I have always always thought that I was a wimp when it came to eating spicy foods.
I eat mild salsa, and green chilies are about as high a heat as I can stand.
Other foods like curry, ginger, clove and chai are just to strong for me.
Chefboy was reading something interesting to me from his college text book the other day.
It says, “some people detect a greater degree of taste in foods than others. Called “supertasters” these people may have more taste buds than average. In additon to detecting strongly bitter flavors where many people do not (for example in coffee, broccoli, grapefruit juice, artifical sweeteners). Similarly, supertasters find the spicy heat generated by capsaicin to be more pronounced, sometimes unbearably so, than does the average person.”
Told you I was a princess!
So I am not a wimp, I’m just sensitive.
My delicate sensitivities caused me to lesson the amount of ginger and clove in the Fresh Ginger and Chocolate Gingerbread recipe that Sherry of Sherry Trifle picked for today’s TWD.
I didn’t think that all that ginger mixed with my beloved chocolate would taste good, but Internet, I was oh. so. wrong.
This cake bread is fabulous. I thickened the icing a bit more than called for. If I’m gonna have icing, I’m gonna have icing not a glaze, and I didn’t use coffee in the icing either. I’m not a coffee person, so I used heavy cream instead.
Sherry has the recipe on her blog. Go check it out, and make some for yourself.