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Fast versus Slow Burn
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Posted by Dilbert z5 IL (My Page) on Sat, Oct 15, 05 at 17:34
| Sometimes you taste the heat immediately and there is little aftertaste. Sometimes you don't taste the heat for several minutes and then there is a lingering hot aftertase.
Is this my imagination or a myth? If not, which peppers for fast and which for slow burn. |
Follow-Up Postings:
RE: Fast versus Slow Burn
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- Posted by Byron 4a/5b NH (My Page) on
Sat, Oct 15, 05 at 18:09
| This is not a myth IE Carribean reds is a fast quick burn in the front of the mouth, Tepins are a whole mouth burn, as in front, both sides and back at the same time I would take a book and lots of typing to cover all of them
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RE: Fast versus Slow Burn
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| Dilbert, It's not your imagination, but I can't explain how it works. In a recipe, ideally, I would include different types of chiles so there would be immediate gratification while waiting for the afterburners to kick in. Jim |
RE: Fast versus Slow Burn
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| Mexicans have about 15 words to describe chile heat and it varies from chile-to-chile. The tepin flavor is described as "'arrebatado', which means 'although it is extremely hot the sensation dissappears easily and rapidly."' |
RE: Fast versus Slow Burn
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| Purira peppers are sneaky and start at the back of the throat and then knock your socks off. Try an Explosive Ignite some day, you'll undrestand why they are named that way. (Just take a little bite at first) |
RE: Fast versus Slow Burn
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| Willard, That's interesting. I didn't know that. Can you give us a few more of those words or direct me to more information? Or to some in-depth information of any kind on Mexican chiles? Jim |
RE: Fast versus Slow Burn
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| Jimster: I don't want to patronize, but some academic Spanish or travel in a Latino country would help. Most chiles grow in Mexico but you will have to read some Spanish to get by. There are lots of Mexican web-sites with information on chiles. |
RE: Fast versus Slow Burn
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| Willard, That advice is fine with me. I have survival level Spanish (mostly present tense) and want to improve. I've been to Mexico several times and would like to go back for an extended period and attend a language school. "Arrebatado" was a new word for me. My spiciness vocabulary has been limited to "picante". I didn't know there were several specialized words for that flavor, although it makes perfect sense that there would be. Jim |
RE: Fast versus Slow Burn
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| Which ones burn the least way way way back from the mouth, the next day? |
RE: Fast versus Slow Burn
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| This is an interesting topic. I try to avoid ground cayennes because they cause the tip of my tongue to burn (a sharp sting actually) immediately, but ground korean peppers just give a slow, building burn to my lips that I find pleasant. |
RE: Fast versus Slow Burn
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| I agree. Too much attention is given to Scoville Units ("I can eat a hotter chile than you can.") and too little to other attributes, such as fast or slow effects, texture, flavor, etc.). Jim |
RE: Fast versus Slow Burn
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| As someone who speaks weak spanish, can you give me a word for "very hot"? Muey caliente is prolly gringo speak. I can get by in mex after takin 2 years of high school spanish and reading "Cabo Bob's definitive Mexican Slang 101" Cabo Bob prolly tought me more spanish than 2 years of high school spanish btw. It's nice to speak street slang to kids in another country. More so, it's nice to talk to people in a language they understand. |
RE: Fast versus Slow Burn
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| Mexicans have different words for hot like a stove and hot like a chile. It's very convenient. A stove is caliente and a chile is picante. So you are looking for "muy picante". The slang book sounds interesting. Thanks for the tip. Jim |
RE: Fast versus Slow Burn
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| I like the creeping burn! |
RE: Fast versus Slow Burn
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| thai sun pepper - fast acting front mouth burn that goes away fast hinkle haatz - creeps up on you and persistenly burns for a long time
rocoto too everyone's physiology is different and percieved heat of a chile is all in how your brain is wired. |
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