Quote:
Originally Posted by DoubleF
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?
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That makes total sense. You'd assume, the Capsaicin is contained throughout a natural pepper. Even in a sauce, you're going to have a slower release, as you'd have much of it contained in the fibers of the peppers. When you have the extract, the Capsaicin is all just there.