I've had good luck with freeze-drying peppers (really-really dry!) and pulverizing them into powder that can be dispensed from salt shakers to taste. Below is a picture of a quartet of powders we sent our son who is serving in the USAF in Germany. We've found that about 1/8 tsp of the Ghost is sufficient to nicely season a pint of cottage cheese, and have been surprised how potent the habanero and cayenne powders are. The jalapeñno dust is great on breakfast eggs!