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.
Comment on Hot Mouse Ass
Obi@sopuli.xyz 4 weeks ago
I love spicy food but realistically, this can’t taste good…
BarbecueCowboy@lemmy.dbzer0.com 4 weeks ago
EtAl@lemmy.dbzer0.com 4 weeks ago
You should try pushing yourself. Once you get used to the more intense spiciness unlocks more flavors.
hark@lemmy.world 4 weeks ago
I’ve pushed myself and all it unlocks is burning.
EtAl@lemmy.dbzer0.com 4 weeks ago
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.
Skullgrid@lemmy.world 4 weeks ago
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.
Atelopus-zeteki@fedia.io 4 weeks ago
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!
RandomStickman@fedia.io 4 weeks ago
Yeah, I like spicy food but scoville unit for scoville unit's sake is just... not fun
UnculturedSwine@lemmy.dbzer0.com 4 weeks ago
Stops being a treat and instead devolves into a test of fortitude