Chile habanero

The chilli is fruity before it is hot, so it doubles the aroma before it burns.

Acid is the only thing fast enough to arrive before the heat does.

Yucatán table condiment: fruit heat pickled straight into the pink.

Bromelain plus capsaicin; the fruit softens the burn and then joins it.

Cooked carrot gives hot sauce body and sugar without any dairy.

Fruity heat and ascaridole bitterness, from the same peninsula and the same pot.

Musky enzyme fruit takes the floral half of the chilli and keeps it.

Saturated fat mops capsaicin off the tongue while the perfume stays.

Sulphury tropical acid meets tropical heat; both are already shouting.

The chilli literally smells of apricot. Foodpairing found it, jam proved it.

Shared lactones. Grill the fruit and the heat reads as caramelised skin.

Cocoa butter holds the floral note while the burn builds underneath.