heat Newbie question about heat

yeah different peppers all have different heat, that slow burn back of the throat, vs quick mouth burn etc
 
you can watch lots of nigels videos research what peppers fit best.
if there is a listing(table) of peppers by heat category / burn type i'm unaware of it..
 
i'm sure someone will chime in here soon

OKGrowin said:

yeah different peppers all have different heat, that slow burn back of the throat, vs quick mouth burn etc
 
you can watch lots of nigels videos research what peppers fit best.
if there is a listing(table) of peppers by heat category / burn type i'm unaware of it..
 
i'm sure someone will chime in here soon

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Thank you for posting the link. That's going in my favorites!

I like indonesian chiles because they have a quick tongue burn. So many peppers with so many different combinations of capsaisinoids.

I made a sauce last year with the remainder of my cayennes which didnt ripen (green) and a handful of jalapenos.  I didnt have a lot, and had even less after putting it through the food mill.  So I took all the pulp and seeds out of the mill, threw it in a pot with a half bottle of white wine and boiled at a simmer.  Alcohol is one of the things that capsaicins are soluble in, so it helped draw more out of the pulp and seeds.  The alcohol then evaporates off.  Again through the mill, and I then had a good amount more fluid for my sauce.  Cayennes and jalapenos arent hot to begin with, but the method should apply to any pepper.
 
And as a side note, the reduced white wine added in helped give it a nice flavor.

I made a great sauce last year. It was pretty simple - onions, peppers, vinegar, turmeric, white wine. I used jalapinos, cherry hots scotch bonnets and habaneros. The peppers themselves are not that hot but as Heisenberg suggested, the wine did make a difference (I had tried without the wine once before). Also I used quite a bit of Canadian garlic. A good garlic is very important I find. The crap you buy at Walmart has no burn. The heat was a nice upfront sting that faded fast. I would call it a garlic habanero sauce.
 
Are you looking to make a sauce to put on sandwiches and stuff or a sauce to use in cooking?
 
I find that making sauce with the super hots gives a great, building and lingering heat but it is difficult to control the flavor. Often it's just hot!