/ck/ - Food & Cooking

The big problem people completely neglect when rating spiciness is raw amount, concentration in a dish.
I once got a bag of regular generic chilli powder, which is normally as vanilla and bottom tier of a hot spice as they get, and I was using it directly as a "dip" for potato chips. I had to stop after like a dozen chips, sweating heavily. It's a only a mildly hot spice when added to dishes, but when it sticks in a thick layer to a potato chip surface, when it's like 40% the dish by volume, then it's a nope-out level..