Quote:
Originally Posted by Blaster86
I think that a really good hot sauce that is super tasty can hide or amplify its heat as necessary. I have no proof or examples off the top of my head, but, I can go hard on some really high scolville sauces BUT I can't touch things like Da Bomb.
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Pure guess, but I almost want to say that pepper mash/raw pepper has a naturally built in time release vs extract is all immediately at the surface. Kinda like the difference between pouring water into 151 to reach 80 proof vs a spirit that's sold at 80 proof? Yes, I get that the example is poor because many distillers indeed go to 151 and dilute down, but IMO you can't just pour water into Everclear or Spirytus and get it to taste like vodka.
I'm guessing pouring pepper extract into pepper paste doesn't cause it to recombine the same as if it was the natural capsaicin in the pepper paste?