I think for spicy food acting as food, the hottest pepper I still enjoy the taste of is a Habanero. In my opinion, anything beyond that isn’t meant to be tasted. Sometimes, the pain and that hit of adrenaline is the point though.
It’s like lifting weights. Push yourself gradually. Once you get used to that level of hotness , go the next hottest level. Start with Tabasco of that’s the level you’re at now. And take the chance to put it on any kind of food you think would benefit from some spice. For example, I put olive oil and hot sauce on my salad instead of salad dressing.
because it looks like generic milk chocholate. I’d expect something to look different if it’s made 1/8 pure capsaicin, like errant crystals or lumpiness or some type of inconsistency
Maybe not by itself, but perhaps as part of a Mole’ sauce? I’m with ya, tho’. I eat red chili powder everyday to keep a baseline so that I can enjoy all the other flavors that those spicy chili’s offer. I like to grow Scotch Bonnets, and Habaneros. This year I’m hoping to grow Madame Jeanette, a chili in the same scoville range, with lovely fruity notes. Thanks for bringing this up, I just wrote to the farm that I get my Spring starts from, asking that they grow Madame Jeanette. Hee Hee!
I love spicy food but realistically, this can’t taste good…
Yeah, I like spicy food but scoville unit for scoville unit’s sake is just… not fun
Stops being a treat and instead devolves into a test of fortitude
I think for spicy food acting as food, the hottest pepper I still enjoy the taste of is a Habanero. In my opinion, anything beyond that isn’t meant to be tasted. Sometimes, the pain and that hit of adrenaline is the point though.
You should try pushing yourself. Once you get used to the more intense spiciness unlocks more flavors.
I’ve pushed myself and all it unlocks is burning.
It’s like lifting weights. Push yourself gradually. Once you get used to that level of hotness , go the next hottest level. Start with Tabasco of that’s the level you’re at now. And take the chance to put it on any kind of food you think would benefit from some spice. For example, I put olive oil and hot sauce on my salad instead of salad dressing.
I think at this point it’s “we made this product with A ZILLION SCOVILLE sauce/pepper/etc” and it’s watered down by the end product.
The scoville scale tops out at 16 million, because that’s the measurement of pure Capsaicin crystals. This chocolate can’t be 1/8th capsaicin.
Why can’t it be 1/8 capsaicin?
because it looks like generic milk chocholate. I’d expect something to look different if it’s made 1/8 pure capsaicin, like errant crystals or lumpiness or some type of inconsistency
Yea! Why can’t it?
Maybe not by itself, but perhaps as part of a Mole’ sauce? I’m with ya, tho’. I eat red chili powder everyday to keep a baseline so that I can enjoy all the other flavors that those spicy chili’s offer. I like to grow Scotch Bonnets, and Habaneros. This year I’m hoping to grow Madame Jeanette, a chili in the same scoville range, with lovely fruity notes. Thanks for bringing this up, I just wrote to the farm that I get my Spring starts from, asking that they grow Madame Jeanette. Hee Hee!