I produce about 50 products, sauces, fermented sauces, organic sauces, bbq sauces, rubs, and chili salts retail and mash and fresh/dried/smoked peppers to the industry. I also work with other local producers to make chipotle and reaper peanuts, smoked moruga almonds, chipotle and habanero potato chips and a few more things. I’m working on tinctures these days and thinking about making extract from dried Trinidad moruga scorpion I have about 750 kg left from last year. Hoping to learn here and share if I can. 
