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That's interesting, I am curious if it's the capsaicin itself you're tasting directly. I know I've had hot sauces that were just heat without any kind of real
by bb88 3y ago
That's interesting, I am curious if it's the capsaicin itself you're tasting directly.
I know I've had hot sauces that were just heat without any kind of real flavor. It's not that I couldn't taste it. I could, I just didn't want any more of it.
- marklubi 3y agoCapsaicin itself is boring. Frankly, I think it tastes rather metallic. Hot sauces that add it to boost their "spiciness" ratings taste awful as a result. The flavor of it stands out, and not in a good way
- thatcat 3y agoCapsaicin is a terpene and probably enhances other terpenes. The metal taste of pure capsaicin is probably from extraction process
- theultdev 3y agoI don't think so, ghost peppers have a very rich flavor to me. Habaneros have a sweet flavor that accompany their spice. Serranos have a very distinct flavor as well. Each pepper has a flavor that comes with the spice, and yeah the more spicy the pepper they more rich the flavor generally.
- dunham 3y agoIt could be quite possible that for a given pepper, the variables that increase the capsaicin also increase the flavor compounds. It is possible to separate out the flavor, I remember reading about Grant Achatz experimenting with it, but you need a rotary evaporator to pull it off.
- kevinmchugh 3y agoDave Arnold has also done it with a rotovap, specifically with habanero. Because he wanted all the bright flavors of habanero, without the heat.