Spicy food may not be everyone’s cup of tea.
After developing a stomach ulcer four years ago, Jennifer Allerot, 53, had to give up her love for spicy foods, such as curry. Even a hint of spiciness now sends her reaching for Tums to ease the pain.
The trend of spicing up dishes seems to be everywhere, from chili pepper illustrations on menus to flaming hot sauces on tabletops. However, not everyone can handle the heat, leading to what some call the “heat-shaming movement.”
But when did it become a crime to prefer mild flavors over spicy ones?
Keeping It Cool
Despite the spicy food craze, Jennifer Allerot hasn’t stopped dining out. She recommends befriending the waitstaff to navigate the spice levels when dining at new restaurants.
While chefs are usually willing to adjust the heat levels, they also emphasize the importance of tasting dishes as they were intended to be. Modifying a dish too much can alter its overall taste and texture.
Shannon Guthrie, 28, often finds herself in a spicy situation despite ordering mild dishes. She tries to avoid the mouth-burning aftermath by drinking lots of water.
Overall, the goal for chefs is not to have diners breathing fire but to create flavorful dishes that cater to everyone’s preferences.
Communication Is Key
Chefs recommend communicating your spice preferences when ordering to avoid any surprises. This also allows them to offer alternatives to balance out the heat, such as serving a side of starch.
It’s also essential to inquire about unfamiliar ingredients before ordering a dish to ensure a pleasant dining experience.
Ultimately, chefs want diners to enjoy their meals, but there are some dishes where the spice level is non-negotiable.
As the love for spicy food continues to grow, building a good relationship with your server can help ensure you get a meal that satisfies both your taste buds and your stomach.
