The Cay­enne gets it’s name from the coastal city of Cay­enne in French Guiana, it has a unique fla­vour, pep­pery and sharp, you oftern find it as an ingredi­ent in med­ical cures for almost everything., there is even a book called “The Health Bene­fits of Cay­enne” which I am assured is not a travel guide for the city.

Hot-Headz has pro­duced a range of single vari­ety sauces, which is a great way of find the true fla­vour of each, today we are tast­ing the Cay­enne ver­sion. Also have, Bhut Jolokia Naga Chilli Sauce, Habanero Pep­per Sauce, Ser­rano Pep­per Sauce, Pasilla Pep­per Sauce, Chi­potle Pep­per Sauce and Jalapeno Chilli Sauce.

This sauce is a Lous­i­ana style (Aged Chil­lies and Vin­egar), it is a nice deep red col­our and is not unlike the con­sist­ency of the ori­ginal Tabasco sauce. On open­ing the sauce has a very dis­tinct­ive cay­enne pep­per smell, it always reminds me of a fruity black pep­per com­bined with some vin­egar (much more pleas­ant that it sounds), the heat warms both the mouth and throat in the way only Cay­enne can, it is not an extreme heat, but it has that truly unique fla­vour of Cayenne.

Ingredi­ents: Vin­egar, Aged red Cay­enne Chil­lies (32%), Gar­lic, Salt.

Bottle sup­plied by Hot-Headz

This is the kind of sauce you splash on any­thing, excel­lent on backed beans on toast, or as the base for a salad dress­ing (Cay­enne Sauce, Olive Oil, Vin­egar and some runny Honey), use if where ever you would add black pep­per is always a good start.

I do like the new look of Hot-Headz sauces and at only £2.99 per bottle this is excel­lent value for money

Fla­vour	(8/10)
Heat	(4/10)
Pack­aging	(8/10)
Value	(8/10)
Over­all	(8/10)

You can order this online at www.hot-headz.com

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I always enjoy vis­it­ing Simpsons seeds, I have known Matt Simpson since we first had stands at the West Dean Chilli Fiesta may years ago and it is Matt who I turned to for help when writ­ing my book (The Hot Book Of Chilles) to make sure I said the right things. He has also writ­ten an excel­lent book on the sub­ject “Chilli, Chili, Chile: Pep­pers Sweet and Hot” which is you are grow­ing chil­lies this book is a must have item.

The nurs­ery is loc­ated in Horn­ing­sham, Wilt­shire and is part of the Longleat estate, while the nurs­ery is closed until April, the seed shop is open all year around, as is their web site

Dur­ing the year they have a num­ber of tast­ing days and even their own chilli event (See their web site for dates and details), when you can taste dif­fer­ent vari­et­ies of hot and sweet pep­pers. Matt has an extens­ive seed col­lec­tion and in the cata­logue this year they have:

Aji Crys­tal, Aji Hot, Apache F1, Black Pearl, Brazilian Mini Bon­net, Bul­garian Car­rot, Cal­cutta, Cas­ca­bella, Cay­enne: Car­o­lina, Cay­enne: Golden, Cay­enne: Large Red Thick, Cay­enne: Long Red Slim, Cherry Bomb F1, Chiv­alry F1, Demon Super Hot F1, Elephant’s Trunk, Explod­ing Fire, Fish, Fresno Supreme F1, Friar’s Hat, Geor­gia Flame, Goat Horn, Gold Nug­get, Habanero: Burk­ina Yel­low, Habanero: Carib­bean Red Hot, Habanero: Chocol­ate, Habanero: Fatali, Habanero: Hot Paper Lan­tern, Habanero: Peach, Habanero: Reb­et­ona, Habanero: Scutaba, Hinkel­hatz, Hun­garian Black, Hun­garian Hot Wax, Jalapeno, Jamaican Hot, Joe’s Long Cay­enne, Krim­son Lee F1, Lemon Drop, Little Fin­ger, Malay Bird, Maules Red Hot, Naga Jolokia, Navaho, Nepalese Bell, Numex Twi­light, Orozco, Padron, Pasilla Bajio, Per­uvian Purple, Por­tugal, Prairie Fire, Pun­jab, Purple Tiger, Pusa Jwala, Red Cherry Hot, Red Mis­sile, Ring of Fire, Rocoto Red, Rocoto Yel­low, Santa Fe Grande, Scotch Bon­net Red, Scotch Bon­net: Big Sun, Scotch Bon­net: Carib­bean Anti­l­lais, Ser­rano, Super Chilli F1, Sweet Wrinkled Old Man, Tabasco, Tepin, Thai Mound, Wenks Yel­low Hot, Zim­b­abwe Bird.

If you are trav­el­ling down the A303, or vis­it­ing Longleat, please don’t miss a chance visit, please check the web site for open­ing times.

Simpsons Seeds
The Walled Garden Nurs­ery
Horn­ing­sham
Warmin­ster
BA12 7NQ

Phone 01985 845004
Email: sales@simpsonsseeds.co.uk
Web: www.simpsonsseeds.co.uk

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There are five major Spe­cies of cap­sic­ums that are cul­tiv­ated around the world and many other wild spe­cies. In tech­nical terms the Chilli pep­pers are in the genus Cap­sicum which is part of the fam­ily Solanaceae mak­ing it related to the potato, tobacco, tomato and even the deadly night­shade.

Cap­sicum Annuum

Cap­sicum annuum is the best known domest­ic­ated spe­cies in the world, in the past 20 years the dis­tric­tions between the Cap­sicum Annuum, Cap­sicum Chinense And Cap­sicum Frutes­cens has been called into ques­tion as at the prim­it­ive level you can­not dis­tin­guish between the three spe­cies, the fact that they will eas­ily hybrid­ize with each other helps with this conclusion.

It has spread to every part of the world becom­ing the dom­in­ant pep­per glob­ally, with the Bell pep­per in almost every fresh food retailer world­wide and hot spicy vari­et­ies a staple of hot cooking.

This was the spe­cies that Colum­bus intro­duced to Europe in the 1492.

Examples: Cay­enne, Pob­lano, Ana­heim, Jalapeno, Pasilla, Serrano

Cap­sicum Baccatum

The name bac­catum refers to the char­ac­ter­istic of the wild spe­cies to be berry like, it prob­ably ori­gin­ated from Bolivia, where there are the greatest selec­tion of wild vari­et­ies can still be found.

Examples: aji Amarillo, aji cereza, Bolivian Long, Christ­mas Bell

Cap­sicum Chinense

Some of the worlds hot­test vari­et­ies are Cap­sicum Chinense which was named by Nikolaus Joseph von Jac­quin (1727 – 1817), who mis­takenly named the spe­cies Chinense in 1776, because he believed that they ori­gin­ated in China. It is more likely to have come from Amazo­nian South Amer­ica, while it has also appeared sporad­ic­ally through­out the Caribbean.

Examples: Fatalli, Habanero, Naga Jolokia and Scotch bonnet.

Cap­sicum Frutescens

The main ingredi­ent of the world most pop­u­lar chilli sauce Tabasco is a Cap­sicum Frutes­cens is grown in large quant­it­ies in the Louisi­ana. (Note: the upper case T for the brand and the lower case t for the chilli vari­ety), Unlike most chil­lies the Tabasco chilli grows with the fruit point­ing up rather than hanging from the plant as does the African Piri Piri.

Examples: Piri Piri ( African Birds Eye), tabasco

Cap­sicum Pubescens

First domest­ic­ated over 6000 year ago. The Pubescens gets its name from the small hairs that cover the leaves and stalks, it is unlike any other domest­ic­ated pep­per hav­ing large purple or white flowers infused with purple and fruits with brown/black seed. There are no wild vari­et­ies of this spe­cies, though it prob­ably related to a num­ber of other wild spe­cies (Cap­sicum exi­mium, Cap­sicum carde­nasii, Cap­sicum tovarii).

Mostly cul­tiv­ated in South Amer­ica although small amounts are grown in Guatem­ala and south­ern Mex­ico, it is almost unknown in the rest of the world.

There are verys few vari­et­ies of this spe­cies, prob­ably due to the fact is can­not cross-pollinate with other chilli species

Examples: Rocoto, Manzano

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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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Its that time again my fel­low chile lov­ers!!! Darth Naga here writ­ing another review for one of the things in life i’m very pas­sion­ate about…HOT SAUCE!!!

This review may be a little longer than my oth­ers as i am review­ing a sauce made by the hot sauce legends “McIl­henny” fam­ous for the “Tabasco®” brand and hot sauce range. The reason i have so much respect for the Tabasco® name is simply because this is where i star­ted, its how i got into hot sauces in the first place, thanks to the McIl­henny fam­ily of Avery island in Louisi­ana i have a deep appre­ci­ation and respect for the chile pep­per and its many uses (my favour­ite being hot sauce of course!!) and i thank them for that, without them i would not be the man i am today..and i would still have some tastebuds that work prop­erly hehe!!

The McIl­henny com­pany was formed as a small fam­ily com­pany by Edmund McIl­henny in Louisi­ana wayyyyy back in 1860’s, it all star­ted with a single pep­per sauce that become world fam­ous over the next 10 or 15 years, it was made using an old method of aging a pep­per mash in white oak bar­rels sealed with salt for 30 days before adding dis­tilled white vin­egar to it and then strain­ing the mash out to leave just the sauce, 140 years later and its all made the same way, in fact the only thing thats changed is the aging time which appears to have increased to 3 years!!

Ingredi­ents:
Vin­egar, habanero pep­per, cane sugar, TABASCO® pep­per sauce (vin­egar, red pep­per, salt), salt, mango puree, dehyd­rated onion, banana puree, tomato paste, tam­ar­ind puree, papaya puree, spices, gar­lic, TABASCO® pep­per mash (pep­per, salt)

But any­way, onto the sauce i’m talk­ing about and today its the “Habanero” veri­ant of the “Tabasco®” range of sauces, this is a sauce that comes in a little 60ml bottle with a strik­ing yellow/orange/red label which com­pli­ments the rich orangey red black speckled sauce inside and i per­son­ally carry one around with me for whenever i need to add a bit of spice to my food, that and car­ry­ing round a big 140ml bottle is simply not easy lol! 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 with this sauce and the lovely fruity taste coupled with the warmth of the habanero pep­per make this an irres­ist­ible addi­tion to any­ones hot sauce cabinet.

This is a sauce that you can find any­where nowadays, its in pretty much all the big name super­mar­kets so theres no real reason to shop around online for it, its about £2 from most of them maybe a bit more in the higher end super­mar­kets, i would’nt say its fant­astic value for money as it does come in such a small bottle, but that sauce does go quite far if you use it sparingly…however if like me you use it on alot of things then you’ll find your­self going through it pretty quickly.

It has a sim­ilar fla­vour to the papaya encona sauce, which is prob­ably down to the fruit aspect rather than the pep­per but i find this just a little warmer and it brings me out in a bit of a sweat and induces my now fam­ous chile hic­cups (hic­cups i get when i try some­thing thats a little too hot!) much to the amuse­ment of Mrs Naga and my other fam­ily members!

This is a sauce that i would recom­mend every­one buy and try at least once, the stand­ard Tabasco® sauce is a great starter sauce and this just about takes it to the next level, i keep a bottle with me at all times due to it size and theres no reason why you should’nt either!!

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