Nothing says ‘I love you’ more than chocolates and flowers and maybe the odd diamond thrown in for your loved one. Or at least that used to be the case. There is a new must have for all you romantics and chilli heads out there, and it comes in a style that is more attractive than any diamond you will ever see.

Limited Edition - Heart Throb 1/200

Thanks to Ged at The Chilli Pepper Company and his sauce ‘Heart Throb’ which is now being brought out in limited edition form of 200 bottles. I expect many of you have heard of this sauce as the original sauce has been reviewed by Darth Naga. But Ged being Ged wants to ramps things up a little. The hotter the sauce for a chilli head, the more it shows you love them. Cramming more and more chilli into the bottle to elevate the heat but keep the original flavour was the mission. Lets see if its ticked all the right boxes and win the heart of all you hopeless romantics.

The bottle is a 40ml bottle and no matter how many pictures you see will never do it justice. Stunning red heart shape with flip top re-sealable cap held down by gold, silver and red wax. This gives off a medieval touch and makes this attractive to anyone. Even if you don’t like chilli then you can still pop this on your mantle place as an amazing show piece. Even the ingredient label is tasteful, blending into the bottle and tightly secured by the wax.

Ingredients: Trinidad Scorpion and Naga chilli, Tomatoes, Vinegar, Spice, Chilli flavour.

Bottle kindly provided by The Chilli Pepper Company

Nice plan and simple. Again can I please just highlight that this is meant to be hotter than the original. I have been told that more Trinidad scorpion, Naga and Chilli flavour have gone into this bottle than the previous, making it nearly………………. TWICE AS HOT!!! Think you need professional help Ged! Twice as hot? Are you mad? I have just had to Watch Dath Naga’s video again to see what I’m letting myself in for. Sweating just thinking about this.

Seems a shame to open this up but it has to be done. That’s the seal cracked and there it is! Naga! Sweet sweet Naga and hint of tomato. The sauce does not have an overpowering smell which is great. It doesn’t scream out like an insane hot sauce does. Seems more like a love potion than a hot sauce. Keen to taste this now, so here we go.

Straight away this sauce does not mess. Instant heat that swamps the whole of the mouth and an intense burn through and through. Lovely flavour which is both slightly sweet and fruity, with an awesome kick to it. My eyes are streaming and I am hiccupping for Britain. Struggling to talk through the hiccups and the burn. You gotta love this burn though. This sauce will truly give a valentines message to your loved one. Or maybe you’d just love it for your partner to shut up for five minutes? If that’s the case then shove a spoonfuls worth of this down their throat and let them enjoy the sauce and you enjoy the silence. Its win win. The blend of heat and flavour is precise and perfectly balanced. Without a shadow of a doubt one of my top 10 favourites for a hot sauce. Ridiculous amounts of heat and in stunning bottle.

I am going to have to go back to Ged as it says on his site www.chileseeds.co.uk that the bottle is £6 for 40ml. Has to be a typo as that is stupidly cheap for this. O but wait, its not a typo. Just his insanity kicking in again. Must be in it for the love and not the money.

Well that’s that. I’m in love with this sauce so if you don’t mind I would like to be left alone with it now. So until next time my chilliheads, if it burns going in, it will burn coming out.

‘O my sweet heart throb chilli sauce how I love you’ OI WHAT YOU DOING STILL HERE? STOP READING AND LEAVE ME AND THE SAUCE ALONE GRRRR

This this space, we are giving away bottle 1/200 as a special gift
via twitter later today so follow us now at @chilefoundry

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This is the 2nd part of a 2 part article click here to see the 1st part if you have not already read it.

Preparing for the plastic

Before the plastic can be fitted over the polytunnel frame there are still a couple of jobs to do:

Applying the insulating tape.

Digging the ditch

A ditch has to be dug right around the tunnel frame. This is for burying the plastic sheet, thereby securing it firmly into the ground.

31. The ditch should run a few inches away from the posts. A 2x4inch plank of wood placed flush against the posts is ideal for acting as a guide. Using a flat bladed cutting spade the soil can then be cut along the edge of the wood.
32. The ditch should be about 8 inches wide. The spade should be used to cut the outer side of the ditch.
33. With the sides of the ditch already cut the soil can simply be cut out. The ditch should be about 8 inches deep.
34. Move the wooden plank as the ditch progresses. A neat, carefully dug ditch makes the burying process easy and helps in achieving a well-covered tunnel.
35. The ditch goes all around the polytunnel frame except where the doorframes are.

Cladding the polytunnel

Lifting the plastic sheet over:

A polytunnel cannot be covered or ‘clad’ on just any day. The weather has to be still – any wind will make the plastic sheet act like a parachute. In addition, the sun has to be shining – the warmth from the sun’s rays trapped in the polytunnel make the plastic more supple and easier to handle and stretch. If there is no sun the plastic is prone to tearing.

If the weather is not right do not attempt to clad a polytunnel – even if a team of people have arrived to help or you have taken a day off work. Any attempt to clad a polytunnel in inappropriate weather will, at best, result, in a loose cover that will flap in the wind and may shorten the life of the plastic by years. At worst bad weather could result in a complete failure.

36. Before starting it really helps to make sure all the necessary tools and equipment are available. In particular, a knife is needed for cutting the plastic, spades for filling the ditch, and hammer, nails and wood for attaching the plastic to the doorframe.
37. The plastic sheet needs to be unrolled along one side of the polytunnel frame. Once unrolled the sheet will still be folded several times along its length. The different layers tend to stick together, so before lifting over the polytunnel frame the layers should be separated.
38. The sheet should then be pulled over the polytunnel frame. At least two people, preferably three or more, are needed for this job. The bigger the polytunnel the more people are needed. Holding both ends of the plastic sheet it should be gently lifted onto the frame and eased up.
39. The plastic sheet should never be forced, just gently manoeuvred to the apex of the frame. There may be times it seems impossible, but it will eventually get there. The only problem that might occur is if there is a gust of wind. The plastic sheet will act like a parachute. If it is too windy, give up. If there are occasional gusts of wind it might be exciting but it is not really a problem.
40. As soon as the sheet is over the polytunnel frame it should be weighted down with soil. This must be done quickly if there is any risk of there being more gusts of wind.
41. The plastic sheet must lie evenly over the frame, with equal amounts of spare plastic on each side and each end. Checking that the creases run parallel to the ground is a useful way of ensuring that the plastic is not skew. To secure the sheet further the spare plastic at the ends can be tucked in through the doorframe.

Attaching the plastic sheet to the polytunnel frame:

42. The plastic is first attached to the top of the doorframe at both ends. The plastic above one doorframe should be smoothed out, and a cut made diagonally, down and towards the centre from both corners, creating a flap of plastic that comes to a point 2–3 feet below the top of the doorframe.
43. The flap should be smoothed out, but not pulled. It should be folded inside and attached to the top of the doorframe on the inside of the polytunnel.
44.The door at the other end is attached in the same way, but before being attached it must be pulled as hard as possible. If the sun is shining the air inside the tunnel will quickly heat up, warming the plastic as well. It is worth letting this happen – take a break, have a cup of tea – as warm plastic stretches better.
45. If the plastic is warm it becomes supple and can be pulled extremely hard without any risk of damage. If the sun is not shining, particularly if the air temperature is cold as well, the plastic is brittle and will easily tear. Even if the plastic is warm, though, it must be held correctly for pulling. The best way is to bunch the plastic together and hold that. Clutching a single layer of the sheet when pulling is risky as fingers easily make a hole in the plastic.
46. The plastic can be attached to the doorframe by sandwiching it with wood strapping. Use several strips, and many nails.
47. Alternatively, in exposed sites where the polytunnel may experience strong gales in the winter, the plastic sheet can be attached to the wooden frame by cutting it into strips and rolling it around 1×2 inch pieces of wood, which are then nailed onto the frame. This method will not allow any slippage or tearing of the plastic.
48. After the plastic has been attached to the top of the doorframe at both ends, it must be buried in the ditch on the sides. This is done in a very particular order. Bury the plastic at the centre hoop on one side, do not pull the plastic down hard.
49. Then bury the plastic on the other side, at the exact opposite position. From then onwards, the plastic must be buried, hoop by hoop, first one side then the equivalent opposite side, moving gradually from the centre to the ends.
50. When burying the plastic the first time it should be smoothed out but not pulled. From then on before the plastic is buried it should be stretched as hard as possible over the hoops. To do this put soil on the plastic sheet; lift the soil up by holding the loose plastic on the outside; and then stand on the soil (still holding the plastic). Your body weight will slide the bulky soil down into the bottom of the ditch, thus stretching the plastic. The warmer and sunnier the day the more pliable the plastic is, and the better the results.
51. Work from the centre to the ends of the polytunnel. To save time at this stage it is only necessary to wedge soil into the ditch where the hoops are situated. The ditch between the hoops can be filled in later. Only bury the plastic on the sides, the ends will be done later.
52. If the site is particularly vulnerable to strong winds, the plastic can be buried in the ditch even more securely by folding the spare plastic over, like an “S”, and adding more soil.
53. With the ditch done the next step is to attach the plastic to the sides of the doorframes. Starting at the top the plastic is pulled around the last hoop and the doorframe and nailed onto the frame on the inside of the tunnel. The job really needs two people, one to keep a tight pull on the plastic, while the other does the hammering.
54. The plastic must be pulled as hard as possible around the corner of the last hoop.
55. Towards the bottom of the doors there will be a lot of spare plastic to deal with. This is quite natural and just has to be folded out of the way. Folds must be introduced to accommodate it all.
56. The plastic at ground level at the ends can now be buried in the ditch. The soil should be tightly packed in, and the extra plastic sticking up form the ditch should be cut just at the soil surface.
57. When all the ditches are filled in and the doorframes done the tunnel sides should look neat, and there should be no loose plastic.

Making the door

There are as many designs for tunnel doors as there are tunnel owners. They can range from very sophisticated methods using hinges and proper door latches to just hanging a sheet of spare plastic from the doorframe. Generally, the simple methods are the easiest to maintain.

58. A simple but effective door is a sheet of plastic wrapped around a piece of wood and nailed onto the top of the doorframe. The plastic should be larger than the doorframe.
59. Two planks of wood sandwiching the plastic at the end and at a couple of places in the middle will give the plastic ‘door’ extra weight and strength.
60. The door is opened by rolling the plastic up and hooking some string around it.
61. In situations where strong gales can be a problem it is important that the door is able to prevent the wind entering the tunnel. In these cases a slightly stronger door is necessary. One method is to make a wooden frame that is slightly larger than the doorframe. This can then be covered with plastic and kept on with string crossed over the door.
62. A more sophisticated system involves hinges and doors that fit accurately within the doorframe. These systems are easy to manage day-to-day, but do require more maintenance over the years.

Preparing the inside of the polytunnel

63. Many polytunnel crops, such as tomatoes and cucumbers, need some sort of support when growing. It is much easier to put the supporting wire up before any crops are planted. The wire should be laid out along the length of the tunnel.
64. The wire should be attached to the end hoops with attachments slipped onto the end hoops when the polytunnel was erected.
65. With the wire firmly secured at both ends of the polytunnel, it should then be attached onto each internal hoop. A short piece of wire wrapped around the hoop and wire does the job nicely.
66. When the four lengths of wire are secured to each hoop they are unlikely to get in the way of anyone working in the polytunnel. The polytunnel is now ready for planting.
67. The same polytunnel a few weeks later.

The finished polytunnel

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The Chilli Garden Jalapeno 'n' Mint

This is a good one. The Chilli Garden’s Jalapeno ‘n’ Mint Sauce neatly fits a gap left by the sometimes tiresome bravado of the chilli sauce world’s heatmongers, delivering an interesting product you can use outside of the traditional fried fish and sausages.

This a low-heat sauce for less robust foods. It works well with salad, for instance. The flavour’s sublime, packing a bunch of mint over a refreshing body of spring water and fresh jalapeno. It’s not trying to be anything it’s not, and what it does it does well.

Ingredients: Jalapeno Chillis (40%), Mint (5%), Distilled Vinegar, Spring Water, Sea Salt, Xanthan Gum.

There’s quite a sharp vinegar hit on the nose, and the gum adds a gloopy edge to the consistency, but that shouldn’t detract from this must-try. Clean, green, summery and well executed, it’s a welcome diversion from the norms of jolly rogers and power-heat.

It appears to be out of stock at the moment, unfortunately, but you can take a look at the rest of The Chilli Garden’s excellent range  here.

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Bim's Kitchen Sweet Baobab Hot Sauce

Bim’s Kitchen has some very unique products in their range and they’re not a producer who’s afraid of being adventurous in their ingredient list. Influenced by African inspired cuisine, this new bottle, Sweet Baobab Hot Sauce, introduces us to the delights of the Baobab fruit.

This exotic African fruit grows on long stems that hang down from the mother tree, and is used along with its leaves to cure fevers and other illnesses; it’s also very rich with vitamin C. Now I’m not saying it’ll cure your woes, but it can’t hurt giving it a go. All that really needs to be known is it tastes fabulous, and gives this sauce a delicious flavour.

It’s visually exciting too; light brown in colour, filled will lots of flecks of fruit, giving a speckled red, green and black look to it. It’s easy to pour from the bottle, but avoids being too thin, so helping to prevent the spoon-spillage accidents.

With the bottle opened there’s a sweet aroma from the product, quite unlike anything I’ve experienced before in a sauce, presumably from the Boabab. There’s perhaps a hint at pineapple in it, but you’d be hard pressed to say for sure if tasting blind. Whatever complex mix it’s made up of, it’s very pleasant indeed on the nose.

There is a fair number of ingredients listed on the mostly plain bottle label – it tells the consumer just enough about the sauce, with a full ingredient list that includes:

Ingredients: Water, Sweet Red Peppers, Pineapple Juice, Demarara Sugar, Baobab Pulp 6.5%, Onion, Tomato Puree, White Vinegar, Smoked Cayenne Chillies, Birdseye Chillies, Cayenne, Tamari Soy Sauce, Molasses Sugar, Garlic Powder, Pomegranate Seeds, Ground Ginger, Salt, Caraway Seeds, Ethiopian Pepper, Parsley, Tamarind Concentrate, Mint and Cloves.

Bottle kindly provided by Bims Kitchen

That’s a pretty eclectic mix and makes picking out and individual flavours quite difficult. The taste is similar to the aroma, without any singular component over-powering it. There’s a sweetness on the tongue that lingers for a while until the chilli heat arrives, It’s a slow and mild burn that adds a little bit of pleasure to the tang. This is not a particularly hot sauce but it does have a unique and delicate flavour to it and one that will work well with chicken where it won’t be overwhelmed.

Bim’s Kitchen Sweet Boabab Hot Sauce is definitely a unique experience, but it’s a mild one. With that though it makes it a everyday usable sauce on anything that works with a sweeter
accompaniment. Like many of Bim’s products, you’re unlikely to find anything remotely similar, and for that reason alone it’s a product worth checking out; but with the fabulous flavour experience, this £4 100ml bottle won’t last you very long at all.

It’s not one for the heat fiend, but for those who like a sweetness to their sauces, it’s definitely worth a look.

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Fire Foods Chilli Jam

My mother-in-law ate some of this experimentally and nearly melted, dubbing us “bloody mental” for having it in the fridge. Fire Foods’ Fire Jam is worth getting if only to scare old people.

It’s more of a jelly than a jam, with a thick, hard consistency. This is no bad thing; it spreads easily on toast, and thanks to its physical nature you can cover the surface of whatever it is you’re seeking to enheaten with a small amount. There are no lumps in it at all.

The jar reckons it’s great with toast, bagels, croissants, cheese and cold meat; I can’t argue with that. It’s 175ml for £3.50. Fire Jam’s really sweet, and the ingredients have been kept simple:

Ingredients: Apple, Sugar, Pectin, Chilli Extract and Cinnamon.

Jar kindly supplied by Fire Foods

My biggest problem with it is that it has a sense of artificiality. There’s a stringent note to its odour. It tastes mega-appley and it has a well above-average heat level, but I feel I’d be scoring higher if the freshness of the fruit had been replicated with chillis as opposed to extract. Nice lumps of pepper and a natural heat would have lifted the entire concept.

But. It’s tasty; we’ve eaten it all; and it greatly distressed my mother-in-law. All reasons to definitely give this a shot.

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Though it might look daunting, erecting a polytunnel is not difficult. It is simply a step-by-step process.

Preparing the site

1. The first step is to find a suitable site. There are certain requisites; firstly the land must be relatively flat or at least only gently sloping in one direction. The site must also not be shaded and have a water supply for irrigation. Shelter from the wind is desirable, as is soil that is not too stony.
2. Cutting the ryegrass pasture. If there is plenty of time a sheet of black plastic (silage plastic bought from agricultural suppliers) spread over the proposed site will also kill the grass.
3. It is easier to cultivate the soil before erecting the polytunnel.

Pounding the posts

Tunnel frames are quite simple structures, composed of posts pounded into the ground in two parallel lines, and hoops that slot into the posts, forming a line of arches. The first job in erecting a polytunnel is to pound the corner posts firmly into the ground. If they are placed in exactly the correct position the polytunnel will be easy to erect and will stand firm for many years.

Mark out where the corner posts go. If they have been measured out correctly, the two diagonals will be the same length. A simple equation called ‘Pythagoras’ theorem’ can be used to calculate the correct length of the diagonals.

If your tunnel is measured in feet (a lot still are) convert the lengths into metres before calculating the length of the diagonals; doing Pythagoras’ theorem in feet and inches is very difficult.

The Pythagoras equation is the length squared + width squared = diagonal squared

The tunnel in the photos is 14 x 40 feet. This is 4.2 x 12.2 metres

So: 4.22 + 12.22 = diagonal²
17.64 + 148.84 = diagonal²
166.48 = diagonal²

Therefore the diagonal = √166.48 = 12.903 metres

It is a wise precaution to check and double check your measurements. It is easy to make a mistake and any discrepancies at this stage will affect the quality of the rest of the job.

4. Once the exact position of the corner posts has been determined they are pounded into the ground. A sledge hammer is good for the job, but it should not be allowed to hit the metal posts directly as this will damage the rims and the hoops won’t be able to slot in. In the photo a rubber plug that fits over the post is being used. However, an old plank of wood held on top of the post does just as well.The posts should be vertical – use a spirit level to ensure this.If a post stops going into the ground when it is hit there may be a stone in the way. To remove the obstacle the post has to be pulled out (wobble it from side to side to loosen it). In most cases a stone can be dealt with by pounding a crowbar into the hole until the stone has broken up. Occasionally, this does not work and the only way to remove the stone is to dig it out. The hole must then be filled in and packed down as hard as possible with soil, then the post hammered in again.
5. Once the corner posts have been hammered into the ground, string should be attached to them marking out the perimeter of the tunnel.
6. The string must be attached to the top of the posts and pulled tight so there is no slack. It should be level throughout – use a spirit level, do not do it by eye. This means if there is a slope some posts might have to be knocked deeper into the ground than others.It is possible to erect a tunnel on a slope provided it is even. In this case the corner posts should be hammered in all to the same depth, so that when the perimeter string is tied around it is not level, but rather runs parallel to the ground.
7. Once the string is in place lay the other posts along each side.
8. Using a measuring tape running the length of the tunnel, the posts can be pushed into the soil in exactly the correct place.
9. The posts are then pounded into the ground.
10. It is essential that the posts are all hammered in so that their rim is the same height as the string.

Erecting the hoops

This is the easiest stage, and is a bit like putting up a meccano structure. Provided the posts have been put in vertically the whole structure will be assembled simply.

Preparing the door frames

Tunnel doors are made out of a wooden frame. Tunnels should have a door on both ends as this improves ventilation and ultimately the quality of the crops that grow in it.

Next we will see how to put on the cover and complete the polytunnel, but that will happen in a few days time…

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Chilliqueen Ginger & Line Chilli Jelly

One of the things I love about the British chilli market is how the traditional approach to creating chilli products (making sauces) has evolved to embrace traditional British cuisine practices such as pickles, chutney and jams. There’s a plethora of such products on the market now and one of the longer established brands that have been make chilli condiments for many year (and won several Great Taste Awards) is the Chilliqueen.

The Chilli Queen herself, Lee Everett Alkin (former wife of Kenny Everett, who gave her the ‘Chilli Queen’ moniker) is based near Reading and started developing her products after tasting some chilli jellies during a visit to USA.

Branding & imagery on the jar is uncomplicated, with the Chilliqueen logo on the front of the jar and an illustrative image of some root ginger and lime below the logo. Don’t ask me why but this simplistic approach with a pastel background colour, invokes a feeling of homely, rustic product. With this product being the recipient of a ‘Great Taste Gold’ award in 2007, I knew this was going to be rather tasty and so keenly opened the jar to find out just how good.

Twisting the jar lid open and looking in I can see the contents of the jar are a golden orange colour. This jelly uses the original Chilliqueen chilli jelly recipe as a base with some added zing from the ginger, lime juice & lime zest. Inhaling the contents I initially get a hit of the rice wine vinegar followed by a wonderful smell from the ginger and chillies with some light tones of zesty lime underneath. I’m immediately reminded of a classic scent from Thai cuisine which isn’t at all surprising given that ginger, lime and chillies are classic Thai ingredients.

Ingredients: Unrefined Sugar, Rice Wine Vinegar, Water, Fresh Peppers, Root Ginger (1.25%), Scotch Bonnet Chillies (0.94%), Concentrated Lime Juice (0.25%), Gelling Agent (Fruit Pectin). Suitable for vegetarians, vegans and coeliacs.

Jar kindly provided by Chilliqueen

So you may be asking what’s the difference between a Jelly and a Jam? Well both start off from a similar base, being made from fruit mixed with sugar and pectin (a natural occurring fibre found in many fruits, which forms a gel when heated with sugar in water). However the difference between them comes in the form that the fruit takes: in a jelly, the fruit comes in the form of fruit juice strained from the fruit, whilst in a jam this would usually be crushed or pulped fruit and juice. Where larger chunks or whole fruits are used in preparation the end product would generally be referred to as a preserve.

So let’s get back to the product review after that brief cookery lesson…

Tasting the jelly is a delight. As the jelly tickles my taste buds there’s the initial sweetness from sugar, and then the refreshing flavours of the ginger and lime come through. The addition small pieces of lime zest give the jelly a nice texture too. Just as these flavours begin to fade, the warmth from chilli is felt. With a low percentage of Scotch Bonnet chillies used in the jelly, it’s by no means a big hit but I can begin to feel a residual tingle in my mouth after having several more spoonfuls of the jelly.

The serving suggestion on the label says it works well as a dip with prawns or crab & Thai fish cakes. Given the apparent Thai themed ingredients in this product I would definitely agree. It could also be mixed in with some plain rice or noodles to add easily add some Thai flavours to them. Of course it also works equally well just being consumed along the more traditional jelly / jam approach: being spread over some toast, muffins or even scones.

With its great taste it’s understandable why this jelly won an award and definitely one well worth buying and trying.

Available from the Chilliqueen’s website for £3.50

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A while ago we ordered some Chilli Trail experience packs from Chilli Elephant, the kit gave us a number of recipe options Hoi Nueng, a curry made with steamed mussels, Larb Gai, a minced chicken salad and the one we selected Gaeng Khiao Wan Gai a Thai green chicken curry.

Chilli Elephant - Thai Green Experience

The kit includes a selection of sachets of

• Chilli Elephant Thai Green Curry Paste
• Galangal root
• Kaffir Lime Leaves
• Chilli Elephant Thai Seasoning Sauce
• Green Birds eye Chillies

We need to add 4 chicken breasts, a 400ml can of coconut milk and 500g of mixed stir fry veg.

Ingredients: Shallots, Lemon Grass, Garlic, Green Chillies, Ginger, Lime, Green Birds Eye Chillies, Fish Sauce, Palm Sugar, Holy Basil, Kaffir Lime Leaves, Black Pepper, Salt, Srimp Paste.

Ready to Eat

The instructions are well written and very simple to follow, it took about 10-15 minutes to pre-pair and around 20 minutes to cook, we did however find the last line of the recipe was missing.

You can change the heat level of the curry using the supplied birds eye chillies, adding all four if you like it hot, the taste was truly excellent, we used all the chillies, they recommend serving it with Thai jasmine rice

You can order your own Thai Green Experience at www.chillielephant.co.uk it costs £5.99, they also have a number of other you may wish to try :- Thai Red Experience , Sri lankan Experience , Cambodian Experience and Vietnamese Experience .

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Scorchio's Fiery Chilli Jellies

I used to see chilli based sweets on my travels and now they are starting to appear here in the UK, a few weeks ago we had Habanero Gummy Bears, now we have some great looking mini chillies.

Tub of Fiery Chilli Jellies

These are nice and chewy proper jelly sweets. After an initial sweet taste, that is soon pushed aside for a bit of chilli burn, while they are not amazingly hot, when you eat one at a time. A handful at a time slowly chewed can get a bit of a burn on..

Ingredients: Glucose Syrup, Sugar, Gelatine, Water, Dextrose, Food Acid, Milk Protein, Acidity regulator, Flavouring (Including Hot Chilli), Coating Agent, Colours.

Tub kindly provided by Scorchio

They came in a 195g tub and are after eating a handful or so, I think I will stick to just one at a time, at £2.99 for a tub for such a specialist sweets they are excellent value. This tub won’t last long, but unlike the bears I don’t think I can get the kids to try them.

You can order then on-line along with a massive range of chilli products at www.scorchio.co.uk.

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Julie & Jamie at the Wiltshire Chilli Farm have had a busy 2011 setting up a new business and developing their range, well to start 2012 they have produced a range of Chilli based Salt and Pepper Ginders, each has a unique flavour. They are ideal to pep up any meal, I can see myself taking the Chipotle version with me when we get that chance to go to the beach for fish and chips (already waiting for the warm weather).

The Wiltshire Chilli Farm - Chilli Grinders

• Garlic Chilli Salt – Everyone loves garlic salt. This is a combination of dried garlic, Ring of Fire chillies and course Cornish Sea Salt combined to make the perfect spicy garlic salt, ideal for adding to warm Pasta or when making garlic bread.
• Lemon Chilli Pepper – Combining black and white peppercorns with Lemon Zest and Aji Limon chillies this makes a  perfect addition to fish or chicken dishes.
• Naga Salt – Who like it hot?  Dried Naga flakes and Cornish Sea Salt blow you mind!!.
• Chipotle Salt – Smoky salt! Chipotle flakes mixed with Cornish Sea Salt absolutely perfect with chips.
• Three Chilli Mix- Mix Habanero, Aji Orange and Ring of Fire with dried onion, garlic, pepper and salt to make the ideal all round grinder. Idea for Pizzas, Pasta and grilled meats….

The Chilli Grinders are priced at £3.75 each with refill packs available soon, they should be on The Wiltshire Chilli Farm web site soon.

Full reviews coming soon!

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