HONOLULU (KHON2) — International Hot and Spicy Food Day is celebrated on Jan. 16 each year, and it’s all about enjoying food with a little extra heat!
While Hawaiʻi isn’t known for its native spicy foods, the cultures that have migrated to the islands have brought their own love for spicy dishes and have made hot and spicy food a big part of Hawaiʻi’s cuisine today.
This day is a great time to explore the spicy flavors that have been blended into the food we enjoy here.
Hawaiʻi’s spicy food influence
Hawaiʻi has been home to people from many different places around the world, including Japan, the Philippines, China, Korea, Thailand and the broader Latinx and Hispanic cultures.
These diverse cultures have introduced their unique flavors; and with them, spicy foods. For example, Korean cuisine is famous for its kimchi, a fermented cabbage dish that is spicy and tangy.
Korean hot sauce, called gochujang, adds extra spice to dishes like bibimbap (a mixed rice dish) and spicy BBQ meats.
Chinese food also brought spicy ingredients, especially Sichuan cuisine. Dishes like mapo tofu, which is made with tofu, ground pork, and a spicy chili sauce, have become popular in Hawaiʻi’s Chinese and Japanese restaurants.
The heat comes from Sichuan peppercorns which add a numbing spiciness that is very different from regular chili peppers.
The Filipino influence on Hawaiʻi’s food scene is another big one. Filipino food often uses spices like garlic, ginger and chilies to add heat.
Adobo is a savory, vinegar-based dish that can be made spicy with the addition of chilies. Another Filipino favorite, sinigang (a sour soup), can also be spiced up with hot peppers for an added kick.
Migrants from Central and South America and the Caribbean have created rather large Latinx and Hispanic populations throughout the islands. Mexican cuisine, known for its use of chili peppers like jalapeños and habaneros, has brought favorites like tacos, enchiladas and salsas to the islands.
Peruvian food, such as aji de gallina, uses aji amarillo peppers to add heat to chicken dishes. Caribbean dishes like Jamaican jerk chicken, spiced with scotch bonnet peppers, also add fiery flavors to local menus.
Additionally, spicy mole sauces from Mexico and hot sauces from the Caribbean are used to season meats and seafood.
All these cultures have contributed significantly to the local palate further enhancing the diverse, flavorful dishes found across Hawaiʻi.
But perhaps one of the most popular spicy foods in Hawaiʻi comes from the island of Hawaiʻi itself: poke.
Poke is a traditional Hawaiʻi dish made of raw fish; and it’s often seasoned with spicy ingredients like chili pepper water which is a mixture of water, chili peppers, garlic and salt. Chili pepper water has become a staple in local kitchens and is used to spice up poke bowls, shrimp and even meats.
The popularity of spicy foods in Hawaiʻi is not only about the heat but also about the balance of flavors. Many spicy dishes in Hawaiʻi combine heat with sweet, sour and salty elements which makes the spice even more enjoyable.
For instance, you can find chili-pepper-spiced mango which pairs the heat with the sweetness of the fruit.
While spicy food is enjoyed by many in Hawaiʻi, it’s important to understand both the positive and negative effects that spicy foods can have on the body.
So, KHON2.com did a bit of digging to find out how spicy food became a big part of Hawaiʻi’s cuisine and weigh some of the pros and cons of eating hot foods.
Pros of eating spicy foods
Health benefits: One of the biggest benefits of spicy foods is that they can be good for your health. Chili peppers contain a compound called capsaicin, which is what gives peppers their heat. Capsaicin has been linked to several health benefits that include improved metabolism, pain relief and even cancer prevention. Some studies show that capsaicin can increase metabolism and help the body burn more calories. This can support weight loss when combined with a healthy diet and exercise.
Boosts immunity: Spicy foods can help boost the immune system. Ingredients like chili peppers, garlic and ginger, which are often found in spicy dishes, have antimicrobial and antioxidant properties. These ingredients can help fight off infections, reduce inflammation and keep the body healthy.
Improved digestion: Many people find that spicy food helps with digestion. Capsaicin can increase the production of stomach acid which helps the body digest food more efficiently. This can improve the digestion process and may reduce symptoms like bloating or indigestion.
Cons of eating spicy foods
Stomach irritation: While spicy foods may aid digestion for some, they can also irritate the stomach lining for others. Eating too much spicy food can cause heartburn, acid reflux or even stomach ulcers. People who have sensitive stomachs or conditions like leaky gut or irritable bowel syndrome (IBS) might experience discomfort after eating spicy foods.
Sweating and discomfort: Spicy foods can cause people to sweat or feel uncomfortable. This is because capsaicin triggers the body’s heat receptors and makes the body feel hotter. For some, this discomfort is manageable and even enjoyable; but for others, it can be overwhelming, especially in warm environments like Hawaiʻi.
Addictive nature: For some people, the heat from spicy food can become addictive. This is because capsaicin stimulates the release of endorphins which are chemicals in the brain that make us feel good. While this can make spicy foods enjoyable, it can also lead to people seeking out spicier and spicier dishes that might cause discomfort or health issues over time.
While spicy foods may not have originated in Hawaiʻi, the island has certainly embraced them thanks to the influence of many different cultures.
Dishes like spicy tacos, poke, Korean BBQ and Filipino adobo have become favorites for many local residents.
You can click here to explore pepper plants offered by a local ethnobotanist.
On International Hot and Spicy Food Day, it’s fun to explore how heat and spice have shaped Hawaiʻi’s cuisine.