Why does heat “build up” when eating some spicy foods, and in others they have a consistent spicyness?
In: 111
I’m also curious why I can eat (as an example) an infinite number of medium wings no problem, but after one super spicy inferno wing, now I experience the medium wing as though it’s equally spicy as the inferno wing.
Like at BWW if I eat a mango habanero, suddenly parmesan garlic are too hot for me 😅
Also, why do some spicy foods get hotter over time?
Went to a barbecue place around Cooperstown, got a pulled pork sandwich with hot pickles on the side. Tried the pickles when they came out, they were fine. Went back to the pickles after I finished the sandwich, and had to chug the rest of my beer to put out the flames.
[removed]
It’s a whole family of chemicals, called capsaicinoids, that cause the burning sensation from spicy foods. They have varying effects on the heat receptors in your mouth. Intensity and duration can vary wildly between peppers. Some burn super hot for a brief period of time (like chiltepin) while others burn lightly for a good while. Some torch you at the first touch, and some start slow and end up tortuously hot (like Carolina reaper). Also, combined with the solvents in your food like fat, water, and acid, the capsaicinoids can be absorbed differently at different speeds.
[deleted]