Q: Hi Dave,I was just wondering, if some chiles make the skin blister, and pure capsaicin burns through the skin, what does it do to the inside of you?–Rob A: Hello Rob:Pure capsaicin would kill you if you ate it. The blistering from some chiles involves people with sensitive skins or allergies, and the blistering is contact dermatitis. Studies with …
Natural Inhibitors for Discoloration?
Q: Hi Dave, I make 3 types of habanero hot sauce: peach/mango, a carrot base, and a habanero mustard. None have a pH above 4, and all are hot packed sauces. In the mustard, I get a discoloration from the original vibrant yellow to a dull beige over time and in the peach I get a darkening at the top …
Small Commercial Kitchens in Iowa
Q: Hi Dave,I am located in Southern Iowa. Do you know of any small commercial kitchens that I could contact about making and bottling my hot sauce? I am at a dead end.Many Thanks, Ria A: Hello Ria:If you are looking for a co-packer near you, contact your county extension agent. If you are searching for a co-packer anywhere, go to …
Copyrights & Permits
Q: Dear Dave,When starting a food business, such as hot sauces and such, do you need to register your name or copyright it with anyone in particular? Is a small business license needed?–Chad A: Hello Chad:You cannot copyright a name; rather you should get a trademark on it. You can search to see if it is already registered by visiting: …
Consistent Heat
Q: Dave,How do I get the same heat from batch to batch and year to year? I know that, traditionally, the first spring harvest jalapeños are usually great. When I’ve made my hot sauce from later harvests the heat is greater than in the first harvest. How can I keep the heat consistent? How can I check what the heat …