Why does heat “build up” when eating some spicy foods, and in others they have a consistent spicyness?
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It has to do with how fast your tongue/mouth can clear the spice.
When I make a hot sauce with 0 oils, it hit hard ands fast and drops off hard and fast. For instance, my Scott Bonnet. I roast them to dry and concentrate the capsaicin to make them even more spicy. Scotch Bonnet rank in at 100,000-350,000 SCU.
Then I make my Szechuan sauce make with the same named pepper. Its SCU is 50,000-75,000. When I make something with this sauce, every bite just get hotter than the previous one and I got to wait like 10 minutes or so for the heat to go down. This sauce uses oil in it.
The difference between the 2, oil, lipids. The lipids don’t get washed away with just water in your mouth and your saliva and everything your body makes is water based. Capsaicin is lipid soluble. So you got a layer of oil on your mouth with capsaicin that you can’t swallow or wash away and then you add more to it and more to it and more to it. You drink a fatty liquid like milk, it will then finally wash some of that capsaicin down.
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