I don't get it.
Sure, some can be nice,
but too much can make food inedible.
Recently, I had a
jambalaya so spicy, it left my lips chapped. I hate when I order something that
would be wonderful but someone, probably in the very last step, wrecked by
adding too much spice.
Other people seem to love
it, though.
It seems like a
"prove your manhood" kind of thing. Take my husband. He will eat
spicy food so hot, he will happily point out that his head is sweating. At a nearby Indian restaurant, where
you order at a counter and are asked whether you want the spiciness level "mild" (garnished, to
keep things straight, I noticed, with cilantro), "medium" (one
slice of jalapeño) or "hot" (two jalapeño slices), my husband ordered "hot" the first couple times. I suspect it was because, at least
in part, he had to make his choice publicly. (Since then, even he has quietly
backed off to "medium.")
What else but misdirected
competitiveness can explain this
guy who ate the hottest pepper in the world (which clocks in, according
to the Washington Post, at 1.64 million
Scoville heat units (SHUs) compared to the 8,000 SHUs of a jalapeno) in a
hot-pepper eating contest. (What the hell?) He not only suffered dry heaves (to
be expected, the New York Times article
notes) but also the poetically named “thunderclap headache,” which is so intensely
painful he had to be hospitalized. Or
this guy, who, after eating ghost pepper, retched so violently, he tore a
hole in his esophagus?
No thanks.