Sriracha + Harissa: A Spicy Mystery
August 20, 2014 9:22 AM Subscribe
Why do sriracha
disagree with my digestive system, when many other spicy foods that also contain chiles and garlic do not?
posted by Juliet Banana to Food & Drink (21 answers total) 1 user marked this as a favorite
I know Ask loves to be like "OMG DO A FULL ALLERGY PANEL, MAYBE IT'S ACTUALLY GLUTEN/FRUCTOSE/AIR YOU'RE ALLERGIC TO!!!" but I have definitely narrowed it down, and after getting sick over and over again, I am absolutely sure that the issue is sriracha and harissa. I have dipped bread in a mix of sriracha and butter and gotten super sick; I ate buttered bread this morning and I'm fine.
I'm ok with cutting them out and not cooking with them anymore, but the why is torturing me.
-A local higher-end Vietnamese restaurant, Saigon Sisters, makes a homemade sriracha you can buy at their stand in the French Market. As I recall, I don't remember having issues with it, so I'll probably just throw out my Huy Fong sriracha and replace it with the homemade stuff. But it confuses me why I'd have issues with Huy Fong sriracha and not Saigon Sisters'.
-I'm mixed-raced Chicana, I am absolutely no stranger to spicy food. I have never, ever, ever had these issues with Mexican-style salsas, no matter how spicy they are, no matter if they're fresh or canned. I consume tons of cumin, garlic, chiles, tomatoes, and hot wings.
-The digestive issues are not just predictable "ring of fire" stuff that's to be expected with spicy food. Feel free to skip this icky part, but it you're really curious, the issues are: cramping, bloating, diarrhea, super urgent and frequent and painful bowel movements, and food made with the ingredients in question passing through me very quickly and largely undigested.
-The harissa was from a brand new jar, so I don't think it's a case of some weird fungus growing in an old bottle of condiment.
-I do have issues with digesting tons of acid; a glass of fresh lemonade will eat me up inside. I don't think this is related at all, but I thought I would throw it out there.
What is the issue here? Something with the way sriracha and harissa are preserved? An act of the culinary gods? A curse?