What’s the average sizes and weight of one dried Carolina Reaper pod?2019-08-08T16:44:26+00:00

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.

What would be the conversion of fresh pepper to the reaper mash/pepper puree? How many peppers would be in 1 gallon of pepper mash / pepper puree?2021-03-14T17:27:12+00:00

Our pepper mash and pepper puree are made from fresh chili peppers. Our pepper mash and pepper puree contain 87-90% fresh peppers, 8-11% salt, and 1-3% vinegar.  A gallon of pepper mash is 8lb mash. Therefore, in 8lb /1gal of mash, you get at least 7lb of fresh peppers.

Pepper mash and pepper puree are made from the same formula.

What is the quantity of Carolina Reaper pepper mash that equivalent to one Carolina Reaper pepper pod?2020-10-25T17:30:10+00:00

Our Carolina Reaper peppers average 180 fresh peppers per kilogram (2.2 lb.)

Our pepper mash contains 87-90% fresh peppers, 8-11% salt, and 1-3% vinegar.

The retail mash is then heated to stop fermentation activity, which results in a loss of approx 15% of the weight due to water evaporation.

Therefore, approx 180 peppers are in one kilo of retail mash, approx 5 peppers per ounce.

Is the pepper mash and pepper puree still usable after the expiration date?2020-10-25T17:47:08+00:00

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 shelf life of the final products by cooking or adding preservatives.  Proper storage and handling can also affect the shelf life of the pepper mash and pepper puree.

A pH test is a great indicator of your pepper mash/ pepper puree condition.  Taste and smell the product before using it.

Is it safe to ship your bulk fermented pepper puree or pepper mash (unpasteurized) with a standard carrier in hot summer?2021-03-14T17:30:46+00:00

Yes, it’s safe to ship our fermented pepper mash and pepper puree.  We make the pepper puree/mash and then add 1-2% of natural acetic acid (vinegar).  The acetic acid deters/slows the growth of the harmless yeasts and molds that want to grow in warm temperatures.  If the fermented pepper mash does develop a “veil’ of these harmless yeasts and molds on top of the pepper mash, you can simply scrape it off the top of the pepper mash and then use the pepper mash. Our unpasteurized fermented pepper mash contains living lactobacilli for fermentation.

Please note that our fermented pepper mash and pepper puree must be further processed, like cooking, or different type of kill step, before using it.

I usually use fresh peppers in my sauces. Would I use the same amount of mash as fresh peppers? What is the advantage of using a mash?2021-05-27T02:15:20+00:00

Sourcing and shipping fresh peppers are tedious and difficult to do correctly. Growing fresh peppers takes a lot of capital, time, and know-how. Growing chilis must also be done in the proper climate which simply is not doable for most companies. Handling fresh peppers presents its own set of challenges which require more work than simply using mash or dried ingredients. However, it can be done.

In my 14 years of experience selling capsicum ingredients, I have noticed a difference between companies who work with fresh peppers, and those who switch to our pepper mash or dried peppers.  Usually, the companies that are working with fresh peppers stay small and companies buying dried ingredients or mash from us have a significant growth every year. The fact of the matter is that a small company cannot be the grower, sourcing agent, processor, co-packer, and brand manager. It’s 5-6 different departments all in 1. It just can’t work. Fresh peppers present unnecessary challenges to small businesses who want to use chili in their ingredients.  For us at Magic Plant Farms, we don’t really care what you will be using but we are offering the option to save you the hassle, time, and risk.

The majority of hot sauce companies do not use fresh peppers. Even Tobasco does not grow their own peppers.

I added the table below to present why using pepper mash or dried peppers is better than using fresh peppers.

Pros and cons for pepper mash vs fresh peppers.

Fresh peppers   Pepper Mash
  • Not available all year round
  • Available all year round.
  • Ready to ship within days.
  • We grow, process, and stock the product for you in TN, for the time you need it.
  • Fresh peppers must be used within few days or stored in a freezer which will cost more electricity and it will take more space.
  • Can be stored at ambient room temperature for 2 or more years.
  • Just order what you need. Save electricity and space.
  • Processing fresh peppers required more labor, tools, equipment, and handling such as sourcing or growing, washing, crushing, blending, fermenting, filling.
  • You waste more time to become a producer instead of focusing your energy on the sales and marketing of your brand.
  • Just send an email to Magic Plant Farms with your desired order of pepper mash or dried peppers, and we will ship your order within few days.
  • You will have more time to focus on sales, marketing, branding, and business development.
  • Fresh peppers are not available in all varieties.
  • ( usually, you can only find a limited qty of jalapeno, cayenne and habanero, serrano)
  • You are limited with product development. You stuck with common peppers only.
  • Our pepper mash and dried peppers available in more than 50 pepper varieties. Allowing you to diversify by developing and offering more products from our exotic, rare, and unique chilies.
  • Fresh peppers will waste your time and energy.
  • Our pepper ingredients, pepper mash, and dry peppers will save your time and energy.
  • By processing your own peppers, you will need to have HACCP certificate to sell your products to large companies. Becoming certified can cost $5000 or more annually
  • You will get consistent quality ingredients that are certified by our HACCP, GMP, Kosher with a third-party annual audit.
  • Flavor and aroma may be different for every crop.
  • Consistent quality.
  • Deeper flavor and aroma.
  • Ingredient’s limitations.
  • Unstable supply of fresh peppers.
  • You can’t move your business to the next stage due to
  • No limitation in ingredients.
  • Stable supply.
  • Nothing is stopping you from moving your business to the next stage.
  • If your fresh pepper production goes wrong, you will be losing money.
  • Your investment is protected.
  • If you don’t like the ingredients we sent, you will be eligible for a full return, replacement, or refund.



How many fresh pepper pods in 1kg (2.2lb) pepper mash?2020-10-25T17:43:51+00:00

The answer varied by the pepper variety, as every pepper weighs differently.   Approx 180 Carolina Reaper peppers are in 1kg Carolina Reaper pepper mash.
Approx 140 Ghost chili peppers are in 1kg ghost pepper mash.
Approx 100 jalapeno peppers are in 1kg jalapeno pepper mash.

Our Carolina Reaper peppers average 180 fresh peppers per kilogram (2.2 pounds).  Our pepper mash contains 87-90% fresh peppers, 8-11% salt, and 1-3% vinegar.  The retail mash is then heated to stop fermentation activity, which results in a loss of approx 15% weight due to water evaporation.

Therefore, approx 180 peppers are in one kilo of retail mash, approx 5 peppers per ounce.

How do you guys pack the dried pepper pods? Because I’m sure that dried pods are fragile and may break on shipment.2020-10-25T17:24:17+00:00

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.  In addition, our warehouse determined how to pack each order and if to add bubble wrap or packing peanuts to the carton.

Does your fermented pepper mash / pepper puree contain sulfites?2020-10-25T15:38:30+00:00

Our pepper mash and pepper puree contain 87-90% fresh peppers, 8-11% salt, and 1-3% vinegar. No preservative added to our chili pepper mash | pepper puree. Our Naturally occurring sulfites occur in many fruits, vegetables, fermented foods as well as fermented pepper mash/pepper puree. As we don’t add sulfites to our pepper 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. Therefore, our retail mash labels say, “may contain sulfites”.

Could you guide us to cut capsicum oleoresin 3 or 6 million SHU with soybean oil (or such) to reduce it down to 1 mill, formula or ratio?2021-03-14T17:32:26+00:00

You can estimate the SHU by splitting the mass of the product and mixing it within a ratio.

For example, 24kg of 6mil SHU would need to be added at a 1:6 ratio if your goal is a final product with 1mil SHU.

That is for every 1kg of capsicum you would need to match it with 6kg of soybean oil. So 24kg would in theory make 144kgs of 1 million SHU final product.


I will say that it is challenging to calculate exactly without testing it. Scoville ratings are defined per unit of dry mass, but the comparison of ratings between products having different water content within the solution can mislead those numbers.

For instance, if the solution is soybean oil-based, the spiciness will be slightly dulled by the oil even if it is at 1 million SHU.

Ask Your Own Question:2019-08-09T12:05:14+00:00


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