A lot of them do have great flavors behind the heat, you just gotta get them to the point you can taste it. Dilute them, cook them whole, scrape off the inner surface if you're brave/stupid.
They have their uses. If you don’t want a lot of pepper flavor but still want spice in a dish made for multiple people, you can toss like a single very throughly diced ghost pepper to do the trick. I use them for stews and big things of pasta.
I'm not gonna the Scoville weirdo but some are really really good ingredients. Smoked ghost Pepper has a great flavor, you just dilute the shit out of it
Peppers above Habeneros on Scoville are too much its literally just pain no pepper taste, I think they are superfluous. :meow-cactus:
I love spicy food that fucks me up though. I'm a pain piggie :pigmask:
Ghost peppers are one of the most delicious
A lot of them do have great flavors behind the heat, you just gotta get them to the point you can taste it. Dilute them, cook them whole, scrape off the inner surface if you're brave/stupid.
They have their uses. If you don’t want a lot of pepper flavor but still want spice in a dish made for multiple people, you can toss like a single very throughly diced ghost pepper to do the trick. I use them for stews and big things of pasta.
I'm not gonna the Scoville weirdo but some are really really good ingredients. Smoked ghost Pepper has a great flavor, you just dilute the shit out of it
This is correct