Doritos · Snacks
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Heat on a corn chip is a different problem from heat in a sauce. Capsaicin is fat soluble, so it needs oil to spread, and a fried chip has plenty: the seasoning dissolves into the surface oil and coats the mouth instead of sitting on it as dry powder. That's why a chilli crisp registers as warm and not sharp, and why the heat builds over a handful instead of arriving with the first one. The level here is mild by any chilli-specific standard, and deliberately so. Chilli Heatwave has to work as a permanent flavour for a general audience, which is what separates it from the Flamin' Hot bags a shelf away.
