[CH] Pepper Extract

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We have been experimenting with using Pure Cap pepper extract in our
sauces. Does anyone have any guidelines for how much is best to put in
recipes? I've heard too much can be dangerous. We have been using 1-3
drops per batch, but feel it could stand to be hotter. We thought about
trying a teaspoon or so, but we were concerned that this would be too
much. What do you guys think? 
Also, what is the difference, if any, between pepper extract and pepper
resin? Thanks!
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