Hey there I thought I would try my hand at a blueberry Caribbean type sauce. I sweetened it up some to bring out the blueberry flavour. The first attempt I used scorpion powder I had dried from last season. While good, only I and no one else could eat it. I guess my tolerances have gone up. On the second try I backed downed to some dried Bahaman Goat and it is perfect in my opinion. Very light heat for pepper heads. Does not interfere with the blueberry profile at all and is something you can use in quantity. People I never expected to like it have liked it. Here is it on a cheesecake recipe I inherited from a relative. Works good on desserts.