Does anyone think it's possible to build up a tolerance for spicy foods in a short time? Because I feel like that's been happening.
You know the crunchy garlic chili oil with Sichuan peppercorn sold at Chinese groceries? I used to only be able to handle a small spoonful of that in a dish. But I've been using it a lot more the past 2 months, and I need to use at least triple that to get a satisfying level of heat.
Noticing the same thing for Sriracha and other hot sauces.
Follow
I'm not about to go try anything with ghost pepper or other intense chilies in it. But this is just something I've been noticing.
@voltronic I believe you are correct. I started out similar to you and began slowly working on increasing my spice tolerance.
I came across a term that those who eat a lot of hot and spicy stuff use and I always reference it as I'm trying new things. "Start mild before you go wild"
That being said im still stuck on habanero peppers 😅 I haven't worked my way to comfortably eating those yet.