Im thrilled with the flavor of dried panca. Mine are from CCN so i was a tad leery of the genetics. My plant is still outside doing ok. Its the only chinense outside that still looks pretty good. It has 2 green pods left on it but i doubt i will get them to ripen now.
I cant really come up with a pepper to compare them to. Its certainly unique and crazy hard to find any local source even in our little Mexico. I used about half the powder i made on the chicken thighs. So roughly 3 pods and the heat level is mild enough for almost anyone. I only did a very fast marinade because it was skinless boneless. Next time i will use skin on bone in breasts and drumsticks. Bake them crispy or toss them in the smoker on high.