Quick addition...Re: I'm not immune to the burn :-)

'hope ya don't mind me buttin' in here, but I just want to add:

I/we don't make the Eyebright formula as a tincture WITH the habaneros & african bird peppers in the same tincture bottle...we make the "cayenne tincture" in a separate bottle, then add it after both tinctures are tinctures.

I have found that the HU (heat units) of the same breed of peppers varies SUBSTANTIALLY. We know (from Dr. Christopher's writings) that he preferred African Bird Peppers whenever he said "cayenne" (from his writings), but below (also from his writings) he included ALL types of hot peppers:

>>>Common names:
African pepper, African red pepper, American red pepper, bird pepper, capsicum, cayenne, cayenne pepper, Spanish pepper, Capsique or Poivre de Cayenne (Fr.); Spanisher Pfeffer or Schlotenpfeffer (Ger.)<<<

>>>Other names for Cayenne include African pepper, African red pepper, and African bird pepper, all alluding to the most pungent and superior product obtained from Africa, although this can be light brownish-yellow instead of red in color (Gri:176). It is also called American red pepper, Spanish pepper, and Guinea pepper, as it is obtained from these places. We are already familiar with its name, Chili, in Mexico; in French it is called Capsique or Poivre de Cayenne, and in German it is Spanisher Pfeffer or Schlotenpfeffer.<<<


We must remember that the majority of his life, that finding and importing peppers from Africa wasn't easy...and I recall him mentioning that he was overjoyed when he finally found a local supplier in Utah. So what did he actually USE for decades before & after? That's very hard (if not impossible to determine).

The formula calls for 1/8 part cayenne. The first time I made it, I used 1/8 part whole African Bird Peppers along with the other herbs, macerated it all after 3 days, then tinctured it for a couple of months. It was so incredibly hot, that it was unusable. The African Bird Peppers I had, could not possibly have been the same type of pepper Dr. Christopher had used...no way, no how...tea OR tincture - if that would have been his "blend" we would see hundreds/thousands of people "screaming" about it in their testimonies (or there wouldn't have been any testimonies at all, because no one would have used it).

But when I added 1/8 part of my Habanero tincture, it was perfectly usable...and when I upped it to one full part (like Schulze did) it was **almost** too hot to utilize, but I still could do it (but I avoided doing it).

So we have to use our common sense. It helped me immensely to have a very old bottle of Schulzes original AND a bottle from Health Freedom Resources (a company that used to be in business with Schulze and still uses his original recipes/formulas). That way I could compare and contrast.

Also noting: when Willowley says she added 1/2 cup of the 3/4 ABP and 1/4 Habanero blend of 'cayenne powder' to the primarily raw Habanero tincture, she added that to a GALLON of tincture. That much in a quart? YOWZAH MAMA!!

If you'd like, you can pop on over to my forum, find the link to our Storefront at the top link bar, and from there, order a 1/2 oz sample of each of our "Cayenne" tinctures (they're only a penny each); that way you could compare & contrast on your own tongue. Cayenne #1 is what Willowley and I are describing we used; Cayenne #2 is made with 1/2 alcohol, 1/2 Cayenne Tincture #1, and dried ABP & Habbie powder (same ratio as above 3:1), and Cayenne #3 is made with 1/2 dried Habbies & 1/2 African Bird Peppers (very few people can tolerate the heat - it's for "confirmed pepper heads".

Another option? If you already made a tincture that turned out to be too hot, make another jar that has NO cayenne...then mix them until you get a heat ratio you can tolerate.

Healthiest of blessings-

Unyquity
Tweet