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Developing tolerance for spicy food can be achieved with consistent effort and practice. Although as Indians, one might argue that we’re inculcated into the spicy food zone as children, a significant percentage of the population continues to debate their capacity for spice tolerance. However, the purpose of an ingredient that provides heat extends well beyond its obvious purpose and also adds flavour to food. With our vast variety of chillies changing from one geography to another, enjoying spicy food must be part of the whole culinary experience as opposed to having your tastebuds scorched. Hence, following a few easy tips to build a tolerance for heat and spice will enable in building a palette that is more resistant to the slightest bit of amplified heat. Here’s how:
Small Steps
Add an extra pinch of black pepper or crushed chilli flakes to your bowl of tomato soup to get a mild but effective hint of spice. Spicy food is known to stimulate metabolic rate as well as promote good gut bacteria, essential for a healthy digestive tract. If the heat of red chilli flakes might seem like a lot to deal with, switch to options like a chilli sauce or Tabasco instead. This gradual progression of building heat through your food, allows the tastebuds to adapt easily to the varying levels of spice.
Build Your Palette
While eating anything spicy, try to focus on the other flavours, aromas and textures since it helps you identify spice as part of a larger canvas in a recipe as opposed to being the primary factor why you haven’t been able to eat in the first place. Using fresh chillies or peppers sparingly adds great flavour to food and also allow your palette to become familiar with the various layers of spice rather than having a one-note approach.
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Increase The Spice
As your palette gets accustomed to a certain level of spice, push the spice levels up by a notch. Use the seeds from chillies along with the chilli itself to bring in more heat or add a few extra drops of hot sauce to your pasta. Think of it as exercising and building muscle, but only with a change in context with your palette. Add some element of spice in at least one meal a day to introduce your palette to a different flavour and sensation.
Keep Coolants Handy
Image Credits: The Pioneer Woman
Since there is no competition to understand how far you can go with the chilli, have a glass of water or milk on stand-by as you try spicy food. Alternately, use ingredients like coconut milk or cream to mellow the spice in dishes that are typically reputed for their high spice levels. Adding chopped coriander leaves or lime to our everyday food is also a way to balance the spice versus taste debate, without having to eat something bland or tasteless.
