Exclusive | Restaurants who hate spicy meals feel “the heat” for restaurants: Why is a crime jumping the Sriracha?

For some, the spice is not nice.

Throughout his life, Jennifer Allerot, 53, has ordered the most special foods of his menu as long as he ate in a restaurant, until he developed a stomach ulcer four years ago.

“I used to devour curry, but I can no longer eat -” said Allerot, accountant to Morristown, New Jersey, in The Post. “If I even have a tasting of something spicy in my tongue, my stomach is, like” Oh, no “, and I have to look for -immediately to stop pain.”

These days, it has become a hot tendency to increase seasonings, as the “heat” quotient on all the restaurant dishes seems to be through the roof. Specific case: The illustrations of chili pepper that are made with the meals of the tongue are dominating the menus, the hot sauces flames are tablets and fast food restaurants like Wendy have just climbed their chicken Cajun Crunch sandwich.

And it is a badge of honor for the celebrities that are abandoned very hot foods in “Hot Ones”, a YouTube program seen by millions, in addition, there was the shortage of Sriracha last year.

At the same time, the avenues of the species have been under fire to give the waiters the third degree on what a dish is like.

Is it the new heat movement, but when it became a crime to jump the Sriracha?

Don’t let it warm up

Although the tendency of the spicy dish is heated, Allerot has not stopped eating. Instead, he says that the best way to avoid a scoville heat level is to make friends with the waitress, especially when he eats in a new restaurant.

“I don’t make them grilled, exactly,” he says. “But I find that if I say to a waiter,” I am very sorry, but my stomach is not what I used to be, “this person will be really good to recommend what he is really spicy and what he is not.”

Although most chefs are ready to mark, no carrier should “be embarrassed” by a client, says Samuel-Drake Jones, Hudson Vu chef In the kitchen of hell.

“I think there is this feeling that it is not so strong if you do not eat spicy food,” Jones told The Post. “We are fixed in this competition of who can eat the hottest food, but when someone eats in my restaurant and spend money to relax -I want to do my best to do this for this person.”

Peter He, the Michelin star chef in Meili, a Coda Williamsburg Sichuan restaurant, says that applications to adjust heat levels are routine, but heat intolerant diners may lose the experience of trying interesting flavors.

“A well-prepared dish is usually made taking into account a specific species or heat level, so modifying it too can affect its general taste and texture,” he told The Post.

Shannon Guthrie, 28, says he has ordered many dishes that he thought were mild, only to feel the heat immediately, and that they are the later effects of the mouth he tries to avoid.

“If I’m done with my meal, I don’t want to continue to feel -” Guthrie, who lives at UPPER West Side and works in marketing, said to the post, adding that, despite this, he has never sent a dish to the kitchen.

“I will only eat whatever and I will suffer the consequences,” says Guthrie, who says he grew up in a “without species” home.

“For me, that means shaking a lot of water.”

However, Guthrie wants to continue to try new foods and calls for more customization of food.

“Last week I asked for a chicken tac dish at a Mexican restaurant and asked, if they could serve the spicy sauce next to them,” he says. “The waiter was fine with this, which was good, because there would be no way of power -food in a different way.”

The goal is not for diners to breathe fire, insist chefs. In fact, there is a big difference between the heat derived, for example, Chili dust and chiles.

“Indian food is full of spices, such as Fenugreek leaves, turmeric, Chile’s cumin and coriander poles, but that does not mean spicy the dish,” says Abishek Sharma, the chef of three restaurants, including Mrs. Ji Ki Shaadi in the village and Swagat in the eastern top. “We love when customers ask us what is on a plate because we want people to understand the difference between something hot and something that is tasty.”

Time your applications

The best way to tone the taco is to mention your species preferences when you place your order.

“It is better for us to try to modify something after it has been prepared or taken to the table,” he says. “Let your preferences know in advance also allow us to offer alternatives, such as serving a starch side to balance heat.”

And, if you do not know a certain ingredient, it is always better to do it or ask what it is before asking for a dish, suggests Michael King, Sungold’s chef in Arlo Williamsburg, where a hot sauce and spicy seasonings are made at home.

“We tell our servers to ensure that the guests are aware that each ingredient is for a reason and that some” spicy “ingredients provide depth, not just heat,” King said to The Post.

Ultimately, most chefs are happier when you are happy, just note that there are some dishes where it is not negative to adjust the heat index.

“We control the number of species that enters the food,” says Sharma. “Our chicken, pork and lamb vindaloo is spicy. There is no change, so if you do not like spicy, we will ask you to ask for something softer, like our butter chicken.”

At this time of the language, Allerot urges diners to build a relationship with his server.

“I will start by knowing how much I love the restaurant and then I am inclined and give my spiel,” he says. “When I say that my tastes will not be happy if I ask for something cheeky, but my belly will, they usually get it right away.”