I buy these pickled jalapenos pickled in a brine with slices of carrot and onion. I used to throw out the carrot and onion when the peppers were gone, but then I remembered that they are food and I could use them. The jalapeno-infused onion goes well on burgers and tacos and what not, and the carrots are a nice snack by themselves. But the strange thing is, the carrot slices are like 10 times* hotter than the jalapenos themselves. It's as if there's some compound in carrot that boosts the heat sensation of the absorbed capsaicin. Anyone have any info or ideas about this?
* Not calculated using math.
* Not calculated using math.