While we were in Singapore we enjoyed two local specialties: Spicy crab and mango chicken.
There are two types of famous crabs here: white pepper crab and chili crab. What was so funny is that I have a mild to medium tolerance of spice and I LOVED the white pepper crabs, but the Mr. couldn’t tolerate them! Reversely, he LOVED the chili-spiced mango chicken and I couldn’t stand more than two bites.
It goes to show you that there are SO many types of spicy food. The Mr.’s mother doesn’t use much pepper so he’s not used to it, whereas I grew up with a decent amount of pepper and quite enjoy it. (Sidenote: at home, I use white pepper as a nice compromise that we both enjoy.) Different spices also have different anecdotes: milk is very good for Mexican spices, but I recommend brown sugar to combat chili heat.
Spicy foods literally kill your taste buds, which is why it’s really possible for your tolerance of spicy food to change–I know mine has since moving to Asia. My friend Tammy found this cool chart about the history and evolution of various spices. Enjoy!