“We cannot be more sensitive to pleasure without being more sensitive to pain.”
–Alan Watts
We’re Ilan & David, French-American brothers with a passion for food – especially, spicy food.
The old family trend of hot sauce addiction.
When David first tasted what became Buddha Wept, a tear rolled down his face. He groaned with pleasure.
“But you’re crying,” said his girlfriend. He beamed: “Yesh, but it’s so guuud!”
And we still can’t argue with that basic logic. Yeah, this concoction is damn spicy. It’s also delicious.
Not just a hot sauce, but a condiment that’s become part of our cooking.
But we realized not everyone was ready for the full spice experience.
So we set out to make this addictive flavor
accessible to all spice lovers, regardless of tolerance.
Our beginner and intermediate Sotāpanna & Anāgāmi versions sacrifice none of the flavor.
We balance them with “seasoning peppers,” a capsaicin-free cousin of the habanero with the same flavor profile.
Zero heat, all flavor!
If you still find our recipe too hot, don’t sweat it: it’s all in your head.
“All experiences are preceded by mind,
having mind as their master,
created by mind.”
–Buddha
While Buddha smiles at the fragrant taste of the colorful habanero peppers in our recipe,
he weeps with joy – but also from the tear-inducing properties of these spicy bastards.
But as Buddha wisely taught:
“pain is an illusion.”
The capsaicin in the chili peppers binds to pain receptors on your nerves called TRPV1,
which are designed to help identify extreme temperatures. These receptors send a signal
to the brain that tells you that the pepper is “hot” – effectively tricking your nervous system
into believing it is being burned, when in reality there is no actual heat whatsoever.
Your brain simply can’t tell the difference. Talk about mind over body.
So why do we endure this? The brain releases endorphins and dopamine in response to the pain,
creating a euphoric sensation, not unlike a “runner’s high”.
So free your mind. There is no burn.
Only flavor.
Blissful, sweaty flavor.
“Yum.”
–also Buddha
We like to think Buddha Wept is as much a condiment as it is a hot sauce.
To us, habaneros are the perfect chilies – as flavorful as they are spicy.
Once considered one of the world’s hottest peppers (a wildly inaccurate claim),
the habanero is pungent like citrus, with distinct notes of fresh apricot, pear, and apple.
We bless it with the gift of a deep, rich umami flavor.
Also, no vinegar. We don’t always want acid when we’re adding heat!
Our goal was to preserve the flavors as purely as possible.
Buddha Wept is our kitchen’s secret weapon.
It saves bland meals, enlivens dull sauces, makes vegetables sing, and complements cheeses.
Spread it on toast with avocado, slip it into an omelet, try it on chicken, lamb, burgers, burritos,
roasted potatoes, or as a dip for dumplings or fried veggies.
Honestly, we’re guilty of just using fresh bread to satisfy a craving for some spicy yum-yum.
Here are a few other ideas that might trigger your fancy:
Boring tomato sauce?
Couple of slugs of this spicy nectar and boom! Arrabbiata for days.
‘Nduja in a pinch?
Massage a tablespoon of sauce into some plain sausage meat, maybe throw in a little sage – thank us later.
Puny pizzas?
A few dollops into an olive oil dispenser, a sprig of rosemary – and a word of warning!
Too hot to handle?
Toss a spoonful into some coconut milk for a Southeast Asian flavor bomb.
Tempura time?
Add a dab of you-know-what to your mayo – or soy sauce!
Curry lacking fury?
You know what to do.
In need of cheese?
Our nectar is a Frenchman’s best friend!
In need of cheese?
Our nectar is a Frenchman’s best friend!
Curry lacking fury?
You know what to do.
Chili con fuego?
Sensing a pattern, here?
“The body cannot live
without the mind.”
–Morpheus
Much like a burgeoning meditation practice will not yield immediate transcendence,
the Buddha’s apprentice might not be fully ready to face the illusory nature of this fiery flavor.
A few tips to help quell the fire:
True Mentors
Avocado
Your new guru.
Pineapple
A worthy teacher.
False Scriptures
Water
Useless: capsaicin isn’t soluble in water.
Alcohol
Disperses the capsaicin,
amplifying the burn
by spreading it
around your mouth.
Honorable Companions
Many milk-based products contain a protein called casein, which can help break down the capsaicin devils.
Like a detergent, casein helps to attract and wash away the oil-based capsaicin molecules floating around your mouth, just like soap washes away grease. We recommend sour cream. Or screw it, ricotta, ‘cause they make a darn fine pair
Acid also helps quell the burn : apple cider vinegar, lemon, or lime won’t save you, but they will help.
Personal fave: dash of yuzu extract in iced water.
Finally, words of precaution for the overzealous:
Don’t rub your eyes.
Not lube.
Get in Touch
Buddha Wept is made by David & Ilan Cohen in Saint-Étienne-Vallée-Française, France
Buddha Wept identity, illustrations and animations by Thomas Raillard, web design by Ramin Aryaie, title animation by Clément Picon
Additional animation by Grégoire Petigny de Rivery, special thanks to Jamie, Lena, Alexandre Vivier & Marion Burger