Not everyone grows up eating spicy food…
For many people, the love of spicy food comes from exposure to new things and a willingness to experiment with the unfamiliar. As with exercise, building a spicy food tolerance involves training your body; in other words, learning to love spicy food takes time and practice. It’s very possible, if your put both your body and mind to it. Let’s break down how to ramp up your tolerance for heat.
Pay attention to the Scoville Scale
Knowledge is power. The Scoville scale is the most widely recognized tool for measuring the heat of chili peppers. If you’re a newcomer to the world of spicy foods, you should use it as your guide. When you encounter new peppers or new hot sauces, check the Scoville rating to see how hot they are. Use our hot pepper list to see the pepper scale laid out from mildest to hottest (or hottest to mildest if you prefer). With this knowledge, you can move properly up the heat scale to build your tolerance off over time.
Take it easy to start
Start by eating foods that are only mildly hot. As with any situation where you are trying to get your body accustomed to something new, you should move slowly. Start out with milder peppers or hot sauces such as those that measure below 500 on the Scoville scale.
Build up over time – take baby steps
As you get accustomed to these mild chilies and sauces, you can try stepping up to slightly hotter options like jalapeño peppers, guajillos, and Fresno peppers. Or in the world of hot sauces, steps up include Tabasco Original Red Sauce or Sriracha sauce. Over time, you will be able to work your way up the Scoville scale to moderately hot sauces like Blair’s Original Death Sauce (30,000 Scoville heat units) or Dave’s Insanity Hot Sauce (51,000 SHU) and beyond.
Don’t approach each step as “one and done”. Live at your new heat level for an extended period, until the spiciness becomes more like a normal everyday flavor than a surprising shock to the palate. It should still be spicy tasting, just not immediately uncomfortable.
When you’ve reached that comfortable zone with your current level, step things up another notch. Take baby steps – as a guideline, choose chilies no more than double their minimum heat for your next tolerance test. For instance, if you’re comfortable at the fresh jalapeño pepper level (2,500 Scoville heat unit minimum), a good next step would be Hungarian wax peppers (5,000 SHU minimum). And from Hungarian wax, a smart next step is the serrano pepper (10,000 minimum SHU). It won’t work with every jump – and it’s highly dependent on the peppers/hot sauces you can source – but it’s a good way to approach as a guideline. Use our hot pepper list to map out your progress.
Make sure that you have cooling ingredients on hand
Dairy products are essential if you are trying to get used to spicy foods, especially those that contain capsaicin. Milk and other dairy products contain a protein called casein that binds with capsaicin and breaks it up so that it can be washed away – essentially lessening the heat. The effect of casein on capsaicin is similar to the effect of detergents on grease. As you build your tolerance, keep some dairy products nearby in case the heat is too much for you to handle.
Consider experimenting with other forms of heat
Consider using products like wasabi or horseradish as your training wheels when entering the world of spice. The heat that you get from wasabi is quite different from the heat of a chili pepper. The chemical that provides wasabi’s heat is called allyl isothiocyanate and it is more readily controlled when compared to capsaicin. It is more volatile and will evaporate quickly, which means that the heat from wasabi will start to diminish once it is exposed to air. It is also much easier to wash away allyl isothiocyanate with water, tea or soda than it is to wash away capsaicin.
If you decide to start out with fresh peppers rather than hot sauces, you will need to wear protective equipment. Capsaicin can burn more than just your mouth; it can affect various sensitive parts of the body. Gloves are a good idea when you are handling hot peppers. The hotter the pepper, the more crucial they are.