i am a passionate (insane) chili eater, and after finding ghosts no longer scratch the burn ich, and reapers wreck my guts i have taken to using chill extract (9 million scovilles).
these days i usually dissolve it in alcohol to assure proper dispersal through my dish. however i find that the burn appears to be sharper then what i would get had i say, added 2-3 Carolina reapers to a bowl of stew, and lacks a lot of the mouth burn instead focusing on the throat.
are there any chili eaters with experience with extract, particularly incorporating it into flavor based dishes, or making dishes out of 1million scoville plus chilies and managing to retain a flavor, even though the death inducing heat?
chilli extract
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