Addicted to Painfully Hot Food
How do I add heat (scotch bonnet level) to ordinary food? We have a friend who can’t really taste food unless it scorches his tongue. What can I add to (for example) a fish soup to season it to his level, without changing the taste? Is that even possible? And, can someone get weaned off of the need for heat and recover a normal sense of taste?
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4 Comments
We love Nancy and and 702441's answers here. I think it would be difficult to add chili at the level your guest would be happy with, while not altering the flavor of the dish for everyone else at the table.
Side dishes are a smart way to go and I love condiments like this Sichuan Chili Oil: https://food52.com/recipes/33885-sichuan-chili-oil, but store-bought things like hot sauce or chili crisp, are an easy fix.
- Justin from the Hotline team
Generally, the ability to taste and like hot foods is a genetically inherited or linked trait. And not shared by all the population.
Rather than making a fish soup to suit the hottest taste preference (and scorching taste buds of remaining guests), I would make it normally and offer a hot chile garnish at table. Then, them as wants can have, and them as don't can avoid.
Best two condiments I can think of - a hot sauce (purchased or home made) or grilled and chopped fresh hot chile peppers.
About adjusting someone's taste buds or tolerance for heat - I don't know how. Maybe check some medical or professional cooking sites.
Unlike most hot sauces Tabasco also has good acidity which aids its versatility. Plus it's very easy to find and no American adult should be puzzled as to what it is.
There are tons of obscure hot sauces but unless you've tried it yourself and say "I like this" it would be silly to offer it to guests sight unseen. Tabasco is exempt due to its widespread recognition.
Best of luck.