Q: Hey Dave,Thanks again for the help with classifying my Aji–the plant is about to produce over 200 chiles, so I’m looking forward to a burn-up! However, the leaves have a weird fungus infection which I’m having difficulty in eliminating. Basically the leaves begin to turn yellow, develop black spots on the top, and then a whitish fungus on the …
Barcode for New Hot Sauce?
Q: Dave,We are just starting out with a hot sauce we have developed. Many retailers require a barcode in order to stock our product. Is this an industry standard requirement, or is it ok to start out without a barcode?–Dtrain A: Hello Dtrain:Generally speaking, you only need a bar code if your sauce will be sold in supermarkets, where the …
Source of Ripe Jalapenos
Q: Dave,Several years ago at the Fiery-Foods Show in Albuquerque, during the "Short Cut to Making Hot Sauces" seminar, you suggested that I should find a recipe that utilizes ripe jalapenos. Do you have a year-round source? Any source? Regards, Fred GraySparkling River Pepper Company, LLC A: Hello Fred:I don’t think that there is a domestic source of ripe jalapenos year-round, …
Why Does Hot Sauce Change Color?
Q: Hi Dave,I was wondering why hot sauces change color (red to brownish) after long periods of time. Does this affect the sauce in any way (potency, taste, etc)?Thanks, Paul A: Hello Paul:The color change is the result of oxidation, and it can affect the flavor of the sauce but not the potency.–Dave
Hot Sauce Recipe Theft
Q: Dave,Great website! It has become my main resource of information in this industry. We have established a hot sauce that has become very popular. Besides registering/trademarking company/product names, logos, and slogans, is there a way we can protect our recipe before making the move to working with a co-packer? Or is this part of the process and, within that, …