Show me your hot sauce, pepper plants, Scoville Scorecard, or whatever spicy thing you like.
Personally, I'm mostly into hot sauce of the medium level. Anything made from jalapenos to habaneros get my attention, but scotchbonnet and others of that caliber are too much. I'm a spice enthusiast, not an Olympian. Here's a shot of my lineup. Note that some are still unopened but that won't last long.
The first on the left, orange pulp habanero, is really interesting. I tag teamed a few tamales with it and the next one over, the garlic pepper (habanero?). Good stuff. That subtle one labeled "BEWARE" is a bit much as a condiment for me so I use it for cooking and a few dollops make pasta sauce really shine. I haven't tried the next two yet. But jumping to the actual peppers, those things make me cry. They're some wildtype pepper a colleague found in the Southwest US and grows them for fun, and they pack a punch. The mindset that's best for eating them raw is the same one you should have for shotgunning a beer. My favorite brand is Marie Sharp's, which is from Belize. The only US brand I really like is Angry Bird, not pictured. But I find only a few of their products around here. Marie Sharp's has quite a product line that makes it into the US so I'm a bit of a fanboy at this point.
If I lost the ability to taste capsaicin it'd be the equivalent of any of the traditional senses of taste. Sweet, sour, salty, bitter, umami, and pain. After all, spice is the... uh, well, spice of life I guess.
Personally, I'm mostly into hot sauce of the medium level. Anything made from jalapenos to habaneros get my attention, but scotchbonnet and others of that caliber are too much. I'm a spice enthusiast, not an Olympian. Here's a shot of my lineup. Note that some are still unopened but that won't last long.
The first on the left, orange pulp habanero, is really interesting. I tag teamed a few tamales with it and the next one over, the garlic pepper (habanero?). Good stuff. That subtle one labeled "BEWARE" is a bit much as a condiment for me so I use it for cooking and a few dollops make pasta sauce really shine. I haven't tried the next two yet. But jumping to the actual peppers, those things make me cry. They're some wildtype pepper a colleague found in the Southwest US and grows them for fun, and they pack a punch. The mindset that's best for eating them raw is the same one you should have for shotgunning a beer. My favorite brand is Marie Sharp's, which is from Belize. The only US brand I really like is Angry Bird, not pictured. But I find only a few of their products around here. Marie Sharp's has quite a product line that makes it into the US so I'm a bit of a fanboy at this point.
If I lost the ability to taste capsaicin it'd be the equivalent of any of the traditional senses of taste. Sweet, sour, salty, bitter, umami, and pain. After all, spice is the... uh, well, spice of life I guess.
