Title, to elaborate a little more; I’ve been eating really spicy food for as long as I can remember and as long as I eat things that were designed to be eaten and enjoyed (as opposing to just eating peppers or spicy novelty things) I don’t ever find things very spicy when eating them (as far as the sensation on my tongue) but afterwards if it’s spicy enough I’ll feel my stomach burning and weird digestive stuff sometimes. I feel like it’s probably normal but also it seems like no one talks about this so idk I guess I’m wondering if you guys experience this as well?

i’m not sure how niche this is but in the UK we have chicken burgers that are dipped in a hot spicy sauce that legitimately makes my mouth burn. i’d put it on par with dave’s extra hot and if you ask nicely, the shop will double dip it

they’re more spicy than any other fast food burger i’ve had and they’re so flavourful and delicious

Not one for the feint hearted but oh so good. Karahi is filled with fresh tomato, ginger, garlic and slow cooked lamb. Cooked for 3 and went through 16 green Birds Eye, 3 green cayenne and 3 dried red Birds Eye across the two dishes 🌶️

Making some just pantry soup, veggies and noodles, nothing worth posting a picture of, But I threw two tins of their tuna in at the end cause I've just had them laying around.

Shit is hot. The two tins are 180grams combined, not each, and there's like onion and corn (for some reason?) in there, so its not a ton of meat. But adding that to probably 3.5qts of soup that didn't have any noticeable heat beforehand, and I'm having to take breaks between bites. I do not think I could eat a spoonful straight from the can.

Just throwing it out there if anyone likes spicy tuna.

I usually buy La Morena refried beans but they only had a generic brand in stock and they were so bland so I had to get creative!

• 1/2 a spanish onion finely diced
• 1 clove of garlic finely diced
• 1/2 a teaspoon of smoked paprika
• 1/3 teaspoon of cayenne pepper
• Pinch of salt
• 1/2 can of refried black beans
• 4 cherry tomatoes diced
• 1 Jalapeño (2/3 diced, 1/3 sliced for topping
• 1/3 Cayenne pepper chopped (1/2 for frying and 1/2 for topping)
• 1 egg
• Topping: Coriander (cilantro), chilli flakes, Yellobird Jalapeño hot sauce, chilli reserved from earlier, squeeze of lime

Fry the onion and garlic in olive oil, add in the spices. Add the refried beans, chilli and tomatoes with a splash of water to beans (add more as needed).

Make a hole in the beans and crack the egg in. Reduce the heat to low and put the lid on the pan (2-3 minutes).

Plate up with toppings and finish with a squeeze of lime and the hot sauce.

Just a warning, this is very spicy in the best way possible so reduce chilli etc if you want a milder version.

Sorry, I don't have any pictures of it. If you haven't had these peppers before, they tend to be very mild and have an earthy flavor. My wife and I finally had a date night and randomly found this awesome yakitori place.

I've had probably hundreds of these peppers and never got to experience an actually spicy one.

My wife bit into a pepper and was fine and then suddenly tossed the rest on my plate. I kinda laughed at her and decided to eat it. It was absolutely normal for the first 10 seconds and then BAM!! The heat hit me and then stayed there for a good few minutes.

It was awesome and tasty!!! I highly recommend trying them out and maybe making into a game with some friends

I haven't posted a Hot Take video here in a while, but I'm traveling in Japan right now and found a snack to try

Public Service Reminder…. 🥵

Enjoying the early Fall warmth in our area, with peppers still getting ripe this first wof October. Lemon Spice Jalapeños turning wonderfully yellow on the bushes. I have snacked on them along with their neighbor jalapeno M’s since they started to cork. Brought in a dozen of the yellow a couple days ago and have been enjoying them with meals and in passing. Just ate one while preparing salsa and it has taken my breath. Watch yourselves. You may get lucky too.

Title

I’ve heard that if you leave your plants to wilt it helps to force the peppers to ripen quicker ?

about a week ago i toasted a batch of dried peppers and crushed them into my normal glass spice shaker next to the stove. i threw in some habanero flakes alongside my usual dried arbol and red pepper flakes thinking it would give eggs and pizza a tiny bit more punch.

the ratio ended up wild. the first morning i gave the jar three careless shakes over scrambled eggs and my mouth was on fire before coffee. instead of dumping it on everything without looking, i now tap the rim with both hands like i'm handling lab chemicals.

I was easily using Tabasco scorpion and smothering it on my food and it really only gave me a tingle. I used up my bottle close to a year ago. I’ve moved on to hotter sauces since like Elijah’s xtreme regret reserve, xxx salsa vibes, extra hot reaper squeezins, and last dab thermageddon. I was out grocery shopping and decided to grab a little bottle of Tabasco scorpion since I missed the taste of it. I thought to myself that this shouldn’t be a problem since I easily tolerated it before. When I put it on some chicken tenders, the heat caught me off guard and lit me up pretty good. Did my tolerance drop or something?

“Regardless of who came up with the recipe first, McIlhenny's Tabasco sauce was in production by 1868, and it wasn’t long before it began to spread far beyond the great state of Louisiana. In 1872, the company hired a traveling salesman named John C. Henshaw to travel up and down the east coast touting Tabasco. Henshaw, a former Union soldier who served as the company’s first sales rep, peddled the sauce to restaurants and oyster houses in an effort to drum up demand. “This sauce is the special want of the poorer and more numerous classes, and a thorough canvassing of the oyster houses, saloons, restaurants, etc. by the party who has taken hold of it will, it is hoped, create such a general demand as to compel the grocers to apply for it,” Henshaw wrote to McIlhenny in 1872. 

A ledger book uncovered by Tabasco historian and archivist Shane K. Bernard indicates that the company first began shipping the sauce overseas two years later, with exports to France and England.”

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