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heat-level how would I make a sauce sweet at first and spicy after a couple of seconds
- Thread starter Blaze0013
- Start date
Sorry - Drawing a blank- no help here!
Use fructose for your sweetener. It has a higher up front sweetness that dissipates more rapidly than glucose or sucrose.
Find a chile that has a long burn rather than a short front of the mouth burn. This can be pretty subjective. Fatalis and nagas seem to be this way to me. Especially nagas.
Find a chile that has a long burn rather than a short front of the mouth burn. This can be pretty subjective. Fatalis and nagas seem to be this way to me. Especially nagas.
That's normally how the sweet sauces work anyway, to delay the heat you'd have to just make it really sweet and use real fruit (which is high in fructose, as mentioned above). For example, a thick strawberry reaper sauce is going to coat the tongue with a burst of sweet strawberry and then, blam!
Here's another one... BOO-BERRY! Blueberry and ghost peppers lol. You can steal the cereal name if it's just for fun and not commercial.