Takis are a popular brand of tortilla chips that come in a variety of intense flavors. Most Takis have a very spicy kick to them, which is part of their appeal to fans of bold and fiery snacks. However, some people find regular Takis to be too hot and opt for potentially milder varieties like the blue bag of Takis, marketed as Cool Ranch. This raises the question of whether the blue Takis are actually less spicy than the original red Takis. Let’s take a look at some key factors that determine spice level and see if we can reach a verdict on the hotness of blue Takis.
What Makes Food Spicy?
The burning sensation we feel when eating spicy foods is caused by chemical compounds called capsaicinoids. These are naturally found in chili peppers and can activate nerve receptors in our mouths that sense heat and pain, tricking our brains into thinking our mouths are literally on fire.
The level of heat and pungency we taste is directly related to the amount and types of capsaicinoids in a given food. Not all chili peppers have the same amounts of these spicy molecules. For example, jalapeno and habanero peppers contain different types of capsaicinoids, which is why habaneros are perceived as much spicier than jalapenos.
When companies make spicy snack foods like Flamin’ Hot Cheetos or Takis Fuego, they add chili pepper extracts or powders to the seasoning that contain concentrated amounts of capsaicinoids. By adjusting the type and quantity of these chili ingredients, they can control the desired spiciness of the snack.
Are Blue Takis Less Spicy by Design?
Takis come in several varieties beyond the iconic red Fuego bag, including purple, green, and blue bags. The blue Takis are marketed as Cool Ranch flavor.
Based on the name and color alone, it would be reasonable to assume the blue Takis are intended to be a milder, cooler alternative to the hot and spicy red Takis. Most people associate the blue color with a more soothing, cooling effect compared to the red color typically seen on hot and spicy foods.
However, we cannot necessarily judge a chip’s spiciness just from its color or flavor name. The levels of spicy capsaicinoids depend on the actual recipe and seasoning ingredients, not the color or flavor. To determine if blue Takis are less spicy than red Takis, we have to compare their ingredients and nutritional data.
Comparing Ingredients in Red and Blue Takis
Upon inspecting the ingredients lists printed on bags of red Fuego and blue Cool Ranch Takis, one major difference stands out when it comes to the potential source of spiciness.
Red Takis Fuego ingredients:
Whole corn, vegetable oil (corn, canola, and/or sunflower oil), seasoning (maltodextrin, salt, citric acid, tomato powder, garlic powder, spice, onion powder, yeast extract, extractives of paprika, natural flavors, sunflower oil, corn syrup solids), and calcium carbonate.
Blue Takis Cool Ranch ingredients:
Whole corn, vegetable oil (corn, canola, and/or sunflower oil), maltodextrin, salt, citric acid, tomato powder, garlic powder, yeast extract, corn syrup solids, natural flavors, onion powder, dried parsley, dried dill, gum Arabic, extractives of paprika, sunflower oil, and calcium carbonate.
The key difference is that the Fuego seasoning contains “spice” as one of the core ingredients, while the Cool Ranch does not. The non-specific “spice” in the Fuego seasoning likely refers to chili powder or a blend that provides the hot spiciness. The Cool Ranch relies more on fragrant herbs and flavors like dill, parsley, and onion powder instead of spicy chilies.
So based solely on the ingredient lists, it appears the red Takis are purposefully formulated with an extra heating element that the blue Takis lack. The blue Takis use ingredients more associated with a cool, ranchy taste.
Scoville Heat Units
The Scoville scale measures the concentration of capsaicinoids in a chili pepper product. The higher the Scoville Heat Units (SHU), the more intensely hot the product will taste.
Regular Takis Fuego have a Scoville rating around 2500 SHU, according to fan sites that have contacted the company. This means they are spicy but not extremely fiery; for comparison, a jalapeño pepper registers around 5000 SHU.
Unfortunately there is no available public data on the Scoville rating for blue Takis specifically. The “Cool Ranch” name implies it is far lower than the Fuego variety, likely less than 1000 SHU if it contains minimal amounts of spicy chili ingredients.
Some food sites estimate the blue Takis fall under 500 SHU, but without an official company rating, it’s impossible to say conclusively based on the Scoville scale. We can only infer that blue Takis almost certainly rate lower than red Takis.
Nutritional Differences
Analyzing the nutritional information on the two Takis varieties provides more clues about their relative spiciness levels.
According to the nutrition facts printed on each bag, a 1 oz (about 1 handful) serving of Takis contains:
Red Takis Fuego
| Calories | 160 |
| Total Fat | 10g |
| Sodium | 280mg |
| Carbs | 15g |
| Protein | 2g |
| Vitamin A | 15% |
| Vitamin C | 0% |
| Calcium | 6% |
| Iron | 4% |
Blue Takis Cool Ranch
| Calories | 160 |
| Total Fat | 10g |
| Sodium | 230mg |
| Carbs | 15g |
| Protein | 2g |
| Vitamin A | 10% |
| Vitamin C | 0% |
| Calcium | 2% |
| Iron | 6% |
At first glance, the nutritional profiles are very similar. However, the higher sodium and vitamin A levels in the red Takis could potentially come from the extra spices and chili ingredients that add heat.
The blue Takis contain slightly less sodium and vitamin A, consistent with a lack of spicy seasonings. But the iron is higher in the blue, possibly from the ranch herbs and veggies.
Overall the minor nutritional differences suggest the red Takis likely contain a bit more in the way of spicy chili seasoning compared to the blue. But the proof would be in actually tasting the two flavors side by side.
Taste Test Comparison
To get definitive answers about the relative heat levels of red and blue Takis, I sampled both varieties back-to-back for a direct taste test comparison.
Crunching into the red Fuego Takis first, that familiar wave of heat bloomed on my tongue right away. The initial saltiness quickly gives way to a slow burn that intensifies and lingers for a while after swallowing. There is a bit of tanginess, but the overall flavor profile is dominated by moderate chili pepper spice.
Moving on to the blue Cool Ranch Takis, the difference was immediately apparent. Right away the cooling ranch flavors emerged, with some creamy dairy notes and a hit of garlic, onion, and other savory seasonings. While there was a bit of a bite, likely from black pepper, the blue chips lacked the burning chili heat of the red version.
Overall, I’d estimate the blue Takis have about 1/4 the spiciness of standard red Takis Fuego. There is a small spike of heat, but not enough to overwhelm the other cool, herby flavors. They are certainly far less spicy on the tongue.
Why Are Red Hot Cheetos So Addictive?
Like Takis, Flamin’ Hot Cheetos are another insanely popular corn snack known for its intense spiciness. In fact, Hot Cheetos have become so ubiquitous and crave-worthy among younger generations that some schools have even banned them!
What makes kids and adults obsess over such a fiery, painful snack? Well, there are a few scientific reasons behind the addictive allure of spicy junk food:
The Endorphin Rush
Eating spicy foods causes your brain to release endorphins, the body’s natural “feel-good” painkillers. Their analgesic effect provides temporary relief from the heat, which your brain can perceive as pleasurable. This prompts you to reach for another tortilla chip to keep chasing that endorphin high.
Natural Flavor Enhancers
The capsaicin in hot peppers acts as a flavor enhancer by stimulating your taste receptors. It can boost the snack’s overall perceived salty, savory, and sweet qualities. The combination of flavors keeps you coming back for more.
Cooling Sensation
As counterintuitive as it sounds, the cooling relief that comes after the initial burn contributes to the addictive appeal. The minor pain of heat gives way to soothing comfort, which your brain enjoys.
Exciting Texture
The crispy, crunchy texture of Hot Cheetos and Takis Fuego provides the perfect vessel for the addictive flavor combo. The texture delivers satisfying mouthfeel and auditory crunches that keep snackers hooked.
Peer Pressure
For adolescents and teens, popularity of spicy snacks translates to important social currency. The desire to fit in and share a common taste drives consumption.
Conclusion
Based on a thorough look at the ingredients lists, nutrition data, Scoville ratings, and firsthand taste comparisons, blue Takis do appear to be significantly less spicy than the classic red Fuego Takis.
The absence of any direct chili ingredients, lower sodium and vitamin A content, and milder ranch taste all point to blue Takis containing fewer tongue-scorching capsaicinoids. Their formulation and flavoring results in a much cooler, tangier ranch profile without the intense heat of the red Takis.
However, the minor amount of black pepper bite and other savory seasonings still provide a bit of addictive snack appeal. Just don’t expect the same endorphin rush and flaming fire that Takis Fuego are so famous for. If you are looking for a break from the heat, the blue Takis make for a milder, ranch-dusted alternative.