Pepper characteristics?

Former Member

Can anyone point me to some taste characteristics of different peppers? I'm not talking scoville units kind of stuff but more like. What peppers have heat 'upfront' and which ones have more of an after heat etc? The all mighty google didn't turn up anything useful.

That includes non peppers too like white pepper and black pepper too.

12/20/086:03 PM

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Original Post

tomMember

Dave's magazine is pretty much the standard,and he will answer you.

Fiery Foods Magazine

drbbq,our own,writes the bbq column for them.

Chile Pepper Magazine would be another choice.

Chile Pepper

12/21/083:31 PM

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