Current Events > How spicy is too spicy for you?

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Most of the time I'll draw the line at hotter than habanero. Once or twice I've enjoyed something with trinidad scorpion in it, but used sparingly. Beyond that I think it just becomes horrible.
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i add mayo to something if i want to spice it up
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Having eaten ghost pepper salsa a few times now, it's not that spicy for me anymore. Gonna try the next tier and see how well I can handle it. Habanero barely registers anymore and I might as well eat a bell pepper if I go lower than that.
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jborgan posted...

Having eaten ghost pepper salsa a few times now, it's not that spicy for me anymore. Gonna try the next tier and see how well I can handle it. Habanero barely registers anymore and I might as well eat a bell pepper if I go lower than that.

Do you really build up a lasting immunity to the super hot stuff the more you eat it? Most average hot sauces seem pretty minor to me, but if I eat something too hot I still look like a bitch though lol. Go bright red, sweat and tears pouring out, etc.
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I haven't had anything too spicy yet. My dad has hot sauce made with the Trinidad Moruga Scorpion, it's an import from our family over there. I tried a little bit of it and it wasn't that bad.
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Ultima Dragon posted...

jborgan posted...

Having eaten ghost pepper salsa a few times now, it's not that spicy for me anymore. Gonna try the next tier and see how well I can handle it. Habanero barely registers anymore and I might as well eat a bell pepper if I go lower than that.

Do you really build up a lasting immunity to the super hot stuff the more you eat it? Most average hot sauces seem pretty minor to me, but if I eat something too hot I still look like a bitch though lol. Go bright red, sweat and tears pouring out, etc.

It's like anal sex, the more you do it the less it hurts and the more you like it eheu
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I've never gone above habanero

but I love spice. I can't make an omelet without loading it up with cayenne
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in mouth:

raw peppers up to 500,000 scoville

sauces up to 100,000 scoville (the higher surface area and possibility of getting it on lips/face makes it much worse, and the oils tend to persist on the tongue)

in gut:

probably nothing above 20,000 scoville. 18 hours after i eat a ghost pepper i wish i was a ghost myself.
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The first time I ever had a ghost pepper was on a burger that I could barely finish. But after I saw ghost pepper chips and salsa in the store, I would get them regularly, and they gradually became less spicy, so there has to be some tolerance buildup.
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jborgan posted...

Having eaten ghost pepper salsa a few times now, it's not that spicy for me anymore. Gonna try the next tier and see how well I can handle it. Habanero barely registers anymore and I might as well eat a bell pepper if I go lower than that.

I am in this same boat.
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RTX, probably.
That shit will cause actual chemical burns.

https://en.wikipedia.org/wiki/Resiniferatoxin

Dunno and don't care about that scoville crap used at those hotsauce tourist shops.

As far as real food goes, I don't think I've ever had anything that was too spicy to eat. The downside is my digestive system isn't half as good as my tongue when it comes to handling this stuff. Love spicy food, but I usually have to clear out my schedule the next morning after eating Sichuan or Hunan food.
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I use to pick the hot peppers out of gardens and get people to eat them with me until we we're scrambling for Milk and bread.

Now I get sweaty from a jalapeno seed.
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yeah I draw the line at habanero too. more than that and it won't be enjoyable anymore.
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I don't like spicy stuff at all so I haven't really tried to find my limit.

Anything past an habanero is no longer pleasure food and Im just doing it for sport.
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Raw habanero is about my limit of comfort. I can handle a bit beyond that, but it's not pleasant anymore.
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I love spice, but I've never tried to find my limit or anything
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I have no idea about scovilles but I dont go too spicy because the discomfort is not worth it
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I had the hottest wings at Buffalo Wild Wings, never again (maybe).
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And I once bit into some kind of dried up green chile pepper when I was eating this traditional Southeast Asian food.

It was by accident, and to this day I will never want to bite into that again.
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I can eat pretty spicy Thai food or spicy cheese, etc. but I'm not very good at "Try the world's hottest _____" type stuff.
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At the moment the spiciest thing I've ever eaten was a "scorpion wing" from D-Spot, which I think was about 1,500,000 SHU.
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I can eat ghost pepper and scorpion pepper stuff, but I don't find it particularly enjoyable outside of a fun challenge. Habanero is like the perfect spiciness level for me where it's still really hot but also really tasty
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ultimate reaver posted...

I can eat ghost pepper and scorpion pepper stuff, but I don't find it particularly enjoyable outside of a fun challenge.

Yeah a lot of that stuff seems like just straight up acid and more for vanity.

El Yucateco has a red Chile Habanero flavor that goes so well with a lot of foods. Nice smoky flavor that makes even the blandest of Hole in the Wall Mexican Restaurant refried beans taste alright.
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i can go spicy. the hottest thai restaurants will go tends to be enjoyable for me. tried the last dab sauce and i was actually underwhelmed.

i don't want to eat the actual peppers though.
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Go bright red, sweat and tears pouring out, etc

if this doesn't happen for me then it isn't spicy enough
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I ate a Carolina Reaper less than an hour ago. I'm still looking for a pepper I can't deal with. I've had the chocolate bhutlah too.

I've heard good things about Judy's Brown Moruga but I haven't had one yet.

but also sometimes something will be way too spicy and i don't get that happening so idk. if i have to stop every bite or two to chill then it's too much
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pauIie posted...

i can go spicy. the hottest thai restaurants will go tends to be enjoyable for me. tried the last dab sauce and i was actually underwhelmed.

i don't want to eat the actual peppers though.

The Last Dab doesn't taste so much like a hot sauce but more like a super hot version of a cocktail sauce. The impressive part is that it tastes really good. Usually extracts are involved when you go beyond habanero heat and it ruins the flavor.

I got these in the mail a few days ago. I'm not entirely sure what the brown ones are.

i really miss those degree grillers at taco bell. it had a sauce based on how hot you wanted it. always got the ghost pepper one (in fact i always got at least 2 of em).
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i had a ridiculously spicy chile pepper at a houseparty once; wasn't extremely overwhelming but it was annoying how much milk i had to drink afterward

that aside, had some extra spicy vindaloo once and it literally altered my consciousness for a while
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SaithSayer posted...

I got these in the mail a few days ago. I'm not entirely sure what the brown ones are.

looks like 7 pot douglah, one of the hottest pepper.
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SaithSayer posted...

I'm not entirely sure what the brown ones are.

Chocolate Reaper

If you eat a superhot or even a lower level chile and you have a weak tolerance, there's definitely a chile buzz.

The milk should be drank BEFORE. Make sure you've eaten recently and drink a glass of milk...chocolate milk if you have it. Wait a couple of minutes after that and then eat it. This should prevent any capsaicin cramps or ring burn.

SaithSayer posted...

pauIie posted...

i can go spicy. the hottest thai restaurants will go tends to be enjoyable for me. tried the last dab sauce and i was actually underwhelmed.

i don't want to eat the actual peppers though.

The Last Dab doesn't taste so much like a hot sauce but more like a super hot version of a cocktail sauce. The impressive part is that it tastes really good. Usually extracts are involved when you go beyond habanero heat and it ruins the flavor.

yeah i was just underwhelmed by the heat. the flavor was good. their other sauce is pretty good too.
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Questionmarktarius posted...

SaithSayer posted...

I'm not entirely sure what the brown ones are.

Chocolate Reaper

I was thinking that but they've also crossed the reaper with the 7 pot douglah. They're also offering Chocolate Primo Reaper.

They may have selected different phenotypes if it is because the chocolate reapers I got last year were half that size and looked like this.



I just like to be sure before I start saving seeds.

That smooth brown pepper on the bottom right looks like nothing I've ever seen. I know one definitely isn't a reaper.

SaithSayer posted...

That smooth brown pepper on the bottom right looks like nothing I've ever seen. I know one definitely isn't a reaper.

Looks like a fatalli variant. They're essentially less-wrinkly and less-hot jolokias

Every fatalli I've seen has been long, though...sorta like Devil's Tongue peppers do.

I thought I was pretty legit eating spicy foods. Done a few of the challenges like buffalo wild wings for fun, always won. I was getting really confident in my abilities. So one day I purchase this hot sauce called flash bang I believe from a store in the mall. I throw it on my food as if it were Tabasco. I was so fucked up I was googling can hot sauce kill you. Never touched it again.

when it burns my lips
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I can barely handle habanero sauce
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Flash Bang is nasty ass extract sauce. Also anything 3,000,000 scoville or higher will include them. There are some peppers that are hotter than reapers but reapers TOP OUT at 2.2M. They average less than 1.6M. I doubt any of the contenders have actually hit the 3M mark and even if they have, hot sauce involves it being diluted so it'll be considerably weaker.

A good flavor should be the top priority. You should never sacrifice flavor for heat. Always check the ingredients and make sure the word extract isn't there.

SaithSayer posted...

I doubt any of the contenders have actually hit the 3M mark and even if they have, hot sauce involves it being diluted so it'll be considerably weaker.

At some point, you may as well just freebase capsaicin.

I don't see any reason for a pepper to ever be hotter than the Chocolate Bhutlah. You get high when you eat it and you get high when you shit it out. Your brain goes into overdrive trying to help you out.

I wouldn't say to freebase capsaicin, though. Pure capsaicin is 16 million scoville. I'm a chilihead but I don't even want to imagine that.

SaithSayer posted...

A good flavor should be the top priority. You should never sacrifice flavor for heat.

This is my main problem with a lot of hot sauces. All heat, no flavour

Nando's is the only one I'm aware of the bucks the trend
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If I poo blood its too spicy. Other than that bring the fire
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teepan95 posted...

SaithSayer posted...

A good flavor should be the top priority. You should never sacrifice flavor for heat.

This is my main problem with a lot of hot sauces. All heat, no flavour

Nando's is the only one I'm aware of the bucks the trend

Look for a hot sauce that uses Scotch Bonnets.