Very true. One of my final papers in culinary school was about the use of peppers. Upshot of the paper was I could tailor design a sauce that hit whatever target you wanted. Back of the throat burn? Got it. Up front burn nosehair? No problem. Something even and balanced all the way down (but not out)? Got that, too.
/johnny
Oh yeah, we can’t forget about the effects of Chinese mustard and Wasabi.
How about a hot sauce with a little of the above “stimulants” thrown in?
Balanced hot. Did you study anything about wasabi? I quit ordering restaurant dishes with wasabi because there was so little taste of wasabi in them. I realize the stuff is expensive but why bother to put it in a dish if you have to hunt for the flavor.
I grow my own now. Takes two years or more to get a decent root so I have another year to go. I buy the powdered wasabi but they are all cut with mustard or horseradish.