Exclusive | Diners who hate spicy food feel heat shamed by restaurants why is it a crime to skip the sriracha?

For some, the spice ain’t nice.Throughout her life, Jennifer Allerot, 53, has ordered the spiciest foods on the menu whenever she ate at a restaurant — until she developed a stomach ulcer four years ago. “I used to devour curry, but I can’t eat it anymore,” Allerot, an accountant in Morristown, New Jersey, told The Post.“If I even get a taste of something spicy on my tongue, my stomach is, like, ‘Oh, no,’ and I have to reach for a Tums immediately to stop the pain.”These days, it’s become a hot trend to spike the seasonings as the “heat” quotient in every restaurant dish seems to be through the roof.

Case in point: Tongue-tingly meals sporting chili pepper illustrations are dominating menus, flaming hot sauces are gracing tabletops, and fast-food restaurants like Wendy’s just upped the ante with their a Cajun Crunch Chicken Sandwich.And it’s a badge of honor for celebrities to wolf down extra-hot foods on “Hot Ones,” a YouTube show watched by millions — plus, there was last year’s sriracha shortage.At the same time, spice-averse diners have come under fire for giving waiters the third degree about how searing a dish is.It’s the new heat-shaming movement, but when did it become a crime to skip the sriracha?Even as the spicy dish trend heats up, Allerot hasn’t quit dining out.Instead, she says the best way to avoid a Scoville heat-level dish is to befriend the waitstaff, especially when she’s eating at a new restaurant.“I don’t grill them, exactly,” she says.

“But I find that if I tell a waiter, ‘I’m really sorry, but my stomach isn’t what it used to be,’ that person is going to be really good at recommending what’s truly spicy and what isn’t.”While most chefs are willing to dial it down, no toque wearer should ever “heat shame” a customer, says Samuel-Drake Jones, chef of Hudson VU in Hell’s Kitchen.“I think there’s this feeling that you’re not as strong if you don’t eat spicy food,” J...