I'm from India and there are many hot/spicy options available. But most chili peppers are used for their flavor or color (e.g. Kashmiri Red Chilli powder is very red, less spicy) and varying the levels of heat/spiciness by adding more of less of it, instead of using the spiciest variety (like the ghost peppers that have caught the fancy of the west).
I wish the flavor component had some kind of a quantifiable unit instead of the scoville units that has fueled this craze of feeling the burn.
Don't fall for this tongue numbing "hottest wings/sauce in the world". Enjoy the flavor :)
I'm from India and there are many hot/spicy options available. But most chili peppers are used for their flavor or color (e.g. Kashmiri Red Chilli powder is very red, less spicy) and varying the levels of heat/spiciness by adding more of less of it, instead of using the spiciest variety (like the ghost peppers that have caught the fancy of the west).
I wish the flavor component had some kind of a quantifiable unit instead of the scoville units that has fueled this craze of feeling the burn.
Don't fall for this tongue numbing "hottest wings/sauce in the world". Enjoy the flavor :)