Thai peppers as fiery snack, good and bad idea

The other day, I decided to snack on two Thai peppers with salt and monosodium. It tasted really good. At first, it proven not a challenge for my mouth. The burning sensation lasted no more than 5 minutes.

Thai peppers ripen from green to red.

Thai peppers ripen from green to red.

Nonetheless, I paid the price later. The peppers got to my guts within 15 minutes. I hit back some milk and peanuts to see if it would absorb the acids in my stomach. It was a temporary fix.

Green Thai peppers are still spicy and potent.

Green Thai peppers are still spicy and potent.

Some believe eating peppers cool you down on a hot day. I believe it just makes you burn.

Hey, wanna get ha?

Hey, wanna get ha?

Green ones are still spicy, but red ones are like novacaine and fire. I had some today with pumpkin leaves and pork skin. Man, o, man did I underestimate them. Usually, my mom cooks it with the small peppers, but it seems this season the peppers have grown really big, more ripe. My lips are numb, but it wears off faster when the peppers are cooked.

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