If I have a fresh Moruga vs using a dried pod or powder in a recipe is there much of a difference in its heat ? Also what about its creeping affect after ingestion ?
PS- I know nothing beats fresh when it comes to flavor but I'm curious about the heat and the creeping nature of the pepper fresh vy dried. Thanks !
PS- I know nothing beats fresh when it comes to flavor but I'm curious about the heat and the creeping nature of the pepper fresh vy dried. Thanks !