I don’t use seasonings that hurt. And literally can’t imagine a flavor so good it would be worth that.
Everything I’ve had with even the slightest amount of capsaicin is something I thought would be much better without it. In extreme cases I can’t even taste the normal flavors the food would have because the pain is a stronger sensation.
I’ve never understood that either - Is it different from say stubbing a toe or biting a tongue? (Not hard enough to do permanent damage) Those should release endorphins also, right?
It seems to me like people rarely hurt themselves on purpose except food and sex stuff, and the sex stuff appears to be uncommon.
I agree that flaming asshole level of heat is silly. But capsaicin activates heat receptors - people with less tolerance perceive it as pain but for those of us that can tolerate it, it’s more heat coupled with maybe just a little pain. Heat (or the perception of heat) can act as a flavor enhancer.
But why though?
Why do you season things you cook? It’s delicious.
I don’t use seasonings that hurt. And literally can’t imagine a flavor so good it would be worth that.
Everything I’ve had with even the slightest amount of capsaicin is something I thought would be much better without it. In extreme cases I can’t even taste the normal flavors the food would have because the pain is a stronger sensation.
Even a mild Jalepeno?
Especially those.
In some people it causes the body to releases enough internal happy drugs that it is worth the discomfort.
I’ve never understood that either - Is it different from say stubbing a toe or biting a tongue? (Not hard enough to do permanent damage) Those should release endorphins also, right?
It seems to me like people rarely hurt themselves on purpose except food and sex stuff, and the sex stuff appears to be uncommon.
I agree that flaming asshole level of heat is silly. But capsaicin activates heat receptors - people with less tolerance perceive it as pain but for those of us that can tolerate it, it’s more heat coupled with maybe just a little pain. Heat (or the perception of heat) can act as a flavor enhancer.