I know I'm kind of a wuss when it comes to spicy foods.
The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness.
The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue.
And apparently things like a Vindaloo curry are out for the rest of my life, or at least a long time.
I was always curious about, like, how does hot sauce work? Growing up I used to wonder, 'If I touched it, was it hot?'
I'm not very good with spicy food.
Kirmizi biber has a sweet aroma and can vary in spiciness.
I am as spicy as a green chili.
I only eat spicy food.
