this post was submitted on 08 Feb 2025
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Getting used to chili (sopuli.xyz)
submitted 2 weeks ago by Hamartiogonic@sopuli.xyz to c/casualconversation@lemm.ee
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These are the hottest things I’ve ever tasted, and here’s my journey to spicy chips.

A few months ago, I decided to try some spicy potato chips. They were interesting, and next weekend I tried something hotter. They were actually really good, so I kept on trying hotter and hotter things every week, until I ran out of options at the local supermarket.

Yesterday, I visited my local Turkish supermarket, which sells all sorts of weird things I’ve never seen before. They even had a bunch of potato chips from obscure brands that are probably normal in Turkey and Middle-East.

Among those, I found these… non-potato chip thingies. Nevertheless, they’re, by far, the hottest thing I’ve ever tried. At first, I just took a tiny little crumb. It burned so hard, but after a while I was ok. Then I took another crumb, it was really hot etc. After about an hour, my mouth was strangely getting adapted to chili, so I could take small bites too. It just escalated from there, and less than 24 hours later the bag was empty.

What a weird experience! I never thought you could get adapted to chili. I thought it would be equally hot all the time, but that’s not at all how it works.

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[–] Hossenfeffer@feddit.uk 6 points 2 weeks ago* (last edited 2 weeks ago) (1 children)

Be advised that different cuisines use different chillies which hit differently.

I lived in the US for a few years and when I went out for curry, the staff would warn me that some of their curries were hot... until they realised I was a Brit at which point they were like 'ok, enjoy'. I could out-spice all of my American spicehead friends with curries. But some of the Mexican food I tried blew my head off completely while not especially bothering my American friends. I got used to that too but it took some acclimatisation.

[–] Hamartiogonic@sopuli.xyz 2 points 2 weeks ago

Oh, that’s weird. It thought it was all about capsaicin. Then again, food chemistry is incredibly complex, so unexpected interactions with other compounds is the norm.