🐀🔥🔥🔥
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Thank you so much for your insight! I'll be placing my next order for Mad Dog 357 Silver after your endorsement. Thanks again, ColeSloth! Greetings from Holland (where the locals think white bread is too spicy)
Lol. Not much better than most local folk here in the US Midwest. Enjoy the sauce!
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I do not see it that way. At least not really. They went with main dishes again and then secondary for desserts. I did answer and just explained my stance.
But we now know what I meant so no fuss.
No worries, I was just trying to be helpful. Hope I succeeded lol. Ciao ciao
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Sweetness increases your tolerance for heat. The Scoville unit basically tells you how much sugar water it takes to mask the spiciness.
What?
Scoville is exactly how much water it takes to neutralize the capsaicin until you can't detect it.
Which as different people have different tolerance it's really not a precise method, and prone to mixed results for individuals.
It has nothing to do with sugar. Most people find sugar intensifies capsaicin
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I have no idea what coffee shop it was, just some random place my wife and I stopped at while traveling. But yeah, the mocha with cinnamon and cayenne is great, especially on cool and rainy days. The heat from the spice adds to the warmth of the drink.
Yeah dude I love the experience. Glad you also enjoy it
(I really only shared because your post ended up directly after mine when I hit post, not that it might have been the same place or anything)
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The thumb. No person would hold that like that. And look at Nutrition facts.
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What?
Scoville is exactly how much water it takes to neutralize the capsaicin until you can't detect it.
Which as different people have different tolerance it's really not a precise method, and prone to mixed results for individuals.
It has nothing to do with sugar. Most people find sugar intensifies capsaicin
In Scoville’s method, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsinoids), then diluted in a solution of sugar water. Decreasing concentrations of the extracted capsinoids are given to a panel of five trained tasters, until a majority (at least three) can no longer detect the heat in a dilution. The heat level is based on this dilution, rated in multiples of 100 SHU.
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In Scoville’s method, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsinoids), then diluted in a solution of sugar water. Decreasing concentrations of the extracted capsinoids are given to a panel of five trained tasters, until a majority (at least three) can no longer detect the heat in a dilution. The heat level is based on this dilution, rated in multiples of 100 SHU.
Apologies, it seems that I am in fact mistaken.
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I realize I'm a special case, but my nose is essentially non-functional—I don't smell food. While my sense of taste is more sensitive than your average person, I suspect I still miss out on some kinds of flavour. I believe my impairment is why I am drawn towards strong tastes like cheeses or, indeed, extremely spicy food. They're the "only" flavours that I really experience strongly.
my dad says this same thing but like, capsaicin isn't flavourful, it just hurts?
you can get peppers with loads of flavour and very little capsaicin
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my dad says this same thing but like, capsaicin isn't flavourful, it just hurts?
you can get peppers with loads of flavour and very little capsaicin
wrote last edited by [email protected]It's about the experience for me. I'm not sure how to explain it because it's all subjective. Spice doesn't really hurt me because I have a high tolerance, but it makes me feel... something? Perhaps it's just like when other people eat a bit of wasabi? (I know that wasabi and peppers don't work the same, but it still gives people that "pain" or maybe "kick".)
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Apologies, it seems that I am in fact mistaken.
You are right about the subjectivity of the scale, though. The American Spice Trade Association has an objective test using high performance liquid chromatography. They have graciously provided the data to the public free of charge.... just kidding you have to be member (starts at $2,500/yr).
