Many people find capsaicin exciting. This is why foreigners, British, Irish, Canadians and others often like Thai, Indian or Mexican restaurants. For example, the burning of food will make them a little excited. This is why these restaurants often put a small red pepper sign next to the menu options. In Texas, New Mexico and Colorado, they will use chili (Chili ending with I, not with E) to do this test, and list the number of "alarms", 2- alarm, 3- alarm and 4- alarm, indicating how much pepper (or a kind of pepper) is contained in Chili.

Some people just can't stand too much capsaicin. I used to have several lovers who just didn't like spicy food, so if I needed a little Mexican pepper for seasoning, I would remove the seeds and veins and put only a quarter. Sometimes I cook two different kinds of food.

I have lived in Mexico for ten years. Typical Mexico wants some postal salsa dances, so when foreigners come to see me, I often warn them that salsa will win, or that salsa Cape Verde is much hotter than Taco Bell or Tiopepe, a local Mexican restaurant. A few years ago, I had a little daughter in Cambodia. She challenged me to eat two kinds of notorious peppers, one is "mouse excrement", which looks like mouse excrement, and the other is "waterfall", because it will affect your lacrimal gland. My reaction to these two drugs surprised her. But there were Havana shrubs in my yard, so I just ate them. Oh, they caught your attention.

In the United States, in the past two or three decades, a complete cottage industry has emerged around hot sauce. When I was young, I ate Tabas Chili sauce, Jiaolula Chili sauce and Frank Chili sauce. There are dozens of them now, and some of them are very popular. On the other hand, last summer, I made chipotle lemon bars for barbecue in Denver, and most guests put them down after eating them.

The Gaubil index of Mexican peppers is not that high. About 5000 people. I can tolerate mad dog 357 as high as 357K, while the hotter Havana pepper and Scottish hat can reach 300K, but any higher pepper will become a drinking challenge, not a real cooking element. I have seen the following video, in which two plump teenagers try Carolina dead peppers and so on, and shaquille O 'Neill eats cornflakes sprinkled with powder. I have no interest in it. There is a good wings joint in Cretaro block where I live, and its coating ranks according to Gaubil index. The highest is mango Havana pepper, which is delicious, but I have to stop to catch my breath, wipe my sweat, and maybe drink water upside down to prevent hiccups.

Mustard and horseradish affect you through different mechanisms-they affect the sinuses and dissipate faster, while capsaicin stays on the tongue, lips and throat for a while. In addition, the first morning when I go back to Mexico twice a year reminds me that capsaicin is available at both ends, but mustard and horseradish are not.