Kick me in the face Hot, sweating, panting, face hurts a little. I can and will eat da bomb straight from the bottle on chicken tendies (there’s better flavored sauces in the same scale,.just the first that comes to mind.)

I’m Latina and grew up eating salsa made from pequin peppers, pea sized bombs of spice, that my grandma grew in the backyard so I’ve always had a tolerance.

To add to my other comment… this hot. I just bought this today. I’m on holiday in Wiltshire and there is a little food trailer serving curries. I asked about the very warm sounding “garlic, habanero and birdseye chilli” side. He asked what kind of spicy I liked so I explained and he said “well that won’t be nearly spicy enough”. So went and got some very hot chilli powder and gave me some in a little pot. Then for good measure gave me some very agressive hot sauce too. Oh my god were these both absolutely savage and amazing. I added the dust to my curry & salad and the hot sauce joined my garlic and chilli side dish. I went back after to tell him how much I loved it, he showed me the packet (he newly opened just for me) and said I could have it for a fiver (instead of the eight quid he sells it for!).

INGREDIENTS: Dragon’s Breath, Red & Yellow Carolina Reaper, Komodo Dragon, Chocolate Bhutlah, Red Trinidad Apocalypse Scorpion, 7-Pot Douglah, Jay’s Ghost Scorpion, C22 Stinger, Genghis Khan Brain, Death Spiral, Naga Chocolate, Hurt Berry, Tiberius Mauler Red, Red Naga, Ghost Pepper, Habanero

Well, technically, a mouthful.

I enjoy jalapenos and medium buffalo sauce.

All of it.

I grew up tasting hot sauces with my dad, and we’d try progressively hotter ones together.

I get the spiciest Thai food and wings at restaurants.

The one-chip challenge was easy.

I’ve done three Hot Ones challenges and the upper end is just on par with the stuff I keep in the fridge for daily use.

I ate a raw Carolina Reaper once with my friends and I was the only one who was able to keep it down.

I have a vial of Pepper Palace’s ‘Purgatory: The End’ that I use to bring my meal preps up to my baseline enjoyable heat level. I make a jar of my custom spicy sandwich spread and put five drops of that stuff in just so my sandwiches have some bite.

There is no heat level I will not dare.

Not much. I use Cholula sometimes and that’s about as spicy as I can go. I use less than half the amount called for in a recipe with sambal oelek, gochujang sauce, etc. because they are spicy! 🌶️

My tolerance sucks (maybe like a 6/10), but that doesn’t stop me from being addicted to consuming superhot peppers and the hottest sauces and foods I can find daily.

I consider this “moderately spicy”.

I enjoy jalapeños and the occasional carefully used habanero. Once the spice blasts away my ability to enjoy the flavor, I don’t see the point. When I was young, I got a kick out of like challenge spice dishes. I wasn’t raised on spicy food, so even that probably wasn’t that much spice. I’m a bit envious of people with a better tolerance who can find the flavor in a well made but very spicy dish.

At Nandos I order the highest spice level and then get the smaller, black, bottle of XXHot sauce to dip it in.

My favourite Buldak noodles are the red 2x spicy ones and I recently bought two bottles of the 2x spicy sauce so I can add some more.

I owned a bottle of Blair’s 3AM and I have a bottle of Regret. Also a small glass skull with carolina reaper flakes.

I make my own kimchi because most of the non-korean commercial ones aren’t even close to having enough chilli.

I grew a Dorset Naga plant with my dad as a kid.

So yeah, love it 🥰

I recently discovered that Tabasco makes a sauce that’s less spicy than their classic variant. It’s quite good.

That is to say, I like a little spice, and that is not litotes.

I ferment habanero hot sauce but I developed a nightshade intolerance so I can’t eat it much anymore 😭

None at all, I can’t stand even mildly spicy food

I love spicy food, but my gut is the bottleneck. I recently had a fantastic reaper spiced chicken that absolutely killed me. The chefs were Jamaican so we had a good chat. I ate half the sandwich (even the fries were killer just from residual heat) then spent the next 24 hours in misery.

Realistically I hover around habanero spice as my ideal. Also love a good scotch bonnet jerk sauce

I used to have an Indian flatmate that told me I could handle spice “quite well”, but I’ve lost most of my training by now. I rarely see the appeal of spicy sauces.