Dave Lucey wrote:So...the slippery slope of heat...
I've always eaten various peppers, but never really pushed myself. When traveling for work and feeling a bit sick, I'd look for Pho. It always seemed to do the trick....bone broths do that. When especially stuffy, I threw in a few too many jalapeno slices and discovered capsicum's mucus thinning powers as it cleared out my whole head. While soundly unpleasant at the time, I could breathe clearly the rest of the day. A total win in my mind.
This started a pattern, I traveled for work a lot back then. As I adjusted to the heat I started to notice different flavors in the spicy foods. I mean jalapenos are rather grassy, but I could taste the other flavors in other peppers as well. I started exploring peppers, less for the heat than for other flavors. I mean the smokey, fruity flavors of a home grown habanero is amazing, but you have to be able to get past the heat to taste that.
Far enough down that road, I discovered the whole endorphin rush that comes with eating something that's 'too hot'. It's a roller coaster, but just about the best mood improver I know. After running into that at lunch, I'd be 'feeling great' for the rest of the day - both physically and mentally.
My rule is that it has to taste good first. There are plenty of dishes that are 'hot for the sake of hot' and there is no fun in that.
BTW, a peach-habanero pie is still my absolute favorite pie. The sugar from the peaches tone down the heat and the smokey/fruity flavors of the habanero compliment fresh cooked peaches brilliantly. It needs home grown habaneros though, the store bought ones are usually bland and just heat. You can de-seed and de-vein the habaneros to reduce the heat further, but I think it looses some flavor profile in the process.