>>1608225I make tomato sauce for pasta with either a whole cayennne or a 32th part of a reaper for same heat level.
I am also fermenting some of the reapers to later add to salt and vinegar and make a sort of Tabasco sauce.
My brothers likes to dry them and make powder and also flavor olive oil with them.
I have extracted the Capsaicin (pic related) from a bunch of dry reapers into 96% ethanol and plant to use it as vermin deterrent in the garden plus pest control together with garlic oil.
