habanero peppers

kinnera wrote:

Bittu wrote:
pancho vescondi kalapukondi nantundi loda lassan this vid jarred my brain with the lingo. Thanks for posting though, appreciate it kin.

ashaNirasha wrote:I will never ever have anything to do with those peppers. I will not eat anything with it, I will not touch them, buy them, look at them. 

ashaNirasha wrote:I will never ever have anything to do with those peppers. I will not eat anything with it, I will not touch them, buy them, look at them. 

I once made mirchi ka salan with those and had instant horrendous heart burn after just a bite. I don't think I made mirchi ka salan after that, even with any other kinds of peppers.

Do you know any one that you don't particularly like? Give it to them, or mail them to assorted Suchers.

kinnera wrote:

Bittu wrote:
pancho vescondi kalapukondi nantundi loda lassan this vid jarred my brain with the lingo. Thanks for posting though, appreciate it kin.

 LOL! yeah, something on the lines of pujam, prasadam, donesham

Vidya Bagchi wrote:Did I just read it right? Bittu asking random online aunty to become his rakhi sister. :shock:

indophile wrote:
A Trinidad pepper, and the Indian "Bhoot Jolokia" beat Habenaro hands down in hotness.
http://en.wikipedia.org/wiki/Scoville_scale

indophile wrote:A Trinidad pepper, and the Indian "Bhoot Jolokia" beat Habenaro hands down in hotness.
http://en.wikipedia.org/wiki/Scoville_scale

Bittu wrote:Habaneros, IMO, push the pain-and-pleasure envelope. Anything hotter than them becomes more about the pain and less about the pleasure.

Nila wrote:Oopsies, you cannot make wine with that. I would rather have a lit scotch than having anything made with these peppers.
The only option you  have is to find a company that makes pepper spray and sell it to them.

Propagandhi711 wrote:pussies. habanero sauce tastes awesome with roasted chicken.

goodcitizn wrote:

Propagandhi711 wrote:pussies. habanero sauce tastes awesome with roasted chicken.

I can't imagine how you can taste anything when your tongue is on fire. Must be a gulti thing to feel macho.

Idéfix wrote:

goodcitizn wrote:

Propagandhi711 wrote:pussies. habanero sauce tastes awesome with roasted chicken.

I can't imagine how you can taste anything when your tongue is on fire. Must be a gulti thing to feel macho.

My wife has a theory: if you eat a lot of spicy food starting at a young age, your taste buds get desensitized, so your tongue is not on fire with the same food that burns others. Because your taste buds are dead, you end up wanting more and more spicy food, it's a vicious circle, etc. etc. It sounds plausible to me, but I don't know anything about the physiology of taste.

goodcitizn wrote:

Propagandhi711 wrote:pussies. habanero sauce tastes awesome with roasted chicken.

I can't imagine how you can taste anything when your tongue is on fire. Must be a gulti thing to feel macho.

goodcitizn wrote:

Idéfix wrote:

goodcitizn wrote:

Propagandhi711 wrote:pussies. habanero sauce tastes awesome with roasted chicken.

I can't imagine how you can taste anything when your tongue is on fire. Must be a gulti thing to feel macho.

My wife has a theory: if you eat a lot of spicy food starting at a young age, your taste buds get desensitized, so your tongue is not on fire with the same food that burns others. Because your taste buds are dead, you end up wanting more and more spicy food, it's a vicious circle, etc. etc. It sounds plausible to me, but I don't know anything about the physiology of taste.

Your wife may have a point there. Years ago I was in an Indian restaurant in Cincinnati called Mayura where there was a dish called vindaloo. I ordered it thinking I could handle it. I was told it was an Andhra dish althought I don't think the name has its origin in AP. Be that as it may, when I started eating the food my tongue and the roof of my mouth went into a state of inferno that gulping cold water was no relief. Apparently, some like it hot!

Idéfix wrote:

goodcitizn wrote:

Propagandhi711 wrote:pussies. habanero sauce tastes awesome with roasted chicken.

I can't imagine how you can taste anything when your tongue is on fire. Must be a gulti thing to feel macho.

My wife has a theory: if you eat a lot of spicy food starting at a young age, your taste buds get desensitized, so your tongue is not on fire with the same food that burns others. Because your taste buds are dead, you end up wanting more and more spicy food, it's a vicious circle, etc. etc. It sounds plausible to me, but I don't know anything about the physiology of taste.

MaxEntropy_Man wrote:i don't see the point of eating chillies to the point of becoming numb with pain. OTOH i like spiciness from peppercorns.

indophile wrote:Thai "green curry" chicken can blow your head off too. That together with the local Thai whiskey (with a baby cobra in the bottle) will make your day (or evening):-)

https://www.youtube.com/watch?v=lQR7BGtr-lE

pravalika nanda wrote:

Idéfix wrote:

goodcitizn wrote:

Propagandhi711 wrote:pussies. habanero sauce tastes awesome with roasted chicken.

I can't imagine how you can taste anything when your tongue is on fire. Must be a gulti thing to feel macho.

My wife has a theory: if you eat a lot of spicy food starting at a young age, your taste buds get desensitized, so your tongue is not on fire with the same food that burns others. Because your taste buds are dead, you end up wanting more and more spicy food, it's a vicious circle, etc. etc. It sounds plausible to me, but I don't know anything about the physiology of taste.

 this is from wiki:

Capsaicin selectively binds to a protein (TRP1) that resides on the membranes of pain and heat sensing neurons. TRPV1 is a heat activated calcium channel, which opens between 37 and 45 °C (98.6 and 113 °F, respectively). When capsaicin binds to TRPV1, it causes the channel to open below 37 °C (normal human body temperature), which is why capsaicin is linked to the sensation of heat. Prolonged activation of these neurons by capsaicin depletes substance P, one of the body's neurotransmitters for pain and heat.

The result appears to be that the chemical mimics a burning sensation, the nerves are overwhelmed by the influx, and are unable to report pain for an extended period of time. With chronic exposure to capsaicin, neurons are depleted of neurotransmitters, leading to reduction in sensation of pain and blockade of neurogenic inflammation.

Propagandhi711 wrote:vindaloo is goan. it' meh if you ask me. now a real chicken dish from krishna/guntur/nellore and even the chettinad variety cant be beat...it aint good chicken if you aint sweating bullets

Idéfix wrote:

pravalika nanda wrote:

Idéfix wrote:

goodcitizn wrote:

Propagandhi711 wrote:pussies. habanero sauce tastes awesome with roasted chicken.

I can't imagine how you can taste anything when your tongue is on fire. Must be a gulti thing to feel macho.

My wife has a theory: if you eat a lot of spicy food starting at a young age, your taste buds get desensitized, so your tongue is not on fire with the same food that burns others. Because your taste buds are dead, you end up wanting more and more spicy food, it's a vicious circle, etc. etc. It sounds plausible to me, but I don't know anything about the physiology of taste.

 this is from wiki:

Capsaicin selectively binds to a protein (TRP1) that resides on the membranes of pain and heat sensing neurons. TRPV1 is a heat activated calcium channel, which opens between 37 and 45 °C (98.6 and 113 °F, respectively). When capsaicin binds to TRPV1, it causes the channel to open below 37 °C (normal human body temperature), which is why capsaicin is linked to the sensation of heat. Prolonged activation of these neurons by capsaicin depletes substance P, one of the body's neurotransmitters for pain and heat.

The result appears to be that the chemical mimics a burning sensation, the nerves are overwhelmed by the influx, and are unable to report pain for an extended period of time. With chronic exposure to capsaicin, neurons are depleted of neurotransmitters, leading to reduction in sensation of pain and blockade of neurogenic inflammation.

Thanks for posting that -- interesting! So does this mean that there is inflammation but the neurons are too depleted of transmitters, so they just don't report it?

** Yes, they state that substance P is depleted and hence pain is not reported to the higher centers in the brain.

goodcitizn wrote:I'm not into having dinner and sauna at the same time!

Idéfix wrote:

pravalika nanda wrote:

Idéfix wrote:

goodcitizn wrote:

Propagandhi711 wrote:pussies. habanero sauce tastes awesome with roasted chicken.

I can't imagine how you can taste anything when your tongue is on fire. Must be a gulti thing to feel macho.

My wife has a theory: if you eat a lot of spicy food starting at a young age, your taste buds get desensitized, so your tongue is not on fire with the same food that burns others. Because your taste buds are dead, you end up wanting more and more spicy food, it's a vicious circle, etc. etc. It sounds plausible to me, but I don't know anything about the physiology of taste.

 this is from wiki:

Capsaicin selectively binds to a protein (TRP1) that resides on the membranes of pain and heat sensing neurons. TRPV1 is a heat activated calcium channel, which opens between 37 and 45 °C (98.6 and 113 °F, respectively). When capsaicin binds to TRPV1, it causes the channel to open below 37 °C (normal human body temperature), which is why capsaicin is linked to the sensation of heat. Prolonged activation of these neurons by capsaicin depletes substance P, one of the body's neurotransmitters for pain and heat.

The result appears to be that the chemical mimics a burning sensation, the nerves are overwhelmed by the influx, and are unable to report pain for an extended period of time. With chronic exposure to capsaicin, neurons are depleted of neurotransmitters, leading to reduction in sensation of pain and blockade of neurogenic inflammation.

Thanks for posting that -- interesting! So does this mean that there is inflammation but the neurons are too depleted of transmitters, so they just don't report it? Or in other words, people who have a high tolerance for spicy food don't actually produce less inflammation with the same food, but only feel less pain with the same level of inflammation?

Idéfix wrote:

goodcitizn wrote:I'm not into having dinner and sauna at the same time!

I once took out a Swiss client to dinner at a southern Indian restaurant in Hyderabad. He said the next morning, "I thought it would burn just once, but I was so wrong!"

Idéfix wrote:

goodcitizn wrote:I'm not into having dinner and sauna at the same time!

I once took out a Swiss client to dinner at a southern Indian restaurant in Hyderabad. He said the next morning, "I thought it would burn just once, but I was so wrong!"

Kris wrote:

Idéfix wrote:

goodcitizn wrote:I'm not into having dinner and sauna at the same time!

I once took out a Swiss client to dinner at a southern Indian restaurant in Hyderabad. He said the next morning, "I thought it would burn just once, but I was so wrong!"

>>>The other version I have heard from an old boss with reference to a Thai place ' I suffered twice'. On a somewhat related note, I used to take my direct reports out to lunch once a month in the late 90's. They took a fancy to an Indian joint (in Walnut Creek) which had *the* worst Indian food. I used to get outvoted every time, despite my best efforts to steer them toward other ethnic fare.  This got to the point where I started dreading those days. I met up with an Indian  client some time ago for lunch in the same area and recounted this story. He laughed and asked me if it was 'Mother India' which was correct. He said the ownership had changed (maybe even the name), but the food has always been horrible.