Well that is good news!
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Ok, while this is technically not a food item, it is food-themed… like many scented candles in this country bc peeps here like their houses to smell like a pastry shop, evidently.
I happened upon this abomination yesterday at B&BW. A “scented” candle that allegedly smells like pizza & ranch dressing. Together.
What it actually smells like is what one might find on the sidewalk in front of a bar late at night, left behind by someone who ingested both things earlier, then hit the eject button 
Ve Germans call sis “Bodenpizza.”
Just no.
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AIEEEEEEEEE. 
What next? A litter box scented candle?
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TBH I don’t wanna know. And I didn’t even light this one (obviously). Imagine your house smelling like your teenager’s first drinking experience aftermath. Hurp.
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That would be a perfect item for a white elephant party. No other use case I can think of… Including burning it.
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The perfect gift for your nemesis.
Today I encountered an espresso martini scented candle. While I do enjoy the beverage from time to time, I would NEVER have the candle in my home. Yecch.
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Hard pass.
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I’m not a vodka drinker, but I imagine this would go great in a Bloody Mary.
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Pretty sure that is its intended audience.
But still
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That was my first thought as well, although I’d prefer something spicier than Tabasco.
There are many pepper vodkas on the market. Google the phrase to see some of them.
I had a pepper martini at the East Coast Grill in Cambridge, MA, maybe 30 years ago. I also made some of my own, a jalapeno plopped into a bottle of vodka. It wasn’t very good.
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Back to your freeze-dried strawberry observations, I think they’re also used for ice cream when you want a more intense strawberry flavor. The berries are juicy enough that the extra water in them limits how concentrated you can make the flavor. So you could either cook down the strawbs and lose the freshness, or add powdered freeze-dried strawbs to your base to enhance the fresh ones you mix in.
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Fascinating!
I once made the mistake of infusing a bit of vodka with a chile for too long, with the purpose of adding the vodka to a jambalaya I was preparing. That’s how I accidentally learned that capsaicin (the hot stuff in chiles) is really soluble in alcohol. That jambalaya was incendiary.
P.S. I still miss the East Coast Grill. Both the vibe and the food.
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20+ years ago I made a bottle of habanero-infused tequila, with probably 30 habaneros. I still have half of the bottle. We pull it out from time to time and put literally a few drops into a margarita to give it some kick. (I sometimes like to make a smoky one with 50/50 tequila/mezcal, and it works well there.) A couple of times late at night after a few too many drinks a houseguest decided to try to prove their spice tolerance/manliness and asked for a shot. I never allowed them more than half a shot – I don’t need my home insurance rates to skyrocket. I don’t recall anyone not regretting trying that challenge 
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