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Do you think it would be wrong, either moral or law, to re-label someone elses sauce? As in, you buy lots of sauce from some existing producer, and then put that sauce in your own bottles and sell it? The reason could be either for profit or to get yourself a good reputation among chili-heads if...

I was reading some chemical documents about capsaicinoids and saw that there are two different (but very similar) ones Capsaicin C18H27NO3 N-Vanillylnonanamide C17H27NO3 Anyone know if that second version (C17H27NO3) is edible? Are all capsaicinoids edible? Do they differ in taste and/or...

I think these habaneros were grown in greenhouses in holland/europe. The taste was very fruity, but there was not much heat at all. I used them in spaghetti sauce and the heat was about the same that I get when I add some tabasco sauce.

I bought some habaneros at the supermarket. They look ok, but they are very mild. :o Tastes a bit like bell pepper, exept it has a mild hot flavor. Anyone know if these are real habeneros? I didn't know it was possible for habaneros to be this mild. :? here's a photo...

When you make hot sauce for yourself and your friends, do you keep the skin, inner walls and seeds? Or do you remove them? I understand that if you sell to the public the consumers might prefer a very smooth sauce without bits of skin or seeds. But does it make much difference to the final...

Has anyone of you ever got injured, or got any kind of medical problems, because of eating too hot sauce/habaneros? A few times after I've been eating habanero I've got severe, and very unpleasant, stomache pain. Last time it happen it scared me quite a bit, so now I avoid eating too much...