> remove the characteristic "chinense" flavor, which I find does not go > well with some food. So true, e.g., Indian (India) food becomes very unpleasant, indeed is ruined, with chinense/habanero flavor instead of normal annuum/cayenne flavor. Yet of course other preparations require chinense/habanero not annuum flavor to taste right, e.g. jerk. > Does anyone have any recommendations for what to use to increase the > viscosity? Carrots? Isn't that the secret of the Belize habanero sauces, e.g. by Marie Sharp? A --- Brent