[bjackman]

One guess of mine (totally uncorroborated) is that the capsinoids are distributed differently as a result of being extracted (I guess with solvents?). I.e. maybe in other sauces it's in globules or crystals while in DB it's evenly spread.

For anyone who hasn't experienced it I can confirm Da Bomb is _dramatically_ more painful to eat than other sauces that have significantly higher measurer capsaicin content. And yeah it tastes like shit.