They have a really good sweet flavor though, they might be my new favorite

Found my perfect combo: Pita chips with hummus, and slices of whatever pepper you want to try. I’m no expert, but it seems that the hummus absorbs a lot of the unbearable heat and lets you enjoy the flavor of the pepper. Just knocked out a habanero, and I’m sweating, but I haven’t had to drink milk of suck on ice. Habaneros are the cap to my tolerance at the moment. Love the flavor, but the heat sometimes hits a little too hard.

I’ve discovered my perfect spicy snack. Simply cut up whichever pepper is your current limit (habaneros for me at the moment) and place slices on a pita chip with hummus. You get the flavor and the heat, but the hummus absorbs a lot of the oils that make peppers unpleasant. This may not be the best way to build tolerance, but it’s a good way to enjoy peppers that you might not be able to handle on their own.

My dinner. I start with the hellfire’s pure hell. Then move onto the Woodstock ghost pepper sauce. Finished by da bomb because I love the way it burns despite the taste

I can eat ghost pepper hot sauce(Melinda's brand) really easy, it seems mild. And I have no limit on how much cayenne pepper I can put in a bowl of food, even over a tbsp.

But taco bell Diablo sauce (aji panca pepper) is really fucking hot to me when it's supposed to be mild.

This isn't a troll post. I'm actually really perplexed by this/slightly worried like I may be allergic. But experiencing extreme spiciness is not a symptom of allergic response. So I am really confused.

I did find one other reddit post with a similar question. They could handle habanero but not cayenne. And some commenter even said they can handle Carolina reaper but not taco bell Diablo sauce.

i love spicy food. i always try spicier things every week but the problem i have is that my lips burn easily when eating spicy food. usually the pain only lasts about half an hour, and the redness goes away in a couple hours but sometimes (a little rare, but happens every once in awhile) my lip will actually get burned and it will be red and burn for a few days to a week. i usually eat spicy food with lip gloss on so that might be the problem but i have tried using aquaphor before instead but it rlly didnt change anything.

I started eating spicy things lately, and I bought three different sauces with different gradients of spiciness.

The first was 1/4, the second 3/4 and the third 4/4 (probably the brand had some sauce for the 2/4 gradient but I couldn't find it)

The first one was super smooth, the second one was on point for me.

But the third, with one drop, left me ten whole minutes alternating between drinking cold milk and eating sugar. Much spicier than anything else I've ever eaten.

How long does it usually take you to get used to the spiciness of a sauce that seems impossible to eat for you?

Those of you don't know jungle Jim's this huge international store Cincinnati Ohio and they have I think one of the world's biggest hot sauce selections some bottles ranging upwards of 10 to $20, 000k if they don't have it you can't get it..

A reminder that my Etsy store is now live and open for orders. If you've ordered from me previously I encourage you to use this store for ordering as it's much more convenient for you and you're now able to leave reviews somewhere. The reviews will really help us grow our presence on etsy and trust with future customers. Our link is below but also in our company bio.

https://dangerberryspiceco.etsy.com?section_id=0

I'm very excited to try all of these. Which one should I try first? I am saving the death nuts to eat with my friend at a later date.

I'm from a country where there's not a lot of options available for spicy stuff, other than Tabasco, Tabasco and more Tabasco. I decided to order this one, looks promising. Not tried it yet tho.

Finally got some of these. 7-pot primo is 🔥, but I think the powder hitting the back of your throat makes that sting more. Delicious tho, but fiery

To all the regular spicy eaters: Does your Ass burn all the time? Do you geht used to it? Does IT stop burning?

Cook the noodles, flake packet and tofu for 5 1/2 mins. Drain all the liquid. Add about 6oz coconut milk and sauce packet to pans and heat. Add noodles and tofu and cook for 30 secs. Enjoy 😁

I'm trying this technique with the tom yum flavor next time.

Previous bottle I had was one of my favorites. This new bottle is much runnier and the flavor seems off.

Anybody else notice this? Maybe I just got a bad batch.

My bottle came in this morning, and I couldn’t even wait until lunch to try it. Looking forward to slathering my lunch with it in about an hour.

Ever since I was little, although I didn't "like" spiciness itself, I found any spicy food hard to it because it was just bitter the second it hit the back of my tongue.

I've been aware that this is actually a "condition" some people have, where they perceive capsaicin as bitter and not tasteless, and I realized I had it, but never has it been as bad as today.

I asked my mom to cook me some spicy pasta as I love the way she makes pasta and I was in the mood for spiciness. But I could barely eat anything, because although in the front of my mouth I loved it and also enjoyed the burn, the second a bit of saliva went further back I was hit with a bitter taste so strong I had to control myself not to puke. I tried drinking milk alongside, but that bitterness was simply impossible to withstand.

I now feel so bad for my mom for acting like this with her food, and I also feel so bad knowing I'll never be able to enjoy any capsaicin. And I'm certain it's specifically capsaicin, because stuff like horseradish I don't find bitter at all and really enjoy its spiciness.

I had a tooth extracted under anesthesia and now I can’t taste anything but capsaicin and a few things like pickles.

Basic red peppers are SCREAMING hot. Has anyone has oral surgery that changed their taste ability?

I miss my screaming peppers.

Hey, I’m looking for the hottest chips I can find in stores like Walmart, Metro, or IGA in Montreal, Quebec.. I used to love Paqui Haunted Ghost Pepper Chips, but they’re discontinued now. Can anyone recommend something just as spicy?

Halved the recipe and was done fermented in only a week. Kickstarted a new hobby with this!

So here's my thoughts on when to use sauces versus flakes or powders. It's one of those things I never really thought about until I started carrying around my own spicy powder. Sauces are for dry food. Hamburgers french fries quiche stuff that does not really have a sauce. If the food in question has a sauce such as soup or fettuccine alfredo or guacamole or bean dip that's when you add your powder or your flakes. What are your guys' thoughts on my thoughts?

Can anyone come up with an exception to my rule? Two exceptions I can think of at the moment would be Pizza that's a dry food but generally I put the pepper flakes on it and not hot sauce but it can go either way. And the other one would be hot wings that's a wet food but you generally add sauces to that one.

That curry is usually yellow even when I get it extra hot which has a good burn to it as is. It was delicious but I payed for it in the morning.

KoloheKid hot sauce is the little troublemaker that turned my burger into a thrill ride.

First, it lures you in with a sweet, smoky charm. Then, BAM! A sneaky heat sucker punches your taste buds just when you’re getting comfortable.

It’s the perfect balance of island mischief and fiery attitude, and now my ketchup is officially on notice.