The characteristic flavor profile associated with the substance varies depending on its purity, cutting agents, and method of consumption. Individuals who have experienced the taste report a range of sensations, often described as bitter. The presence of adulterants, commonly added to increase volume and profitability, significantly alters the final taste. These additives can contribute their own flavors, potentially masking or intensifying the inherent bitterness.
Understanding the sensory properties, even in the context of a prohibited substance, contributes to a broader understanding of its characteristics and potential effects. Historically, the sensory experience has been linked to identification and differentiation between various grades and sources of the substance. This knowledge, while potentially misused, has played a role in understanding its distribution and effects on individuals.