Food and flavor is Geographically very diverse, and a lot of can be an acquired taste. Historically there are very interesting studies on how food has migrated across Geographies! Even the staples like potato has an interesting story!
Some Of The Worlds Hottest Spices
- Thread starter cshubhra
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I guess that is it. Where I live, fermented meats and seafood is common, and always with a lot of salt. Spices didn't become available until the 20th century.
it's funny our tastes grow and change as we get older. However the foundations for our tastes are formed when we're really young. One thing I find funny about how food migrate is I can see it in action sometimes. The town I live in has gotten so much more diverse over the years in every way possible. (to be honest seeing a black person is common now and when I was a kid it was on par with seeing sasquatch as in not even sure anyone will believe you) so the foods gotten more interesting. You can see the new foods seeping into the out lying communities. In this just a few years behind kind of way. Example anyone that lives in town eats sushi sometimes to a lot, outside of town a few people have tried it and are slowly getting their friends and family to try it.
I didn't like hot spice much until I was in my thirties when I went on a Szechwan adventure, and then I discovered Thai food. But I've backed off extra hot. Knowing your own dose levels is the key. Some aren't happy until they are weeping, whatever it takes. I like to taste the food and have the heat boost that, which for me is pretty mild I suppose. But within limits, I think it is healthy, stimulates digestion and clears your mucus membranes and your mind. Sufficient spice is a beautiful thing. I always remember when the kindly waiter at the Thai restaurant in Bethesda, Md., quietly advised me not to eat the pepper in the soup which is for flavor only, he explained.
? I know, right?! My favorite thing was when our friend’s mom was there, because she’d cook us some traditional dishes that weren’t on the menu. It was awesome.
Sadly they closed shop. And “Mama” passed away a few years ago. She could cook.
This is the sauce I use the most of on a daily basis.
As far as sauces go, around here it’s pretty much Tabasco or Louisiana Hot Sauce. There are others, too, but those are the big two here. If any of you are ever in south Louisiana, you should take the tour of the Tabasco factory in Avery Island. I normally don’t recommend tours to people visiting our state, as it’s much better to just explore, but that’s a cool little tour, and costs hardly anything. There’s not usually a lot of people either, because they all go straight to New Orleans to get hurricanes at Pat O’s or stumble around drunk in the Quarters, looking for tits out of season, and miss all the history and culture that’s right there. ?
My wife toured the Tabasco factory. The owner said he always liked to see a bottle of sauce that had turned brown because that meant it would have to be replaced soon. My late wife taught the daughters of the family, and they had a special security detail because the family was so wealthy.
mso, you never cease to surprise or entertain me with your stories. ?
The McIlhennys still own everything Tabasco as far as I know.
Tongue bite anyone? ?
I'd love to try those spices but I don't think my stomach could take them.
I still put a dried habanero in my chicken soup, though, for flavour.
I'd love to try those spices but I don't think my stomach could take them.
I still put a dried habanero in my chicken soup, though, for flavour.
I don't know if this one would be considered "In the World":
I love hot foods, but only to a point, and these days I have to make sure there's a gap between the heat and a pipe, or I can't taste the pipe at all.
Hot sauces can be fantastic if they take advantage of the myriad flavors that chilis produce. The ones that are just hot for the sake of being hot? No thank you.
Hot sauces can be fantastic if they take advantage of the myriad flavors that chilis produce. The ones that are just hot for the sake of being hot? No thank you.
Exactly. It’s the taste I’m after, not necessarily the burn. I suppose one could draw a parallel with pipe tobacco and nicotine. If all I wanted was the buzz, I’d just use the nic salt packs or a patch or something.
There's a jerky outfit near my home, and they sell Carolina Reaper Jerky.Too hot for me to eat by it's self.My wife uses it in her cooking.?
My friend had a theory about hot sauce the less fancy the label the better the hot sauce. Usually like clip art. I think he is right.
Could be. ?
My favorite store bought sauces are Tabasco and Sriracha. Those have pretty plain labeling. I like Cholula sometimes too. None of those are very hot though.
In 1990 I went camping by myself in Western NC outside of Highlands. I made friends with an older couple who invited to a potluck. I had intended to make chili and did so, spicing it with plenty of onions, garlic, jalapenos and cilantro and simmered it for two or three hours. (I used to cook.) Oh, and I added a copious amount of chili powder. The taste and the heat were bangin'.
At the potluck a heavyset man sat opposite me, and he had gotten a bowl of the chili, which he addressed with vigor, and about midway through it he utters his first word, saying only, "When the food's good I don't talk much," and forthwith dove back into the bowl.
Everyone raved about the chili. I doubt I could duplicate it today.
At the potluck a heavyset man sat opposite me, and he had gotten a bowl of the chili, which he addressed with vigor, and about midway through it he utters his first word, saying only, "When the food's good I don't talk much," and forthwith dove back into the bowl.
Everyone raved about the chili. I doubt I could duplicate it today.
I love the flavor of the super hots, but not that much heat! I make fermented hot sauce as a hobby and have a few Ghost plants and reapers to add some spice to my sauces. I mainly use fresno peppers and aa few super hot to regulate the heat levels.
I used to love really spicy food. Then I quit smoking cigarettes, and my sense of taste improved dramatically over the following year or so, and the really spicy stuff was no longer enjoyable.
I met a guy who told me he was on a flight (back when they served food) and there was a dollop of green stuff he thought was guacamole. He popped in his mouth. It was his first experience with wasabi.
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