Okay where to start? This is my first video review since the new year star­ted and OMFG I could’nt have star­ted it with a big­ger bang if i’d have tried! This sauce today comes from our good friends at the “Chilli pep­per com­pany” and I have to say this is EASILY the hot­test sauce they sell and its a f*****g corker!! Ged developed this sauce to com­pete in the ever grow­ing “Ultra-death-killya-stupidly-over-the-fookin-top” hot­sauce cat­egory and I have to say it holds its own rather well, but enough of this, lets crack on eh?

Ingredi­ents: Fresh naga bhut jolokia, pine­apple juice, vin­egar, lemon juice, toma­toes, mango, molasses, 7.3 mil­lion chilli extract, cel­ery, herbs, spices.

There ya go, thats it, no addit­ives or any­thing, 100% nat­ural ( I count extract as a nat­ural sub­stance, some don’t) in fact its the Naga’s and extract that give “10 Minute Burn” its super­nat­ural heat level, but more on that in a moment.This sauce is the one that we wrote an art­icle about here: http://www.chilefoundry.co.uk/?p=3215 It was banned from the septem­ber 09 FFUK show for being “too hot” and as the inter­view shows people passed out and had reac­tions to it, thus it was BANNED!!

And now, of all people I get given a bottle of this to do a review of, i’m scared to say the least, but I like to think that i’m crazy and stu­pid enough to take on ANYTHING in the Hot­sauce world, so without any more ditrac­tions here it is!

This sauce comes in a lovely little square glass bottle that to me is very orna­mental, it has a simple label on it that is adorned with flames and skulls (that look like they are scream­ing incid­ent­ally!) The sauce inside is a swirl of light red and dark red faint lines with seeds sus­pen­ded in the sauce here and there, there are also 2 clear warn­ings on the rear, one says “Once eaten this will really hurt” and the other says “use to add heat to your cook­ing, do not ingest dir­ectly” but as the fol­low­ing video shows, I paid NO ATTENTION to these warn­ings, HA!

Soooooooooooooooo as you can see..i pretty much died right there! The sauce, as I tried my best to point out, has a lovely sweet fruity fla­vour for a few seconds, and thats what took me by sur­prise! After smelling the sauce and smelling only Naga pep­pers and extract I was sure this would only taste of extract and that the heat would blow me away instantly but it did’nt…the heat was masked amaz­ingly by the fruit present in the sauce, the ini­tial sweet taste made me let my guard down and then the pain crawled out from under my tongue and OWOWOWOWOW it hit me hard!!

I’m not over exag­ger­at­ing when I tell you it was like being punched in the mouth by Satan him­self, my lips swelled a little and I star­ted sweat­ing imme­di­ately, it was a sharp sting­ing, burn­ing sen­sa­tion coupled with the uncon­trol­lable hic­cups and my eyes stream­ing as if I had just been kicked in the plums!!

So there you have it, the Infam­ous and Notori­ous “10 minute burn” offi­cially reviewed by yours truly, if you like INSANE amounts of heat in pretty much any­thing then I recom­mend you give this bottle of life alter­ing sauce a go, the endorhin rush is well worth the burn, I prom­ise you that much! “10 minute burn” is avail­able from www.chileseeds.co.uk at a wal­let pleas­ing £7.00 for 100ml, but for those of you think­ing that 100ml for 7 quid is’nt alot, trust me it will last a while, unless of course you’re a head­case and put it on everything you eat!! Grab a bottle while its hot people, because at that price i’m not sure Ged will have it in stock for long, and after the chilli fest­ivals hit, and this sauce rock­ets in pop­ular­ity its gonna become rare!!! SO GRAB IT NOW!!!

Until next time my chile­fanz, hope you had a great new year, and as always may the sauce be with you!!!

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The dates have been announced for the Easter week­end Fiery Foods Fest­ival, The event will be in the Hove Gar­dens on the 3/4/5 April 2010.

More news later and a list of exhib­it­ors as soon as we have it.

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A sum­mary of art­icles from the Chile foundry dur­ing Novem­ber 2009, click the links to see the full stories.

Lizzi’s Chilli and Apricot Blon­dies —  My Daugh­ter Lizzi is a very good cook, she has a light hand with bak­ing, I asked her to come up with a recipe for today, she said “I will make you some­thing spe­cial!” and she did!

Eswat­ini Swazi Kit­chen — Kum­quat Atchar —  The product I am review­ing today comes from a com­pany known as “Just trad­ing Scot­land” who sell fair trade products here in the uk on behalf of people from Africa, asia and latin amer­ica, one of the groups that they rep­res­ent is known as “Eswat­ini Swazi Kit­chen” and its that par­tic­u­lar group that have made the product I am review­ing today.

What is Atchar? —  Atchar is a spicey chut­ney found in Indian and South African food, It is often made from man­goes and pep­pers, but can also include veget­ables such as Car­rots, onions and cab­bage. It is served as a con­di­ment with curry.

Dr. Burnorium’s Hot Sauce Emporium —  Dr. Burnorium’s Hot Sauce Emporium is a retailer based at the St Nich­olas Mar­ket in Bris­tol, they have an excel­lent online store. If you are near Bris­tol visit them and let us know what you think?

Manda African Chilli Sauce — Review —  Wow! another sauce that con­tains all nat­ural ingredi­ents, I seem to be get­ting alot of these lately, not that i’m com­plain­ing mind you, noth­ing bet­ter than an all nat­ural fresh tast­ing hot­sauce! “Manda African Chilli Sauce (extra hot)” comes in a bottle that is more sim­ilar to non-mainstream hotsauce’s than the super­mar­ket brands it shares a shelf with in ASDA.

Chil­liPep­per­Pete — The Hot Pep­per Awards 2009 —  Chil­liPep­per­Pete has been win­ning awards again. This time at “The Hot Pep­per Awards 2009″ they won both 2nd and 3rd place in the Extreme Products sec­tion for Dragons Blood Batch 12 and Satan’s Shit.

Lingham’s Ginger Gar­lic Chilli Sauce —  It is odd but this is the first time I have tasted a Lingham’s sauce, I have seen them about for years, but always passed them by, expect­ing it to a cheap, sweet con­coc­tion, with little depth of fla­vour, maybe I have become a sauce snob!

ChilliPepperPete’s — Chicken Xacuti (Shak­uti) —  This recipe comes from Chil­liPep­per­Pete, it is a tra­di­tional Goan Recipe. Goa is loc­ated along India’s west coast along the Ara­bian Sea and was part of Pete’s travels around India. Chicken Xacuti (pro­nounced Shak­uti) has been described and Chicken in coconut gravy.

Blair’s Death Rain — New UK Fla­vours —  I love crisps (US Trans­la­tion Chips) a few years ago we make our own Hot-Juan Brand Crisps so I know how hard it is to make a new fla­vour and to get it con­sist­ant, I have always loved Blair’s Death Rain Habanero crisp, every packet is hot and crunchy, and his other fla­vours Chi­potle and Cajun are also excel­lent, each with there own unique flavour.

Christ­mas Rumours — Santa’s Shit —  We hear rumours that Chil­liPep­per­Pete is mak­ing a Christ­mas spe­cial — Santa’s Shit, we will let you know more as soon as we taste it!

ChilliPepperPete’s — Vin­dalho Recipe —  One of my favour­ites has always been the Vin­dalho. And then I had it in Goa 20 odd years ago cooked by our land­lady and it was a totally dif­fer­ent exper­i­ence. I got her to write down her recipe and I am copy­ing it from a tatty Indian school book full of recipes. I will move on to other coun­tries from now but as I said earlier I have had a Goan food fix­a­tion for 20 years. We are now selling Goan curry blends in the shop that are made in Goa and are excellent. — “Pete Sey­mour AKA ChilliPepperPete”

Chilli Variety?? – ??Krakatoa F1 —  A medium sized upright plant of the Cap­sicum annuum Species.

Low­cost Home Smoked Chil­lies — Using the ProQ Smoke Gen­er­ator —  Hot smoke or cold smoke, that is the ques­tion. The simple answer is that both have a place in the food chain, but when it comes to chil­lies, my hat is def­in­itely in the cold camp.

Christ­mas Hamper — The Chilli Pep­per Com­pany —  The Chilli Pep­per Com­pany has launched a range of Christ­mas gift hampers, with some­thing for everybody.

Pain is good – Batch #114 Jamaican Pine­apple Salsa —  I did not expect to like this salsa, I don’t nor­mally go for any­thing with pine­apple in it, I even pick it off pizza if I have to, but this was an excep­tion, I even enjoyed find­ing the tid­bits of pineapple.

Hot-Headz — Mad Dog col­lege chal­lenge —  A First Aid co-ordinator from the Samuel Whit­bread Com­munity Col­lege, Beds. tele­phoned Hot-Headz! on Wed­nes­day (11/11/09) to seek assur­ance that pupils would be OK after a stu­dent took a bottle of Mad Dog 357 Collector’s Edi­tion to col­lege and chal­lenged his peers to try some.

Vol­cano Chilli — Lin­coln Cent­ral Mar­ket —  Vol­cano Chilli is a new ven­ture for Chris and Rosie Jag­ger and he has star­ted it in Lincoln’s Cent­ral Mar­ket just a few weeks ago.

South Devon Chilli Farm New Online Com­munity, Forum and Blog —  The South Devon Chilli Farm has been redevel­op­ing its web site and has added a new Com­munity, Forum and a Blog .

The Chilli Pep­per Com­pany — Witches Brew Review —  The bottle itself is typ­ical of the CPC range and comes with a high gloss label on the front, com­plete with title and a strange grey look­ing witch stir­ring a cauldron! I do enjoy see­ing Ged’s new labels when they come out as they are always fun to see, the sauce inside this bottle is a lovely red col­our with flecks of black, bits of pep­per flesh and the occa­sional seed float­ing about in the liquid!

ChilliPepperPete’s? — ?Mole Pob­lano —  Mole Pob­lano is a fest­ive meal hail­ing from Oax­aca in Mex­ico. Oax­acan food is the con­sist­ently the best quisine in Mex­ico. Mex­ic­ans use a lot of mild chil­lis up to the jalapeno/chipotle heat but out­side of the yucatan its unusual to find any­thing hot­ter. The chil­lis are used for fla­vour as well as heat and this recipe could be many hun­dreds of years old and in one form or another has come down from pre con­quistdador times. Its very involved but can be cheated with our ready pot­ted mole pob­lano which is a sim­pli­fied ver­sion of this recipe. Its a great leftover tur­key recipe for box­ing day. — “Pete Sey­mour AKA ChilliPepperPete”

Cocaine and Cap­saicin – a lethal mix? —  A report in the New Sci­ent­ist reports that Sci­ent­ists may have found a link between some deaths from Pep­per Sprays and Cocaine addiction.

South Devon Chilli Farm — Mild Habanero Chilli Chut­ney —  On open­ing the jar there is a very pleas­ant fruity smell, which is not let down by the fla­vours from the apples and sul­tanas, I am very pleased to see the use of cider vin­egar in this kind of high qual­ity, it lets the fla­vours develop, without it need­ing to be matured.

Cajohns Gour­met — Scorch Review —  The sauce comes from “Cajohns Gour­met” and as you might remem­ber I reviewed their “Vicious viper” back in june and was’nt impressed mainly because the product had ALOT of heat but a not so nice fla­vour to it, so due to this I am a little appre­hens­ive of this cur­rent sauce, but non­ethe­less lets continue!

South Devon Chilli Farm — Rape­seed Chilli Oil —  The South Devon Chilli Farm has been work­ing with The Seed Co, they have taken there cold pressed Rape­seed oil and steeped it with a blend of hot and fruity dried chilles for a month or two.

Chilli Variety??? – ???Yellow Bhut Jolokia —  Most of our read­ers will already know the Bhut Jolokia is the cur­rent Guin­ness Book of World Records record holder as the world hot­test chilli with a Scov­ille heat rat­ing of 1,001,304 SHU’s, but not many will have heard of the Yel­low Bhut Jolokia.

The Cornish Chilli Com­pany —  Man­u­fac­tur­ers of Chilli Sauces using as many local ingredi­ents as pos­sible, they have an inter­est­ing range of products includ­ing an unusual dessert sauce.

Nitro Naga — Naga Jolokia Chilli Jam Review —  This jam comes form the one and only “Chil­li­chut­ney­man” a lovely gen­tle­man by the name of Bryn, and someone i have chat­ted with a few times before, the “Nitro Naga” range being one he makes for Karl and co at www.scorchio.co.uk, and as such this jam is’nt like any other, it con­tains my FAVOURITE chilli which also hap­pens to be the hot­test chilli in the world to date, so without any more jab­ber­ing on, lets begin!

Hot-Headz Goes Christ­mas Crack­ers! —  Order over £30.00 worth of products before Decem­ber 20th 2009 and receive a superb qual­ity Hot Sauce Gift Pack worth £12.99 abso­lutely Free!

Chilli Variety???? – ????Chocolate Bhut Jolokia —  The Chocol­ate Bhut Jolokia is a vari­ant of the Bhut Jolokia, Frontal Agritech have selec­ted the chocol­ate bhut in suc­cess­ive gen­er­a­tions to give a pure vari­ety. The chilli has a pun­gency level sim­ilar to the red Bhut Jolokia.

The Chilli Garden — Ol’ Clooties Sauce Review —  There are not many sauces that look this col­our, with the light behind it, it is almost lumin­es­cent orange, this is not achieved with arti­fi­cial col­ours but is all nat­ural made with Scotch Bon­net and Carib­bean Red Habanero’s chil­lies grown by The Chilli garden in Hampshire.

Bar­gin time save £1.96 on Cajohns Vicious Viper —  We have just noticed that Hot-Headz has a spe­cial offer on Vicious Viper, a sauce that Darth Naga reviewed back in early July. The sauce is nor­mally £6.95, but is on offer at only £4.99 sav­ing £1.96 per bottle.

Top 10 UK Chilli Web Sites — Novem­ber 2009 (New #1 Site) —  We have a new Num­ber 1 site. Scorchio who have been bur­ing up our chart are now the num­ber 1 chilli web site in the UK, knock­ing Chil­lis Galore from the top spot for the first time.

Mr Vikki Hot Cori­ander Sauce Review —  Ahh i’ve just had a long week­end off and now its tues­day and back to work, the sauce i’m review­ing today comes from a new favour­ite sauce maker here at the Chile­foundry, a little north­ern chap by the name of Adam Marks, I am of course talk­ing about “Mr Vikki” and the amaz­ing sauces, chut­neys and pickles he produces.

School Chilli Chal­len­age for Chil­dren In Need —  Tod­m­orden School held a seven-a-side chilli eat­ing con­test, seven mem­bers of staff and seven six formers muched chilles to see who could eat the most. The Final win­ner was teacher Mike Smith who ate 11 chillies.

TABASCO® brand Habanero Sauce —  The aroma from the bottle is one more of fresh fruits, namely mango as opposed to habanero, the smell is deceiv­ing though and you’ll real­ise that the moment you try this one, the McIlhenny’s mean business.

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

Hot Headz & Scorchio Top 10 Products — Novem­ber 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)

Creamy Chicken Curry (Milk and Dairy free) —  My wife is lactose intol­er­ant and there­fore has a prob­lem with many Indian menu’s as they use ghee and yoghurt in a lot of their recipes. So I cre­ated this recipe to cre­ate a creamy mild curry we can both enjoy.

Free P&P for your Christ­mas orders from Chil­liPep­per­Pete —  Orders place on-line between the 1st and the 15th of Decem­ber will get free P&P from Chil­liPep­per­Pete as part of there Christ­mas pro­mo­tions

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Another day, another product review by yours truly, and what a great way to spend a tues­day even­ing than sampling a hot sauce and put­ting my opin­ion across about it. The sauce I have today comes from a com­pany known as “Manda Foods lim­ited” and I was lucky enough to meet them at the FFUK fest­ival earlier this year, a couple of lovely people who were very happy to give me a bottle for review pur­poses and were con­stantly happy and smil­ing it seemed, and they had good reason to! The com­pany itself was star­ted back in 2004 by Royda Manda with a sauce made from tra­di­tional Zam­bian chil­lies, herbs and spices, ori­gin­ally it was developed and pro­duced by Royda in her home kit­chen and traded as a cot­tage indus­trial product, sup­ply­ing the local retail com­pan­ies, in 2006 Royda made a break­through and her product was soon stocked at ASDA stores in the UK and is to this day one of the top selling eth­nic chilli sauces on ASDA shelves!

Ingredi­ents: Scotch bon­net and Habanero pep­pers (50%), Toma­toes, Onions, Salt, Pars­ley, Zam­bian mixed spices, Spirit vin­egar, Olive oil, Lime juice.

Wow! another sauce that con­tains all nat­ural ingredi­ents, I seem to be get­ting alot of these lately, not that i’m com­plain­ing mind you, noth­ing bet­ter than an all nat­ural fresh tast­ing hot­sauce! “Manda African Chilli Sauce (extra hot)” comes in a bottle that is more sim­ilar to non-mainstream hotsauce’s than the super­mar­ket brands it shares a shelf with in ASDA.

The lable on said bottle is quite lit­er­ally a feast for the eyes, the Manda logo itself is black on a bright orange back­ground with a pic­ture of Africa and some fruit behind it, the label also has a very tra­di­tional look­ing edging to it, mak­ing it look very eth­nic indeed and thus keep­ing true to its roots!

The sauce itself has a sim­ilar orangey-red col­our to alot of habanero/scotch bon­net based sauces, albeit this one has a nice amount of seeds and flesh sus­pen­ded in the sauce itself thus giv­ing it a very marbled effect. The tex­ture is that of a nice chunky sauce that is thick, but pour­able and as every­one knows by now, I LOVE a sauce that is pour­able but not runny, so this sauce fits the bill per­fectly on looks and tex­ture, lets have a whiff eh?

I opened the bottle and took a hearty sniff of its con­tents, the beau­ti­ful smell of fresh scotch bon­nets and habanero’s filled my nose as I assumed it would, there was a hint of vin­egar in there as well but it cer­tainly did’nt over­power the pep­per smell, which was a refresh­ing change from other vin­eg­ary hot products.

I decided to jump in feet first and took out my tast­ing spoon, pour­ing this lovely gloopy mix­ture onto my spoon and pla­cing it into my mouth, hold­ing it there to fully appre­ci­ate the fla­vour and heat and WOW was I pleas­antly sur­prised! The fla­vour is (in my hon­est opin­ion) com­pletely unmatched in the super­mar­ket today, this has a won­der­ful mix of both bon­nets and habs and the fla­vour from both is intense, I was expect­ing the same sort of vin­eg­ary taste you get with most super­mar­ket hot­sauces but boy was I wrong!! The vin­egar was undetect­able among the other fla­vours the sauce held, but the heat..now THAT was detect­able, this is eas­ily the hot­test nat­ural hot­sauce avail­able in ASDA today, in fact the only product on the super­mar­ket shelves that is remotely sim­ilar to this is Encona hot­sauce but even that is over­shad­owed by this in terms of both fla­vour and heat!!

If you want to pick up a bottle of this (which I strongly sug­gest you do!) then you can obvi­ously pick it up at your local ASDA store, its also avail­able to buy online from www.mandafoods.co.uk at the paltry price of £2.70 a bottle, that includes post­age btw, the sauce is actu­ally only £1.20, which i’m sure you’ll all agree is a bar­gain! If you don’t pick up a bottle of this from Royda her­self (www.mandafoods.co.uk) or ASDA then you will surely be miss­ing out on one of the finest African hot­sauces thats read­ily avail­able in super­mar­kets today!

Till next time padawanz, may the sauce be with you, always!!

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Fiery Foods UK National Chilli awards win­ner — “Best Import Product”

Its a monday night, work is all done for another day and i’m doing my best to relax..and what bet­ter way to relax than with a nice review of some­thing hot and spicy, best thing for these cold nights if you ask me!

The product I am review­ing today comes from a com­pany known as “Just trad­ing Scot­land” who sell fair trade products here in the uk on behalf of people from Africa, asia and latin amer­ica, one of the groups that they rep­res­ent is known as “Eswat­ini Swazi Kit­chen” and its that par­tic­u­lar group that have made the product I am review­ing today.

Eswat­ini was set up in 1991 by a cath­olic priest , Father Larry McDon­nell and an Anglican Nun Sis­ter Judith Dean O.B.E. to cre­ate jobs in Swazi­l­and for cer­tain com­munit­ies and to gen­er­ate funds for “Man­zini Youth Care” a non-government organ­iz­a­tion caring for chil­dren affected by HIV and AIDS. Eswat­ini has grown con­sid­er­ably over the years and cur­rently exports its qual­ity products to 14 dif­fer­ent inter­na­tional des­tin­a­tions includ­ing the US and UK.

It is also worth not­ing that the product i have here has also won a National Chilli award at the Fiery Foods UK fest­ival, it won first place in the “Best import product” category!

Ingredi­ents: Kum­quat fruit (65%), Sun­flower oil, Vin­egar, Spices, Chil­lies, Salt and Garlic.

Okay, as you can see from the list of ingredi­ents this is a very simple and straight­for­ward product, there is no pre­ser­vat­ives or addit­ives so its 100% nat­ural, the jar itself is a simple one with a white lid and the label is a beige sort of col­our, with red and green writ­ing on that stands out quite well, giv­ing the product a very unique and homemade look as opposed to the usual mas mar­ket uber col­our­ful approach!

The pickle (?) inside has a gor­geous orange hue to it, with flecks of red and brown through­out, sun­flower oil being high on the list of ingredi­ents my first thoughts were that this would be a little greasy, you have to ima­gine that its been a couple of months since the FFUK fest­ival so i could’nt remem­ber how this tasted, all i knew was that it won an award for good reason and I was about to relive that reason!

I twis­ted off the lid and held it up to my nose, allow­ing my olfact­ory senses to do the driv­ing for a brief moment, a very fruity and uplift­ing smell entered my nos­trils, not dis­sim­ilar to lime pickle but with some­thing dif­fer­ent in there..obviously this being a review i decided to allow my tastebuds to get their own opin­ion on this intriguing paste. I dipped in my tast­ing spoon and took out a nice heaped amount, pla­cing it between my lips I let it sit on my tongue before mov­ing it around inside my mouth to be able to fully appre­ci­ate and per­haps decipher the ingredients.

A won­der­ful fruity, spicy fla­vour was mak­ing its way around my senses, the kum­quat was imme­di­ately obvi­ous as was the chilli, I was pleasently sur­prised by the non-greasy tex­ture of the product too, the kum­quat cre­ated an alto­gether dif­fer­ent sen­sa­tion to any­thing else I had tasted and I cer­tainly would’nt have ever thought that kum­quats and chil­lies go together so well. The heat was mild but warm­ing and com­pli­men­ted the fruity zing of the main ingredi­ent, the gar­lic was more of a savoury after­thought but one that worked well as a part­ing gift to your mouth!

I remembered fondly then how we came about giv­ing this par­tic­u­lar pickle the award, I smiled and had another spoon­ful while I tried to find a price for this item, ALAS!! i could not find one at all..in fact the only way I could find an indic­a­tion of where to pur­chase this product was to head over to http://www.justtradingscotland.co.uk/pages/Retailers and look down the list their, they also have the retail­ers on a handy map of bri­tain, so i’m sure you’re bound to find someone near to you that sells the “Eswat­ini” range!

This sort of thing would go well with white meat i feel, things like pork and chicken would take full advant­age of the fla­vours on offer, as would most veget­ables tbh..and I think it would go VERY well with my per­sonal favour­ite, CHEESE!!

Get thee to your nearest pur­vey­our of fair trade products as lis­ted on their site and grab a jar of this before they sell out, as i can guar­entee with this sort of fla­vour, as soon as people start to notice it, it will sell fast!! Until next time chile­headz, may the sauce be with you!!!

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