But regarding what you say above ... why and when do you ferment the hot sauce? That's a new one for me. One day in the future, when I retire, I will make my own beer but I thought you only fermented alcohol. Unless ... some genius here has invented ghost pepper whiskey? I want a case!
Turmeric is a superfood but not very bioavailable. When turmeric is mixed with black pepper the bioavailability increases by apx. 1000%. People make what's called "golden paste" with turmeric, black pepper, and coconut oil. I'd love to see this as a hot sauce (you don't need the oil). Don't go nuts with a kitchen sink sauce. Pick certain superfoods and make them simple. For example, this golden paste hot sauce, with some Indian spices, would be great for Indian food. Certain other superfoods, Mexican, etc.