Pimienta de cayena

Heat is what stops the texture becoming the only thing you notice.

The whole of Louisiana hot sauce: acid to carry, cayenne to burn.

Melted fat plus vinegar-cayenne is a broken sauce that works anyway.

Louisiana boil: capsaicin, salt, and enough of both to actually hurt.

Dried chilli fried in the same spoonful; heat blooms, leaf perfumes.

Bland protein, invisible powder. The seasoning does all the talking.

Sweet shellfish takes clean heat without any smoke getting in the way.

Boil seasoning: the heat gets into the shell water, not just the meat.

Fat and salt round off a heat that is otherwise all edges.

Heat goes into the brine and stays under the crust.

Dry heat, no fruit. The pea is too plain for a chilli with opinions.

Bitter powder plus hot powder; neither adds moisture, both add length.

Capsaicin dissolves into cocoa butter and arrives after the melt.

Sugar first, sting second. The fruit acid keeps them separate.

Water flesh dilutes the burn just enough to make it refreshing.

Raw brine wants heat with no flavour attached. Cayenne has none.

Nothing but fat and sugar, so the heat is the only structure present.