Chilli pepper distillation

[ParisianDistiller]

Here I would like to share my experiences with Chilli distillation, as i think it is a very underrated ingredient

First thing to note is that your distilate will not be spicy nor hot, as capsaïsin is too heavy of a compound to go through distillation.

So what is left ? Well it depends on what time of pepper do you use.
From what i tried, I would recommend fresh peppers, or smoked if you use dried peppers.
The results changes a lot depending on the breed, but you mostly get a herbaceous/vegetal, zesty, vibrant and earthy flavor profiles.

For now my preffered peppers are jalapeno and habanero chilli peppers for the results.

Also from what I tried, it would seem that the pepper's hotness would correlate with the distilate strength even thought it shouldn't.
I am very curious to hear from your experiences and knowledge on peppers.

Thank you for your time and have a great day