ChatterBank4 mins ago
Tolerance For Raw Chillies ?
33 Answers
Just supposing ...
You live in a town where there is a Chilli Festival in September.
You would like to demonstrate your chilli eating credentials, by picking up the odd chilli and chomping away on it, casually commenting on the flavour, and inviting those with you to try it and see what they think.
But you might (at the moment) be regarded as a bit of a light weight when it comes to eating raw chillies.
If, hypothetically ...
... one were to eat a raw chilli each day (and then stand on one's balcony, trying to suck in some cool air!) ...
Would one develop a tolerance for chillies?
Or would it just be a whole summer of pain, with no real benefit?
Do you build up a resistance???
You live in a town where there is a Chilli Festival in September.
You would like to demonstrate your chilli eating credentials, by picking up the odd chilli and chomping away on it, casually commenting on the flavour, and inviting those with you to try it and see what they think.
But you might (at the moment) be regarded as a bit of a light weight when it comes to eating raw chillies.
If, hypothetically ...
... one were to eat a raw chilli each day (and then stand on one's balcony, trying to suck in some cool air!) ...
Would one develop a tolerance for chillies?
Or would it just be a whole summer of pain, with no real benefit?
Do you build up a resistance???
Answers
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Here is some food for thought Dave (forgive the pun)
"Katharine Gammon writes that last week, the Kismot Indian restaurant in Edinburgh, Scotland, held a competition to eat the extra-hot Kismot Killer curry and several ambulances were called after some of the competitive eaters were left writhing on the floor in agony, vomiting and fainting. Paul Bosland, professor of horticulture at New Mexico State University and director of the Chile Pepper Institute, says that chili peppers can indeed cause death — but most people's bodies would falter long before they reached that point. 'Theoretically, one could eat enough really hot chiles to kill you,' says Bosland adding that a research study in 1980 calculated that three pounds of the hottest peppers in the world — something like the Bhut Jolokia — eaten all at once could kill a 150-pound person. Chili peppers cause the eater's insides to rev up, activating the sympathetic nervous system — which helps control most of the body's internal organs — to expend more energy, so the body burns more calories when the same food is eaten with chili peppers. But tissue inflammation could explain why the contestants in the Killer Curry contest said they felt like chainsaws were ripping through their insides. As for the contest, restaurant owner Abdul Ali admitted the fiery dish may have been too spicy after the Scottish Ambulance Service warned him to review his event. 'I think we'll tone it down, but we'll definitely do it next year.'"
"Katharine Gammon writes that last week, the Kismot Indian restaurant in Edinburgh, Scotland, held a competition to eat the extra-hot Kismot Killer curry and several ambulances were called after some of the competitive eaters were left writhing on the floor in agony, vomiting and fainting. Paul Bosland, professor of horticulture at New Mexico State University and director of the Chile Pepper Institute, says that chili peppers can indeed cause death — but most people's bodies would falter long before they reached that point. 'Theoretically, one could eat enough really hot chiles to kill you,' says Bosland adding that a research study in 1980 calculated that three pounds of the hottest peppers in the world — something like the Bhut Jolokia — eaten all at once could kill a 150-pound person. Chili peppers cause the eater's insides to rev up, activating the sympathetic nervous system — which helps control most of the body's internal organs — to expend more energy, so the body burns more calories when the same food is eaten with chili peppers. But tissue inflammation could explain why the contestants in the Killer Curry contest said they felt like chainsaws were ripping through their insides. As for the contest, restaurant owner Abdul Ali admitted the fiery dish may have been too spicy after the Scottish Ambulance Service warned him to review his event. 'I think we'll tone it down, but we'll definitely do it next year.'"
A good many years ago there was a reporter in The Sun called Steve something. He promoted the Sun Curry House of the year award.
One day he wrote about a restaurant in Newcastle which challenged it's customers to eat the hottest curry in the world.It was a charity/publicity thing for the Yellow Brick Road charity.As I visited Newcasle quite regularly in the course of my work I visited the restaurant one evening with some colleagues.I had a polaroid photo taken at the start and one taken of the empty plate at the end and was given a certificate.All,of which,I still have.
It was a stonking hot curry but I noticed had NO fresh chillies in it at all. It was the consistency of wall paper paste as though 8oz of curry powder was mixed with water into a paste and meat added.When I got back to the Hotel the whole lot,thank god,ended up down the pan.Although hot I later realised that Fresh chilli should always be used to make it hotter and certainly give more flavour.
One day he wrote about a restaurant in Newcastle which challenged it's customers to eat the hottest curry in the world.It was a charity/publicity thing for the Yellow Brick Road charity.As I visited Newcasle quite regularly in the course of my work I visited the restaurant one evening with some colleagues.I had a polaroid photo taken at the start and one taken of the empty plate at the end and was given a certificate.All,of which,I still have.
It was a stonking hot curry but I noticed had NO fresh chillies in it at all. It was the consistency of wall paper paste as though 8oz of curry powder was mixed with water into a paste and meat added.When I got back to the Hotel the whole lot,thank god,ended up down the pan.Although hot I later realised that Fresh chilli should always be used to make it hotter and certainly give more flavour.
Well I would say a Madras is middle of the heat range though some restaurant offerings are hotter than others.
Next would be a Vindaloo followed by a Phaal. Pat Chapman of the Curry Club and author of The Really Hot Curry book gives a Bindaloo recipe but I have never cooked that one or seen it in restaurants. I wish more restaurants would bring back Bombay Duck now that it is no longer banished.. :-)
Next would be a Vindaloo followed by a Phaal. Pat Chapman of the Curry Club and author of The Really Hot Curry book gives a Bindaloo recipe but I have never cooked that one or seen it in restaurants. I wish more restaurants would bring back Bombay Duck now that it is no longer banished.. :-)
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