Re: [CH] datil preservation
Ed Cutrell (ecutrell@darkwing.uoregon.edu)
Fri, 20 Nov 1998 11:55:16 -0800 (PST)
> I'm kind of a newbie here, and would appreciate an explanation of "pungency"
> and "heat". Several seed catalogs use both terms for different chiles. One
> chile may be described as "very pungent", while another may be described as
> "very hot" in the same catalog. What's the true scoop? Thanky,
> Tom
Tom--
Don't know if there is an "official true" difference here, but what *I*
mean can be conceptualized by this difference: The difference between the
*flavor and aroma* of habs and (for instance) thai hots. Datils are an
extreme case of this. While they can pack a pretty solid punch, they have
a *very* "PUNGENT" aroma and flavor that is different from just about any
other chile I've had. I will sometimes cut open a few of them and drop
them in a big pot of steaming rice (basimati or jasmine). The aroma
infuses the rice and gives it a nice aftertaste independent of a very mild
heat (unless you eat one of them....).
Hope this makes sense!
ed