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Potting on Chillies

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Potting on for success

Potting on Chillies  isn’t just a routine task; it’s a strategic process that directly influences the vitality and productivity of your Chilli garden. Each stage of potting on—from the delicate transfer of seedlings to the final placement in larger containers—is carefully orchestrated to provide your plants with the space, nutrients, and support they need to flourish. Understanding these stages ensures you nurture your Chilli plants from their infancy to their full potential, fostering a deeper connection with your garden.

In this guide, we’ll delve into the intricacies of potting on, offering insights into selecting the right pot sizes based on the specific characteristics of your chilli variety. Whether you’re nurturing compact ornamental peppers or cultivating sprawling heirloom varieties, understanding how pot size impacts root development and plant growth is key to success. With our guidance, you’ll be able to tailor your potting strategy to suit the unique needs of your Chilli plants, fostering healthy growth and abundant harvests.

Join us as we explore the importance of potting on at every stage of your Chilli plants’ growth journey. From the early days of seedling development to the exhilarating moments of flowering and fruiting, we’ll equip you with the knowledge and techniques to ensure your Chilli plants thrive and produce a bountiful harvest. With our comprehensive approach, you’ll feel confident and empowered to tackle each potting stage with precision and care, setting the stage for a successful chili-growing experience.

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The best soil for Chillies

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The best soil for growing Chillies

Growing chillies involves more than just planting seeds and watering them occasionally. It’s a journey where we nurture them through every phase of their growth, ensuring they have the right conditions to thrive. This includes growing Chillies  in the best soil you can .   The soil they grow in is like their home—it’s where they get their food and support to grow big and strong. As chilli enthusiasts, we’re committed to learning all we can about soil care to give our plants the best chance to flourish.

Once chilli seeds sprout, they go through three main stages of growth: first, they’re delicate seedlings, then they grow a lot of leaves and stems, and finally, they start to flower and make fruit. Each stage is like a different chapter in their story, with its own set of needs. At each stage, they have different requirements , so we have to adjust their soil and pots to meet those needs and help them grow well.

In this guide, we’ll dive deeper into understanding what happens to chilli plants at each stage of growth, what they need to eat to stay healthy, and we’ll provide examples of soil mixes that work best for them. By learning these basics, we can take better care of our chilli plants, ensure they’re happy and healthy, and ultimately, reap the rewards of a bountiful harvest. So, let’s roll up our sleeves and get ready to grow some fantastic chillies! Read more

Bhut Jolokia Chillies

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Blisteringly hot

Are you ready to set your taste buds ablaze? Prepare to embark on a fiery journey with one of the hottest chillies known to humankind – the Bhut Jolokia, also commonly spelled as Bhoot Jolokia. Strap in, spice enthusiasts, because we’re diving deep into the realm of intense heat and unmatched flavour!

Originating from the north eastern region of India, particularly Assam, Nagaland, and Manipur, the Bhut Jolokia has earned its stripes as a legendary chilli pepper. It was officially recognized as the world’s hottest chillies by the Guinness World Records in 2007 with an official heat rating of over one million Scoville heat units. It was , a title it held for several years until being surpassed by other contenders – notably the Carolina Reaper

In many cultures, especially in India, it holds significant cultural and medicinal value. Some even believe it possesses therapeutic properties, ranging from pain relief to boosting metabolism.

But don’t let its intimidating reputation scare you off! While the Bhut Jolokia indeed packs a punch with its scorching heat level, it also boasts a unique flavour profile that adds depth and complexity to any dish. Its fruity and smoky notes can elevate everything from curries and salsas to hot sauces and marinades, infusing them with a distinctive warmth that lingers long after the last bite. Typical uses include the following:

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Traditional Greek Salad

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Greek Village Salad

The Greek salad, or “Horiatiki Salata,” has roots in ancient Mediterranean cuisine, though its exact origin remains unclear. Emerging in the early 20th century, it became a staple dish in Greek households and restaurants, particularly in rural areas abundant with fresh produce. Its ingredients, including tomatoes, cucumbers, onions, bell peppers, olives, and feta cheese, reflect Greece’s agricultural landscape. Feta cheese, with its tangy flavour and crumbly texture, is a quintessential element of Greek salad.

Seasoned with dried oregano and dressed with extra virgin olive oil and red wine vinegar, it enhances the natural taste of the ingredients. Greek salad holds cultural significance, symbolizing Greek hospitality and culture. It’s commonly served as a starter or side dish in Greek meals and enjoyed year-round, especially during the summer months. Its popularity extends globally, found on menus in Greek restaurants worldwide, appreciated for its simplicity, vibrant colours, and fresh flavours.

Furthermore, variations of Greek salad may include additional ingredients such as pickled chillies, which add a spicy kick to the dish, enhancing its complexity and appeal. Overall, Greek salad epitomizes the Mediterranean diet, emphasizing fresh, seasonal ingredients and the importance of olive oil in culinary traditions. Its enduring appeal lies in its ability to evoke the sunny flavours and warmth of Greece, making it a beloved dish enjoyed by many across different cultures.

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Nasi Kerabu

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Nasi Kerabu
 
Author: 
Nutrition Information
  • Serves: 8
  • Serving size: 350 grams
  • Calories: 736
  • Fat: 49 grams
  • Saturated fat: 42 grams
  • Unsaturated fat: 2 grams
  • Carbohydrates: 54 g
  • Sugar: 27 grams
  • Sodium: 4117 mg
  • Fiber: 15 grams
  • Protein: 18 grams
Recipe type: Salad
Cuisine: Malaysian
Prep time: 
Cook time: 
Total time: 
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Nasi Kerabu is a Malaysian rice salad that is traditionally served with grilled or barbecued meat, seafood or poultry. This recipe is for the salad alone. It can be eaten on its own but is far better served with Ajam Percik( marinated grilled chicken) and spicy fried fish. When served with the poultry and seafood ik makes a fantastic dish to serve at a Malaysian theme meal.
Ingredients
Blue rice
  • Basmati rice – one and a half cups
  • Water – two and a half ups
  • Kaffir lime leaves – four
  • Lemongrass – one stalk
  • Salt – ½ teaspoon
  • Blue food colouring – a couple of drops
Coconut floss
  • Onion - one medium
  • Lemongrass – two stalks
  • Desiccated coconut – one and a half cups
  • Mackerel – two medium
  • Salt – ¼ teaspoon
  • Black pepper – few grinds
Salad
  • Cabbage – two cups (finely shredded).
  • Bean sprouts – two cups
  • Cucumber – one small (sliced into matchsticks).
  • Green beans - ten (julienned)
  • Coriander leaves – ½ cup ( finely chopped)
  • Fresh mint – two tablespoons (finely chopped).
Other
Optional
Instructions
Making the blue rice
  1. Soak the rice for 20 minutes in water and then run under water until it runs clear.
  2. Place the rice in a pot
  3. Add the water, Kaffir lime leaves, salt and lemongrass
  4. Add the blue colouring
  5. Bring the water to a gentle simmer.
  6. Cook until the rice is cooked (15 to 20 minutes).
  7. Remove the lemongrass and Kafir lime leaves and fluff up the rice with a fork.
For the Salad
  1. Mix all the ingredients for the Salad together in a bowl.
Coconut floss
  1. Grill the mackerel in a pan until cooked. Allow to cool and then flake
  2. Place the onion and lemongrass in a grinder. Pulse to a coarse paste
  3. Add the desiccated coconut to a pan
  4. Add the mackerel, salt and the paste
  5. Cook on medium heat for 5 minutes.
  6. Finish with a few grinds of pepper
Assembling the dish
  1. Cut the salted eggs in half
  2. Place a mound of blue rice in the centre of a plate (use a mould to shape it).
  3. Surround the rice with salted eggs, salad, coconut floss and stuffed Chillies. Add the Ajam Percikand spicy fried fish(if using).
  4. Place, a spoonful of the Sambal next to the eggs and finally, top the blue rice with a couple of tablespoons of the spicy coconut sauce.
Notes
Fantastic when served with Malaysian grilled chicken (Ajam percik) and spicy fried fish.

Keywords: Nasi kerabu

 

Indonesian cooking with Chillies

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