it's kind of a medium heat. It appears to be made from de-seeded pods--coarse flakes with very little light material and 99% brilliant red. I like the bright flavor and outrageous color this adds to food. great for kimchee and soups, so I was thinking Hong Gochu based on your first post, but this is Daeng chu, the hotter one?
Thanks for the info.
Guess it depends on quality- should be hot!Raw one is pretty good- maybe medium to you.