The West loves Tabasco. Asian gourmands embrace Siriracha. Most Chinese restaurants now offer some kind of chilli crisp. India, with no hot-sauce tradition, still manages a few hacks to heat up bland meals
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Indians had hot chillies, but we grew them for cooking and not the pursuit of insanely high levels of heat. Americans used these chillies for macho displays of competitive consumption of capsaicin, the chemical that gives chillies its heat.
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