You know how some sauces would be described as "creeping"? I just made one with about 8 peach ghosts into a half gallon of mash. It was fermented for a month. I cooked it post ferment. It doesn't reach peak hotness in your mouth until about a minute later. I'm curious if through your experience you know what chilies would deliver "up front" heat versus "creepers". Or maybe it's a cooking method that would alter this . . fermented sauces more creeper, fresh/cooked sauces more up front?
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manipulating chili types for when they get hot. .
- Thread starter patrad
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It seems to me the Bhuts creep more like you say, compared to scotch bonnets and others IMO. I am not sure if it is just me, but the scotch bonnets, and some other red chili's and habaneros I have used seem to get to it quicker. Or else I have just fried myself beyond the point of no return....
You know what else is a creeper? Italian Long Hots. Although not a super hot, and low on the Scoville scale, and not found in many typical hot sauce recipes, I use them in one of my pepper sauces and the sauce is a fan favorite. A creeping heat after about 5 seconds. At vendor shows, it's fun when people say, this tastes very good but it's not hot, them 3-5 seconds later, their face turns and they say oooo yeah, ok, that's a respectable heat.
Conversely I've found the Ghost to be a tolerable immediate heat that just intensifies. Scorpions the same.
Conversely I've found the Ghost to be a tolerable immediate heat that just intensifies. Scorpions the same.