By Serge Kreutz

I use chili sparsely in curries. It does not mean that I would not like chili? I sure do.

Furthermore, chili is ideal for kreutzing.

But it is not suited to be combined with other spices because chili deafens taste receptors.

I even doubt that taste receptors are much involved with the oral sensations caused by chili. I assume chili actually stimulates oral pain receptors more than taste receptors.

You can put chili powder on any mucous or sufficiently thin skin of your body, and the effect there will be very similar to the one in your mouth.

Try to put cinnamon bark or cloves on mucous skin outside your mouth. There will possibly be irritation, but no taste (only a smell radiating to your nose).

Sure, I consume chili. Like many people, I like the chili sensation in my mouth.

But I never swallow anything that is chili-sprinkled. Chili is only for kreutzing, as anyway, it is an irritant for the stomach and the intestines, and definitely, the stimulation of pain receptors that I appreciate orally is outright unpleasant anally.

Especially anybody who sticks to kreutzing for weight loss has good reason to play with chili, as chili entices one to drink more water, thus providing a sense of fullness.

But chili consumption should be separated from meals eaten for their taste. When I want chili sensations, I just sprinkle it on potato chips or plain flour snacks. Mixing chili with spices providing a genuine taste is a waste.