Recently I’ve been making a fair bit of hot sauces and experimenting with different chillies. I’ve found that I’m able to handle (with some discomfort) a fresh habanero, but a fresh bird’s eye will floor me. Speaking with other’s who like spice, they have said thing like “I can eat Asian chillies, but can’t handle South American chillies”
Is there an actual difference in the chillies that causes a chilli lower on the Scoville scale to feel spicier? Or is is just anecdotal?
In: Biology
Different kinds of spice feel different. For instance, one kind of chili pepper might feel immediately spicy on the tongue but with a short-lived effect. Another kind might build up in spice with every bite, and maybe you feel that spice more in your throat. If you’re used to one spice sensation, a different spice sensation might be harder to handle.
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