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How do you build heat tolerance without losing flavor sensitivity?
By Clinton R Thomas · June 15, 2026
I love scotch bonnet flavor but my heat tolerance is still developing. Every time I add enough pepper to get the flavor, the heat overwhelms everything else. I have tried adding it later in the cook, using less — but I feel like I am always trading one for the other. Is there a technique for getting the fruity character of scotch bonnet without the full fire?
📍 caribbean
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