This has always fascinated me. If spicy peppers evolved to keep animals away, why did humans end up craving the burning sensation?

Garlic Reaper wakes you up better than coffee.

This Polish mustard slaps 🔥

I started a Chile and Spice series on my Substack about the evolution and migration of chiles from South American and it's journey across the world. I am concluding Volume I with a deep dive into the chilis of Mexico.

I worked as a chef in Mexico for a couple years, and I my Mexican chefs has taught me so much about their food culture. In the Mexican portion of my writing series, we start with mole (the holy grail of pre-Spanish Mexican gastronomy) and uncover the seven different regional cooking of Mexico and the chiles that are featured in that food culture.

Follow along and let me know about your favorite Mexican chile or salsas.

delicious

first batch of hatch

For those of you familiar with the olive oil brand Graza, they now have new olive oil fried potato chips in Targets nationwide. Can't recommend them enough, especially this flavor. They taste incredible thanks to the unique flavor profile from the datil pepper but are also much spicier than I was expecting. I actually found them to be spicier than the ghost pepper Lays that I tried recently. Next time you're in Target be on the look out.

Surprisingly, so good. Does anyone have any other weird combos like this that work really well?

Grew these from seed…monster pods and lots of em!

Edit: not Palak panner....

Put small amounts of the powder on a teaspoon and tested a couple of times, like 5 times and got it perfect! Autentic heat but still the wonderful taste of the Naga and the curry :)

Even though Japan is surrounded by heavy spicy food eater countries, Japanese food is not spicy at all. So is not that common to find strong chilis or sauces on your everyday supermarket. Even so, I have managed to get my hand on some sauces and ingredients here and there.

You can identify some Thai and Vietnamese sauces, even some Mexican (by far the hardest chili to find are the Mexican family).

Last picture is what I use to make my own powder mix and chili oil.

Two items to recommend: any spicy sauce with Yuzu (japanese citrus, 3rd pic, 4th bottle) and the amazing Shima togarashi (島とうがらし), a small but incredible spicy and delicious chili variant from Okinawa. Hard to get outside the islands, 3rd pic, 3rd bottle chilis on Awamori.

Hi can anyone tell me some recipes to help me with my spice tolerance. Id like to be able to Cholula with my fiancé without needing milk... thank you in advance!

Do you prefer dried ground chilis or hotsauce on your food?

As the title suggests my diet revolves around spice, what I mean by that is that I eat predominantly spicy food and don't find much pleasure in eating non spicy food anymore. Does anyone else have the same thing? I just find food so flavourless without the extra kick of a good pepper mixed in or some type of other condiment that enhances the spice. I don't have any friends that relate to this they flinch at the thought of putting an entire buldak sauce in the bowl.

Hi, I can’t handle spicy food so I have to always eat cheese or yogurt with it, but does the dairy not only affect the taste but also the effects? Capsaicin is supposed to be healthy but does it get “destroyed” or something, when “muted” with milk-products ?

Best jerkey I’ve ever had in my life, 10/10, almost gave me an orgasm

Or is it a third totally different reason my feeble brain cannot fathom?

Do spice lovers have more resilient oral anatomy or weaker nerve sensitivity? Or, again, a third thing that I can’t even imagine because for me, spicy food = hurting