According to a personal communication from a source in the commercial spice extraction business, their ORC (oleo resin capsicum) came from peppers grown in India with astronomically high capsaicinoid content (1 to 1.5 million SHU). He said they were little green ones and there were lots of them. It has been a long time since this conversation, so I do not remember figures exactly. They would not use a pepper of any culinary value as it would be too expensive because of the competition and, at the time, few of them came close enough in yield to be economical for extraction. 9% Capsaicinioids does seem rather high ([100 x 1.5 million ]/16.5 million), but then, 2.5 to 3% for quoted values on Red Savina does seem high, too. George Nelson 70431.3065@compuserve.com