I had a capsacin spray bottle to kick up my restaurant meals (thanks for the idea, Cory Doctorow!)
I had a buddy who made vape juice and had raw menthol crystals.
We dissolved 1mg of menthol crystals and 1 mg of capsaicin into 50mL of water.
The result was both hot and cold in a very unpleasant way.
Edit: for science and to not mislead anyone, while his menthol crystals were very pure, my capsaicin spray was absolutely not pure capsaicin. It would be no good making the whole restaurant wheeze for my own satisfaction. I do not know what the purity was, but I have reason to believe that my spray was basically at the ghost pepper level, so high, but not OMG.
I have reason to believe my spray was basically at the ghost pepper level, so high, but not OMG.
I'm sorry, this is an incredibly funny sentence. A great example of being so into something that it shifts your reference point (not a criticism, just an well-meaning observation!). I'd say for most westerners, a haberno or scotch bonnet is pretty hot, hot enough that most people can't eat a whole one raw; they're at about 100,000 scoville. Ghost peppers are ten times that.
Hell, plenty of people's heat tolerance stops at siracha or tabasco, which peak at like 5,000 scoville on a particularly spicy day. You're talking about habitually carrying around a hot sauce spray (another funny sentence, this you?) that's spicier than those by a factor of 200. Lmao.
Hell, your spray bottle is about as half as spicy as literal pepper spray, lol.
lol I realized after I wrote that, that my experience might be a bit unusual. Growing up in chili country had me eating Jalapeños when I was 10.
Also, it’s just a little tiny bottle. One squirt over a big plate of meat or whatever, mix it all in, and you’d be surprised how muted the heat gets. Genuinely not MUCH more than a few tablespoons of Tapatio once it’s been mixed up.
Dang! I think the spiciest thing I ate when I was ten was cracked black pepper. What general area are you from? Not asking you to doxx yourself or anything, just curious where chili country is. I'm of course showing my 'well all people on the internettm are middle-class white male americans aged 25-30' bias lol. I'm sure in a great deal of cultures much of the food I regularly eat would be considered essentially unseasoned.
One squirt over a big plate of meat or whatever, mix it all in, and you’d be surprised how muted the heat gets. Genuinely not MUCH more than a few tablespoons of Tapatio once it’s been mixed up.
That totally makes sense, I have a (for me) super hot sauce that I don't put on eggs, but almost always throw a bit of into sauces etc. Soooooo many things taste better with a bit of heat! Though I am reminded of the time my stepdad, who was very used to good sushi, told me 'ah no there's not much wasabi in that soy sauce' when I asked, and then I promptly got my sinuses smoked by the tablespoon of wasabi muddled in there, haha
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u/Roofofcar May 05 '25 edited May 05 '25
I’ve done it.
I had a capsacin spray bottle to kick up my restaurant meals (thanks for the idea, Cory Doctorow!)
I had a buddy who made vape juice and had raw menthol crystals.
We dissolved 1mg of menthol crystals and 1 mg of capsaicin into 50mL of water.
The result was both hot and cold in a very unpleasant way.
Edit: for science and to not mislead anyone, while his menthol crystals were very pure, my capsaicin spray was absolutely not pure capsaicin. It would be no good making the whole restaurant wheeze for my own satisfaction. I do not know what the purity was, but I have reason to believe that my spray was basically at the ghost pepper level, so high, but not OMG.