I never understood sweets with spiciness added. It just ruins the whole experience for me. Spicy on savoury foods is fine but not on primarily sweet ones.
Chocolate isn’t sweet, it’s bitter. You have to add a lot of sugar to get the sweet chocolate we’re familiar with. The Mayan and Aztec versions of hot chocolate were more like a spicy coffee than the sweet drink we have now.
There’s a coffee roaster near me, Republica Coffee Roasters, that has an Aztec hot chocolate/mocha on the menu. And is a spicy version of those. It’s not my favourite coffee place, but I really like the spicyness if those drinks… Damn think I might go get one now that I’m thinking about it and it’s raining today
Honestly, thst is very subjective. I love tamarind and pepper candy, vanilla ice cream with spicy chips, and honey plus roasted chillies marinade for pork.
And I say this as someone who is not into spicy food, there are a few combinations out there, where the sweet and spicy mix actually work great for a snack.
So weird, Right? I get the same with Ketchup, for some reason, it just tastes off-putting and disgusting to me, like vinegar and sugar, with a bit weird chemical aftertaste and maybe a hit of tomato, lol.
I see people coating their hot dogs and fries with that and just think “Ew, but to each, their own”
In Scoville’s method, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsinoids), then diluted in a solution of sugar water. Decreasing concentrations of the extracted capsinoids are given to a panel of five trained tasters, until a majority (at least three) can no longer detect the heat in a dilution. The heat level is based on this dilution, rated in multiples of 100 SHU.
You are right about the subjectivity of the scale, though. The American Spice Trade Association has an objective test using high performance liquid chromatography. They have graciously provided the data to the public free of charge… just kidding you have to be member (starts at $2,500/yr).
I never understood sweets with spiciness added. It just ruins the whole experience for me. Spicy on savoury foods is fine but not on primarily sweet ones.
I dunno. I like my chili flavoured candy.
Beside, wasn’t chocolate traditionally eaten with chili by the natives? Or was it a spicy coco drink…?
Chocolate isn’t sweet, it’s bitter. You have to add a lot of sugar to get the sweet chocolate we’re familiar with. The Mayan and Aztec versions of hot chocolate were more like a spicy coffee than the sweet drink we have now.
There’s a coffee roaster near me, Republica Coffee Roasters, that has an Aztec hot chocolate/mocha on the menu. And is a spicy version of those. It’s not my favourite coffee place, but I really like the spicyness if those drinks… Damn think I might go get one now that I’m thinking about it and it’s raining today
Chili flavored? ewww. Cinnamon flavored? Oh yeah! Turn that spicy up!
It’s amazing how all humans are different.
This variety is for the challenge of it, not the enjoyment of eating it.
Well this one is but many are not.
Removed by mod
That could work. But it is as I said not primarily meant tobe sweet.
Add goat cheese to that and it’s the best pizza
Honestly, thst is very subjective. I love tamarind and pepper candy, vanilla ice cream with spicy chips, and honey plus roasted chillies marinade for pork.
And I say this as someone who is not into spicy food, there are a few combinations out there, where the sweet and spicy mix actually work great for a snack.
Good for you.
I do like spicy food in fact but spicy sweets were always offputing to me.
So weird, Right? I get the same with Ketchup, for some reason, it just tastes off-putting and disgusting to me, like vinegar and sugar, with a bit weird chemical aftertaste and maybe a hit of tomato, lol.
I see people coating their hot dogs and fries with that and just think “Ew, but to each, their own”
Ayoo ketchup haters unite.
I also just cannot stand ketchup
I’ve tried a few mild chilli chocolates and they’ve been pretty good. Not too sweet though, actual chocolates.
Sweetness increases your tolerance for heat. The Scoville unit basically tells you how much sugar water it takes to mask the spiciness.
What?
Scoville is exactly how much water it takes to neutralize the capsaicin until you can’t detect it.
Which as different people have different tolerance it’s really not a precise method, and prone to mixed results for individuals.
It has nothing to do with sugar. Most people find sugar intensifies capsaicin
https://exoticchillies.com.au/scoville-scale/
Apologies, it seems that I am in fact mistaken.
You are right about the subjectivity of the scale, though. The American Spice Trade Association has an objective test using high performance liquid chromatography. They have graciously provided the data to the public free of charge… just kidding you have to be member (starts at $2,500/yr).