>From: "Shaun Rimmer" <shaun@newtronic.co.uk> >See, that's the thing with raw chillies and powder (it was quite coarse >ground) that isn't 'cooked in' - you can't tell from mouth heat what's >going >to happen 'inside' after it finally releases it's real 'stored-up' heat. This has been discussed here in years past. I noticed it with the seedy red flake "pizza shop pepper" that a lot of restaurants have. I can pave a slice of pizza or a sandwich with a layer of red flake and not taste much of it. But as we all know, it's there nevertheless... You would have liked being with me at the first Madison hotluck I attended, when I met Jim and THE BREAD. The next morning was quite an education. - A _________________________________________________________________ Send and receive Hotmail on your mobile device: http://mobile.msn.com