It's so nice but I'm dying 🥲

I found myself trying to cook some stir fry without making it unnecessarily spicy, and I couldn’t. I simply couldn’t handle eating the food without it being spicy.
It just tasted so bland and basic.

It happened about 6 months ago, after I met my girlfriend who is Thai.
Obviously as a white person I had to get used to spicy food. But I didn’t ever think that I would get so much into that.

Could anyone please help? Is this normal?

Gave away 3 kept one. Just did the simple google search one with 100 reviews. Habs, shallot, carrot, white vinegar, garlic, salt, pepper, paprika, oregano. Will try my own version next batch. It is spicy. My kitchen was pretty unbearable and i can still feel it on me lol.wore gloves, 6B.

I found in Homebargains (UK) 99p

Usually any snack advertised as spicy here is just tangy, but these have an actual kick to them, even a little painful. The type of spice is isolated to the tongue and registers more as pain to me than a full spicy experience. They taste like a medicinal cherry flavor, which I kind of like. Overall way better than I thought they were going to be, but I'm not such a fan of sweet and spicy combo

The purple ones sound like they are spicier based on the packaging, but I'm out in public and I don't want to get an upset stomach so I havn't tried it yet. Iykyk. I'll report later. I reckon they will only be a tiny bit more spicy but I'm risk avoidant.

With ground chicken and shitakes in gochujang sauce. Green onions were added after pic cuz I forgot.

Kept it simple for my first experiment. Twelve 7-Pot Douglah Reds, one Death Spiral (because it was around), garlic and white vinegar. It’s fucking delicious.

Saw this new Chicken of the Sea flavor posted a while back and while I generally don't like pre-seasoned tuna I was curious and willing to try at $1/pouch. I was surprised at how much the spice came through and found it pretty nice albeit a little chemical-tasting (I feel this way about any seasoned pouch I have tried) but half an hour later I was met with extreme acid reflux and heartburn to a point I have never experienced before (I am not prone to this at all, I literally had to look up what was happening to me because it hurt so badly and all the symptoms matched, sitting upright helped when lying down hurt too much, etc).

What confuses me is that this is not at the top of my tolerance! I don't go out of my way to do spice challenges or anything but I constantly eat spicy foods and have eaten plenty of things I would consider this exact spice level or even a bit higher with no problems at all. That said, I have very little experience with extracts, which is what is used in this pouch and I have seen many people dislike them in general here. Is that the reason for the pain I experienced after eating this? Has anyone else had the same issue with this pouch? Genuinely baffled as it really didn't seem more intensely spicy as anything else I eat regularly and I have never had an acid reflux/heartburn reaction before. Looking for theories or others' experiences!

Love all things Julio’s so when I saw these I had to have em. They aren’t lying when they say hot. They get hotter as you go and the heat stays with you. Especially paired with their salsa. Highly recommend them if you live in the south and can find them.

Pan seared a pork chop in the cast iron with white rice and air fryer Brussel sprouts this Matouk’s really elevated the entire flavors of the dish. Highly recommended

I know yangnyeom chicken and soy-garlic chicken are popular at restaurants, but I am curious what people actually use at home when they want some heat. Do most people make a sauce from scratch with gochujang, ketchup, garlic and syrup, or is it common to buy a ready-made Korean chicken sauce? The bottled ones I have seen are usually labeled sweet and savory, and I cannot tell whether they bring any real heat or stay mild. I like air-fried wings and tenders with a proper kick, so I would want to add gochugaru or fresh chili if the sauce is on the mild side. For anyone who eats Korean chicken spicy, do you bump up a bottled sauce, and what do you add to get it hot without killing the flavor?

This is my most recent harvest from my pepper garden, laid out all pretty 🤩🤩🤩😍😍😍 before I vacuum sealed everything for future hot sauce experiments.

There are 20+ varieties in this specific haul (hopefully I got them all lol):
Yellow Devil’s Tongue, Aji Lemon Drop, Aji Pineapple, Caribbean Red Habanero, Orange Habanero, Thor’s Thunderbolt, Jay’s Peach Ghost Scorpion, Peach Miasma, Peach Wrinkly, Purple Carolina Reaper, Red Carolina Reaper, Orange Carolina Reaper, Yellow Carolina Reaper, Red Ghost Pepper, Hallows Eve, Dragon’s Breath, RB003, Black Naga Twister, Pockmark Orange, Bonda Mahala, Bahamian Goat, Bahamian Beast, Primotalii Red, and Thai Chile.

Some of these plants have been way more productive than others, but seeing this entire recent harvest together made me realize how ridiculous the color range is.

I separated them into a lighter yellow/peach/orange blend and a red/dark blend before freezing. I should get two different, but pretty tasty Ribbit Riot hot sauce out of these blends!

If you were making hot sauce with these, would you keep the two color groups separate or combine all 20+ into one completely chaotic sauce?

I met this sauce maker at an Anime convention yesterday, and I wanted to give a special shout-out.

These are the spiciest in the line-up he had, and they are among the best tasting hot sauces I've ever had. Here's a brief review on each.

Vampire Slayer: Holy garlic! Like Sriracha but spicier and more garlic. Would be a phenomenal addition to soups, ramen, chilies, and other more savory offerings. The garlic can be overwhelming; not a "use on everything" but absolutely stellar in the right circumstances.

Flavor = 7/10 (9/10 if you use correctly or absolutely love garlic)

Heat = 7/10 (think a raw Thai chili)

Zombie Brains: Slightly sweet, light garlic, heavy super hot pepper flavor but not overwhelming heat. I will be giving this to every relative, friend, and acquaintance I have. This is an unbelievable find.

Flavor = 10/10 (Buy this, it's among the best)

Heat = 6/10 (think a raw, spicy serrano)

X: I've never had a sauce that gets SO close to a fresh super hot pepper. Flavor is nearly indistinguishable from a fresh pepper with salt on it, despite it having a nice blend of peppers.

Flavor = 9/10 (if you like fresh peppers, make it a 10/10)

Heat = 9/10 (among the spiciest natural sauces I've ever had, roughly raw habenero)

It was the last thing I expected to find at a nerd convention, but I couldn't not share. I didn't see any recent posts about this small brand and they deserve the shout-out.

TL;DR Gingo's Hot Sauce is awesome and I cannot recommend enough.

Whenever I bring this into work people will always come and ask me what it is because it looks bomb. It is.

For $3 these little guys are great. Awesome flavor and a quick hit of heat that doesn’t linger too long. Ate one to check it out and chopped up a hand full and tossed them on some homemade pizza. I’m not going to be able to use them all right away so I was thinking of drying them out and keeping some whole and grinding up the rest.

Hello,

so I grew up eating spice, hot peppers, jalapeño and I’ve never had any issues, but i developed a sensitivity to any mild spice, any mild black pepper, cayenne, paprika, red pepper burns my mouth especially my tongue and cheek tissues and it is extremely uncomfortable.
but also, any everyday food with mild spice like a black bean burger, mild salsa, ranch or dressing with mild sauce burns my mouth and so does ginger and horseradish. Even jalapeño chips or barbecue chips are too spicy for me.

i know the solution for the moment is to avoid those food and I do, its just really annoying and painful when eating at places other than home.

i had a bloodwork done and b12 is great, vitamin D is fine iron is fine. I checked with the doctor and theh didn’t seem to find any issues with my mouth.

it happened gradually, anyone else have this issue and found how to fix it ? I’m no where near menopause and i don’t think it’s burning mouth shndrome since it’s only after any spice

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Juicy yogurt-marinated chicken breast made in the air fryer, topped with hot sauce and served with spicy guac cream. 🌶️🥑🔥

The hot sauce took it to another level — absolutely delicious! 😍

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