Q: Dear Dave,Last night at a restaurant I ate an hors d’oerve dish that the place challenges people to finish, presumably because it is so hot. Few do it. It is made up of 5 habanero chile fritters and habanero hot sauce for dipping. Going down was painful, but do-able. When it hit my stomach, though, I felt a low …
New Business: Needs Distributor & Marketing Plan
Q: Greetings Dave,I am a young entrepreneur looking to start a hot sauce company. My family has been growing peppers in the mountains of Panama for 20 years and now I wish to bring some of that experience here. I have almost chosen a co-packer. I am now trying to find distributors to help me market my product and put …
Private Labeling
Q: Hi Dave,I visited your "Ask Dave" section and found some good help on starting a hot sauce business. However, the idea I have for a hot sauce is built more around the novelty of my product name, than the quality of the sauce. I’m not really a cook, and am hoping to locate some form of generic hot sauce …
From Kitchen to Market
Q: Hello Dave,I ran across your web site and was interested in finding out how I can take a couple of sauces I make now into the manufacturing stage, and also develop my own extremely hot sauce? You seem to be the foremost authority I have found on the subject. Any direction or information would be helpful.Thanks, Joseph A: Hello Joseph:The …
Heat Level Affected by Boiling?
Q: Hi Dave! I know that the habanero and Scotch bonnet are in the same family (and that the peppers can vary greatly in heat), but generally, are these two considered to be of the same heat level? Is there a difference between the heat level in the various colors (red habanero, orange habanero, etc.)? Also, when peppers are placed …