Q: Hi Dave,I am trying to locate the Peri-Peri pepper or, as sometimes known, the Bird’s Eye chile pepper. Thank you, Rachel A: Hello Rachael:"Peri-Peri" is the Swahili generic term for peppers, and they can be anything. The Bird’s Eye is a small, erect-podded African chile that is hard to find commercially in the U.S. There’s not much flavor to them, …
Copyrights & Permits
Q: Dear Dave,When starting a food business, such as hot sauces and such, do you need to register your name or copyright it with anyone in particular? Is a small business license needed?–Chad A: Hello Chad:You cannot copyright a name; rather you should get a trademark on it. You can search to see if it is already registered by visiting: …
Jaloproctitis
Q: Dave,This is not quite an orthodox pepper question, but you are the most likely of any I know to be able to answer it. I understand the hot element in peppers is capsaicin, which is an organic substance which is metabolized in our stomach and intestinal tract. So why, after consuming peppers, when I have a bowel movement does …
Chile de Arbol
Q: Dear Dave,Help! I need to know what fresh pepper is dried to become the chile de arbol.–Doug A: Hello Doug:In this case it is called chile de arbol, fresh or dried, but it is sold only in the dried form.–Dave
Consistent Heat
Q: Dave,How do I get the same heat from batch to batch and year to year? I know that, traditionally, the first spring harvest jalapeños are usually great. When I’ve made my hot sauce from later harvests the heat is greater than in the first harvest. How can I keep the heat consistent? How can I check what the heat …