Something I never considered was that when Im tasting my sauce on the tip of my finger right from the bottle I can actually taste the flavor before the heat sets in. But when I put my sauce on food the flavor gets masked by the flavor of the food. I mean its not like Im dousing this stuff on like you would ketchup LOL.
And to me the more Scovil units a sauce has the less I notice the taste because the minute it hits my tongue it starts burning LOL. I can, however, notice more flavor differences in milder hot sauces.
Someone enlighten me and help me understand please. Thanks
Edited by cmwr, 09 December 2017 - 10:58 PM.