3 ms·
It 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
by dunham 3y ago
It 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.