My husband and I have always had a big garden (current garden is a 100' x 100' spot), growing all the standard items (tomatoes, beans, etc) and lots of the more 'odd' items (kohlrabi, celery, fennel, etc). A few years ago we decided to grow the hottest peppers in the world... The Ghost (Bhut Jolokia) pepper was the hottest pepper at that time. We were the sole source in our area, Springfield, MO, at the time and sold these peppers to restaurants, markets and individuals (fresh and dehydrated). They were quite a hit!! After that we began growing lots of different peppers, seeking out the 'super-hots' primarily (25 different pepper varieties last year). This evolved into us grinding the dehydrated peppers into powder and selling the ground peppers (which is why we are going on-line now!). It takes a pound of dehydrated peppers to make 1 ounce of powder.
It was quite interesting to find when growing these peppers from seed that the hotter the pepper, the longer it took to grow a plant large enough to plant in our garden. We have planted inch tall plants in the garden that all grew into very large plants!! Also, our peppers are all pesticide-free!!!
These pepper powders are quite fun!!! They all have an excellent flavor, even the super-hots. Just decide what your heat level is and 'shake' accordingly. The Carolina Reaper, Red Morouga Scorpion, Butch T Scorpion, Naga Viper and Ghost should be used sparingly - they do pack quite a punch! I use the full range of heat levels based on who I am cooking for... I like using the Ghost for my husband and I. My dad's food gets lots of the Jalapeno powder!! I also use these powders in my artesian cheeses I make (various cheddars, gouda, Monterey jack, gruyere, mozzarella, etc). Just made a wonderfully hot Butter cheese with Carolina Reaper and a Monterey Jack with Ghost!!!
Obviously, we are not a huge farm with lots of employees... Just the two of us having fun growing quality produce!! We are currently selling our products and produce at the Battlefield Mall Farmer's Market in Springfield, MO on Saturday mornings. We donate any extra produce (not our super-hot peppers though) to our local Ozark Food Harvest for distribution to families in need.
Email me at email@example.com if you have any questions!!!