My three-year-olds (twins) hated them. Wise Old Father: "Don't eat that, it's hot, it'll burn your mouth, etc, etc, etc... Well I did warn you, didn't I?" Now they're four they eat Calabrese salami and expect Tabasco sauce on their pizza. I have some de Arbol in a jar that I dried about six months ago. Lovely rich tomatoey smell when you open the jar. I use them crushed on pizzas, cozido and feijoada. John Moore Melbourne Australia (Where we will soon have the world's tallest building, casting a 10 km shadow, fortunately not over my backyard)