this post was submitted on 17 Aug 2023
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You're probably just sensitive to capsaicin. I love hot food, and it takes a lot for me to end up in agony like you described. But I've definitely been that guy at an Indian place where I'm sweating profusely while telling the staff the food is delicious.
Finding a hot sauce that tastes good/doesn't taste like hot garbage is harder than actually eating food seasoned with it.
I'm a chili head and I fucking hate hot sauce that's just pain without flavor. I've also been the guy in a Thai restaurant that regretted "hottest" on their menu.
Same. I've thrown out entire gift sets I've gotten because it's just hot garbage in a bottle. I always tell the giver that I appreciate the thought, but if you're gonna spend the money, go to someplace like pepper Palace and get one good thing instead of six bottles turds.
I think that's why I tend to like carrot based hot sauces over vinegar. The carrot dulls the spiciness a bit and you get the flavor of the peppers more.
Carrot based hot sauce you say? I'm intrigued and will research on my own, but do you have a suggestion for a good tasting medium heat hot sauce that is carrot based?
Secret Aardvark is pretty famous in the US West and its third ingredient is carrot. This site has a whole section for carrot-based. I think they are usually habanero sauces
I actually have some Secret Aardvark in my fridge already, it's tasty stuff. Never realized it was carrot based. Thanks for the info and link.
Many of the thick sauces are carrot based, since it stops it just being a bottle of spice water and actually has a sauce consistancy
Ferment your own if you really want to get wild. It's not hard, just takes patience.
If the marketing leads with the Scoville rating, that's usually it's a sign it's going to be shit. I used to be very into chillies, somehow I drifted away from it. But the Naga Jolokia sauce I had could ruin a pot with a few drops. Naturally I ate a teaspoon of it once, and can't say I recommend it.
Yeah, I think this one was made with added capsaicin extract, it had that kind of black colour to it.
I enjoy spicy food, but among Euro-Americans it isn't about the taste, it's a macho badass thing. You prove how much of a man you are by how many Scoville units you can consume. It's dumb.
Same here I like chilli in moderation, a drop or two of habanero or a really strong ghost pepper sauce gives plenty taste and heat.
At some point I found out that I'm not superman when it comes to chilli and while I eating really hot food my body says "Stop not a bite more!"
Now I just try to stay far from my limit where I can enjoy the taste of chilli.
My thoughts also. The spice level should accentuate the flavour, not just be hot for scoville bragging. i had amazing spicy Thai, the good thing is it was too hot for my wife to steal any from my plate