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By Hot Juan, June 2, 2010 4:54 pm

Lots of art­icles last month, includ­ing prob­ably the worlds hot­test curry, and some new recipes and reviews.

The Chilli Garden

The Chilli Garden — Organic Hamp­shire Chil­lies — Based in a wooded vale on the Surrey/Hampshire bor­der The Chilli Garden seven acre’s are farmed by three gen­er­a­tions of the same fam­ily. Between them Father, Daugh­ter and Son-in-law; Peter, Alison and Mik, have wealth of exper­i­ence in farm­ing, food pro­duc­tion and design enabling them to make everything on the farm themselves.

Wahaca Look­ing for Chilli Expert — Wahaca, the Thomas­ina Miers chain of MLots of review and new preoduct­sex­ican res­taur­ants is look­ing for a chilli expert to help them cre­ate a show­case for the joys of grow­ing chil­lies, from how to plant, pol­lin­a­tion and harvesting.

Darth Naga Reviews:- Mr Vikki’s Hot Lime Pickle — Well, the elec­tions are upon us and I find its quite easy to get bogged down in polit­ical debates and other non­sense so I decided to take myself away from it all for a moment and write a review on one of “Mr Vikki’s” amaz­ing products! Mr Vikki has had a couple of reviews on this site so far and I am sure that as long as he keeps mak­ing qual­ity chilli products then we’ll keep on review­ing them!

The Chile­Foundry Forum Exper­i­ment — We have been look­ing at open­ing a user forum for the past 6 months, the object of the forum is our users to dis­cuss products and sup­pli­ers, post recipes etc etc.

Men pur­chase chilli four times more than women? — Men pur­chase chilli four times more than women reports AUSVEG as part of Australia’s Veget­able Industry Devel­op­ment Pro­gram, I guess that is comes has no real sur­prise, it seem to be mostly men I deal with when report­ing for this blog.

Chilli Pantry — Qual­ity Mex­ican Chil­lies in the UK — A new retailer for 2010 is the Chilli Pantry, set up by Gina Porras-Parral to sell a range of premium qual­ity Mex­ican ingredi­ents at afford­able prices, based in Brim­ing­ham web site cur­rently sell a range of authen­tic mex­ican dried chillies.

The Chilli Fact­ory — Fiery Frill­neck Hiss

The Chilli Fact­ory – Fiery Frill­neck Hiss — Hot Smokey Chilli Tomato Sauce — This sauces comes all the way from Aus­tralia and has won a num­ber of awards in its home coun­try includ­ing 1st prize for Best Hot Sauce Tomato in the Aus­tralian Fiery Food Awards in August 2004 as well as a hand­ful of 2nd and 3rd places in other events.

Good Eats — The Big Chili Recipe — I came across these video’s on You-Tube, and it seems like an excel­lent recipe, so we decided to col­lec­ted the list of ingredi­ents and the lis­ted some places you can find them here in the UK.

Mr Singh’s — BBC1 High Street Dreams —  What a great oppor­tun­ity for Mr Singh’s Pun­j­abi Chilli Sauce. I don’t think they could get a bet­ter plug for the sauce than BBC1 High Street Dreams

Hill­Boy from Gurkha Fine Foods — This is billed as “The Ulti­mate Chilli Exper­i­ence – A Con­di­ment that bites back!” and I think it is a first for us to be review­ing a Gurkha product. The Gurkha people are from Nepal and North-East India, the name com­ing from a Hindu warrior-saint Guru Gorakhnath.

Cam­bridge Chilli Farm – Ghost Pep­per 10 Review — While at the Firey Foods Fest­ival in Brighton, Chris & Rosie Jag­ger from Vol­cano Chilli asked me when I was going to review a sauce that they have found to be an excel­lent seller, Chris then sent me another bottle, he said that the recipe has been improved from the ori­ginal version.

Chilli powder put in hus­bands pants — Accord­ing to the Cam­bridge News Shar­ron Mackay the defend­ant in a fraud trial put chilli powder in her husband’s under­pants as their mar­riage fell apart.

Orange Krush Hot Sauce — I’ve been sent a bottle of “Orange Krush” to taste and give my (expert? lol) opin­ion on, this sauce again comes from www.Hot-headz.com and i believe is the only place in the uk you can buy it, i say this as after a brief search using the trus­ted google, hot-headz was the only one that came up in the uk!

Could you eat “Prob­ably the World’s Hot­test Curry” and win £100 — Fire Foods and local Grantham’s Bindi Res­taur­ant are put­ting down a chal­lenge to any­one who thinks they are tough enough!

Lady Bird Johnson’s Ped­ernales River Chili Recipe — This recipe ori­gin­ally con­tained beef suet, but that ingredi­ent was omit­ted after LJB’s severe heart attack when he was Sen­ate major­ity leader. Remem­ber to skim the fat off the chilli.

Blairs Ultra Death

Darth Naga reviews — Blair’s Ultra Death — Well its that time again chile­fanz!! Today I bring you my latest video review, and I reckon this one may just go down in his­tory as the second stu­pid­est thing I have ever done (the first will hope­fully be uploaded to you­tube at some stage LOL!) stu­pid for the simple fact that after hear­ing from Rose Sey­mour that James beck said “we don’t use milk in our video reviews in the US” I decided to hit the bot­tom end of men­tal and do a vid review WITHOUT MILK!! But any­way, the sauce I am review­ing today comes from the god­father of the US hot­sauce scene Mr Blair Lazar him­self, and this par­tic­u­lar sauce is fam­ous for not only being the hot­test sauce he mass pro­duces, but also for being one of the only ones to have its name changed dur­ing his major rebrand­ing last year!

David’s Chilli Oil – Much more than just a gour­met oil — This is not just an “Oil and Chilli” blend; there is a whole extra level of fla­vour to be found here and with Rape seed oil becom­ing the New Olive oil, its time may have come. I am sure you will see more and more gour­met products based on Rape seed oil.

ChilliPepperPete’s Easy Fish Jam­balaya Recipe — Jam­balaya is a Louisi­ana Creole dish of Span­ish and French influ­ence, it is a close rela­tion to the Span­ish paella. This ver­sion is made a little quicker and sim­pler by pre-cooking the rice, tra­di­tion­ally the rice would be added with the stock at the end of pre­par­a­tion and then cooked for 45 – 60 minutes.

Scott Roberts — Chilli Let­ter from Amer­ica #6 — It’s hard to believe it’s already May of 2010. Soon, people all across Amer­ica will be doing out­door grilling and bar­be­cuing, cel­eb­rat­ing Memorial Day Week­end at the end of this month, and won­der­ing what to do with bored kids all day long now that school will be out for the summer.

Thai Pine­apple Curry with Birds Eye Chil­lies — This recipe comes from a friend of Darth Naga, Sean (also know as Relentl3ss), who has cooked this for Darth and Mrs Naga, so it sus­pect it will taste very good. It uses the pop­u­lar Birds Eye Chilli, and not of the ingredi­ents should be hard to find in a reas­on­able supermarket.

The Chilli Jam Man — The 3 Peaks Chilli Jam

The Chilli Jam Man — The 3 Peaks Chilli Jam — RIGHT let me just start out this review by stat­ing that i’m NOT a big fan of sweet chilli things..problem is people keep send­ing me sweet chilli things and they are slowly chan­ging my mind!! Todays “Jam” comes from a guy that up until I received this jar and then added him on twit­ter I knew noth­ing at all about him, but after a bit of net sleuth­ing I found out a little.

Grow­ing Chil­lies from Seed: Part 2 — Once you have some seed­lings to pot-on (see pic­ture 1), it is time to sep­ar­ate them and pot them in indi­vidual pots. We tend to pot-on gradu­ally, so we use 3” pots first. Using very loose seed­ling com­post will help this stage. We like to use ver­mi­culite on the sur­face and perl­ite in the mix.

Hun­garian Paprika — The chilli was intro­duced to Hun­gary by the Turks dur­ing the 16th-17th cen­tur­ies; it was not until the 19th cen­tury that paprika become the dom­in­ant spice in Hun­garian cuisine.

Top 10 UK Chilli Web Sites — May 2010 — The farm­ers are now the top 3 chilli web sites in the UK with the Dart­moor Chilli Farm jump­ing up 2 places to num­ber 3 join­ing Chil­lis Galore and South Devon Chilli Farm in 1st and 2nd places.

Hot-Headz Calypso Carib­bean Style Hot Sauce — Hot-Headz has been a lead­ing sup­plier of Hot Sauces in the UK since 1994, owner Stu­art McAl­lister has a pas­sion for hot sauce both find­ing and devel­op­ing the best sauces he can find around the world.

Holy Cow! Spicy Bom­bay Ketchup

Holy Cow! Spicy Bom­bay Ketchup — BBQ sauce is a area that seems to cover all sorts of sauces, I love BBQ, espe­cially slow cooked pulled pork with lash­ings of BBQ Sauces, but this sauce is a sur­pris­ingly different.

Mr Singh’s Cookalong — Prawn Stir Fry — This is a simple recipe, as you will see exact quant­it­ies are not essen­tial when cook­ing, please feel free to use what you have got, we have added some estim­ates of the quant­it­ies used to help.

Ber­beré (or Ber­bere) Recipe — A Hot Spice Mix­ture from Ethiopia. — Ber­beré ori­gin­ates from Ethiopia. It is a very hot dry spice mix and has become the basis for most Ethiopian cuisine. It should have a course tex­ture, so don’t grind it to a fine powder.

The Chile­Foundry You­Tube Chan­nel — Did you know we have our own You­Tube Chan­nel http://www.youtube.com/user/chilefoundry

Hot Headz & Scorchio Top 10 Products — May 2010 — Hot-Headz and Scorchio provide us each month with there Top 10 products sold that month via their web sites.

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By Hot Juan, May 15, 2010 9:53 am

“Lady Bird John­son” in the title of this chilli refers to the wife of the Lyn­don B Johnsom (LJB) who was US pres­id­ent between 1963 – 1969.

Ingredi­ents:
1.8Kg Coarsely ground beef (4Lb)
1 —  Large onion, chopped
2 — Cloves gar­lic, chopped
1 — Tea­spoon oregano
1 — Tea­spoon ground cumin
6 — Tea­spoons red chile powder (or more for heat)
900g  - Tinnedto­ma­toes (1 X 16 ounce can)
480ml  - Hot water (2 cups)
Salt to taste
Grated ched­dar cheese and sliced spring onions (green onions) for garnish

Lady Bird John­son Ped­ernales River Chili (Nor­man Johnson)

This recipe ori­gin­ally con­tained beef suet, but that ingredi­ent was omit­ted after LJB’s severe heart attack when he was Sen­ate major­ity leader. Remem­ber to skim the fat off the chilli.

Com­bine the beef, onion, and gar­lic in a large fry­ing pan (skil­let) and sear until the meat is lightly browned.

Trans­fer this mix­ture to a large pot, add the remain­ing ingredi­ents, and bring to the boil. Reduce the heat and sim­mer for an hour.

When done, trans­fer the chilli to a bowl and place it in the refri­ger­ator. When the fat has con­gealed on top, remove it with a spoon.

Reheat the chilli and serve it as LBJ liked it – without beans and accom­pan­ied with a glass of milk and salt­ine crack­ers. Gar­nish with grated ched­dar cheese and sliced green onions.

This recipe comes from “The Com­plete Chilli Pep­per Book” By Dave DeWitt and Paul W. Bos­land, we have con­ver­ted the quant­it­ies in the met­ric, the ori­ginal imper­ial meas­ures and in the brackets.

The pho­to­graph is also from the same book and in is cred­ited to Nor­man Johnson.

Note:- We selec­ted this recipe from the book as it con­tains no hard to find ingredi­ents and was very simple to try at home.

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By Scott Roberts, March 21, 2010 11:02 am

Scott Roberts

March in the U.S. marks the com­ple­tion of the 22nd Annual National Fiery Foods and BBQ Show in Albuquerque, New Mex­ico and the begin­ning of the grow­ing sea­son for chile pep­pers across a large sec­tion of the middle of North America.

Nurs­er­ies with a strong online pres­ence such as Cross Coun­try Nurs­er­ies and Pep­per Joes are exper­i­en­cing brisk sales as garden­ers and chile lov­ers alike are order­ing vast quant­it­ies of seeds. As expec­ted, the num­ber one seller at most out­lets is the naga/bhut jolokia.

The Fiery Foods Show, the largest trade show of its kind in the world, had its largest attend­ance in his­tory. Accord­ing to show pro­du­cer Dave DeWitt, over 15,000 people con­verged on the event over the three-day week­end of March 5 — 7. I was there every­day and over­all I had a fun time see­ing nearly 200 vendors, sampling the wares, snap­ping pho­to­graphs and gen­er­ally try­ing to report on what happened. I saw many old friends and met a lot of great new folks from every seg­ment of the industry. Among them was the charm­ing Rose Sey­mour, daugh­ter of the UK’s own Chil­liPep­per­Pete, who gave me a one of CPP sauces to try — Dragon’s Blood. At home I have in my pos­ses­sion well over 100 spicy products to review, and it will take me a num­ber of months to go through them all, but non­ethe­less I have moved the Chil­liPep­per Pete sauces near the top of my list as I am dying to see what they taste like!

Scott is the one with the hat on!

• FFS Photo Galleries
• Scott Roberts’ FFS Report and Diary
• John “Def­con Cre­ator” Dilley’s FFS Report
• Fiery-Foods.com’s “Inva­sion of the Fire Eat­ers” Report and Photos

What was the over­all assess­ment from the show regard­ing products?

There was very little new when it came to hot sauces, other than a few deb­ut­ing bhut jolokia products in the form of liquids and dry season­ings. What I noticed trend-wise was the enorm­ous volume of spicy sweets and snacks. Everything from chile-infused chocol­ates and car­a­mel pop­corn to pea­nut brittle and jerky were for sale, and most were delicious!

One of the high­lights of my week­end at the Fiery Foods Show was my inter­view with Mike Green­ing of Mike and Diane’s Gour­met Kit­chen, makers of the pop­u­lar Ring of Fire and Mad Anthony hot sauces. You can view my three-part talk with him here (I apo­lo­gize in advance for the less-than-perfect sound quality):

Video Clips Part 1,  Part 2, Part 3.

One inter­est­ing occur­rence dur­ing the show was me being hyp­not­ized not to feel the burn from hot sauces. Yes, you read that right. I was put under hyp­nosis on Fri­day night, and tested a few ultra-hot extracts dur­ing the second day of the show Sat­urday morn­ing. The res­ults? My body still reacted with watery eyes, increased saliva and a numb tongue, but the burn­ing sen­sa­tion was bur­ied WAY down. I’m still not con­vinced 100% that this works, but I think there might be poten­tial here, and I would like to see fur­ther test­ing done with other test sub­jects and other sauces & chiles used.

You can view videos chron­ic­ling the hyp­nosis by click­ing here

And speak­ing of videos and ILoveItSpicy.com, the brand new web­site star­ted by sev­eral well-known Amer­ican chile­heads, has got­ten off to a rous­ing start by show­ing videos from the (pay close atten­tion to the names to avoid con­fu­sion) smal­ler North Mar­ket Fiery Foods Fest­ival in Colum­bus, Ohio and the fore­men­tioned, lar­ger Fiery Foods and BBQ Show in Albuquerque.

Earlier this month I reviewed a pair of chile pep­per iPhone apps — the South Devon Chilli Farm and Scov­ille. They both provide in-depth know­ledge on-the-go without hav­ing to rely on a 3G phone con­nec­tion, as all of their data is stored on the phone.

I gave away a large hot sauce gift pack this past month to coin­cide with the FFS. A respect­able amount of people (51) entered the con­test dur­ing the 2-day win­dow it was open. I had my son help me with the draw­ing.

Lastly, I did have time to review some products since last month — Cali­for­nia Habanero Blends Ginger Gar­lic Habanero Sweet Mild Heat Hot Sauce , Heart­break­ing Dawns Clas­sic Gold, Mango Habanero and Jalapeno Pine­apple Sauces , Race City Sauce Works 98 Octane Ghost Pep­per Reserve and The Green Fairy Absinthe Inferno Sauce , Zulu Zulu Peri Peri Gar­lic Chile Pep­per Sauce and Big Orson’s four vari­ations of Cit­izen Cajun Mango Habanero Sal­sas.

Talk to you all next month!

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By Scott Roberts, December 20, 2009 10:00 am

Hello every­one! I’m thrilled and hon­oured to be able to bring you news and info from the U.S.A. This time of the year the major spicy foods and hot sauces shows over here are done and we set our sights on activ­it­ies next year. We also plan for Christ­mas, where hot sauce man­u­fac­tur­ers have many spe­cials chil­li­heads are tak­ing advant­age of to get the goods they want at reduced prices.

Hot Sauce Weekly Podcast

Although there are dozens of good cook­ing and culin­ary pod­casts of nearly every ilk, there has never been one devoted to hot sauces until now. Brian Mea­gher of HotSauceDaily.com hosts a weekly audio show that show­cases a spicy recipe, fea­tures an exclus­ive inter­view with someone in the fiery foods world (primar­ily Amer­ican hot sauce and fiery foods man­u­fac­tur­ers), and has a hot sauce review from me in most epis­odes.
http://www.hotsauceweekly.com

The Com­plete Chilli Pep­per Book

The “Pope of Pep­pers” Dave DeWitt and Dr. Paul Bos­land had col­lab­or­ated on The Com­plete Chilli Pep­per Book (which was reviewed a few months ago on The Chile­Foundry). I have to agree with Hot Juan’s recom­mend­a­tion. It’s a great read and an excel­lent resource.

After I had inter­viewed DeWitt for the book, he gen­er­ously donated a copy of the book for me to give away. So I’m hold­ing a trivia con­test. A ran­dom win­ner will be chosen out of every­one who gets all four ques­tions answered cor­rectly and will receive the book. I will ship the book to any­one in the world, so every­one in the UK and bey­ond can feel free to sub­mit your answers and enter the con­test! You have until 31 Decem­ber to enter.

Pep­pers and More Deb­ut­ing Blog

One of the top U.S. chilli pepper/hot sauce for­ums had evolved into a blog format this month.

http://www.peppersandmore.com

Trin­idad Scor­pion Under­go­ing HPLC Testing

Dr. Paul Bos­land and Dan­ise Coon of the Chile Pep­per Institute

Everybody’s won­der­ing if any­thing will sur­pass the Naga/Bhut Jolokia as the Guinness-certified world’s hot­test chilli. When I last spoke to Dan­ise Coon and Dr. Paul Bos­land of the Chile Pep­per Insti­tute in Las Cruces, New Mex­ico, they had told me that were in the pro­cess of giv­ing HPLC test­ing to the infam­ous Trin­idad Scor­pion chilli, one that many believe tastes even hot­ter than the Naga/Bhut. Res­ults have not yet been released.

http://www.scottrobertsweb.com/FireTalkers-Interview-with-Danise-Coon-and-Dr-Paul-Bosland-of-the-Chile-Pepper-Institute

Chile Pep­per Industry Look­ing To Increase Production

U.S. Research­ers, lead­ers, and grow­ers are look­ing for ways to reduce labour and har­vest­ing chile crops and to reclaim lost acre­age do to over­seas com­pet­i­tion.
http://www.scottrobertsweb.com/Chile-Pepper-Industry-To-Increase-Production

Dave and Mike of Hot Shots Hot Sauces Pass Away

Hot Shots Hot Sauces, a pop­u­lar Char­lotte, North Carolina-based reseller (and maker) of hot sauces, has been hit with very sad news the past few months. Owner Dave Lutes passed away in Octo­ber after a cour­ageous battle with pan­cre­atic can­cer. Employee Mike Cates died of a brain aneurysm just a few weeks ago. Both were a fix­ture of many hot sauce shows here in the U.S. and were well-liked and respec­ted by every­one who met them. They will be missed.

Heat & Spice Invade U.S. Snack Mar­ket and Fast Food Chains

Ten years ago, it was dif­fi­cult to look at main­stream Amer­ican super­mar­ket shelves and find any chips (what you call crisps) or other snack food items with a hint of chilli-induced spice. You couldn’t find many offer­ings at fast food chains that pleased chil­li­heads, either.

Today, the choices are many. You can find buf­falo wing-flavored this and chipotle-flavoured that. The largest bur­ger chains such as McDonald’s Bur­ger King and Wendy’s have at least one “spicy” chicken sand­wich or ham­burger of some kind. Chi­potle and Qdoba, two large Mex­ican food-based chains that serve spicy sauces and salsa (includ­ing a good one made from Haban­eros), have both entered the list of the top 50 quick ser­vice res­taur­ants (QSR) here in the States.

Many of these afore­men­tioned products may seem rel­at­ively tame and mild to us heat seekers. But the pro­ver­bial foot is in the door and the gen­eral popu­lace is becom­ing more acclimated to hot­ter food items.

Being an on-again, off-again eater of junk food and fast food, I’ve tried my fair share of the stuff. I flew out to Taco Bell’s headquar­ters in Irvine, Cali­for­nia to cover their Vol­cano Menu and their Lava Sauce; I had Subway’s Buf­falo Chicken Sub face off against Domino’s Sweet and Spicy Chicken Habanero Sand­wich at see if either con­tained good fla­vour and heat; and I’ve munched on snacks like Pringles Extreme Fla­vors Kickin’ Ched­dar Potato Chips and Jalapeno Pep­per Dor­i­tos.

Thanks­giv­ing Hol­i­day Over and Christ­mas & New Years Coming

For Amer­ic­ans, this time of year may be the most dif­fi­cult to diet. Thanks­giv­ing is a long-standing tra­di­tion that takes place the fourth Thursday of every Novem­ber where fam­ily and friends gather for a huge feast and to watch Amer­ican football.

The center­piece of the Thanks­giv­ing meal has long been an oven-roasted tur­key with side dishes of mashed pota­toes and other typ­ic­ally “bland” foods. While it may be a long way from being known as a chillihead’s dream, I am see­ing more adven­tur­ous meth­ods of cook­ing the tur­key and more exotic spices used in the over­all meal, even in as little as the last five years. This may be another good sign that people are open­ing them­selves to a broader range of cuisines.

And with the Christ­mas sea­son comes hol­i­day parties and office parties. Jalapeno pop­pers, buf­falo chicken dip and a pep­per jelly/cream cheese and crack­ers combo are vari­ous spicy dishes fre­quently found at these gath­er­ings Stateside. And the Christ­mas cook­ies! I’m the fur­thest thing from being a great chef, but I’ve recently come up with a white chocol­ate chip Habanero cookie recipe that I’ve fallen in love with, and I’ve got­ten good reviews from every­one who’s tried the sweets. Looks like that diet will have to wait until January…

And at this point as I close out, I would like to wish every­one the best of what the sea­son offers. Have a Merry Christ­mas and a Happy New Year! I will see you all again in 2010.

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By Hot Juan, November 1, 2009 12:35 pm

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

Banned Sauce — Video Inter­view —  This is an update on our pre­viouse art­icle on 10 Minute Burn extreme hot sauce from The Chilli Pep­per Com­pany which was removed from sale at the Brighton Fiery Foods Show

Fiery Foods UK Fest­ival — Event Review - Right, it’s Monday night, the night after the Brighton “Right, it’s Monday night, the night after the Brighton “Fiery Foods UK Fest­ival” and i have to say I’m still knackered!! It’s been a great week­end and I’ve really enjoyed myself, so i decided to take a slight detour from my usual review­ing style and instead write up a little piece about the fest­ival and how well I believe it went!

Chillies2U  — Breed­ing Lambs and Grow­ing Chil­lies - Based in Oxford­shire Ian Pax­ton has been a farmer for nearly 40 years, and farms about 100 acres, he has 3 large poly tun­nels which altern­ate between being used for lamb­ing and then when the lambs are out in the fields they are filled with Chilli Plants, he then runs a mail order busi­ness, while also appear­ing at local mar­kets selling fresh and dried chil­lies as well as his own range of sauces.

Chut­fest 09 Bar­ring­ton Court - I have just got back from Chut­fest 09, I know this is not a true chilli event, but we did find some inter­est­ing products and people.

WhyNo­tHot — Unhinged

WhyNo­tHot — Unhinged Video Review —  This sauce comes from a com­pany that was com­pletely unknown to me before the West Dean Chilli Fiesta in august, “WhyNo­tHot” are a small busi­ness based on a small­hold­ing in Cwmg­wili, West Wales, they have been around for about 3 years now and the com­pany is com­prised mainly of Ben Calder and his fiancées, who grow fresh chil­lies and try to use their own in the sauces they make where they can.

“Jeremy Clark­son” vs “limited-edition Insan­ity Private Reserve” - “The sear­ing fire had surged through­out my head. My eyes were stream­ing. Mol­ten lava was flood­ing out of my nose. My mouth was a shattered ruin. Even my hair hurt.” — Times Online (4th Oct 2009).

Chilli Vari­ety – Pob­lano —  The Pob­lano is a mild chilli (Scov­ille Units 1000 – 1500) ori­gin­at­ing from Puebla, Mex­ico, It is part of the Cap­sicum annuum spe­cies, the most pop­u­lar of all Chilli spe­cies, The plant is multi stemmed and grown to 60cm / 25 inches high, in the UK it is pos­sible to grow these in a Poly tun­nel or Green house.

Fiery Foods Fest­ival 2009 See how they do it in Albuquerque USA —  Found this on You­tube and we wanted to show you what the Chilli Fest­ival is like in the USA, I like our garden party style bet­ter, but I must admit I will be going soon.

The Ran­goon Rac­quets Club — Methi Curry Sauce —  We found this sauce on the Hot-Headz stand at the Wessex Chilli Fest­ival and it appealed to my Wife Sonia as it was milk free (very import­ant if you have a milk allergy).

The Chilli Pep­per Com­pany — 8 Ball Hot Chilli Sauce —  Now, this little sauce pro­claims itself to be in the “Hot Chilli Sauce” cat­egory, how­ever i dis­agree! “8 Ball” is a sauce that i feel is more suited to the “Padawan” cat­egory, it’s a sauce that is more for those tired of mass mar­ket bull­shit and who want to break into the under­world of non-mainstream chilli products, but let me tell you it does a won­der­ful job!

make us a brew!? – ?mint & chilli tea —  The story goes – One night, Mr Scruff was mak­ing a stir-fry, unknown to him, a small goat was asleep on the floor, he tripped over the goat send­ing the ingredi­ents fly­ing. For­tu­nately, most of it landed in the fry­ing pan, except for some chil­lies which landed in his mint tea. Whilst cook­ing, he drank some of his brew and had a nice sur­prise. From this point, he star­ted put­ting chilli in his mint tea, and offered it to guests, who also liked it. So he decided to make his own mint and chilli teabags, as not every­body has a goat in their kitchen!

Fire Foods — UK Chilli Forum - I am a mem­ber of a num­ber of For­ums and dis­cus­sion groups that talk about chil­lies, sauces and gen­eral hot food, but one I joined a few months ago has sur­prised me for the amount of activity.

How to stop the chilli burn - The magic ingredi­ent in Chilli that burn us is cap­saicin, it does not as burn the taste buds, but reacts with recept­ors in the mouth mak­ing us think our mouth is being burned, cap­saicin is an oil, so to dilute it we need to mix it with other oils or things that will stick to oil.

Dry­ing Chil­lies — How, What and Why —  So you have been very suc­cess­ful grow­ing chil­lies this year, lots of lovely chil­lies, but now what to do with them until you need to use them?

Carib­bean Food Made Easy with Levi Roots

Book Review — Carib­bean Food Made Easy with Levi Roots —  This BBC book is pub­lished to go along with the BBC Two series “Carib­bean Food Made Easy” it con­tains over 100 recipes; this is a beau­ti­fully illus­trated book with pic­tures of almost every recipe.

Hot-Headz — Who Dares Burns —  “Who Dares Burns” Is one of Hot-Headz own products and was Stu­art McAl­listers own entry into the extreme heat arms race that seems to still be going on, by this i mean that every, EVERY hot­sauce man­u­fac­turer is doing its best to bring out the new­est, hot­test sauce they can think of. Now Stu decided to jump into this arms race, but her brought some pretty heavy weaponry with him in the form of this sauce, the ingredi­ents are nice and simple, extract is high on the list so you would expect the extract taste to be over­power­ing right? WRONG!

Intro­duc­tion to Mex­ican cook­ery at the Brit­ish Museum - Thomas­ina Miers, Mas­ter­Chef win­ner and owner of res­taur­ant chain Wahaca, shares her pas­sion for Mex­ican food and demon­strates simple recipes.

Pick­ling Chil­lies made Quick and Simple —  Pick­ling is a tra­di­tional method of pre­serving food using a mild acid such as vin­egar to pre­vent the growth of bacteria.

Inter­na­tional News – Chilli in the under pants ends in court  —  A WOMAN who rubbed chilli in the pants of her ex-roomy pleaded guilty to com­mon assault in Australia.

Nitro Naga Extreme Edition

Chil­li­Chut­ney­Man — Nitro Naga Extreme Edi­tion - “Nitro Naga Extreme Edi­tion” comes in a beau­ti­ful and very unique 150ml bottle that looks sim­ilar to the old school medi­cine bottles that things like cough medi­cine and such used to come in, the lable on the bottle is very eye-catching with some lovely blen­ded red,yellow and orange let­ter­ing on a black back­ground. The sauce itself is a nice car­a­mel col­our (no doubt from the worcester­shire sauce) with black flecks, red pieces of chilli and seeds that can be seen float­ing in the mixture.

Brit­ish Street Food Awards 2010 - Some of the best food I have tasted, I would call Street Food, and now there is an award for the best UK Street Food, it is being organ­ised by food critic Richard John­son and cul­min­atesin Lud­low at the Lud­low Food Fest­ival 2010.

Ben­ing­ton Lord­ship — Chilli Fest­ival 2010 —  The 5th Ben­ning­ton Lord­ship Chilli Fest­ival is over the week­end of the 29th & 30th of August 2010 and will attact 1000’s of vis­itor to this pop­u­lar event.

Fire Foods — Firemite Video Review —  This sauce is made by a com­pany known to the world as “Fire foods”, the com­pany was star­ted 3 years ago by Nick Woods and his lovely wife Zoe ( I have met them prior to this review and they are both really nice and friendly people!) who star­ted grow­ing chilli’s and from there went on to mak­ing sauces and such, tak­ing just 6 products to Grantham mar­ket where they sold very well, so Nick “Woody” Woods and his wife went on to start the com­pany with just a hand­ful of products and £500 in the kitty.

Win­dus­tOps — Firey Foods 2009 Videos —  This year thew Fiery Foods UK event in brighton attracked over 12,000 vis­itor and with twice as many vendors as last year, the event is grow­ing quickly. Win­dus­tOps a pro­fes­sional pro­duc­tions com­pany pro­duced a num­ber of videos of the event, and they have kindly let us include them on the ChileFoundry.

Simple Dor­set Naga & Tomato Chut­ney —  This is a ver­sion of our fam­ily simple chut­ney, but super heated with some Dor­set Naga Chillies.

Over 200 hot art­icles pub­lished so far —  We are please to announce that we have now pub­lished over 200 art­icles and serverd over 50K pages since we star­ted in May 2009.

Tyrrell’s Altern­at­ives — Roas­ted Chilli Corn - I have had roas­ted corn on trips to the USA and have always enjoyed the crunch and fla­vour com­bin­a­tion, but out­side of food events I have not seen them for sale in the UK.

Do You Love Food? — Channel 4 Doc­u­ment­ary —  Cen­tury Films are look­ing for people with inter­est­ing food stor­ies for a Chan­nel 4 doc­u­ment­ary “Do you love Food?”

Scorchio — the UK’s biggest chilli and hot sauce store —  In 2002 Karl received a gift of a bottle of “Pain is Good — Jamaican Hot Sauce” from this the Scorchio Empire star­ted. The sauce had come from Har­vey Nich­ols, not hav­ing a branch nearby Karl searched the inter­net for sup­pli­ers, and came to the real­isa­tion that if he was look­ing, then other must also be doing the same.

Ger­man Police invest­ig­ate Chill Sauce for Griev­ous Bod­ily Harm —  After a scuffle at a Ber­lin kebab stand in Bremen’s cent­ral train sta­tion between a cus­tomer and the kebab vendor which ended in the costomer hav­ing the sauce in his eye.

Mr Vikki? — ?King Naga

Mr Vikki’s — King Naga — National Chilli Awards Multi Award Win­ner - “King Naga” comes in a beau­ti­ful little 110ml jar with plenty of angles and hon­estly looks like it came straight out of india! theres a little white label on the back with the ingredi­ents above on it, and a nice warn­ing “Warn­ing!! very hot chilli product”, adorn­ing the front of the jar is an eye-catchingly simple yel­low and black label with the pickles name, the com­pany name and eight little red chilli’s at the top! The pickle itself is a mix­ture of red,green and brown and has a con­sist­ency sim­ilar to thatof a com­mer­cialy curry paste but with more seeds and you can tell this is much more fresh and wholesome.

Cap­saicin Could Stop a Heart Attack In Pro­gress, Sci­ent­ists Find - New research just pub­lished in the journal Cir­cu­la­tion con­cludes that a com­mon, over-the-counter pain salve con­tain­ing cap­saicin rubbed on the skin dur­ing a heart attack could serve as a cardiac-protectant — redu­cing or even pre­vent­ing dam­age to the heart. The research­ers found an amaz­ing 85 per­cent reduc­tion in car­diac cell death when cap­saicin was used. This is the most power­ful car­di­opro­tect­ive effect ever recor­ded, accord­ing to Keith Jones, PhD, a researcher in the UC depart­ment of phar­ma­co­logy and cell biophysics.

Ama­teur Scov­ille Trophy 2009

Fire Foods Ama­teur Scov­ille Awards 2009 — Res­ults - Sat­urday night I spent tast­ing hot sauces, chut­neys, chilli chocol­ate and chilli vodka! No it was not a typ­ical night at home with Hot Juan, but I was a judge at the Fire Foods Ama­teur Scov­ille Awards 2009.

Chilli News from the USA —  News and extracts from chilli related web site in the USA

South Devon Chilli Farm – Chilli Chocol­ate Fruit & Spice - In the packet are two large slabs of the chocol­ate, it looks like it has been hand spread to cool, in the sur­face you can see bumps cov­er­ing the sultanas.

What Scott Roberts said about us —  Chile­head — Scott Roberts has just writ­ten at art­icle ” More Hot Sauce and Hot Pep­per Sites You Should Visit” and num­ber one on the list was

The Com­plete Chilli Pep­per Book by Dave DeWitt and Paul W. Bos­land - This book as been writ­ten by two of the great names in the US chilli world Dave DeWitt and Paul W. Bos­land. It provides a com­plete intro­duc­tion to the world of chil­lies, if a little US cent­ric (well that was the tar­get mar­ket for this book).

Chil­lis Galore — Homegrown & Homemade —  Wilf (Richard) and Kathy star­ted grow­ing chil­lies about 19 years ago in Nor­wich, ini­tially just to have a few inter­est­ing vari­et­ies to use in cook­ing, that led them on to start­ing a web sites www.chillisgalore.co.uk. They have since developed a range of homemade chilli products in their own kit­chen using their own plants from the green house.

Lady Bird Johnson’s Ped­ernales River Chili - This recipe ori­gin­ally con­tained beef suet, but that ingredi­ent was omit­ted after LJB’s severe heart attack when he was Sen­ate major­ity leader. Remem­ber to skim the fat off the chilli.

Vol­cano Chilli opens in Lincoln’s Cent­ral Mar­ket —  Chris and Rosie Jag­ger have opened Vol­cano Chilli in Lincoln’s Cent­ral Mar­ket selling all kind of chilli products includ­ing super hot sauces, dried chil­lies, chilli chocol­ate and jams

Who Dares Burns — 1812 Over­ture Advert —  Hot-Headz has put this fun video on You­Tube show­ing the effects of Who Dares Burns set to the 1812 overture..

Edible Orna­ment­als have been awar­ded a bursary by Slow Food - Edible Orna­ment­als have been awar­ded a bursary by Slow Food, the inter­na­tional non-profit organ­isa­tion which cam­paigns for good, clean and fair food. This award will help Joanna and Shawn con­tinue pro­mot­ing their pas­sion for using the best in fresh pro­duce by exhib­it­ing their fresh chil­lies and home grown chilli sauces at the Mas­ter­Chef Live Show at Lon­don Olympia.

Simple and Quick Salsa Verde - This is a very simple ver­sion of a South Amer­ica green Salsa; it can be made in a few minutes, but improves if kept in the fridge for an hour before serving.

Veer­aswamy Mango Chilli Chut­ney  —  Veer­aswamy is Britain’s old­est Indian res­taur­ant open­ing in 1929, their range of Chut­neys are dis­trib­uted by Bart Spices and includes Gar­lic Mas­ala, Lime Chilli, Green Chilli, Mango Bengal Spice and the one I am tast­ing today Mango Chilli Chutney.

Chilli Vari­ety Masquerade

Chilli Variety? – ?Masquerade - Part of the Cap­sicum Annuum Spe­cies Mas­quer­ade is a very early hot vari­ety with long erect fruits that start purple and mature through yel­low, then orange and finally to red. Ideal in pots on the patio, grows to between 20-30cm high and 20-25cm wide.

Gaby’s Hot Stuff — FFUK09 Best Hot Sauce —  I’m sat here on a cold Octo­ber night, look­ing at what could pos­sibly be the most beau­ti­ful and elab­or­ate bottle of hot sauce I have ever seen, the sauce comes from a com­pany run by a hot blooded woman from Panama! Gaby used to love see­ing all the chilli’s grow­ing in the local gar­dens in the coun­tryside of Panama and she was often given some to try, she loved the fruity aromas and fla­vours given off by the chilli, it was then she real­ised that she was indeed a chile­head, and set about mak­ing her own hot sauce!

Hot Headz & Scorchio Top 10 Products — Octo­ber 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

UK Chilli Mar­ket On Twit­ter - Apart from us who else should you be fol­low­ing on twitter..

The Chilli Pep­per Com­pany — Chilli Sweets & Snacks —  At the Brighton FFUK I had the pleas­ure of acquir­ing sev­eral snack foods from my good friend Ged from “The chilli pep­per com­pany”, now in my mind, although snacks are a damn good thing to have, I don’t feel I can devote an entire review to just one of those snacks, so I roun­ded them all up and decided to review them all in one go, attrib­ut­ing a few lines to each product, that way you get some­thing nice to read, and it gives you a fair idea of how these snacks taste, without fur­ther adieu, lets start eh?

Top 10 UK Chilli Web Sites — Octo­ber 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.

Wahaca look­ing into open­ing Chilli farm in Devon - Wahaca the Mex­ican styled res­taur­ant chain foun­ded by Thomas­ina Miers (Mas­ter Chief Win­ner) and Mark Selby is to open it third UK res­taur­ant in Canary Wharf next month along side it Cov­ent Garden and West­field sites.