# Infusing hot pepper flavor-how to?

**URL:** <https://boards.straightdope.com/t/infusing-hot-pepper-flavor-how-to/591793>\
**Category:** Cafe Society\
**Created:** [August 7, 2011, 1:38am UTC](https://boards.straightdope.com/t/infusing-hot-pepper-flavor-how-to/591793 "2011-08-07T01:38:10Z")\
**Posts on this page:** 2\
**Page:** 2

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**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\
**Post date:** [August 7, 2011, 5:44pm UTC](https://boards.straightdope.com/t/infusing-hot-pepper-flavor-how-to/591793/21 "2011-08-07T17:44:03Z")

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> [@Baker](#):
>
> Thanks again for everyone’s comments.
> 
> The thing is, I like spicy but not super-hot. So I’m not sure about the scotch bonnet peppers or the concentrated capsicin oil. But steeping the cream and/or using a little dried ancho chile powder sounds good. And the cinnamon sounds good too.

Ummm, I like spicy but super hot only sometimes. What I really like is something like thai food, which can be both very spicy and flavorful and a great medium. Simply because I mention scotch bonnets or capsaicin extract says nothing about the heat level, These are simply ingredients and when used in appropriate levels can add many different dynamics and layers to food, not strictly heat. I assure you I am not talking about blow your head off heat in chocolate, rather something interesting, layered (in appropriate amounts), and perhaps just a bit spicier than your average truffle… heat and flavor… not just heat.

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**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\
**Post date:** [August 7, 2011, 7:57pm UTC](https://boards.straightdope.com/t/infusing-hot-pepper-flavor-how-to/591793/22 "2011-08-07T19:57:37Z")

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> [@Baker](#):
>
> There’s a local chocolate shop that sometimes has truffles with a wasabi flavor, but I don’t think they would give out the recipe. I know that wasabi is different, but those are good too.

I would be willing to bet $20 dollars that they simply add wasabi powder to the cream.

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