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(FLV) Heat


By: Flavorah (FLV)

Used in 62 recipes at an average of 0.594%.

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9 DIY E-Liquid Recipes found


This is part two in my recipe line of Buddha vapes.
Part one found here: http://alltheflavors.com/recipes/151292#clouds_of_buddha_by_nordicflavours

Profile: Steamed rice with spicy mango.

Background:

A while ago, I got thrown into a discussion at work about Buddha. Being married to a wonderful Japanese lady, who are heavily into buddhism, I started to look up what kind of food, the original Buddha's (yes there are a few of them) would actually eat.
Rice was a given and after much researchning I came up with a few recipes.
A sweet/floral one and a more sweet/savory one.

This one being the sweet/savory one.
Initially, this was the original idea for my Buddha vapes, which nicknamed "Project Buddha" in order to cause a little hype on the DIY_eJuice Discord.
The very first dish I came across, that seemed doable for a vape and something the different Buddha's would eat, was rice with mango.
Pretty straight forward, but the more I worked on it, the more messy it got.
At some point I had the whole rose apples aspect from Part One mixed into it and by the end of the day, it was over-flavoring so hardcore, that all you could taste was rice and a strange unidentifiable weak sweetness. NOT THE PLAN!
So after spending a little time with @Shyndo trying to fix this mess, I made the decision to turn it into two recipes.

Choices:

The Rice: is made from FA Sweet Rice and VT Rice Base. I found this combo to be pretty much what nicely steamed basmati rice tastes like.

FLV Cream: helps to bind the rice together, but only just enough to not turn it into a creamy rice pudding, as it wouldn't fit the profile. By all means, this is not really a dessert.

Spicy Mango: I went for FLV Mango here for the sort of main mango flavor, as it is almost what I would consider to be the flavor of an actual mango. However, I felt it lacked a tiny bit bitterness in the aftertaste from the peel, I considered many options. Here both TFA mango (didn't fit), JF Mango (way too bitter!) and FW Mango Guava (no and no, definitely not fitting). Neither of these working, I finally settled for VT Shisha Mango.
I felt VT Shisha Mango added both to help FLV Mango with the sweet and added exactly a tiny amount of bitterness I was after.
FLV Rose Essence comes into play here again as it does help the rice giving it a bit of fragnance and it does add a sort of perfume to the mango.

Concerning spices I had some ideas:
At some point FLV Rich Cinnamon was in play, but as I did not wanted this to be a dessert and I didn't quite see the connection, I scrapped that idea quickly. For a long time, I had FA Cardamom on the table and I had planned to actually pull through with it, but in a previous version I realised that it actually didn't do much good for the vape and added an unwanted off-flavor - while still being good, not what I was after.
Finally, I landed on FLV Heat, which also had been on the table for a long time. Both Heat and Cardamom was in the original line-up, but Shyndo being Shyndo, I realised that I couldn't have both in this vape, so I made a choice and FLV Heat stayed in to give the vape the spice (plus add some good throat hit!).

Concerning FLV Heat: 0.5% is my prefered. If you want it higher or lower (or not even at all), just adjust accordingly. I suggest you leave it in, as it is one of the key components.

On the inhale, you'll taste the wonderful flavor of sweet mango mixed with a pleasent amount of heat. Not too spicy, but nice and moderate.
The exhale mellows out the mango and leave you with a bit of warmth and a delicious creamy flavor of steamed basmati rice.

No real steep is needed for this, as FE Sweet Rice has a habit of fading, but over a day or two, it'll become more creamy and delicious. Works great as a SnV!

Hope you'll enjoy and feel free to leave a review!

1

Every single one of us has a little bit of Devil Inside.
With this in mind it was past time to start playing with fire & heat and a few other little things that were naughty whoooo ha wha ha whaaa wa ahhhhh........

There are few lovely cinnamon based cocktails out there that seem very trendy at the moment so I thought I would take my chances and create one in a vape, so said the devil inside.
The devil on my shoulder made me lick test Flavorah Fire Cinnamon & Flavorah Heat, kids DO NOT TRY THIS AT HOME otherwise you may discover the same melting point of brimstone!

FUN FACTOID: The exact temperature of Hell cannot be computed but it must be less than 444.6°C, the temperature at which brimstone or sulfur changes from a liquid to a gas.

May I use some orange I ask Lucifer,only if it's with my blood he replies. Adam was around the corner screaming use this Sour Apple as Eve handed me some raspberries bubbling in citrus (so they didn't make it to heaven apparently lol)

With these ingredients I went to work for the Devil.

Are you pleased with what I have created I ask the Devil.
He replies "we all have a bit of me inside us all ha hah,
so let all those DIY'ers decide ! Whooo wooo ha wha wa ha aha ahhhh"

I dare you to mix this !!!!

3

FORTUNE FLAVORS THE BOLD!

Are you brave enough to try this? It's modeled after the tangy, sweet, and spicy frozen Mexican confection. Doesn't taste quite the same, but scratches the same itch for an icy spicy treat. I used both WS-23 and Polar Blast for a well-rounded inhale and exhale cooling, and lots of it.. For the spiciness of chamoy, there's FLV Heat and Apple Filling. The cinnamon in apple filling doesn't quite taste like cinnamon used so low with other strong ingredients, but it gives some body to the heat so it's not just disembodied capsaicin-type heat. The gooey apple part contributes to Jelly Candy and Sweet and Tart creating something reminiscent of the sweet and tangy part of chamoy. Jelly Candy also helps clean up some of CAP Sweet Mango's overripe nonsense. Super Sweet, like Apple Filling, also does double duty. Besides the obvious sweetening, it helps drag that Heat onto the lips and tongue and makes it linger, resulting a long-lasting fire and ice sensation. Finally the mangoes. I was surprised how much how much FLV Mango and CAP Sweet Mango it took stand up to all this other stuff, but with each new version I kept adding more and more until it worked. I also tried using VT Shisha Mango but it was too piney that didn't play well with the rest of the mix.

Well, I took a pokemon quiz and got Fire Type. So I figured I would do a spicy juice drink. The chocolate, grape and heat pair well. The orange adds a slight pop of citrus that breaks the sweetness up as well.

What happens when you combine a botanical gin with some chopped up avocado add some gomme syrup, lemon juice and top it all off with some chilli sauce?? Should it work??? It actually does very well.

Take this recipe as a bit of fun as much as I’m enjoying it it’s never going to win recipe of the year but it does highlight what can be done with flavours at first glance you wouldn’t deem workable.

VTA botanical gin is such an awesome gin it highlights what a gin should be without really needing anything else to compliment it. It holds up very well to what you throw in there with it and it’s profile hits you on the inhale every time without fail.

FLV Avocado is very accurate it has some meaty inner flesh that’s very creamy,fatty and slightly nutty in its texture adding a little guanabana lifts this flavour to another level giving it a more creamy tropical flavour without losing what it’s meant to be.

VTA Lemonade clear and sour lemon add the gomme and some acidity to the gin and avocado. Creating gomme isn’t something I’m familiar with it’s basically a simple syrup however a lemonade flavour should mimic this very well without just dumping sweetener in there that could mute flavours.

FLV Heat seems strange but I wanted to finish this cocktail with a little twist. Think of this as a dressing avocado is always dressed with some kind of dressing especially in salads so why not here. Let’s mimic the FLV heat here as a little chilli 🌶 sauce drizzle over the top. It honestly works gin,avocado,lemon and a little heat at the end is just wonderful.

Mix it up and see for yourself I could of showcased gin the traditional way but who wants boring

❤️❤️

3

Grilled Peaches, Mascarpone, and Honey.

The FA Perique Black here is measured as a 10% Dilution. Use .025% Perique Black, or .25% of a 10% dilution. It will not go well if you don't use the dilution.

This recipe originally was forced into will by ID10-T, because we bet on PerennialPhilosopher's sensitivity to clove flavors and I lost. This was a punishment. I destroyed it.

This goes out to the circlejerk of pretentious untalented mixers with trash palates. It's a 10 ingredient recipe, using 5 different brands of flavorings. You don't have all of these flavors, and I guarantee you won't find another use for at least the Perique. Buying the smallest available bottles of all of these ingredients would cost you $33.47 on Bull City Flavors. It requires a dilution, and has 6 ingredients used at .5% or less.

This will never be your "ADV." It will taste like hot garbage if you're used to vaping CANDY KINGZ BANGING BLUE SOUR BELTZ. Do not add sweetener to this, it will not go well.

It's okay though, because 99% of people don't actually mix recipes. This is purpose-built to fuel a self-indulgent mental chess match between the people who somehow think they're too talented to answer your questions about where to buy VG in rural Pennsylvania because your mom might learn you vape if you order online.

Here's my unpopular opinion. It's a fucking manifesto.

Development Notes

About 10 revisions went into developing this recipe.

I started out with the grilled peach, because fuck if I was going to try to adjust all the components of this at the same time. I figured I needed a warmer, fleshy peach flavor to try to capture what happens when a peach softens up and sweetens when you cook it. I still go back and forth about where a peach and mango flavor truly intersect, but I figured I'd have much better luck trying to get a juicy warm peach if I just used mango for the base. The FLV mango was always going to be my cooked peach base. I hate CAP Sweet Mango, and that's only been deepening. I didn't want to have those vegetal, overripe notes interacting with the grilling. I figured the FLV Mango was going to give me a heavy, pulpy base and it's essentially lacking strong top notes so peaches just slide right on top of it. I think I initially had it at 1% and it just wasn't juicy and heavy enough. It got bumped up pretty quickly to 2% and stayed there.

The White Peach was basically an attempt to avoid going peach rings or canned peaches with this. I had initially started with JF Honey Peach at around 3% but it was steeping out really candied. I wasn't mad at the sweetness, and was hoping for a two-fer with the honey there... but it was basically peach rings against all the "grilling." I changed it out to FLV Peach by the time I was finalizing the grilled peach component and it was working substantially better. It all went to hell though on the last couple versions when I started fucking around with adding the honey and mascarpone. Not sure if it was the contrast from the mascarpone or the added sweetness from the honey but it was going slightly peach rings on me again. FA White Peach was my attempt at drier, less candied peach top note to pull that mango into a full peach. Seems to have worked okay, and with as much going on here and the added heat and smoke the throat hit didn't seem like much of an issue.

Grilling the damn thing actually wasn't too bad. Black Fire seemed like an obvious thing and it's been at .5% since the first version of the recipe. The liquid amber also seemed obvious to break down some of the peach pectins and get everything all sticky and warm. I want to say this another one that got thrown in at .5% in the first version and hasn't changed. The rest of the grilled note had some help from Kopel. I was bitching about the profile to him before or after a Mixlife show and he suggested Perique and Brown Sugar. The brown sugar thing is a good idea, but pretty inside the box. I threw some in at .25% on like the 4th version of the grilled peach and it helped further cook the entire thing so I kept it there. The perique was fucking genius. It has a pretty strong charred vegetable note to it solo, and it helped add a sharpness and realism to that black fire. 3 versions of this were just dialing back that stuff, it's crazy strong. I initially started at .1% and it was a nightmare. Charred green bell peppers all the way. I made a dilution and then cut the overall percentage back by half to .05%. Better, but still too fucking strong. Finally ended up at .025%, and honestly seems like it might be a bit better dialed back to .02% or maybe even .015%. But it really gives a char to the grilling. It takes the entire thing away from smoked peaches to grilled peaches. The FLV Heat was sort of a last minute addition on the second to last test after the previous version had some issues with separation with everything mixed together. The low percentage of FLV Heat helped to perk those grilled notes back up quite a bit. The grilled note is probably the thing out of the recipe that I'm most excited for. I'm pretty sure it should be applicable to any juicier, thicker fruit. Pineapple seems like a no-brainer, but I'm pysched to give it a shot with plum too. My best experience with a grilled pineapple has been keeping the mango, dropping the peach, and adding 1.5% FLV Pineapple. This grilled base tends to make things taste candied next to it, so I've got some fine tuning to do.

I think it was about 7 versions of just a grilled peach, the mascarpone thing came in later, and it was mostly just trying to not go too cheesy and also not fuck the texture of the vape up entirely. Again, I was bitching about the profile and Shyndo actually came in with the Italian Cream thing. I was already pushing CAP Sweet Cream up too high aiming for that cheesy off note it gets, but it needed more punch to it. Boom Italian Cream. Potent, pretty much perfect mascarpone note. I kept some sweet cream in there for texture and to smooth the vape out, but most of the mascarpone flavor is coming straight from the Italian Cream. I Initially also had some CAP Butter Cream in there in the hopes that the waxiness would kind of stick to the cheese note and provide some separation, but that waxiness was getting too weird so I dropped it.

And the honey. The honey is the part of this that I put the least amount of effort into. I think it was Shyndo that dropped me a link for that Big papaya recipe by Manson where he said it worked like a honey drizzle. Good enough for me, because I wasn't about to add another complex variable to this mix and I didn't have the time to try to re balance it all if I tried to get cute. The second to last version of this had it at .25%. Seemed like it could be stronger, so I cranked it up to .35%. Seems to work about as well I can hope for without digging back into the bones of the recipe and trying to figure out another point of separation for a more discrete honey note.

Bourbon, a fine calogne, and an earthy tobacco room note. Just like you walked in to a congressman's office to do some shady shit.

This is an all artificial version of an NET mix I was working on a while back, but it just wasn't coming together. The problem was most likely that I was using RF SC Bourbon, but I eventually just moved on to other things. Got some of these FLV in, and decided to give it another go.

Red Burley and Kentucky Blend make a really nice combo here to create an earthy, smoky tobacco with a bit of ash.

Bourbon and Wood Spice top off that bold Tobacco with a bit of manliness. There's a bit of oak in the bourbon, which plays really well with the Wood Spice, which tastes the way I wish I smelled. The actual bourbon part is quite nice as well. I'm not really a bourbon drinker, but if I were, I'd want it to taste like this. It's a fancy bourbon. It's got body, and it's thick. It's more than just a bourbon flavor, it beefs everything up and makes it all feel full in the mouth.

Heat is here to give it a little punch. It's not real noticeable, but you'll be able to tell it's there. It's not quite enough to turn the bourbon in to Hot Damn, but it's enough to feel.

I recommend making 10% dilutions of Heat and Wood Spice since they are pretty strong. A drop too much in a 30 ml could turn this in to hot cologne. Stay safe out there.

I liked this quite a bit fresh, and it just gets better as it ages. Wood Spice is a bit strong at first, but it calms down after a couple days.

3

Optional, but not necessary, 0.4% FLV Arabian Tobacco. This is a fantastic concentrate, totally worth having, but it is spendy thus not a lot of people are going to have it on hand.

The TLDR; A Perique tobacco blend, or as close as I could get in this effort. It is also a tobacco vape, very much a tobacco vape. (for that one person who is going to mix it expecting it to be something else.) ENJOY!

FLV Heat, it can get away from you, it will become too hot to vape unless you are dead inside. A drop too much in a 50 is no big deal, a drop too much in a 10mL might be a big deal for you. This concentrate will stay on the tongue and lips. It does work higher in other profiles. Just beware.

Variations: if you are wanting a less ashy version drop Kentucky Blend to .5 and increase Native Tobacco what you dropped it by. For a more "pipey" mustier version add 0.2% or so Lovage Root.

This was a long chase for me. I loved Perique Tobacco. I liked pipe blends with it, I loved St James Perique and I really liked Acadian Perique. Read the below for the difference. One of the things that hampered my chase of this is that I have to go off the foggy remembrance of perique. It has been some years, a bit more than half a decade since I have smoked any and I am not smoking to find how close I am. This is as close to memory as I care to get.

Anyways... There is no true way to replicate the actual tobacco or the blends of them. FLV got freakishly close to uncured St. James tobacco with their Red Burley concentrate. However, replicating that intense highly complex profile of Perique is nigh on impossible. You could just as easily recreate Tahitian vanilla without using vanilla or vanillin, impossibruh... It is hard to explain the need for these specific concentrates and what they do in the profile. To be honest I have been swapping and tweaking percentages on this with the idea of ordering FLV Heat when I got close enough to make that final effort. I will say that I had gotten as close as I could and had a talk with HIS BEARDED HOLYNESS AKA Kopel, AKA HOCUSKROCUS and we batted a Kopel of ideas around... Mainly wanted to tell him how hard doing an Homage to Perique is without looking like I ripped Hinterland off. :)

I am sticking with the recipe that I ended on but adding the optional FLV Arabian. I feel it adds a good bit to the recipe and gets a good bit closer with it's spice and other notes. Specifically those darker fruit/raisin notes. I also know that it is expensive as heck and most people are not going to have it.... If you do it is great, if you don't and will not use it for other mixes don't bother. It is wonderful, but expensive. :)

Perique, traditionally small leaf Red Burley tobacco grown in the small area of St James Parish. The soil and climate there along with this old heirloom tobacco make a wonderful leaf. The Choctaw Indians of the area took this tobacco and pressed it in old hollowed out tree trunks, "turning" the leaves every few months for a year. Settlers in the area took to cultivating this tobacco and following the millennia old method of curing made their own. They used jack screw presses and oak barrels instead of hollowed out tree trunks.... Cut leaves, hang to dry, remove all stem from the leaf leaving the leaf intact leaves are then formed into torquettes and placed in a barrel. The barrel has a lid placed on and the jack screws are turned. Each day the pressure on the jack screws is checked and kept tight. At least three times during the process the leaves are removed from the barrel with top going to bottom and bottom going to top...

What ends up happening here is a multilevel fermentation process. You get the initial aerobic fermentation follow by an intense and deeper anaerobic (malolactic) fermentation. This brings out that deep dark complex profile. Dark, spicy, nutty, slight hints of fruit.
Perique is a blenders tobacco, not used 100%, those few nutcases that claim they smoke 100% perique are either pulling one over or they are using the tamer Acadian Perique. This is a blend that is done for high volume buyers, processed the same way as St James Perqiue but using tobacco from all over the country.

Obligatory: Best at 50% to 60% VG, this is good as a shake and vape, it gets way better and more complex as it steeps. This is also a tobacco lovers vape. It is tobacco.

This recipe originally came about during my quest to create the Mexican candy Pelon Pelo Rico into a vape. Living in the Southwest Pelon is a staple at every convenient store and it only made sense to recreate it. While this recipe is not exactly Pelon, it is something similar, almost like taking all of the Mexican candies on the shelf and mixing them into a bowl. (Make sure not to over pour the FLV heat, too much and it can really take over and be un vapeable, for me at least, I do like 1 or 2 drops in a 30 ml.) Here I bring you the candy of Mexico!

Flavor Notes