John D.
03/06/2020
All aggressive heat, little flavor.
Before Korean Chile fans take offense, understand that I taste every new chile by putting a healthy pinch directly on my tongue (try it yourself!). I have done that with dozens of different chiles looking for distinctive new flavors to use in my cooking, especially those chile with low to moderate heat, so I can use them in sufficient amounts to let their unique flavors add to a dishes flavor profile, so no, Habaneros aren't a fave (though I often sneak a tiny bit of plain old flavorless Cayenne into some savory sauces to open up the taste buds without adding perceptible heat, as a natural taste stimulant).
The Korean Chiles are NOT for my style of cooking. They are to aggressively all about raw heat that fills the mouth and lingers for a long time. Their heat overwhelms any flavor (which was pretty much undetectable) and their coarse grind yields an unpleasantly gritty mouth feel.
I'll be using my 1Lb bag in my garden to keep rabbits ans squirrels from eating my vegetables (mix with food safe liquid soap and apply directly to plants).