I’d like spicy better if the burn didn’t linger. Wasabi, I love. It blasts through you, burning away all mucous in your sinuses and then it’s gone. A little dry mouth, so you need a bite of ginger and then another blast of wasabi.
I don’t have much tolerance for capsaicin, but I’m all about the isothiocyanate (the pungent compound in wasabi/horseradish/Chinese mustard/etc., and yes I had to look it up for this comment).
You should try dona sauce. It’s just roasted jalapenos emulsified in oil, usually olive oil. Doesn’t leave as fast but the roasting and oil tempers the trailing heat quite a bit.
I’ve never liked wasabi, which is strange because I’ve loved hot sauce since I was a child. I’ve since figured out that what I actually like is vinegar and the fact that there’s peppers involved is just a pleasant bonus.
I’d like spicy better if the burn didn’t linger. Wasabi, I love. It blasts through you, burning away all mucous in your sinuses and then it’s gone. A little dry mouth, so you need a bite of ginger and then another blast of wasabi.
I don’t have much tolerance for capsaicin, but I’m all about the isothiocyanate (the pungent compound in wasabi/horseradish/Chinese mustard/etc., and yes I had to look it up for this comment).
My mouth can handle whatever spice you give me, although honestly at a certain point the flavor is literally just spice, which is pretty boring.
The other end is what moderates my spice intake.
You should try dona sauce. It’s just roasted jalapenos emulsified in oil, usually olive oil. Doesn’t leave as fast but the roasting and oil tempers the trailing heat quite a bit.
I’ve never liked wasabi, which is strange because I’ve loved hot sauce since I was a child. I’ve since figured out that what I actually like is vinegar and the fact that there’s peppers involved is just a pleasant bonus.