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Notes -
I am wandering lately about the point of extreme spicy foods/souses etc - why bother with the pepper intermediary when you can just buy and dilute pure capsaicin for whatever is that you need? When I am eating something above 150k I never manage to get any other tastes anyway.
Once you get used to pepper enough you can still taste the flavor and so on even at high heats.
Think of it like metal music - once you get used to the genre you can hear the melodies and vocal talent on display, but if you aren't used to it can sometimes sound like random noises and screaming.
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