Tarzana’s Apey Kade is a Sri Lankan star, the kind of well-reviewed LA restaurant that provides comfort food for those seeking the flavors of home, and offers a burst of new flavors to those trying Sri Lankan food for the very first time. For a particular pop, try the deviled beef laced with both dried and fresh chiles, plus curry leaves and a bracing hit of lime.

As the name implies, Lucifers loves to make a spicy pizza. But real heat-seekers know to ask for the inelegantly named Ringburner, with plenty of chile flakes and jalapenos on top. Feel (and taste) the burn.

This two-year-old Inglewood restaurant fits the bill for anyone craving traditional Jamaican fare. While the oxtails, beef patties, goat curry, and escovich snapper are all well made, the dish to get here is the jerk chicken platter — a generous portion of peas and rice, caramelized plantains, cabbage, and chicken. Order a cold Ting soda to help offset the heat. 

With three locations across Los Angeles (Koreatown, Gardena, and San Gabriel), it’s never been easier to settle into a bowl of Yuk Dae Jang’s signature Korean beef noodle soup. The level of spice is customizable for every serving that also includes shredded beef and a choice of either curly ramen noodles or house-made “pasta.”

Jitlada’s menu is filled with dishes that burn so good, including the infamous dynamite challenge made with ghost peppers. But for those who prefer more balanced heat, there’s nothing better than the Jazz burger — owner Jazz Singsanong’s ode to the American classic that includes a chile-spiked beef patty served on iceberg lettuce.

Koreatown’s dukbokki specialist is not for the weak of palate. Though one can customize the level of spice for the Korean rice cakes (mild, original, and "challenge"), the mild is hot enough to render both sweat and tears. Toppings like mozzarella cheese and fried veggies can help mitigate the heat, but be sure to order a cooling smoothie for good measure.

Los Feliz tavern Ye Rustic Inn is rightfully famous for its Buffalo wings — crispy, bone-in morsels that somehow taste even better in the well-worn and comfy setting. For tears of joy and pain, order the wings “suicide level” along with an extra pitcher of beer.

Chef Kris Yenbamroong’s northern Thai crispy rice salad — made with soured pork, raw ginger, and a generous smattering of bird’s eye chiles — is not for the faint of heart. A frosty Singha or two is all but guaranteed.

Papaya salad can often be the spiciest dish on the Thai table. Visit the Thai vendors outside of Lax-C — an emporium for Thai ingredients in Chinatown — for a fabulous rendition of julienned green papaya salad with dried shrimp and an unbeatable spicy dressing.

The mao cai at Sichuan Impression comes loaded with prawns, vegetables (potatoes, lotus root, cauliflower, and bamboo shoots), and beef tripe in a shallow broth laced with chiles, Sichuan peppercorns, and cardamom. It’s a blazing hot dish that’s impossible to stop eating.

For boneless chicken nuggets fried to a wonderful crisp and fragrant with Sichuan peppercorns, it doesn’t get any better than the Chongqing fried chicken at Xiang La Hui. It’s amazing how the mountain of fried chicken shrinks to a lowly pile of dried chiles and peppercorns in almost no time.

Sichuan cuisine has taken the San Gabriel Valley by storm in recent years, but those in the know still head to Hunan Chilli King when they can for lots (and lots) of spice. The name delivers on its premise, with diced fresh chilis living somewhere between ‘garnish’ and ‘the whole meal’ on chopped and sautéed chicken dishes and more.

Bhanu’s is a longtime favorite of SGV residents. Swing in for the chicken lollipops seasoned with nearly two dozen spices and served with a peppy house-made chutney. Ask for the spice level that includes ghost pepper for seriously hot wings.