The sizes and weights may vary. Dried Carolina reaper pepper pods can range from 1 to 2 inches in length, over 0.5 to 1.5 inches wide, with a weight of 0.03oz to 0.06oz.
Our Scorpion peppers average 180 fresh peppers per kilogram (2.2 pounds). Our mash has 85% Scorpion peppers, with added 15% salt. The retail mash is then heated to stop fermentation activity, with a loss of approx 15% water weight due to evaporation during this process.
Therefore, approx 180 peppers are in one kilo of retail mash, approx 5 peppers per ounce.
Please call me with any questions.
FDA allows us to promote specific shelf life for each specific item. your sauce maker / co packer will know the answer to this question. once you process food ingredients you are changing the life shelf of the final products by cooking or adding preservative.
We make the pepper puree / mash and then add a small amount of acetic acid. The acetic acid deters/slows the growth of the harmless yeasts and molds that want to grow in warm weather. If the product does develop a “veil’ of these harmless yeasts and molds on top of the product, you can scrape it off the top of the pepper mash and then use the mash. Please note that fermented pepper mash must be cooked or have another type of kill step before using. Our fermented pepper mash contains living lactobacilli for fermentation.
When chili pepper pods are too dried, they will break easily. Our pepper pods are in the correct percentage of moisture, which keeps them a bit flexible so they will not break during shipment.
Naturally occurring sulfites occur in many fruits, vegetables, as well as fermented foods. As we don’t add sulfites to our mashes, they are not tested for sulfites. In the U.S., FDA labeling regulations do not require finished products to indicate the presence of sulfites in foods unless it has been added specifically as a preservative. This is way our retail mash labels say “may contain sulfites”.