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PaperclipPerfector  12hr ago (text post)   522 thread views

Friday Fun Thread for October 9, 2026

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Can someone explain US spiciness levels to me?

I recently tried Dave’s Hot Chicken. I have been meaning to try it for a while ever since they went viral. There was a bogo deal on UberEats so I ordered 1 Reaper, 1 ultra hot, 2 Hot, and then I guess a deliver mistake got me 2 mild tenders and later saw on a receipt I got a DoorDash order so I had that for lunch the next day. Here is my spice ranking Reaper - death 10 min of pain Ultra hot - taste nothing Hot - taste nothing Mild - taste nothing

This seems normal for a lot of American joints. A lot of the spiciness levels I can barely taste a difference and then they sometimes I have a crazy level. Why is this? I came up with two models:

  1. They are getting spicier. Medium is 3k Scoville, hot is 10k scoville, ultra hot is 25k scoville. Human variance for tasting spice varies widely so it’s actually very hard to create hot varieties for the customer to agree is hot. And myself personally has built up a tolerance of let’s call it 50k scoville before I taste something (I’m making these numbers up). And then it’s easy to just dial up a 300k scoville reaper like level.

  2. The restaurants lie and most Americans have little spice tolerance so all varieties of hot are generally similar but they do the tight range of spiciness level because customers like thinking they had something spicy.

Only time I’ve seen this broken would be at authentic Chinese spots. Where I could order let’s call it level 3 spicy. Where I remember a waitress warning me that this is Chinese hot and not white boy American hot. I ordered that and loved it.

I often find myself wanting to order something spicy that will have a pleasant pain but it seems fairly rare in American coded restaurants.

Por que no los dos? I think that America in general now has more of an interest in spicier peppers, giving some truth to 1, but also that 2 has generally been true for my entire life, hence the warning that your waitress gives you. More generally, back when I could reliably tolerate genuinely spicy food, I would frequently receive warnings similar to the one you received in the Chinese restaurant yourself. One of the Indian places that I liked to frequent had both a hot and an, "Indian hot," level of spice, and another did a sliding scale of 1-10 on every dish. I can remember the chef coming to speak to us, impressed that we could actually tolerate food at the level of a 10.

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