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By Hot Juan, October 1, 2009 10:06 am

A sum­mary of art­icles from the Chile­foundry dur­ing Septem­ber 2009, click the links to see the full stories.

Hot Headz & Scorchio Top 10 Products? — ? Septem­ber 2009 — Each month we look at the best selling products from some of the UK largest retail­ers, this gives us and you an idea of what is selling well (So what we need to review)

Chilli Ser­i­ously Strong Spread­able Cheese

Wessex Chilli Fest­ival – Event Report — This is the first year for the Wessex Chilli Fest­ival, which was held in the Cheese and Grain Hall in Frome, Somer­set. Matt Simpson the Organ­iser from Simpsons Seeds had done an great job in get­ting a range of exhib­it­ors to the event. This is best described as a small local event chilli event (I am sure they all start this way) and all the exhib­it­ors I spoke to had an excel­lent time with a steady stream of inter­ested customers.

Top 10 UK Chilli Web Sites — Septem­ber 2009 — Who’s web site draws the most traffic, by look­ing at this list you can­not help that draw the con­clu­sion that the num­ber of qual­ity links to a site has a sig­ni­fic­ant bene­fit on it num­ber of vis­it­ors (Google we under­stand uses the num­ber and qual­ity of the links to a site as part of it PageR­ank™ sys­tem), if you look at the con­tent of the sites at the top of the list­ing you also find that the amount of tex­tural con­tent is also a major factor.

Chil­liPep­per­Pete Naga Tested at 85,540 Scov­ille Units higher that cur­rent world record holder — War­wick Uni­ver­sity has been test­ing the Chil­liPep­per­Pete Naga and it has recor­ded 1,086,844 Scov­ille Units (SHU), the cur­rent Guin­ness Book of Records holder is set at 1,001,304 SHU that’s 85,540 SHU lowers..

Blair Launches new 2am & 3am to cel­eb­rate 20th Anniversary — The new 2am & 3am Reserves are 20% hot­ter and in bottles 50% lar­ger than the pre­vi­ous ver­sions ori­gin­ally launched in the mid-1990’s.

Do you make a win­ning Hot Sauce? — Do you think you can make a win­ning Hot Sauce,Chutney or even a Chilli Jam, then why not enter you favour­ite recipe into The Fire Foods — Ama­teur Scov­ille Awards 2009 and see how it stands up against the rest.

Chey­enne F1

Chilli Vari­ety — Chey­enne F1 — The Chey­enne F1 is part of the Cap­sicum Annuum Spices of chil­lies, it is a com­pact, bushy, early ripen­ing vari­ety, which grows to about 45cm high.

Blair’s Habanero Crisps back in stock at Hot-Headz! — One of my favour­ite snacks Blair’s Habanero Crisps is back in stock at Hot-Headz, I have missed these over the past few months, so before they go miss­ing again, try some.

“10 Minute Burn” Hot Sauce Banned from The Fiery Foods Show — Ger­ald from The Chilli Pep­per Com­pany new sauce “10 Minute Burn” was removed from sale at Fiery Foods Show after a num­ber of cus­tom­ers who tried it suffered what was described as “an Epis­ode” and ended up rolling around on the grass in pain.

Video’s Chilli Eat­ing Con­test — Fiery Foods 2009 — Video’s Chilli Eat­ing Con­test — Fiery Foods 2009 — Thanks to Gabys Hot Stuff for post­ing these on Youtube

Chilli Ser­i­ously Strong Spread­able Cheese — The spread is a light yel­low col­our with flecks of pep­per; it has the tex­ture is thick but spread­able. There is a def­in­ite taste of Ched­dar with some mild chilli warmth, there is little chilli flavour.

Wessex Chilli Fest­ival 27th Sept at the Cheese and Grain Hall in Frome — Matt Simpson from Simpsons Seeds has star­ted his own Chilli Fest­ival, this will be it’s first year, it is being held in the Cheese and Grain Hall in Frome on the 27th Sepetember.

Crazy Char­ley – Jalapeno Heaven Pour­ing Sauce — I love this sauce, we used to sell lots of it but only once we could get cus­tom­ers to taste it. It is dif­fi­cult to describe it fla­vour, just ima­gine Jalapeno’s mixed with Tomato sauce and Worcester sauce and you have got it.

The Chilli Com­pany — Mendle­sham, Suf­folk — Cre­ated by Adrian and Den­ise Nut­tall who star­ted grow­ing and mak­ing sauces in 2001 The Chilli Com­pany has grown over the years and in 2006 they moved to lar­ger premises in Mendle­sham and opened the Chilli Farm.

Gareth Bought­wood Wins Fiery Foods Chilli Eat­ing Con­test- Nine con­test­ants put their bod­ies to the test to eat the World’s Hot­test Chil­lies at the Fiery Foods Fest­ival in Vic­toria Gar­dens, Brighton.

The Chilli Garden — Scotch Bon­net Sauce

The Chilli Garden — Scotch Bon­net Sauce — The sauce tastes salty with a hot with a fruity tang from the Scotch Bon­net it is a typ­ical Louisi­ana style sauce, excel­lent as part of a dress­ing or a con­di­ment with roast potatoes.

Chilli Art by Rachel McCul­lock — Rachel has had her work pub­lished in Cal­en­dars and on Christ­mas Cards and has exhib­ited her work around the UK, she star­ted paint­ing for pleas­ure and has rap­idly gen­er­ated a lot of interest in her work with its bold, vibrant and ener­getic paint­ings.
She does not just paint Chil­lies, but her paint­ings include wild­life to majestic coastal scenes as well as rep­res­ent­a­tional images and tex­tural abstracts.

Video Inter­view with Sarah Wain at West Dean 2009 — Sarah’s hor­ti­cul­tural career began in Aus­tralia where she trained for three years and obtained a Dip­loma in Hor­ti­cul­tural Sci­ence at Burn­ley Hor­ti­cul­tural Col­lege, Melbourne.

Darth Naga Video Inter­view with Ger­ald Fowler — The Chilli Pep­per Com­pany — The Chilli Pep­per Company’s root go back about 10 Years, When Ger­ald grew chil­lies and har­vest­ing the seeds, he’d passed these on to friends and fam­ily, this grew by word of mouth, now they even sup­ply West Dean and Kew Gar­dens. The seeds are now imports, as they use all the chil­lies they grow in their own sauces and powders.

Bar King Nuts – Chi­hua­hua Chilli Nuts — The blurb says “Nuts with more bite that bark” while the nuts taste great, a good mix­ture of Pea­nuts, Cashews and Almonds, the coat­ing has very little bite, they need a good dose more Chi­potle to be at all inter­est­ing, these are very mild and it is hard to find the smoked Chi­potle flavour.

Chil­liPep­per­Pete — Dragons Blood Video Review — The label on this bottle of “Dragons Blood” is col­our­ful and has the new “chil­lipep­per­pete” brand­ing and logo all over it, it has the now fam­ous pic­ture of a dragon against a nice green and red back­ground, the label also claims this to be “an extreme heat product” and given that this sauce has come from the award win­ning “Chil­lipep­per­pete” i don’t doubt the claim for one second!

ChilliPepperPete’s — Red Headhunter Sauce — I will how­ever say that i had the awe­some chance to meet the gen­tle­men at the recent West Dean Chilli Fiesta and it was a very good exper­i­ence, Hot Juan intro­duced me to Pete who was happy to do a video inter­view for the ‘foundry and we had a nice chat about all things hot. When you first meet him he kinder reminds you of a hippy dude who just loves chile’s and everything to do with them, you’ll be able to see the inter­view here at the Chile­Foundry in time, but for now let’s get on with the sauce!!

Cot­tage Delight– Habanero Chilli Steak Sauce — The sauce I bring to you all today is made by a com­pany that was con­ceived way back in 1974 by a man named Nigel cope, the “Cot­tage Delight” brand was first placed on their pop­u­lar fudge range, and nowadays thirty odd years down the line they have over 700 products in their range a lot of which are made in house.

Beelze­bubs Breath — Hell and Back — Hot Chilli Sauces — Ahhh another day means another qual­ity review for the Chile­foundry!! and today I’m review­ing a sauce made from my favour­ite pep­per, the Naga Jolokia of course! This sauce comes to us from a com­pany based here in the UK and known to the world as “Hell and back — Hot chilli sauces”, the com­pany was star­ted by two broth­ers a while back who decided to build a web­site where you could buy the hot­test and most fla­vour­some of both UK and US hot sauces, mus­tards and other things, there­fore in essence cre­at­ing a one stop shop for all things hot!!

Joanna Plumb’s — Cheesy Chilli Cauli­flower Soup — Joanna Plumb from Edible Orna­ment­als has sent us a recipe for a Cauli­flower Soup that sounds very inter­est­ing and should be quick and simple to make, it uses their Pure Heat Chilli Sauce, which is you don’t have it can be sub­sti­tuted with some fresh chillies.

ChilliPepperPete’s — Satan’s Shit Video Review — I’ve said all the pray­ers necessary..lined my stom­ach with bread and milk..left all my worldly pos­ses­sions to Hot Juan…now it’s time to man up and try this stuff..

Chil­li­queen — Extra Hot Chilli Jelly

Chil­li­queen — Relaunched with New Products and Brand­ing — Chil­li­queen is being relaunched with a new design of pack­aging and a new range of products with designs from fam­ous Scot­tish illus­trator, Clare Mackie.

How HOT can you take it? — Now prove it — Lead­ing up to the Firey Food Event in Brighton the organ­isers are run­ning a num­ber of spe­cial event to find a chilli eat­ing champion.

Video Inter­view — Stu­art McAl­lister from Hot-Headz — At West Dean this year, Darth and Mrs Naga vis­ited a few of the well know names and made a num­ber of short video inter­views, This one is with Stu­art McAl­lister of Hot-Headz AKA Dr Hotz.

National Chilli Awards 2009 — the finals! — The National Chilli Awards is tak­ing place at the Fiery Foods UK Event in Brighton on the 19th Septem­ber. When you go to the event you get a vot­ing slip so you can help decide which products are get­ting into the final, once you votes are coun­ted the top three from each cat­egory are then put for­ward to the judges who select a winner.

Jamaican Jerk Paste Recipe — There is a unique taste to Jamaican BBQ, and that comes from the Jerk Season­ing. I developed this from a dry powder recipe I found a long time ago, like most recipes they develop over time, I have added some cloves to my ver­sion, but you could leave this out if you wanted, there are also a num­ber of optional ingredi­ents you could add depend­ent on your tastes.

The Fire Foods — Ama­teur Scov­ille Awards 2009 — This years Ama­teur Scov­ile awards will take place at the Old Court­house pub in Cove, Farn­bor­ough, Hamp­shire. GU14 0EU. on Octo­ber 17th at 20:00.

Zhoug / Zhoog or Zhug — The Yemen Green Chilli Sauce — Zhoug is a green chilli sauce from the Yemen where they believe that eat­ing zhoug daily keeps away ill­ness and strengthens the heart (Latest med­ical evid­ence prob­ably sup­port that).

Darth Naga to be Judge at National Chilli Awards 2009 — Our very own Darth Naga is going to be Judge at the National Chilli Awards 2009, which are part of the Firey Foods Show in Brighton. Judging will take place at the Old Steine Fiery Foods in Septem­ber from 6pm on the Sat­urday. You are more than wel­come to stay and watch the judges try all the finalists..There should be tears!!

Chile Pep­per Com­pany — Be Damned Extreme Chilli Sauce — the sauce i have here is the new­est sauce to come from the Chile Pep­per Com­pany, and its known as “Be Damned” and by crikey judging from the label and col­our of the con­tents alone I will be!!! The bottle itself sports a very col­our­ful and glossy label with a pic­ture of Beelze­bub him­self on it, it also has the CPC name and web­site address and “Hand­made in Cum­bria” proudly emblazoned on the front!

Edible Orna­ment­als becomes a regional Food Hero — Edible Orna­ment­als, Shawn and Joanna Plumb have been voted as regional final­ists in the Local Food Her­oes com­pet­i­tion staged by Good Food cook­ery show Mar­ket Kit­chen. Based in Chaw­ston they have been selec­ted by a panel of expert judges as one of the top three food pro­viders in the Anglian region and will be fea­tured in the next series of the show, due to be broad­cast in November.

Levi Roots — Reg­gae Reg­gae Sauce — The sauce I’m tast­ing today comes all the way from Jamaica, and from a man by the name of Levi Roots. His leg­acy star­ted with his grand­mother over 35 years ago, where she was mak­ing the sauce with “secret” herbs and spices, she handed the recipe down to him and in 1991 he took the sauce to the Not­ting Hill car­ni­val where it became so pop­u­lar that its now an annual fixture!

Chil­lies could be used to pre­vent & treat dia­betes and car­di­ovas­cu­lar dis­ease — At the UTAS School of Human Life Sci­ences a research team is invest­ig­at­ing the bio­lo­gical activ­ity of the two act­ive ingredi­ents of chil­lies – cap­saicin and dihydrocapsaicin.

Fire Foods

Fire Foods — Chilli Innov­a­tion — Nick Woods (Woody to his friends) star­ted Fire Foods after being give some chilli plants, soon he was hooked on the heat and dis­ap­poin­ted in the loc­ally avail­able products he star­ted to make his own, based in Grantham Lin­colnshire, the busi­ness uses only the finest ingredi­ents fresh ingredients.

Chile­Foundry Traffic Report — August 2009 >17,000 Pages — We have been grow­ing very quickly since we star­ted the blog, in August we served over 16,000 pages a large jump on the month before dur­ing which we served 6000+ pages and over 2000 the month before.

Chilli Fest­ival Ben­ing­ton Lord­ship 2009 — Who knew chil­lies were so pop­u­lar? - The 4th annual Chilli Fest­ival in the pic­tur­esque vil­lage of Ben­ing­ton took place on the 30th and the 31st of August this year.

Comments (1)

By Hot Juan, September 18, 2009 9:44 am

The Chilli Pep­per Company’s root go back about 10 Years, When Ger­ald grew chil­lies and har­vest­ing the seeds,  he’d passed these on to friends and fam­ily, this grew by word of mouth, now they even sup­ply West Dean and Kew Gar­dens. The seeds are now imports, as they use all the  chil­lies they grow in their own sauces and powders.

This is Ger­alds 4th Year at West Dean

Ger­alds favour­ite sauce is his own Dragons Breath, from other man­u­fac­tur­ers he recom­mends Who Dares Burns.

Their cur­rent flag ship product is “Be Damned”, (see review) which was developed by Ger­ald as his entry in to the mar­ket for extreme hot sauces in com­pet­i­tion with the likes of Dragons Blood, Satan’s Blood, Blair’s Sud­den Death, Blair’s 3am, Naga Snake Bite, Cobra Juice, Pure Venom Reserve!

Comments (1)

By Darth Naga, September 7, 2009 10:01 am

The Chilli Pep­per Com­pany — Be Damned

So here we are, it’s Sunday and I’m relax­ing, I’ve just had a bath and now i think its the per­fect time to do a review, and today I’m review­ing a sauce from the amaz­ing “Chile Pep­per Com­pany”. Ori­gin­ally known as the Chile Seed Com­pany (and still is!) but is becom­ing more pop­u­lar now for its amaz­ing range of hot sauces, the com­pany was star­ted back in ’99 by Ger­ald Fowler and has grown on from just doing the seeds, to doing hot sauces and other scorch­ing products, I won’t go into too much detail as Hot Juan him­self did a nice piece on them earlier this month on the 13th!

So the sauce i have here is the new­est sauce to come from the Chile Pep­per Com­pany, and its known as “Be Damned” and by crikey judging from the label and col­our of the con­tents alone I will be!!! The bottle itself sports a very col­our­ful and glossy label with a pic­ture of Beelze­bub him­self on it, it also has the Chile Pep­per Com­pany name and web­site address and “Hand­made in Cum­bria” proudly emblazoned on the front!

It comes in a 140ml bottle and the sauce inside is a beau­ti­ful rich red col­our with black speckles ( these black speckles seem to be more com­mon in cooked sauces) and the label on the back reads: “BEWARE Once eaten this will hurt”, it also has the list of ingredients.

Ingredi­ents:
Sweet pep­pers, Water, Vin­egar, Onions, Apples, Sugar, Salt, Scotch Bon­nets, Cori­ander, Thyme, Pep­per­corns, 7.3 mil­lion extract, 15 mil­lion pure capsaicin.

Okay, now note that this sauce con­tains TWO lots of extract, 7.3mil SHU extract and 15 Mil­lion SHU pure cap­saicin crys­tal, so I was expect­ing this to be stu­pidly hot and pos­sibly kill me (Hot Juan, i leave you my hot sauce col­lec­tion! lol), I opened the bottle and did my usual sniff test to see what fla­vours i could detect before tast­ing the stuff.

I could imme­di­ately spell the pep­pers, vin­egar, extract and onions (extract has a dis­tinct smell and taste that is unmis­tak­able to most seasoned Chile Headz) and I was pleas­antly sur­prised that the extract smell was not over­power­ing, but what of the taste? I took out my tast­ing spoon and gingerly poured some out for consumption…

Upon pla­cing the laden spoon into my mouth and eat­ing the sauce the first thing that hit me was the fla­vour of the pep­per­corns and scotch bon­nets, the heat then kicked in MASSIVELY! I am pleased to report that the extract fla­vour isn’t any­where near as notice­able as oth­ers on the mar­ket and it has a great hand­made qual­ity to it, slightly chunky as well! At first the heat wasn’t too bad so I took a second spoon­ful and my eyes, nose and face stared run­ning, it was at this point i real­ised this is a sauce where the heat builds and is cer­tainly not for beginners!

I would Say that this sauce is very good value for money at £8.50 a bottle it is cer­tainly up there with the greatest of ultra hot sauces but without the metal­lic after­taste of the extract, it does how­ever have a nice long burn factor that will have you sweat­ing for a while and I would cer­tainly buy a bottle today if i did not already have one!!

I hope you enjoyed another review of another ultra hot sauce, i hon­estly think i may have a screw loose some­where inside my brain to be tast­ing all this stu­pidly hot stuff for you folks out there to read about, a lot of people think I’m mad, but then they haven’t tasted some of the amaz­ing sauces that I have, and “Be Damned” is no excep­tion to this rule!! May the sauce be with you!!

You can order Be Damned online at www.chileseeds.co.uk

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Comments (1)

By Hot Juan, August 13, 2009 10:01 am

Ger­ald Fowler — The Chilli pep­per Company

The Chilli Pep­per Com­pany is a small fam­ily busi­ness foun­ded by Ger­ald Fowler, from their base in Cum­bria they make and sell a ever increas­ing range of products, start­ing with Chilli Seeds, they have expan­ded to Hot Sauces (Some we have already reviewed), Whole and Powdered chil­lies, Chilli Chocol­ate as well as Tomato and veget­able seeds.

They have some not­able customers:-

• They have sup­plied River Cot­tage with Chilli seeds and can sup­ply the River Cot­tage Recom­men­ded Chilli Pep­per Seed Col­lec­tion (15 Hun­garian Hot Wax seeds, 15 Jalapeno seeds, 15 Pob­lano seeds, 10 Apache seeds)
• Sup­plied Cana­dian Aid work­ers with 25Kg of Chilli seeds to as part of an Afgh­anistan Cash crop program.
• Sup­plied Levi Roots the fam­ous Dragons Den Hot Chili Sauce Maker with scotch bon­net for new TV Show
• Their Chilli Chocol­ate has won accol­ade from Tom Parker-Bowles Food Writer and well know Chilli-head.

We have already taste tested some of their sauces here at Chile­Foundry HQ and soon will have a review of Be Damned, one of the hot­test sauces make in the UK which includes with both 7.3 mil­lion extract, and 15 mil­lion pure cap­saicin in the ingredi­ents list.

Their range of products includes some name to con­jure with includ­ing:- Chilli Con Carne Recipe, Naga Salt Shaker, Chi­potle Grill Season­ing, Smoked Ser­rano Powder, Green Tabasco Chilli Powder, Red Tabasco Chilli Powder, Flamin’ Pep­per­corns, Satan’s Ashes, Dev­ils Penis, Zahtar (Za’atar) Powder, Hot Italian Spice, Tan­doori Curry Spice Mix, Chilli Headz Sur­vival Kit, Cajun Blackened Season­ing, Pure Cap­saicin Powder, Kir­m­izi Biber, Habañero Chilli Flakes, Habañero Hot Mix, De Arbol Chilli Powder, New Mex­ico Chilli Powder, Guajillo Chilli Powder, Ancho Chilli Powder, Chi­potle Chilli Powder, Hot and Spicy Sea Salt, Hot and Spicy Lo Salt, Pasilla Negro Chilli Powder, Cay­enne Pep­per Chilli Powder, (Hot) Smoked Paprika Chilli Powder, Sweet Smoked Paprika Chilli Powder, Holy Trin­ity Chilli Powder, Pure Cap­saicin, Chilli Chocol­ate Spread, Chilli Honey, Fell Walker Chilli Sauce, Be Damned Chilli Sauce, Naga Achar Fist Of Fire Pickle, Naga Mama Chilli Sauce, Kiss The devil– Chilli Fire Spray, Pure Cap­saicin Powder Red Hot Cori­ander Chilli Pickle, The Beast Lim­ited Edi­tion Hot Sauce, Trin­idad Scor­pion Chut­ney,  Trin­idad Scor­pion Extreme Chilli Sauce, Witches Brew Chilli Sauce,

And a massive range of chilli Seeds:- Achard, Aji Col­or­ado, Aji Crys­tal, Aji Golden, Aji Habanero, Aji Norteno, Cielo Rojo Pequin, Aji Panca, Alba, Albu­feira, Ali Hot Chilli Pep­per, Amazon Chile Roma, Ana­heim, Ancho Pob­lano, Anti­l­lais Carib­bean, Anti­l­lais Hot, AOC Piment d’ Espe­lette Basque Chilli Pep­pers, Apache, Assam Bhut Jolokia, Aurora, Bal­loon Chilli Pep­pers, Bas­sotto, Belpi­cen, Big Sun, Birds Eye Chilli Seeds, Black Cuban, Black Hun­garian,  Black Pearl, Bonda Ma Jacque, Bor­der, Brasileiro, Brazilian Star­fish, Bul­garian Car­rot, Burk­ina Yel­low Habanero, Candle­light, Carib­bean Red Hot,  Cay­enna, Cay­enne, Cay­enne Long Slim, Cedrino, Char­lestown Hot, Chenzo Hot Chilli Pep­pers, Chey­enne Chilli Seeds,  Chi-Chien, Chile de Arbol, Chile de Onza, Chilli De Banco, Chiltepin, Chinese Pot Chilli, Chocol­ate Bhut Jolokia,  Chocol­ate Habanero, Chu­pet­inho, Clavo, Congo Black, CPI Bhut Jolokia, Crest, Cri­olla Sella, Cyk­lon, Datil, Demon Red, Early Jalapeno, Eclipse, Espan­ola, Esplen­dor, Etna, Fantasia, Far Too Hot Drop­per, Fatalii, Filius, Fire­cracker Pequin, Fresno, Friar’s Hat, Bish­ops Crown, Funky, Gam­bia Red, Geor­gia Flame, Goat Horn, Golden Nug­get Chilli, Guajillo, Guarda Cielo, Habanero Long Hot, Habanero Paper Lan­tern, Hinkel­hatz, Hinkle­hatz Yel­low, Hot Cherry, Hot Fish, Hot Lemon, Hot Lime Pickle, Hot Por­tugal, Hot Purrira, Hot Veget­arien, Hun­garian Hot, Indian PC-1 ‚ Naga Jolokia, Jalapeno, Jamaican Hot Red, Jamaican Red Mush­room, Jamy Chilli ‚ Joe E Parker, Joe’s Long Pep­per, Karl 1, Khorika Jolokia, , Lemon Drop, Marbles, Maule’s Red Hot Chilli Pep­per, Maya Pimento, Mexiquin, Mohawk, Mulato Isleno, Mus­tard Habanero, Naga Morich Chilli Seeds, Naga Vol­canic Honey Mus­tard, Nimbu Chatni, Nose­gay, NuMex Bailey Piquin, NuMex Big Jim, NuMex Centen­nial, NuMex Christ­mas Day, NuMex Hal­loween, NuMex Mira­sol, NuMex Pinata, NuMex St. Patrick’s Day, NuMex Suave Orange, NuMex Sun­flare, NuMex Sun­rise, Numex Twi­light, NuMex Valentine Day, Orange Habanero, Orange Thai Chilli Pep­per Seeds, Ord­ano, Orozco, Pasilla Bajio, Pasilla Negro, Peach Habanero, Per­uvi­ano Aran­cio, Peter Pep­per RED, Peter Pep­per YELLOW, Pico de Pajaro, pimi­en­tos de padron, Pinocchio’s Nose, Poin­set­tia, Prairie Fire, Pulla, Purple Ser­rano, Purple Tiger, Pusa Jwala, Pyr­amid Chilli, Red Cherry Small, Red Habanero,  Red Scotch Bon­net, Red­skin, Ring of Fire, River Cot­tage Chilli Seeds, Rocoto / Man­zano Orange, Rocoto Yel­low, Romanian Giallo, Safi Scotch Bon­net, Scotch Bon­net Chilli Pep­per seeds, Sahara, Santa Fe Grande, Santaka, Ser­rano, Ser­rano Tam­piqueño, Smokin’ Chilli Sauce, Spagna, Spicy Chilli Jam, Strom­boli,  SUNNY, Sun­set, Super Hot Thai, Sweet Chocol­ate Pep­per, Tabasco, Takan­ot­sume Chilli Seed, Thai Den­chai Chilli Seeds, Thai Dragon, Thai Hot, Thai Sun, Thai­l­and,  Tobago chilli pep­per,  Tomato Chilli Rel­ish, Tongues of Fire Chilli, Trin­idad Congo, Trin­idad Scor­pion, Varie­gata, Was­abi Chilli Mus­tard, Wenks Yel­low Hots, White Habanero,  Yellow Mush­room, Yel­low Scotch Bon­net, Zaino.

As you can see Ger­ald does not do things by halves, for even more inform­a­tion and to order online visit www.chileseeds.co.uk.

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