We have a modified procedure for testing hot chilli powders.

STEP ONE - We perform a 10:1 extraction using 0.50 gm of Powder and 5.0 ml of ChilliPot  Extraction Buffer, in a 15 ml tube, 

STEP TWO - We vortex each plastic 15ml graduated screw cap tube for 1 minute.

STEP THREE - We pipetted 100 microliters from the center of the extract in each tube. 

STEP FOUR - We added about 50 microliters to the ChilliPot sensor.

STEP FIVE - We ran “Sauce” and 0.1 ml and 1.0 ml as dilution.