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Peppers with longest burn time?


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#1 The Hot Pepper

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Posted 03 November 2018 - 06:01 PM

I would like to know your opinion of the peppers with the longest burn time, even low heat peppers. That burn that sticks around, whether it's on the lips, tongue, in the throat, the sustain is what I am interested in. Thanks!



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#2 hogleg

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Posted 03 November 2018 - 06:33 PM

Some Pubes have extremely long burn times.

 

On a blustery cold winter night you can throw one on the tongue, and it'll smolder n' keep ya warm all night.

 

I've had some with 30+ minute burn times while most supers are 20 minutes or less, imo.

 

 



#3 Masher

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Posted 03 November 2018 - 06:47 PM

I ate a BOC last year that gave me serious burn hang time and a Choc moruga that was pure stupid heat...more pain with both of them with that heat.

I had some red pubes this yr with decent heat...my oranges, sweets, pineapples were pretty mild.

#4 Edmick

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Posted 03 November 2018 - 06:54 PM

No names come to mind off the top of my head but I will say that the thinner wall superhots are probably the ones to do it. Thicker walls absorb more oil which gets carried down to the stomach easier, where as the thinner walled varieties tend to coat the mouth with more oil and leave a longer burn.

#5 Grass Snake

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Posted 03 November 2018 - 07:01 PM

Burn time depends on the individual and the way their brain interprets the pain signals that capsicum will trigger. Once your brain decides the capsicum is not a threat it shuts off the receptors to the part of the brain associated with pain and what you feel as burn. I just made all that BS up but sounds good right? Hope that helps.  :P


Edited by Grass Snake, 03 November 2018 - 07:02 PM.

Personally, I'll eat a pig's ass if they cook it right.   -CB4-


#6 The Hot Pepper

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Posted 03 November 2018 - 07:09 PM

No names come to mind off the top of my head but I will say that the thinner wall superhots are probably the ones to do it. Thicker walls absorb more oil which gets carried down to the stomach easier, where as the thinner walled varieties tend to coat the mouth with more oil and leave a longer burn.

 
Thick or thin wall is not a factor in sauce and there are definitely some sauces with serious hang times vs. others.
 
Capsaicin is a compound and different peppers have different capsaicinoids. Those capsaicinoids hit differently. Even the area of the mouth.



#7 Grass Snake

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Posted 03 November 2018 - 07:13 PM

Capsaicin that's what I meant :lol:


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#8 Grass Snake

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Posted 03 November 2018 - 07:16 PM

What you got up your sleeve Boss? Why you gotta be so secretive ?


Personally, I'll eat a pig's ass if they cook it right.   -CB4-


#9 Edmick

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Posted 03 November 2018 - 07:40 PM

 
Thick or thin wall is not a factor in sauce and there are definitely some sauces with serious hang times vs. others.
 
Capsaicin is a compound and different peppers have different capsaicinoids. Those capsaicinoids hit differently. Even the area of the mouth.

You didn't say you were talking about sauce boss. Just peppers

#10 Edmick

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Posted 03 November 2018 - 07:45 PM

If Its sauce we're talkin, then there are a ton of other variables involved

#11 hogleg

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Posted 03 November 2018 - 07:45 PM

What you got up your sleeve Boss? Why you gotta be so secretive ?

 

 

I suspect there will be a THP merch release some time next year.

 

If not? I need you to help me spread the rumor anyway

 

:cheers:  :metal: 



#12 hogleg

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Posted 03 November 2018 - 07:47 PM

If Its sauce we're talkin, then there are a ton of other variables involved

 

 

Totally

 

The fact that salt makes it hotter changes everything

 

Known fact.



#13 Grass Snake

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Posted 03 November 2018 - 07:55 PM

 

 

Totally

 

The fact that salt makes it hotter changes everything

 

Known fact.

 

How about time? Sometimes it feels like a sauce can get hotter, or does it get saltier?


Personally, I'll eat a pig's ass if they cook it right.   -CB4-


#14 Edmick

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Posted 03 November 2018 - 07:56 PM

Not even talking bout salt. There are thousands of flavor combinations in hot sauce. All of which can influence the hang time of heat.

#15 Grass Snake

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Posted 03 November 2018 - 08:04 PM

Let's slow down here before we get into a debate about hot sauces. We're not even sure as to what this post relates to. Plus what do you mean thousands of flavors? You mean sugar?

This is where I leave haha. 


Edited by Grass Snake, 03 November 2018 - 08:04 PM.

Personally, I'll eat a pig's ass if they cook it right.   -CB4-


#16 WarrantMan

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Posted 03 November 2018 - 08:05 PM

I'm with Masher on this one. Seems like Morugas have a serious hang time, heat maybe not as initially intense as others eaten raw, but seems to just keep on giving.....


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#17 Edmick

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Posted 03 November 2018 - 08:07 PM

Let's slow down here before we get into a debate about hot sauces. We're not even sure as to what this post relates to. Plus what do you mean thousands of flavors? You mean sugar?
This is where I leave haha. 

I didn't say thousands of flavors. I said thousands of flavor COMBINATIONS.

#18 Grass Snake

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Posted 03 November 2018 - 08:13 PM

I didn't say thousands of flavors. I said thousands of flavor COMBINATIONS.

 

Well that changes everything :P

No need to respond to my dumb post, I know nothing on the subject.

Back to the crafty thread I go..


Edited by Grass Snake, 03 November 2018 - 08:13 PM.

Personally, I'll eat a pig's ass if they cook it right.   -CB4-


#19 The Hot Pepper

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Posted 03 November 2018 - 08:14 PM

You didn't say you were talking about sauce boss. Just peppers

 

I want the names of the peppers.



#20 Edmick

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Posted 03 November 2018 - 08:18 PM

I grew some sugar rush peach this year that were maybe habanero heat level and it burned good for about 15 minutes. AMAZING citrus flavor though.




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