Ummm … no.
And I will definitely not be eating that chocolate.
And I can’t believe they actually have a whole store dedicated to all things hot and spicy … bottles of ghost pepper extracts and mixes, and other variations.
Hubby picked up a bottle of the Carolina Reaper, said to be the spiciest pepper in the world right now, see-sawing with the Scorpion pepper – which we have already, being that it’s from Trinidad and Tobago. He can get those at any time, and he says it’s the best, because even if it is super spicy, it brings out the flavours of the food, and enhances the taste. I don’t think he’s tried the Carolina Reaper yet, probably waiting for the right time and cuisine to eat it with.
Me? I stay away from those. Just catching a whiff of it will clear my nose and send me into a coughing fit. A micro-drop to give a little zing to the food is enough. But if it’s at the point that it burns my tongue and I don’t taste food any more, then sorry. The dinner can be made by a master chef, and I won’t even touch it. Because, really – how does one enjoy food and eating if your tongue and throat is burning? I don’t understand that, but to each his own.
How about you? How much spicy pepper can you take?