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.
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.
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.
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.
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 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.
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.
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:
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.
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.
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 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. 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.
