Inspired by Stuart?

[Jenise]

It's not the heat that the Thing, it's the flavor. There's a smoky, fruity quality to the flavor, and the heat is rather unique- it's a back-palate, finish-y sort of heat. There's nothing else quite like it. PERFECT on mac and cheese. I've also used it in a pineapple dessert.

Habanero itself has a different type of heat to it, doesn't it? A friend once gave me a jar of a habanero sauce her uncle made in Trinidad--I was so taken with it that I agreed to accompany said friend to Trinidad to learn Uncle Cecil's tricks first-hand. He died before we could get there, so I nursed that bottle for years. A few drops--four, five is all--would totally light up a taco, but what was special was not the heat itself but the way it was hot up front, then fruity across the midpalate and finishing mildly (or, relatively so). Each bite left you hungry for another ride.

Forgive my ignorance, but what is Smoked Red Savina powder?

From the way they talk about it, I think it is a brand of crack that is poplular with transplants to Montana.

Closer to opium, actually. It's all about the endorphin rush
Mark "Chilehead" Lipton

Habanero itself has a different type of heat to it, doesn't it? A friend once gave me a jar of a habanero sauce her uncle made in Trinidad--I was so taken with it that I agreed to accompany said friend to Trinidad to learn Uncle Cecil's tricks first-hand. He died before we could get there, so I nursed that bottle for years. A few drops--four, five is all--would totally light up a taco, but what was special was not the heat itself but the way it was hot up front, then fruity across the midpalate and finishing mildly (or, relatively so). Each bite left you hungry for another ride.

Habanero (congrats on not using the spurious tilde, Jenise) and Scotch bonnet peppers are a different species (c. chinense) than the vast majority of chile peppers (c. annum). I can't say that I find the heat qualitatively different, though quantitatively there's no question! They do have a very characteristic fruity flavor, though, that I find very appealing. Perhaps the different sensation of heat comes from the greater concentration of capsaicin in the food:?

Mark Lipton

And you're not in jail?

It's not the heat that the Thing, it's the flavor. There's a smoky, fruity quality to the flavor, and the heat is rather unique- it's a back-palate, finish-y sort of heat. There's nothing else quite like it. PERFECT on mac and cheese. I've also used it in a pineapple dessert.

Habanero itself has a different type of heat to it, doesn't it? A friend once gave me a jar of a habanero sauce her uncle made in Trinidad--I was so taken with it that I agreed to accompany said friend to Trinidad to learn Uncle Cecil's tricks first-hand. He died before we could get there, so I nursed that bottle for years. A few drops--four, five is all--would totally light up a taco, but what was special was not the heat itself but the way it was hot up front, then fruity across the midpalate and finishing mildly (or, relatively so). Each bite left you hungry for another ride.

You might be able to find something quite similar because there are a number of habanero or scotch bonnet sauces made in Trinidad and throughout the Caribbean. I'm looking at Miss Anna's Hot Pepper Sauce, a yellow habanero sauce made in St. Croix. And I'm sure I'll see a bunch more this year at the Fiery Foods Festival: http://www.fiery-foods.com/index.php?option=com_content&view=article&id=65&Itemid=80 I'm probably somewhere in the picture.

And you're not in jail?

No, fortunately it's not yet a felony in Arizona.