Is known in a wider area eg. ajver in Turkey. It's okay, the texture can be a bit glooey sometimes. (Sidenote: in Turkish they have different words for heat from temperature and heat from hot peppers - anyone chip in here?)
On heat tolerance, do some genetic thing where people get one, two or three receptors[1] which give different sensitivity to different people. I had a GF who would struggle with the level of capsaicin I literally wouldn't even notice. I knew a guy who would snack on scotch bonnet peppers straight, which would be impossibly agonising for me.
On heat tolerance, do some genetic thing where people get one, two or three receptors[1] which give different sensitivity to different people. I had a GF who would struggle with the level of capsaicin I literally wouldn't even notice. I knew a guy who would snack on scotch bonnet peppers straight, which would be impossibly agonising for me.
[1] from memory, doubtless incorrect as well