# Spicy Foods: Where do I go now? **URL:** \ **Category:** Cafe Society\ **Created:** [May 1, 2019, 12:19am UTC](https://boards.straightdope.com/t/spicy-foods-where-do-i-go-now/833290 "2019-05-01T00:19:17Z")\ **Posts on this page:** 17\ **Page:** 2
**Author:** ![Disgruntled\_Penguin](https://avatars.discourse-cdn.com/v4/letter/d/a8b319/32.png) [@Disgruntled\_Penguin](https://boards.straightdope.com/u/Disgruntled_Penguin)\ **Post date:** [May 1, 2019, 6:29pm UTC](https://boards.straightdope.com/t/spicy-foods-where-do-i-go-now/833290/21 "2019-05-01T18:29:12Z")
> [@carlb](#): > > I find that the _ **kind** _ of heat/spice makes a difference in my enjoyment and tolerance of levels of spice. Mentally, I file them into three broad categories: > [ol] > [li]Sinus-clearing. Think horseradish, mustard, and wasabi,[/li][li]“Bright” - fresh chiles like jalapeños and serranos. I’m likely to perceive these as more painful on the tongue, and “fruitier” and sharper in flavor.[/li][li]“Dark” like some Mexican moles and some Indian curries. These build more slowly to the burn, and I perceive them more as a whole-mouth sensation. These are the ones that make me sweat, but are rich in flavor. Think toasted or roasted spices and chiles like chipotles, chili powders, smoked paprika and the like.[/li][/ol] > Speaking only for myself, I don’t like the first category at all, the second category is dependent on the dish and my mood, and the third category is my favorite. So, first, I think it helps to decide what _kind_ of spicy you like before going stronger and stronger. I like category one but I"m trying to obtain a benefit that comes with category 2. I’m not too worry about liking it but as I build up my tolerance I’m finding I am enjoying the stuff once I get used to the heat level. ---
**Author:** ![Disgruntled\_Penguin](https://avatars.discourse-cdn.com/v4/letter/d/a8b319/32.png) [@Disgruntled\_Penguin](https://boards.straightdope.com/u/Disgruntled_Penguin)\ **Post date:** [May 1, 2019, 6:34pm UTC](https://boards.straightdope.com/t/spicy-foods-where-do-i-go-now/833290/22 "2019-05-01T18:34:26Z")
> [@Alpha\_Twit](#): > > A couple more thoughts to share if the OP still wants ideas. > > Look for a buffet style Asian restaurant. The food will probably be mediocre and even the “spicy” dishes will probably be fairly moderate but it’s a good way to sample a variety of flavors. > > Look around for sweet, pickled hot peppers. These are usually jalapenos, sometimes habaneros, picked in the same type of brine used for sweet or bread-&-butter pickles. I really like this combo of sweet and spicy and these peppers are wonderful as part of a mixed plate of cheese, crackers and veggies or mixed into hummus. Jalapeno poppers are something I like so I tried to take a bite of a pepper directly and I’m nowhere near ready for that experience. ---
**Author:** ![Disgruntled\_Penguin](https://avatars.discourse-cdn.com/v4/letter/d/a8b319/32.png) [@Disgruntled\_Penguin](https://boards.straightdope.com/u/Disgruntled_Penguin)\ **Post date:** [May 1, 2019, 6:42pm UTC](https://boards.straightdope.com/t/spicy-foods-where-do-i-go-now/833290/23 "2019-05-01T18:42:22Z")
> [@pulykamell](#): > > Well, the first category and the latter two are completely different chemicals. Horseradish, mustard, and wasabi have sinigrin and allyl isothiocyanate, and chili peppers have capsaicin. It’s weird to me, as I grew up eating a lot of horseradish (being the son of Polish immigrants), but I never thought of it as “spicy” (even though it’s a fair description of it) because to me “spicy” was always chili pepper spice. And horseradish/mustard spice doesn’t really linger in the way chili pepper spice does. Yeah, it’ll clear your sinuses if you swallow it wrong, but it doesn’t leave a painful burn for many minutes the way a scorpion pepper would. Yep, that’s how I always thought that is what spicy food meant too. A friend then observed that the real issue is that I don’t like capsaicin and that’s about the truth of it. At this point, even if it does not assist my BP I’m fascinated with building up some level of tolerance and even finding foods enjoyable. Plus, I live in Arizona. It’s really hard work to try and avoid spicy food. It’s like when I lived in the South where everything is bar-b-que flavored. It’d be nice to be able to go out to eat without having to question the heat level of the vast majorities of dishes. ---
**Author:** ![Disgruntled\_Penguin](https://avatars.discourse-cdn.com/v4/letter/d/a8b319/32.png) [@Disgruntled\_Penguin](https://boards.straightdope.com/u/Disgruntled_Penguin)\ **Post date:** [May 1, 2019, 6:48pm UTC](https://boards.straightdope.com/t/spicy-foods-where-do-i-go-now/833290/24 "2019-05-01T18:48:19Z")
> [@Balance](#): > > Gingerols, compounds found in ginger, are yet another kind. They’re a slow mouth-heat that fades a little faster than capsaicin and has less of the sinus-clearing aromatics than horseradish. Their heat and flavor profile changes depending on treatment, too–cooking ginger can break gingerols down into a sweeter, less hot chemical (the zingerone one tastes in gingerbread), while drying it forms shogaol, which is hotter. I’ve always liked ginger as well. I really don’t consider what they do as burning at least not in the way capsaicin does. It doesn’t feel like it’s burning but I think that the lingering level of hear is is part of what I don’t like. I rather like the warmth level that you get to eventiually but not the higher heat that takes forever to die down. It doesn’t help I’m sure that as a child I was never exposed to hot foods. No one in my family likes these foods. ---
**Author:** ![iiandyiiii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/iiandyiiii/32/7924_2.png) [@iiandyiiii](https://boards.straightdope.com/u/iiandyiiii)\ **Post date:** [May 1, 2019, 6:59pm UTC](https://boards.straightdope.com/t/spicy-foods-where-do-i-go-now/833290/25 "2019-05-01T18:59:48Z")
Have you tried sriracha? It has a reputation for being fiery, but it’s really just middling, IMO. And it’s got a really nice flavor on top of the heat. You can use just a little at first and see if you like it. I add it to almost anything savory – with pasta, it’s amazing. ---
**Author:** ![Treppenwitz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/treppenwitz/32/3445_2.png) [@Treppenwitz](https://boards.straightdope.com/u/Treppenwitz)\ **Post date:** [May 1, 2019, 7:07pm UTC](https://boards.straightdope.com/t/spicy-foods-where-do-i-go-now/833290/26 "2019-05-01T19:07:40Z")
> [@Disgruntled\_Penguin](#): > > …I googled whether spicy food aided in blood pressure and found this study which explains their rationale. > [https://sodiumbreakup.heart.org/get\_spicy\_appears\_help\_lower\_high\_blood\_pressure](https://sodiumbreakup.heart.org/get_spicy_appears_help_lower_high_blood_pressure) > > Placebo? Maybe but it does seem to have helped me. … A word of warning here: the purported mechanism of blood pressure reduction is spelled out pretty clearly in a header in the study: > [@](#): > > Spicy Flavor Reduced Salt Intake and Blood Pressure by Modifying Salt Preference and Sensitivity That is to say, broadly, people who liked spicy used less salt. Which may be true, but in the back of my mind is the idea that curry contains _lots_ of salt. [This](http://news.bbc.co.uk/1/hi/health/8650230.stm) for example. This is the UK a few years ago, but best to check the US currently - you don’t want to make your situation worse. BTW [don’t get too carried away with turmeric just yet.](https://en.wikipedia.org/wiki/Turmeric#Medical_research) j ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [May 1, 2019, 8:18pm UTC](https://boards.straightdope.com/t/spicy-foods-where-do-i-go-now/833290/27 "2019-05-01T20:18:29Z")
> [@kayT](#): > > I don’t know if hot things really have an impact on blood pressure. However, I also don’t like pepper-based heat very much but I really like wasabi. Some users of wasabi say it helps “maintain healthy blood pressure” whatever that means. Anyhow, as suggested above there are a lot of ways to raise the heat level without using jalapenos or other hot peppers. Most wasabi you see in restaurants is not real wasabi at all but rather horseradish dyed green (perhaps with a little mustard mixed in). Real wasabi is hard to find and expensive. It is a root found in Japan and, IIRC, resists cultivation so people have to go out and find it. That is what makes it rare and expensive. You CAN find it though. Many nicer Japanese restaurants may carry it but it will always be an extra charge whereas the usual wasabi they give out for free. One of the things I love about wasabi (the real stuff) is that while it is “hot” it does not persist like capsaicin does. So, if you get a bit too much in a bite you are not miserable for 20 minutes but rather only 30 seconds or so. It tastes good too. I have only had it on sushi, not sure what else it would go on, but I love it on sushi and order the real stuff any chance I get (yes there is an upcharge for it but usually only a few dollars…not a lot but on a price per pound basis it is a lot…kinda like saffron is expensive per pound but you do not need much so a few bucks usually suffices). ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [May 1, 2019, 8:28pm UTC](https://boards.straightdope.com/t/spicy-foods-where-do-i-go-now/833290/28 "2019-05-01T20:28:03Z")
> [@Disgruntled\_Penguin](#): > > Jalapeno poppers are something I like so I tried to take a bite of a pepper directly and I’m nowhere near ready for that experience. Try banana pepper rings instead. Or [French’s Fried Japaleños](https://images-na.ssl-images-amazon.com/images/I/81uwI5BFSpL._SY355_.jpg). ---
**Author:** ![Disgruntled\_Penguin](https://avatars.discourse-cdn.com/v4/letter/d/a8b319/32.png) [@Disgruntled\_Penguin](https://boards.straightdope.com/u/Disgruntled_Penguin)\ **Post date:** [May 1, 2019, 8:28pm UTC](https://boards.straightdope.com/t/spicy-foods-where-do-i-go-now/833290/29 "2019-05-01T20:28:47Z")
> [@iiandyiiii](#): > > Have you tried sriracha? It has a reputation for being fiery, but it’s really just middling, IMO. And it’s got a really nice flavor on top of the heat. You can use just a little at first and see if you like it. I add it to almost anything savory – with pasta, it’s amazing. Fast food sriracha and yep, enjoyed it and didn’t find it too hot. ---
**Author:** ![Disgruntled\_Penguin](https://avatars.discourse-cdn.com/v4/letter/d/a8b319/32.png) [@Disgruntled\_Penguin](https://boards.straightdope.com/u/Disgruntled_Penguin)\ **Post date:** [May 1, 2019, 8:32pm UTC](https://boards.straightdope.com/t/spicy-foods-where-do-i-go-now/833290/30 "2019-05-01T20:32:23Z")
> [@Whack-a-Mole](#): > > Most wasabi you see in restaurants is not real wasabi at all but rather horseradish dyed green (perhaps with a little mustard mixed in). > > Real wasabi is hard to find and expensive. It is a root found in Japan and, IIRC, resists cultivation so people have to go out and find it. That is what makes it rare and expensive. You CAN find it though. Many nicer Japanese restaurants may carry it but it will always be an extra charge whereas the usual wasabi they give out for free. > > One of the things I love about wasabi (the real stuff) is that while it is “hot” it does not persist like capsaicin does. So, if you get a bit too much in a bite you are not miserable for 20 minutes but rather only 30 seconds or so. It tastes good too. I have only had it on sushi, not sure what else it would go on, but I love it on sushi and order the real stuff any chance I get (yes there is an upcharge for it but usually only a few dollars…not a lot but on a price per pound basis it is a lot…kinda like saffron is expensive per pound but you do not need much so a few bucks usually suffices). I read the thread about wasabi and it definitely fought my ignorance. I thought I liked wasabi but I’ve never actually had it and I already knew I liked horseradish. ---
**Author:** ![Disgruntled\_Penguin](https://avatars.discourse-cdn.com/v4/letter/d/a8b319/32.png) [@Disgruntled\_Penguin](https://boards.straightdope.com/u/Disgruntled_Penguin)\ **Post date:** [May 1, 2019, 8:42pm UTC](https://boards.straightdope.com/t/spicy-foods-where-do-i-go-now/833290/31 "2019-05-01T20:42:08Z")
> [@Treppenwitz](#): > > A word of warning here: the purported mechanism of blood pressure reduction is spelled out pretty clearly in a header in the study: > > That is to say, broadly, people who liked spicy used less salt. Which may be true, but in the back of my mind is the idea that curry contains _lots_ of salt. [This](http://news.bbc.co.uk/1/hi/health/8650230.stm) for example. This is the UK a few years ago, but best to check the US currently - you don’t want to make your situation worse. > > BTW [don’t get too carried away with turmeric just yet.](https://en.wikipedia.org/wiki/Turmeric#Medical_research) > > j I saw that and not sure if it would help me in that way. I don’t add salt to anything but the foods I eat tend to be high in salt so it’s a constant battle. It’s not strictly a taste issue either, I eat what I have access to and can afford and these tend to be high in salt. The second article I linked upthread though states a different reason: > [@](#): > > Capsaicin also turns out to be a spicy treat for your blood pressure. The hot stuff triggers the release of nitric oxide, which acts like a soothing massage for blood vessel linings: They relax, say “ahhh, thank you,” and your blood pressure goes down. How well does it work? Researchers point to lower rates of high blood pressure in regions of China where hot peppers are part of the daily cuisine. I’m not the kind of person who chases the next food or homeopathic fads but adding spice really isn’t the same thing and it would open me up to being able to enjoy a wider variety of foods. ---
**Author:** ![Tarataratara](https://avatars.discourse-cdn.com/v4/letter/t/f4b2a3/32.png) [@Tarataratara](https://boards.straightdope.com/u/Tarataratara)\ **Post date:** [May 1, 2019, 9:51pm UTC](https://boards.straightdope.com/t/spicy-foods-where-do-i-go-now/833290/32 "2019-05-01T21:51:07Z")
I like original, old-school Tabasco sauce. The vinegar enhances the flavor of whatever you add it to. ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [May 1, 2019, 10:23pm UTC](https://boards.straightdope.com/t/spicy-foods-where-do-i-go-now/833290/33 "2019-05-01T22:23:16Z")
> [@Tarataratara](#): > > I like original, old-school Tabasco sauce. The vinegar enhances the flavor of whatever you add it to. Tabasco is a favorite of mine too but it is very hot. A little goes a long way (personally I love spicy food so it doesn’t bother me). ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 1, 2019, 10:51pm UTC](https://boards.straightdope.com/t/spicy-foods-where-do-i-go-now/833290/34 "2019-05-01T22:51:54Z")
> [@Whack-a-Mole](#): > > Tabasco is a favorite of mine too but it is very hot. A little goes a long way (personally I love spicy food so it doesn’t bother me). I never really thought of Tabasco as being particularly spicy, but, well, it’s all relative. ---
**Author:** ![Loach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/loach/32/350_2.png) [@Loach](https://boards.straightdope.com/u/Loach)\ **Post date:** [May 2, 2019, 6:45pm UTC](https://boards.straightdope.com/t/spicy-foods-where-do-i-go-now/833290/35 "2019-05-02T18:45:33Z")
> [@Disgruntled\_Penguin](#): > > Jalapeno poppers are something I like so I tried to take a bite of a pepper directly and I’m nowhere near ready for that experience. If you are trying to get the purported health benefits from spicy food but you are eating things like poppers and other fried foods you are working against yourself. ---
**Author:** ![Gray\_Ghost](https://avatars.discourse-cdn.com/v4/letter/g/c0e974/32.png) [@Gray\_Ghost](https://boards.straightdope.com/u/Gray_Ghost)\ **Post date:** [May 2, 2019, 7:22pm UTC](https://boards.straightdope.com/t/spicy-foods-where-do-i-go-now/833290/36 "2019-05-02T19:22:24Z")
Since the OP doesn’t cook, if I’m understanding previous posts correctly, why not try Thai carryout? Most Thai places will have a graduated list of how hot you’d like the dish, and good ones will be consistent each time. The [excellent Thai restaurant](http://www.thaigourmethouston.com/index.shtml) near me in Houston, has a list from mild to “Thai Hot +,” which is funny as I didn’t think Thais liked their food especially hot, but I guess there’s a rep that must be upheld for the farangs… Anyway, it’s consistent and evenly graduated. At the linked restaurant, I like ‘mild’, but can stand ‘moderate’, and absolutely will not eat ‘hot.’ New Mexican cuisine can also be really spicy. And really good. The answer to red or green is, it depends. Or flip a coin. Mmmm, I loved [Sadies](http://www.sadiesofnewmexico.com/). The pork adovada was almost worth the day of pain afterwards. ---
**Author:** ![adhemar](https://avatars.discourse-cdn.com/v4/letter/a/3da27b/32.png) [@adhemar](https://boards.straightdope.com/u/adhemar)\ **Post date:** [May 2, 2019, 7:49pm UTC](https://boards.straightdope.com/t/spicy-foods-where-do-i-go-now/833290/37 "2019-05-02T19:49:02Z")
> [@Gray\_Ghost](#): > > Since the OP doesn’t cook, if I’m understanding previous posts correctly, why not try Thai carryout? Most Thai places will have a graduated list of how hot you’d like the dish, and good ones will be consistent each time. The [excellent Thai restaurant](http://www.thaigourmethouston.com/index.shtml) near me in Houston, has a list from mild to “Thai Hot +,” which is funny as I didn’t think Thais liked their food especially hot, but I guess there’s a rep that must be upheld for the farangs… > > Anyway, it’s consistent and evenly graduated. At the linked restaurant, I like ‘mild’, but can stand ‘moderate’, and absolutely will not eat ‘hot.’ > > New Mexican cuisine can also be really spicy. And really good. The answer to red or green is, it depends. Or flip a coin. Mmmm, I loved [Sadies](http://www.sadiesofnewmexico.com/). The pork adovada was almost worth the day of pain afterwards. I usually tell the wait staff that I want American medium spice level. I like Louisiana style hot sauces better than Tabasco as they are milder but have the vinegar tang to them that I like. [Previous page](https://boards.straightdope.com/t/spicy-foods-where-do-i-go-now/833290.md?page=1)