I keep hearing about "chemical flavor" in extracts, and being a chemist and doing TONS of extractions (none for capsicum though, I don't deal in natural products), I was wondering what chemical you use to extract? I'm just wondering if there might be something better, and I have a few ideas. I just hope you aren't using dichloromethane. They used to use that to make decaffinated coffee when they first started marketing it...and they stopped for obvious reasons.