As someone that grows super hots and has eaten the pods whole many times, that extract sounds like a nightmare. Extracts are both instantly hot (versus the more natural building up to the true hell) and either taste awful or taste like nothing at all. I am sure that was extremely unpleasant.
That particular extract tastes very awful, really bitter. There’s a British manufacturer called Grim Reaper who has figured out how to produce extracts that aren’t bitter, but “The Source” will ruin the taste of your food along with making it extremely hot.
Definitely. I have stopped using extracts altogether, I go for best taste now, make my own sauces, I frequently attend Chili Festivals here in Berlin and I’ve tried hundreds of hot sauces. It’s become a hobby.
But I will never, ever again participate in a hot food contest.
I’m with you, contests for spicy foods are never worth it even if you can win. I used to make tons of sauces and spices, but since I have moved to a significantly colder climate, I can no longer grow vast amounts of super hots like I used to. I can make enough for my own sauces and dry spice at least.
Same here. My balcony faces North. No way I can grow my own peppers, but I know some places where I can at least get decent quality habaneros, scotch bonnets and jolokias.
Recently made a mango habanero sauce using fermented yellow habaneros. Lovely stuff.
Even though my growing season is short here, I can still get at least one round of Morugas, 7 Pot, and Nagas (these are my go to favorites). Usually around 30-40 pods a plant. At my previous place I’d have large buckets full. Oh well!
As someone that grows super hots and has eaten the pods whole many times, that extract sounds like a nightmare. Extracts are both instantly hot (versus the more natural building up to the true hell) and either taste awful or taste like nothing at all. I am sure that was extremely unpleasant.
That particular extract tastes very awful, really bitter. There’s a British manufacturer called Grim Reaper who has figured out how to produce extracts that aren’t bitter, but “The Source” will ruin the taste of your food along with making it extremely hot.
I imagine with a scoville rating that high, it would ruin it regardless, but thanks for letting me know to stay far away from it.
Definitely. I have stopped using extracts altogether, I go for best taste now, make my own sauces, I frequently attend Chili Festivals here in Berlin and I’ve tried hundreds of hot sauces. It’s become a hobby.
But I will never, ever again participate in a hot food contest.
I’m with you, contests for spicy foods are never worth it even if you can win. I used to make tons of sauces and spices, but since I have moved to a significantly colder climate, I can no longer grow vast amounts of super hots like I used to. I can make enough for my own sauces and dry spice at least.
Same here. My balcony faces North. No way I can grow my own peppers, but I know some places where I can at least get decent quality habaneros, scotch bonnets and jolokias.
Recently made a mango habanero sauce using fermented yellow habaneros. Lovely stuff.
Even though my growing season is short here, I can still get at least one round of Morugas, 7 Pot, and Nagas (these are my go to favorites). Usually around 30-40 pods a plant. At my previous place I’d have large buckets full. Oh well!