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I never understood sweets with spiciness added. It just ruins the whole experience for me. Spicy on savoury foods is fine but not on primarily sweet ones.
Sweetness increases your tolerance for heat. The Scoville unit basically tells you how much sugar water it takes to mask the spiciness.
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I dunno. I like my chili flavoured candy.
Beside, wasn't chocolate traditionally eaten with chili by the natives? Or was it a spicy coco drink...?
Chocolate isn't sweet, it's bitter. You have to add a lot of sugar to get the sweet chocolate we're familiar with. The Mayan and Aztec versions of hot chocolate were more like a spicy coffee than the sweet drink we have now.
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here is test that uses pain caused by capsicin to test local anesthesia:
orofacial capsaicin test in rats
Does this prove that capsicium causes pain?
Edit some more research regarding the rodents:
Tree shrews can tolerate hot peppers:
Changes in TRPV1-Mediated Physiological Function in Rats Systemically Treated With Capsaicin on the Neonatewrote on last edited by [email protected]The question was never if subcutaneous injections of capsaicin produce a pain reaction, nor how the effects of neonatal exposure to capsaicin effect the development of a rats life (even if there are impacts on the sensitivity of a response in TRPV1 as a result, your second link pretty clearly establishes that that is not a strong indicator of pain response to capsaicin in rodents, though it doesn't go on to establish specifics thereof). Neither of those have to do with the consumption of capsaicin, though the second article is pretty interesting! It doesn't establish a relationship between baseline "rodents" and TRPV1 response though, nor does it make any claims about severity of response or exposure sensitivity (which are not the goals of the paper), but that may be because the only english copy I can find of the article is a fairly abbreviated version of the full chinese text (and I uh... do not read written chinese very well at all, let alone discussions of technical biology).
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No one does. It isn't a 2.2 million shu chocolate bar. It just has a very small amount of Carolina reaper pepper as an ingredient in the bar. Most of those hot sauces with goofy names are the same way. "Satan's lBunghole made with 6,000,000 pepper extract" Yeah. Made with like a drop of extract so the sauce is more like 200,000 scoville.
Ok, that makes much more sense.
I can handle a decent bit of spice, been to a good number of hole in the wall, pretty authentic restaurants of many different kinds of cuisine from many places... but I can't handle an insane amount of it, I don't know the actual scolville (sp?, shus apparently?) ratings ...
But yeah, that makes much more sense that its mostly marketing bs.
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I never understood sweets with spiciness added. It just ruins the whole experience for me. Spicy on savoury foods is fine but not on primarily sweet ones.
I've tried a few mild chilli chocolates and they've been pretty good. Not too sweet though, actual chocolates.
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The question was never if subcutaneous injections of capsaicin produce a pain reaction, nor how the effects of neonatal exposure to capsaicin effect the development of a rats life (even if there are impacts on the sensitivity of a response in TRPV1 as a result, your second link pretty clearly establishes that that is not a strong indicator of pain response to capsaicin in rodents, though it doesn't go on to establish specifics thereof). Neither of those have to do with the consumption of capsaicin, though the second article is pretty interesting! It doesn't establish a relationship between baseline "rodents" and TRPV1 response though, nor does it make any claims about severity of response or exposure sensitivity (which are not the goals of the paper), but that may be because the only english copy I can find of the article is a fairly abbreviated version of the full chinese text (and I uh... do not read written chinese very well at all, let alone discussions of technical biology).
Combination of these two should show you that mice react similarly to human reactions to oral ingestion of capsicin:
Innate liking and disgust reactions elicited by intraoral capsaicin in male mice
Acute oral toxicity of capsaicin in mice -
No, just getting lied to by Alexa is all.
Pro tip, don't ask AI abou anything factual since it just makes something up that it wants you to hear. There are thousands of resources available to you on numerous search engines that can tell you the information you want to know.
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Combination of these two should show you that mice react similarly to human reactions to oral ingestion of capsicin:
Innate liking and disgust reactions elicited by intraoral capsaicin in male mice
Acute oral toxicity of capsaicin in micewrote on last edited by [email protected]Okay, I'm starting to question if you're reading the articles you're bringing out here?
with the proportion of each reaction among disgust reactions similar to that induced by bitter and sour stimuli
First paper states in the abstract that it isn't measuring a pain response, the paper goes on to clarify that (and has some pretty horrifying descriptions of the surgical procedure...) and is explicit that any response is based on mouse behavior, making no attempt to compare it to human reactions (because that is a really tricky question to answer in a rigorous manner, lets be real)
The second is studying the LD-50 of capsaicin - and yeah I bet they had a pain response, since they were given so much of it some of them died of stomach ulcers. It does not at any point discuss the pain response from consuming it, beyond that they died, only the symptoms after consumption.
These are both fundamentally irrelevant to the topic at hand.
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Agree with slight exception: Pineapple, Jalapeno, Pepperoni on pizza. Just the right amount of sweet, spicy, and salty on the savory base. Shit slaps.
That could work. But it is as I said not primarily meant tobe sweet.
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This variety is for the challenge of it, not the enjoyment of eating it.
Well this one is but many are not.
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I'm the "spicy guy" of my circle of people I know, so I always get brought in the challenge things and hottest x to try. Had the gummies and jerky, and beer, and all sorts of things. The chip has been the only one that I'd actually say was hot. Mouth was fine, but it made my stomach hurt for like 10 minutes.
Lucky you. My experience was the first 20 minutes were bad, but tolerable, then my stomach hurt like a mother fucker for an hour, then I projectile vomited and sat in the shower for like an hour+. Went to bed after that. It was like 5PM.
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Ok, that makes much more sense.
I can handle a decent bit of spice, been to a good number of hole in the wall, pretty authentic restaurants of many different kinds of cuisine from many places... but I can't handle an insane amount of it, I don't know the actual scolville (sp?, shus apparently?) ratings ...
But yeah, that makes much more sense that its mostly marketing bs.
Yep. Tons of people want to say they like real hot stuff because it sounds cool, so most hot sauces cater to those people, but they don't actually want those people to only buy it once. They want repeat customers so they make it mild enough for a lot of people to tolerate.
If you really like hot sauce (like in the top 5% of people), "Dave's Insanity Sauce" is a great tasting and affordable sauce I like to splash and put on all sorts of stuff from eggs to sandwiches to pizza. I've even found it at a couple grocery stores. Like $7 a bottle.
If you want truly hot. The kind of stuff that draws out intense pain from most that try it, Da Bomb hot sauces have been made by a company out of Kansas City Kansas called Spicin Foods. You may have heard of Da Bomb beyond insanity from the show Hot Ones. It's actually the hottest sauce they have on that show (and the guests usually show it) even though it's not the last one in the lineup. Spicin Foods is one of the few companies that I actually believe to have accurate scoville ratings. The hot ones Da Bomb beyond insanity is one of the da bomb's least hot sauces at 136,000 scoville, and like I said, it's actually the hottest sauce on that show.
There's another Da Bomb called Ground Zero that's around 325,000 scoville. That's to the point where I don't want to use much at all and it's quite hot to me. Many other sauces I've tried over the decades have claimed to be much higher scoville and they usually aren't as hot as Ground Zero.
And then they have "da bomb The Final Answer" 1,500,000 scoville. Fuck this shit. This can leave a chemical burn on your skin. I have never in my life met anyone in person who does spicy like I do and a large drop of this stuff made me hallucinate colors and sweat outside in freezing weather. By the time my head quit burning my stomach hurt so bad it made me vomit. Which made my mouth start burning again. It's the shit I'll only put like a drop of in a bowl of chili.
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Pro tip, don't ask AI abou anything factual since it just makes something up that it wants you to hear. There are thousands of resources available to you on numerous search engines that can tell you the information you want to know.
Yes, but to be fair, TIL Alexa answers are AI, I didn't know that before.
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Lucky you. My experience was the first 20 minutes were bad, but tolerable, then my stomach hurt like a mother fucker for an hour, then I projectile vomited and sat in the shower for like an hour+. Went to bed after that. It was like 5PM.
Yeah. I do very hot sauces on about everything I eat. Love the stuff and I think I don't react to capsaicin like most people. I ate that chip on a completely empty stomach in the morning and that's what caused my stomach to hurt, I think. I just popped it in my mouth expecting it to be not really any hotter than all the other spicy challenge stuff. I was surprised they made a "challenge" chip actually that hot.
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A guy after my own heart. Do you like vinegar based hot sauces? If not, which sauces do you go for? I’ve struggled for years to find decent sauces and have only found Melinda’s and my own sauces to tolerate.
Ah, a fellow Melinda's enjoyer! I love they're Ghost Pepper sauce in particular (though it's fairly mild for a Ghost Pepper sauce). My only complaint with Melinda's, is that they consistently use too much carrot in their sauces. But otherwise they're really great!
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I dunno. I like my chili flavoured candy.
Beside, wasn't chocolate traditionally eaten with chili by the natives? Or was it a spicy coco drink...?
Chili flavored? ewww. Cinnamon flavored? Oh yeah! Turn that spicy up!
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Yep. Tons of people want to say they like real hot stuff because it sounds cool, so most hot sauces cater to those people, but they don't actually want those people to only buy it once. They want repeat customers so they make it mild enough for a lot of people to tolerate.
If you really like hot sauce (like in the top 5% of people), "Dave's Insanity Sauce" is a great tasting and affordable sauce I like to splash and put on all sorts of stuff from eggs to sandwiches to pizza. I've even found it at a couple grocery stores. Like $7 a bottle.
If you want truly hot. The kind of stuff that draws out intense pain from most that try it, Da Bomb hot sauces have been made by a company out of Kansas City Kansas called Spicin Foods. You may have heard of Da Bomb beyond insanity from the show Hot Ones. It's actually the hottest sauce they have on that show (and the guests usually show it) even though it's not the last one in the lineup. Spicin Foods is one of the few companies that I actually believe to have accurate scoville ratings. The hot ones Da Bomb beyond insanity is one of the da bomb's least hot sauces at 136,000 scoville, and like I said, it's actually the hottest sauce on that show.
There's another Da Bomb called Ground Zero that's around 325,000 scoville. That's to the point where I don't want to use much at all and it's quite hot to me. Many other sauces I've tried over the decades have claimed to be much higher scoville and they usually aren't as hot as Ground Zero.
And then they have "da bomb The Final Answer" 1,500,000 scoville. Fuck this shit. This can leave a chemical burn on your skin. I have never in my life met anyone in person who does spicy like I do and a large drop of this stuff made me hallucinate colors and sweat outside in freezing weather. By the time my head quit burning my stomach hurt so bad it made me vomit. Which made my mouth start burning again. It's the shit I'll only put like a drop of in a bowl of chili.
wrote on last edited by [email protected]I am not a capcacin masochist, I will not be persuing this, but I do very much appreciate the knowledge dump, I enjoy learning about what the real shit actually is so I can laugh at fools, ahhaha!
(Ok, and possibly maybe try your first suggestion, I lied, I am slightly a masochist / innately curious =P)
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I still remeber when someone I was with at a restaurant asked me to pass 'the hot sauce', I passed them like, you know, actually kinda hot, basic tabasco red sauce, and they got angry at me.
They apparently classified Sriracha as 'hot sauce' in their brain, and ... thats what they meant by 'hot sauce'.
Oh honey, oh dear, almost all Sriracha at a restuarant is basically a slightly more interesting and flavorful ketchup, it is not hot sauce.
Like, you, Mr./Ms./Mz. ColeSloth, you seem to be in the spice-pain tolerance range of like, an order(s?) of magnitude beyond me, but I hope you can see just the... sad confusion and hilarity of someone genuinely thinking Sriracha is 'hot sauce'.
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I thought all mammals responded to capsaicin
Seeing the videos of goats just casually chomping through the carolina reapers, I would bet there are differences in species.
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green apples are an "awesome sour snack".
pickles are an "awesome sour snack".
ants, are bugs.
So are shrimp and lobsters, basically. Some cultures eat dogs, others eat chickens, and some eat crickets/ants/weird-sea-crustaceans.
I'm sure that some of the foods I ate as a kid would squick out many folks, but that's not due to anything inherent in them. There's nothing weird about eating 'bugs,' it's just a weird semi-trained quirk you have.
