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Interestingly piperine actually does have a sensation of heat similar to capcaisin, and it works on a different enough pathway that a capcaisin tolerance doesn’t impact it. It’s much, much milder, but it is there.
So with my level of capcaisin tolerance something like a habenero pepper is roughly as mild as a whole peppercorn, and I’ll toss a half dozen or so whole peppercorns into my ramen that’s also spiced with red pepper and then mixed with ghost pepper in the bowl, because the peppercorns provide their own little distinct bursts of bitterness and heat when one crunches on one, which stands out from the background warmth of the soup.
I’ve grown ghost peppers before, and eaten them fresh off the plant. Unfortunately they weren’t as hot as they could have been because the plant wasn’t nutritionally stressed with dry sandy soil, so they were more like just big habaneros: pleasantly warm, and suitable for being chopped up on a pizza.