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.
Turkish word for heat when related to temperature is "sıcak", when related to peppers is "acı".
But "acı" can also mean bitter. You have to look at the context to understand. However things can both be spicy and bitter. In that case it gets complicated :)
_a_a_a_|1 year ago
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
Sanctor|1 year ago
But "acı" can also mean bitter. You have to look at the context to understand. However things can both be spicy and bitter. In that case it gets complicated :)
Symbiote|1 year ago