exotic spices and plenty of different meats from all over the country. Typical North Indian dishes would include a Vegetable Kofta which is a blend of mixed vegetables and potatoes in curry sauce (One of my personal favourites). Another would be the Vegetable Mogli which is another blend of vegetables and fruits like pineapple, mango, apple and raisins. This is truly a dish to die for and is a must have if you visit India. 'Thali' is an absolute must have if you are travelling to North India. The dish, Thali is comprised of several small portions of varying curries, rice and nan. It is a gorgeous mix of different dishes and always good value for your money!

India’s religious beliefs and culture have played a massive part in the evolution of their cuisine. There is a strong claim that curry originated from India and their influence on cuisine has affected the entire globe especially South East Asia. It is said that Indian food is arguable one of the most favourite dishes in the world mainly thanks to its enormously long history and heritage.

The older we get, the less likely we are to enjoy overly spicy food.  However, a report by University of Missouri researchers published in the Menopause Journal suggests that older women in particular should look at eating more curry to reduce their risk of cancer, especially if they are on Hormone replacement therapy (HRT).

Researchers found that curcumin, a component of the spice turmeric commonly used in Indian food can reduce the risk of cancer by inhibiting progestin-induced VEGF secretion from breast cancer cells. Women taking combined oestrogen and progestin HRT therapy run an increased the risk of developing breast tumours because the progestin increases the production of the VEGF molecule. VGEF has been cited as the culprit in boosting blood supply to tumours, encouraging their growth.

There is still much disagreement and conflicting evidence about the uses and safety of HRT. Claims that it is a cure-all for every mid-life problem are common and its benefits have been oversold and problems probably minimised.   On the other hand, many women suffering with severe menopausal symptoms have undoubtedly been helped by taking HRT. The experience of the menopause is very individual and the symptoms can be alleviated in a variety of ways, with HRT being just one of the options.    Eating your favourite takeaway now appears to be one of them!

In the Missouri University tests, curcumin not only decreased the incidence but actually reduced the multiplication of progestin-accelerated tumours in animal-based studies.  It also prevented the appearance of abnormalities in the mammary glands.  Those results should not be too surprising because apart from being a key ingredient in Indian food, turmeric has a long history  of use in Indian medicine  for its healing properties as a salve and an antiseptic on cuts and abrasions. So don’t turn your nose up at dishes that are too hot and spicy.The stuff in that Indian takeaway is not only delicious, it’s positively therapeutic into the bargain!