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Need to raise SHU

Z

zakker

I am making a cayenne pepper sauce. My source has only Mesilla's which have darn near NO heat. I mash all of my peppers (I know most dont here), but wondering after I strain it, does anyone have an idea to raise the heat level? I tried an oleoresin last year, it raised it some, but I could definately taste it (oleoresin that is - skunky). I am thinking about adding some red savina mash to the cayenne mash. Does anyone have an idea how much it would take without totally altering the cayenne flavor? Or, is there an oleoresin that has little to no flavor out there? Any help would be appreciated.
 
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zakker said:
I am making a cayenne pepper sauce. My source has only Mesilla's which have darn near NO heat. I mash all of my peppers (I know most dont here), but wondering after I strain it, does anyone have an idea to raise the heat level? I tried an oleoresin last year, it raised it some, but I could definately taste it (oleoresin that is - skunky). I am thinking about adding some red savina mash to the cayenne mash. Does anyone have an idea how much it would take without totally altering the cayenne flavor? Or, is there an oleoresin that has little to no flavor out there? Any help would be appreciated.
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R U talking fermentation?
 
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If you're doing a cayenne sauce, those peppers are only so hot, and that's it. If you want to add some Red Savinas, go ahead. It'll raise the heat level, but now you have a blend of peppers.

So, the decision is entirely up to you.
 
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cyotefishing said:
R U talking fermentation?
Click to expand...

Yes. I have had great success with tast and PH levels by fermenting. My friends like the taste of the Cayenne but would prefer it to be somewhat hotter. When I put the oleoresin in, it tasted skunky. I am not sure if I go a low grade of resin or what. I just mixed it into the mash. No one else complained but it sticks out to me....
I was wondering about the crystalized concentrate. Does that have taste to it?
 
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zakker said:
Yes. I have had great success with tast and PH levels by fermenting. My friends like the taste of the Cayenne but would prefer it to be somewhat hotter. When I put the oleoresin in, it tasted skunky. I am not sure if I go a low grade of resin or what. I just mixed it into the mash. No one else complained but it sticks out to me....
I was wondering about the crystalized concentrate. Does that have taste to it?
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oh HELL NO! that crystallized crap will knock you off your feet and more! no, it doesent have any other flavours besides heat...:mouthonfire: but if you have to use it use only 1 crystal at a time and 1 crystal to a batch!!!
 
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DevilDuck said:
If you're doing a cayenne sauce, those peppers are only so hot, and that's it. If you want to add some Red Savinas, go ahead. It'll raise the heat level, but now you have a blend of peppers.

So, the decision is entirely up to you.
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LOL!!!!

Took the words out of my mouth. Want a hotter cayenne sauce? Make it a habanero sauce.

:hell:
 
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birdseye will raise the sharpness, tip of your tongue heat, habs will give a more intense body heat. Even a green pepper may give you a step into the flavor you're chasing. Some citrus, like lime will allow your tongue to accept a sharp flavor better...try some cracked black pepper in there to sharpen it up.
Bottom line is to experiment, stick your sauce as it is on a plate & start mixing a little of this & that into it, find out which way you want it to go.
 
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cap lover said:
oh HELL NO! that crystallized crap will knock you off your feet and more! no, it doesent have any other flavours besides heat...:mouthonfire: but if you have to use it use only 1 crystal at a time and 1 crystal to a batch!!!
Click to expand...

I agree 100%....beside you won't really like the price of the white crystals......for example enough to fill 1/3 of a shot glass is gonna cost around $425.00.....try adding a scotch bonnet or 2 to the peppers and it will heat it up quite nicely... When you use oleoresin capsiscum you get the "chemical" taste....besides extracts and oleoresin should be used only when all other options are tried first....Extracts are PURE HEAT no other flavor and if used incorrectly can mess you up.......If you want to try some really good Extract Sauces, talk to Defcon Creator...his extracts do not have that chemical taste and are quite tasty...
 
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"If you want to try some really good Extract Sauces, talk to Defcon Creator...his extracts do not have that chemical taste and are quite tasty..."

We don't currently have any (besides for my own use, of course). We should have some ready in the next couple of months.
 
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