Endorphins

[email protected]

How does it comparte to original huy fong, before the pepper dust up?

[email protected]

I’m not too ashamed to admit that siracha will make me feel pain. I do not find the pain from spicy enjoyable tho

[email protected]

I'm SEA-n but relatively speaking I'm on the lower end of the ladder heat resistant-wise.

I was so excited when I could finally buy Jalapeno in my country cuz I wanna make Poppers. When I bit a raw one my reaction was "my dude, this is a tomato", my western media fooled me into thinking it's the hottest thing ever.

Then I found out about the Scoville unit and realized the Silling Labuyo we raw-dogging daily is order of magnitude hotter lol. Jalapeno actually tastes great though.

[email protected]

Hard to say exactly without a side by side. It is very close to my recollection, maybe slightly less sweet and a bit more chili pepper and garlic flavor. Just as spicy.

[email protected]

I'll let me daughter know.

[email protected]

Last time I was at a firehouse subs, I noticed they had a spicy sauce rack with everything labeled from 1 to 10 in spiciness. They only had ones going up to 8 at the time, so I tried adding a little bit of the 8 to my sandwich. Sriracha was like a 5 iirc.

I think it was a linear scale though because I didn't really notice anything from the little bit I put on my sandwich. Put more on the other half and even then, it didn't leave much heat.

Yet if I eat a slice of fresh cayenne when cooking, it will burn intensely for a good 5 minutes and I know that it's only around the middle of the spice scale, which is logarithmic.

I wish humans didn't have the ego issue that results in "some products are labeled very spicy when they aren't so that fragile egos can act like they can handle more spice than they really can". I'm kinda tired of needing to calibrate every single spicy thing trying to find some good heat without worrying about whether the extreme spice warning is accurate or just playing into that ego thing. I want enjoyable heat, not burn your face off.

Though I suppose part of it might be because I don't think a single person can accurately measure the amount of heat in a variety of sauces from mild to very hot. Your own tolerance plays an important role and everything less spicy than your ideal will seem barely spicy at all and everything more will seem very spicy.

[email protected]

I think that's the difference. Someone who does enjoy it will quickly build a tolerance to that level of spice.

My cousin once drank from a Sriracha sauce bottle like it was a water bottle because he enjoyed the flavour that much. He regretted it when he realized that his mouth had built more tolerance than his other end, though.

[email protected]

Absolutely. A very nice chili for sweetness.

Last time my parents visited us my mum had some smoked jalapeno sauce because “it looked like we were enjoying it so much”, and afterwards she thought we were trying to kill her.

My dad just said something like “no thank you, I’ve seen people eat those things on the footy show. Stupid.”

Voytrekk

How does one build up a tolerance on the other end?

[email protected]

Spicy enemas. Or by regularly consuming so much spice that some makes it to that end, since binding to a heat receptor uses it up, as I understand it.