- Oct 15, 2017
- Reaction score
- mid-Michigan, USoA
Just saw this. How do I ferment them? Will it make them less spicy? My husband always mentions the flavor of his peppers, but I can't ever taste anything over the burn.
your body can acclimate to it. i don't go super hot but i do like some heat on a few foods. the best way to start out is to use something of a known spicyness, like a bottle of sriracha sauce. it has some heat, but it isn't nearly anything like a habanero or ghost pepper. i'd never give one of those to someone just starting out.
then you take a drop on a spoon. one drop. you don't need any more than what gives you the heat on the tongue/mouth so it doesn't disrupt the rest of your digestive system. you can even spit it out if you want at this stage. but as time goes on and you want to get a whole system used to the effects you will have to gradually ingest enough to reach that goal.
since i don't want to need a higher dose to get the same effect i lay off the sauce (haha) once in a while so i lose some of my acclimatization, but i don't want to go back to none at all so i have a bit here or there on things through the week. rarely enough that it gives me a ton of heat, but my tastebuds sure do react to even the first drop when it comes by.
in recent times my favorite way to have it is on hard boiled eggs. just bite a bit off the end and put the sauce on and then take a bite, put some more on, ... dang now i'm ready for a few eggs and hot sauce.
if you ever want to tame the heat, milk is good, but other things with fat in them help like bread and butter and cheese. water may cool off the illusion of the heat, but it doesn't ease the heat nearly as well as some ice-cream, yogurt, etc.