Thanks, Pookie! That's a lot of help!!!
I could of done that without all the posting, but what fun is that?
But Seriously, I appreciate everyone's input and I know from past threads of this type, when others look at the label, they see things that the designer doesn't. I'm working on a combination of the last couple designs and tweaking things a bit. Will post in a little bit.
alkhall- thanks for your comment.
Extract, as it is commonly known in the hot sauce making world, is the capsaicinoid compounds of peppers that are leached out or extracted using a few different methods, some of which involve solvents, ketones and I dunno what all else. It is often listed as pepper extract, oleoresin, and a few other names. It is often mixed with a vegetable oil as a carrier. It is a thick oily substance and tastes horrible. People often describe the taste as metallic or like 'eating copper pennies'. It boosts the heat in sauces, but also imbibes a very discernible taste.
Here's a picture of extract in the 3rd from left bottle and some other capsaicin drops that I make. The one on the left is 8 mil SHU, a 1.5 mil SHU not shook up and the far right is a 1.5mil that is shook up.