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
I’ll occasionally make up coffee in the morning with chocolate, cinnamon, and a few shakes of cayenne pepper. Coffee shop I went to once did the same thing, called it an Aztec Mocha. Very good.
I have no idea what coffee shop it was, just some random place my wife and I stopped at while traveling. But yeah, the mocha with cinnamon and cayenne is great, especially on cool and rainy days. The heat from the spice adds to the warmth of the drink.
I do not see it that way. At least not really. They went with main dishes again and then secondary for desserts. I did answer and just explained my stance.
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
I’ll occasionally make up coffee in the morning with chocolate, cinnamon, and a few shakes of cayenne pepper. Coffee shop I went to once did the same thing, called it an Aztec Mocha. Very good.
Lol I didn’t even see your comment before I replied
I have no idea what coffee shop it was, just some random place my wife and I stopped at while traveling. But yeah, the mocha with cinnamon and cayenne is great, especially on cool and rainy days. The heat from the spice adds to the warmth of the drink.
Yeah dude I love the experience. Glad you also enjoy it
(I really only shared because your post ended up directly after mine when I hit post, not that it might have been the same place or anything)
Chili flavored? ewww. Cinnamon flavored? Oh yeah! Turn that spicy up!
Chamoy on fruit or candy is awesome.
It’s amazing how all humans are different.
A lot of Asian foods are spicy/sweet; it is great.
Yeah but are they spicy sweets/desserts?
No, plenty of main dishes are spicy/sweet.
There also desserts and sweets that are spicy/sweet. There are some snacks that are essentially sweetened spicy fish…
I know main dishes are spicy sweet. I just said I dont like sweet desserts and candy and similar.
You didn’t clearly define desserts/candy in your first comment.
While I understood what you meant, it wasn’t that clear in a broader perspective. English eh? So easy to misunderstand each other
Yeah the main comment is not as clear but the first reply to absGeekNZ is clear enough I think.
They also addressed that comment and answered it directly in response to desserts. Which you did not engage with.
I do not see it that way. At least not really. They went with main dishes again and then secondary for desserts. I did answer and just explained my stance.
But we now know what I meant so no fuss.
Agree with slight exception: Pineapple, Jalapeno, Pepperoni on pizza. Just the right amount of sweet, spicy, and salty on the savory base. Shit slaps.
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
This variety is for the challenge of it, not the enjoyment of eating it.
Well this one is but many are not.
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).