Suggestions for research
These things seem to be an attempt to cross flamin hot Cheetos and Takis. I have a theory about Takis base on carmine beetles. They have a distinct blue-red hue that says natural carmine (as in the Mexico native scale insect) to me (I used to be a painter) Mexico is known for crude refining. They may be doing something quick and dirty. Something that gets out more than the carmine. It might just be bug paste. Perhaps there is something in the carmine insect that does the thing that makes Takis special. It might be that they’re so red because they CAN’T use less of the stuff and have it work. I dunno.
They’re too hand staining and too hot. Well not too hot exactly, the heat lingers much longer and comes on later. It they feel waaay too hot. It makes them only marginally edible. Different type of capsasin perhaps. What’s unusual about Takis is the heat acts kind of like wasabi. It moves faster. Poof and it’s gone. It’s the thing that makes them so addictive. Your snack doesn’t have it. I like the acid though. They won’t be using paprika. Or if they are not much. Paprika is polish and quite expensive. Peprika is a a ground dried skinless de seeded pepper. Maybe they’re doing the process with a local pepper.