I love my chiles! I find it so amusing to read a recipe and see 1/8 tsp cayenne or 1/8 tsp crushed red pepper. And then read a review of said recipe with cooks saying it was too spicy for their families. I guess it’s regional and whatever you get used to eating.
Dude…you will be my new best friend - Sichuan sour and spicy soup is my all time favourite.
Here I can manage sambal stingray, sambal kang kong, chilli padi all with no problem
capsaicin peppers act on the heat sensing pain receptors. water may counter act this for a second. i’ve heard people claim that milk (containing fat) or oil rinses off the capsaicin better. i’ve never tried because i can eat it.
Here’s my review of eating Sichuan hotpot. With a picture of it so spicy it will make your eyes hurt.
Doing my research, it seems like the most common pepper in Sichuan cuisine is the cayenne. Not crazy spicy, but I make up for it in volume. I eat piles of these, every day, several times a day. Dinner probably involves dishes that use dried, fresh and pickled peppers in a variety of ways. Even breakfast is extremely spicy.
Of course, on special occasions it gets crazier. I get out to Sichuan Hot Pot every couple of weeks, which is exactly like swallowing fire. And add to this the Sichuan numbing pepper…a meal here is a full body experience.
I’m getting hungry!
I did find a bunch of things listed against the Scoville scale including a bunch of food additives and other peppers, but they’re all capsaicin based, including pepper spray. The stuff at the high end seems to be just because, not for actual consumption. Anyone who tried to ingest pure capsaicin is just a moron and deserves what they get.
Enjoy,
Steven
I find I like heat hot better than spicy hot. So, spicy peppers, not so much. Wasabi…mmmmm…I found a wasabi/horseradish spread and I’ve been using that instead of mustard on my sandwiches.
I like foods that are very spicy, but only naturally so, if you will. I can eat pretty much any regular dish, no matter how hot. But these made-up, pour-5-kinds-of-chili on it and called “Nukular Ballbuster” and such are just excessive. As someone said once, pain is not a flavor.
Not in bell peppers. They don’t have any heat.
Trust me, I was trying whatever I could find on the table that might possibly work, including finishing off my beer and eating the few remaining plain chips. The iced water was at least cool, and I figured volume might do the trick.
I fear no pepper. BRING IT ON!
I disagree on the habaneros. In fact just a few minutes ago I had some macaroni and cheese with tiny chunks of habanero I sliced into it. While it is mostly heat, I think that gram for gram, it is more flavorful than store-bought bell peppers even without the heat. Commercial bell peppers are grown for size and appearance and not for taste. To me the habanero tastes like what bell peppers should taste like before the flavor was bred out of them (again, NOT even including the heat: just the “bell pepper” ish taste is even more pronounced in habaneros IME than in bell peppers.)
Habaneros I can stand, as they are extremely hot but do not cause my eyes and nose to water for some reason. On the other hand, add just a half teaspoon of ground red pepper to a dish and I will use tissues constantly throughout.
(Now, my digestive system is a different story from my taste buds. If I were in the military my name would be Major Wolfass.)
I’m somewhere between Serrano & Habanero, but I find my resistance is eroding with age, so I’m rounding down on this one…
Well since my thread was cited, I guess everyone knows I like spicy foods. 
I put myself as Habanero. I like it hotter than many people, but I also like to taste the food. IME habanero chilis add an interesting flavour to the food as well as a bit of heat. Actually, I’m probably between a Serrano and a Habanero on the poll, but there are times when only super-spicy will do.
My faves are Serrano and Thai chilis. They have the best flavour. Anything I cook in a pot gets cayenne pepper. (Well, except for corned beef and cabbage.) I’m a little particular about my sauces. Tabasco or Crystal red pepper sauce goes with American food, Sriacha with Asian, Tapatio with Mexican, and Frank’s for hot wings. I also have a few ‘boutique’ hot sauces. You know the kind; the one’s with the wacky names that promise to blow your head off when you eat it. Can’t remember them all now. One of them is Salsa de la Muerte. Couldn’t resist the name or the skull keychain. 
(Tastes good, but won’t kill you.)
OK, drifting into Café territory here; but what the hell…
Chipotle Salmon
Salmon fillets (wild)
Sour cream
Chipotle chilis
Chopped onion
Sliced mushrooms
Put the salmon filets skin-side down on a sheet of aluminum foil. Mix the rest of the ingredients in a bowl. (I use canned chipotles because they’re convenient. Adjust to your own taste.) Pour the mixture over the salmon, seal the foil around the fish and sauce, and bake in the oven until it’s done. (Say, 375°F for 30 minutes or so. Depends on the thickness of the fish, etc.) Serve with refried beans/charro beans/frijoles negros, fried rice, and squash medley. And a cerveza. Yum!
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Hi…nice to meet you.Habeneros are delicious,one of my favorite peppers.
I love Indian food, and do like things spicy, but medium spicy is usually good enough for me. The defining characteristic of Indian food is not heat but lots of seasonings, and I vastly prefer a food with lots of exciting tastes to one that just has heat.
And I really don’t like chili very much.
I got a couple bottles of Habanero hot sauce when I was in Mexico. When I put it in my chili, my dogs would not touch it. They would stand about a foot away and bark at it. Beagles have sensitive noses.
I’m not surprised at the results, and not for a reason having anything to do with peppers. It is well known that people often choose the second most expensive (or hottest) choice. Restaurants supposedly offer a really expensive bottle of wine on a list, so that people who choose the next most expensive one feel they are getting a bargain. Choosing the hottest pepper would be bragging - choosing habanero is thus the best macho choice.
I chose it also.
I have this theory, you see. My theory is that people who love super-spicy foods have some kind of problem with their taste buds that inhibits their ability to taste foods. I think Mrs. Homie has this problem; she pours tabasco sauce on everything she eats - well, tabasco sauce and/or salt.
That or they like waving their dicks. 
Bleh. That’s kind of like putting ketchup on everything in terms of boring sameness.