We Midwesterners are not known for our adventurous palates— it’s Minnesota Nice, not Minnesota Spice after all! And we’re missing out. In all the world’s great cuisines, there’s a premium on that perfectly calibrated balance of salty, sweet, sour and spice. It’s an essential building block of flavor that wakes up all the other elements of a dish. But don’t worry, it’s never too late to learn to love the burn. The active chemical in chilies is capsaicin, which works by acting on our mouth’s pain receptors. You can desensitize those nerves by eating a little something spicy every day, and gradually building up tolerance. So think of them less as a double-dare and more of a daily challenge. A New Year’s resolution even. We’ve put together a guide to the Wedge’s chilies to help you find your inner, hotter you.
Scoville Units are a measurement of spicy heat. The larger the number, the hotter the pepper!