So…. I’m not sure if it gets thrown off by being a sauce, rather than the pepper itself? Like I’ve had Jamaican Scotch Bonnet sauce before, but I’m sure that’s mixed with something additional, I don’t know it gets somewhat diluted vs just eating a Scotch Bonnet pepper, which I’ve never done. I’ve also had a habanero sauce from a burrito place before, I’m not sure if was made from orange/chocolate/red savina though. I haven’t had ghost pepper or anything north of that yet, but I can confirm I can tolerate 150K+, at least. I had some WICKED hot Buffalo wings 20-some years ago that tapped me out though, so I can get burned. I was literally in front of my bathroom mirror trying to scrape all the burning off of my tongue with a paper towel lmfao.
I don’t know, at some point I’m just doing it to say I did it and not enjoying the food as much, so what’s the point? If I want to measure my dick, I’ll just use a ruler😂
The toughest out of my garden would be Bird's Eye peppers. I regularly use it in the kitchen. But I use it so that I still can taste the rest of the dish. There's no need to prove my ''courage'' or my ''tough guy'' attitudes.
The 'real' killers - I never had an opportunity to try.
:) We eat ''hot'' here all the time. I think that our sense of taste adapts to it. Some 30 years ago I had thought that regular Tabasco is ''much''. I now use the Tabasco ''Habanero' type when I want it a little more soft - heh heh... But as I said: ''spicy'' is not a dare, but a taste. Some like it, some don't.
When I was a 15 year old sophomore on highschool some of my guy friends were selling beef sticks for their automotive class. I tried them all but there was one flavor I was willing to try and that was ghost pepper. Needless to say I gave birth to Satan's quadruplets that night. I guess I can only go from Bell pepper to Jamaican hot
I'm thinking if you ate that stuff daily or close to daily you'd have ulcers by now. That stuff is serious! Once in a while if going that hot. Serranos, Poblanos, Jalapenos, Arbol, Japones, Thai, and Habaneros are the only ones i use daily/weekly. I guess you can add Tobasco and Cayenne to that list too if we factor in hot sauce.
Ironically the half of my family that comes from Mexico does each that stuff daily and they don't seem to have issues, maybe they got an iron gut from growing up with it.
@Aerissa_Jade I don't know my Chica is from El Salvador and that's not been the case with her people. And a lot of our neighbors from Mexico, as they get older they settle down a lot too. It's hard to do because peppers have such a rich and delicious flavor to them. I KNEW you looked like a Chica but when you said American Indian I was just like "well technically they're all American Indian ssoooooo they do look a lot alike sometimes."
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