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Growing Stages: From Chilli Seed to Seedling

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Introduction

Growing chillies from seed is a rewarding journey that transforms tiny seeds into productive, flavour-packed plants. Whether you’re planning to grow mild varieties like Poblano or face-melting super-hots like the Carolina Reaper, understanding the germination process and early growth stages is crucial for success. This guide walks you through the critical phases of chilli plant development, from the moment the seed awakens to the essential early feeding stages that set the foundation for healthy, vigorous plants. By following these guidelines and providing the right conditions, you’ll be well on your way to growing thriving chilli plants that will reward you with a bountiful harvest.

The journey of growing chillies requires patience and attention to detail,particularly during the crucial early stages. Each tiny seed contains everything needed to produce a healthy plant, but success depends on providing the right conditions at the right time. Understanding the biology behind seed germination and early growth will help you avoid common pitfalls and maximize your chances of raising strong, productive plants. The margin for error during these early stages is small – even minor variations in temperature, moisture, or light can significantly impact development. By mastering these fundamentals and learning to read the subtle signs your seedlings provide, you’ll be better equipped to nurture them through their most vulnerable period of growth.

Whether you’re growing chillies indoors or in a greenhouse, the principles remain the same. The key is to create an environment that mimics the natural conditions these plants have evolved to thrive in. From maintaining consistent moisture during germination to providing adequate light and nutrients as the seedlings develop, each step builds upon the last to create the foundation for healthy, productive plants.

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Korean Chilli varieties

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Kimchi made with Chillies in Korean cooking

Korean Chilli Varieties: A Comprehensive Guide

In Korean cuisine, chilli peppers (gochu) come in distinct varieties that each serve specific culinary purposes. The basic classification distinguishes between put-gochu (풋고추), young green chillies prized for their fresh flavour, and hong-gochu (홍고추), the mature red chillies that develop a deeper, complex taste. The term cheong-gochu (청고추) encompasses various green chilli varieties.

The Cheongyang chilli (청양고추), a hybrid between Jeju Island's local variety and Thai chillies, delivers significant heat at 10,000 Scoville Heat Units (SHU). Whether used fresh in stir-fries or dried into gochugaru, it's essential in dishes like gochujang eomuk bokkeum. Meanwhile, the wrinkled, compact kkwari-gochu (꽈리고추), also known as Shishito, offers a milder heat at 1,000 SHU and features prominently in dishes like myulchi bokkeum and jangjorim.

Most varieties flourish as summer crops, with different regions producing distinct flavour profiles due to variations in soil and climate. This diversity of chillies, developed through centuries of selective breeding, forms the backbone of Korean cuisine's distinctive spice profile, demonstrating the sophistication of Korean culinary traditions and their deep understanding of how different chilies contribute to a dish's character.

The preservation and cultivation of these distinct chilli varieties remains a point of pride in Korean agriculture, with many regions hosting annual festivals celebrating their local varieties. These events not only showcase traditional farming methods but also highlight the crucial role these peppers play in Korean food culture, from home kitchens to industrial production. Farmers often pass down specialized growing techniques through generations, maintaining the unique characteristics that make each variety distinct and irreplaceable in Korean cuisine.

What is Gochugaru ?

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The Heart and Heat of Korean Cuisine: A Deep Dive into Gochugaru

Few ingredients capture the essence of Korean cooking quite like gochugaru (고추가루). These vibrant red pepper flakes are more than just a source of heat – they’re the soul of dishes like kimchi, tteokbokki, and countless Korean stews. Unlike the crushed red pepper flakes you might find at a pizza parlour, gochugaru offers a complex flavour profile that balances sweet, smoky, and spicy notes in perfect harmony.

Traditional gochugaru is made from Korean red chillies (gochu) that are dried in the sun before being coarsely ground. The best varieties come from  Chillies grown in rural Korean regions like Yeongyang, where the climate and soil create ideal conditions for developing the  Chillies’ distinctive taste. These flakes range in colour from deep burgundy to bright red, with a texture that’s coarser than cayenne but finer than typical crushed red Chilli. The drying process is particularly crucial, typically taking place during late summer and early autumn when warm winds and abundant sunshine help develop the Chillies’ characteristic sweetness. Farmers often tend to these drying  Chillies multiple times a day, rotating them carefully to ensure even exposure and prevent any moisture-related degradation that could compromise their quality.

What makes gochugaru special is its versatility. When it meets oil, it creates a rich paste that forms the backbone of many Korean marinades. In soups and stews, it slowly releases its colour and flavour, turning the broth into a beautiful crimson. And in kimchi, it works alongside fermentation to develop deep, complex flavours that can’t be replicated with any other spice.

When shopping for gochugaru, look for packages labeled “taeyangcho” (태양초), indicating the  Chillies were sun-dried rather than machine-dried. The colour should be vibrant and consistent, without any dark spots or discolouration. Store it in an airtight container in your freezer to maintain its freshness and prevent clumping – properly stored, it can last up to a year while maintaining its distinctive flavour profile.

Authentic Irish Fisherman’s stew

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Spicy seafood stew

From the rugged Irish coastline comes this hearty fisherman’s stew, a dish born from the tradition of cooking the day’s catch at sea. Unlike its Mediterranean cousins, this Celtic version brings together the bounty of the North Atlantic with an unexpected twist – the warming kick of fresh chillies. This humble yet luxurious one-pot meal tells the story of resourceful fishermen who knew that the freshest seafood needs little more than careful cooking and thoughtful seasoning to shine.

While traditional Irish cuisine isn’t typically associated with spice, this dish represents a beautiful evolution of classic seafood cookery. The combination of rich fish stock, sweet tomatoes, and the gentle heat of chillies creates a perfectly balanced broth that allows each type of seafood to maintain its distinct character while contributing to the overall depth of flavor.

What makes this stew special is its adaptability – originally made with whatever came up in the nets, today’s version can be crafted with any mix of seafood available at your local market. Whether you’re using Atlantic cod, plump mussels, or tender squid, the key lies in the layered addition of ingredients and the respect for each component’s cooking time. The result is a celebration of the sea – a warming, satisfying meal that’s equally at home on a fisherman’s boat or your dinner table.

Authentic Irish Fisherman's stew
 
Author: 
Nutrition Information
  • Serves: 8
  • Serving size: 400 gr
  • Calories: 310
  • Fat: 12 grams
  • Saturated fat: 5 grams
  • Unsaturated fat: 2 grams
  • Carbohydrates: 15 grams
  • Sugar: 3 grams
  • Sodium: 953 mg
  • Fiber: 3 grams
  • Protein: 30 grams
  • Cholesterol: 90 m
Recipe type: Seafood
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
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From Ireland's rugged coastline comes a hearty fisherman's stew, celebrating the Atlantic's finest catches. While different from Ireland's famed meat stews, this coastal dish has been a staple in Irish fishing communities for generations, making the most of the daily harvest from pristine waters. The combination of firm white fish, plump mussels, tender squid, and sweet prawns, all gently cooked in a rich broth with garden vegetables and a splash of white wine, captures the essence of Irish coastal cooking.
Ingredients
  • 500g firm white fish (haddock, cod or monkfish), cut into chunks
  • 12 mussels, cleaned and debearded
  • 8 large prawns, shell on
  • 200g squid rings
  • 12 clams, cleaned
  • 2 medium onions, finely diced
  • 4 garlic cloves, minced
  • 3 fresh red chillies, finely chopped (adjust to taste)
  • 2 celery stalks, finely diced
  • 2 carrots, diced
  • 400g chopped tomatoes
  • 1 liter rich fish stock
  • 120ml dry white wine
  • 2 bay leaves
  • Fresh parsley, chopped
  • Salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 lemon, cut into wedges
Instructions
  1. Heat olive oil in a large heavy-based pot over medium heat. Add onions, celery, and carrots. Cook until softened (about 5 minutes).
  2. Add garlic and chillies, cook for another 2 minutes until fragrant.
  3. Pour in the white wine, let it bubble and reduce by half (about 3 minutes).
  4. Add chopped tomatoes, fish stock, and bay leaves. Bring to a simmer and cook for 15 minutes to let flavours develop.
  5. Add the firm white fish pieces and squid rings. Simmer for 3 minutes.
  6. Add mussels and clams. Cover and cook for 2-3 minutes until they start to open.
  7. Add the prawns and cook for a final 2-3 minutes until they turn pink and the shellfish is fully opened.
  8. Season with salt and pepper to taste.
  9. Discard any shellfish that haven't opened and remove bay leaves.
  10. Scatter with fresh parsley and serve hot with lemon wedges and crusty bread.
Notes
The freshness of seafood is crucial for this dish
Fish stock can be homemade or bought, but should be good quality
Seafood can be varied according to availability
The stew should be brothy rather than thick
Adding seafood in stages ensures nothing gets overcooked

 

Nachos and cheese. A great snack

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Crispy tortillas & cheese

Nachos and cheese: a beloved Tex-Mex classic that’s perfect for casual gatherings, film nights, or anytime you’re craving a delicious, cheesy snack. This simple yet satisfying dish originated in Mexico and has become a staple of casual dining and home cooking across North America and, increasingly, in the UK.

At the heart of great nachos is the interplay between crispy tortilla chips, gooey melted cheese, and the kick of chillies. Chillies are an essential component of Mexican and Tex-Mex cuisine, adding both heat and depth of flavour. From mild poblanos to fiery habaneros, the world of chillies offers a spectrum of tastes to suit every palate. In our recipe, we suggest jalapeños for a moderate heat, but feel free to experiment with different varieties to find your perfect balance of flavour and spiciness.

Our recipe offers a basic version that you can easily customise to suit your tastes. The foundation is a layer of crispy tortilla chips generously covered with melted cheese and  chillies. From there, you can add a variety of toppings to create your perfect nacho experience. Whether you prefer them simple or loaded with extras, this versatile dish is sure to please.

One of the best things about nachos is their flexibility. You can make them as a quick snack or expand them into a heartier meal by adding proteins like seasoned minced beef, shredded chicken, or black beans. The chilli heat can be adjusted to your liking, making it easy to cater to different preferences when serving a crowd.

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Make your own chorizo

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Homemade Chorizo

Ready to spice things up in the kitchen with a tasty new adventure? If you’ve ever wondered how to make chorizo or searched for the best homemade chorizo recipe, then you’re in the right place. Many home cooks ask, “How can I make chorizo as good as what I get from the store?” or “What is the secret behind having the best homemade chorizo?” Well, good news: making chorizo at home might be easier than you think. With the right ingredients and a little bit of guidance, you’ll be well on your way to mastering this chorizo homemade recipe.

Before diving into the recipe, let’s take a moment to talk a little about the somewhat interesting history of chorizo. This genuinely adored sausage was created many centuries back in Spain before it hit the rest of the world. In the olden times, it was made from pork and seasoned with a mix of various spices, most of which are paprika. Chorizo was at first made as a technique for preserving meat. Throughout the years, many areas developed their own particular variations, numerous of which boast distinct flavors. Nowadays, you’ll find a myriad of kinds of chorizo: from the dry, smoky Spanish ones to the fresh, incendiary ones favoured by Latin Americans.

In this article, I am going to guide you through the steps for preparing chorizo from scratch. I will take you through every little detail, from choosing the best possible meat and spices to mixing and cooking your chorizo. So whether you want to prepare an original authentic Spanish chorizo or try your hand at something a bit more experimental, I have you sorted. By the end, you’ll know exactly how to prepare homemade chorizo and be confident enough to try out your own touches in the recipe.

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Hot hot sauces

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Super hot sauces

We’re about to dive into the scorching world of hot hot sauces, where your average condiment fears to tread. These aren’t your run-of-the-mill table sauces – oh no, we’re talking about tongue-blistering, sweat-inducing concoctions that’ll have you questioning your life choices.

Before we get into the nitty-gritty, let’s talk about the Scoville Scale. This isn’t just some fancy thermometer; it’s the holy grail of heat measurement in the chilli world. Your garden-variety jalapeño? It’s a mere tickle at 2,500 to 8,000 Scoville Heat Units (SHU). But the sauces we’re about to explore? They’re in a whole different league, mate. We’re talking over 1,000,000 SHU – that’s not heat, that’s bloody lava in a bottle!

Now, you might be wondering, “Who in their right mind would want to subject themselves to such torture?” Well, let me tell you, there’s a whole community of heat enthusiasts out there who live for this stuff. They’re not just after the burn; they’re chasing the endorphin rush, the flavour complexity, and yes, maybe a bit of bragging rights. It’s a culinary extreme sport, if you will, and these hot hot sauces are the Mount Everest of the condiment world.

Now, buckle up and grab a glass of milk. We’re about to embark on a tour of the hottest of the hot, the crème de la crème of crazy heat. From YouTube sensations to Aussie face-melters, we’ve got a lineup that’ll make your taste buds stand up and beg for mercy. So, if you’re ready to push your palate to its limits and beyond, let’s dive into the fiery world of hot hot sauces!

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The Scoville Heat Scale

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Measuring Spicy Heat

The Scoville Heat Scale, developed in 1912 by American pharmacist Wilbur Scoville, stands as the most widely used method for measuring and comparing the heat of chillies and spicy foods. This scale quantifies spiciness in Scoville Heat Units (SHU), providing a standardized way to understand and communicate the intensity of different peppers. From mild bell peppers to scorching hot Carolina Reapers, the Scoville scale offers a comprehensive framework for categorizing the vast spectrum of pepper heat.

Image: Wilber Scoville
Professor Wilber Scoville

Wilbur Scoville’s original method was surprisingly subjective. It involved diluting a pepper extract until its heat was no longer detectable by a panel of tasters. The amount of dilution required determined the pepper’s SHU rating. This process, while groundbreaking for its time, relied heavily on human perception, which could vary significantly between individuals.

In modern times, the science behind measuring Chilli heat  has evolved considerably. High-performance liquid chromatography (HPLC) now provides more accurate and objective measurements. This technique detects and quantifies capsaicinoids, the chemical compounds responsible for a pepper’s heat. By using HPLC, researchers can determine precise SHU values without relying on human taste buds.

The Scoville scale spans an impressive range, from the mildest Chillies at 0 SHU to the most extreme at over 2 million SHU. This vast spectrum allows for detailed categorization of peppers and spicy foods, making it an invaluable tool for culinary professionals, gardeners, and spice enthusiasts alike. The scale’s wide adoption has not only standardized how we discuss pepper heat but has also sparked a global interest in pushing the boundaries of spiciness, leading to the development of increasingly hotter pepper varieties.

Sweet Chilli chicken wings

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Some history

The history of crispy chicken wings, particularly those paired with a sweet chilli sauce, is rooted in a blend of culinary traditions from around the world. The concept of frying chicken has been a staple in various cultures for centuries, with the Chinese, Scots, and West Africans all having their versions of fried chicken.

The modern popularity of chicken wings can be traced back to the United States in the mid-20th century. Specifically, the creation of Buffalo wings in Buffalo, New York, in 1964, marked the beginning of the chicken wing craze. This originalCooking with Chillies. Hot sauces version featured deep-fried wings coated in a spicy vinegar-based cayenne pepper hot sauce and served with celery sticks and blue cheese dressing.

Sweet chilli sauce, on the other hand, has its origins in Southeast Asia, particularly Thailand. This sauce, known for its balance of sweetness and heat, is traditionally made from red chillies, vinegar, sugar, and garlic. It is widely used as a dipping sauce and in various dishes across Asian cuisines.

The combination of crispy chicken wings with sweet chilli sauce likely emerged as part of the global fusion cuisine trend, where chefs and home cooks began blending elements from different culinary traditions. This fusion dish captures the essence of American comfort food and the vibrant flavors of Southeast Asian cuisine, resulting in a deliciously satisfying dish. Today, it is a popular appetizer and party food enjoyed by people all over the world, showcasing the versatility and universal appeal of both crispy chicken wings and sweet chilli sauce.

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Mild Sweet Chilli Sauce

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A Global Culinary Phenomenon

Mild sweet chilli sauce has evolved from its Thai origins to become a global culinary phenomenon, captivating taste buds across diverse cultures and cuisines. Known as “nam chim kai” in Thailand, this delicate balance of gentle heat and sweet-tangy flavors has been a cornerstone of Thai cooking for generations. Its journey from Southeast Asian kitchens to international pantries is a testament to its versatility and broad appeal. The sauce’s ability to complement a wide range of dishes, from grilled meats to vegetable stir-fries, has contributed to its widespread adoption and adaptation in various culinary traditions worldwide.

In the United Kingdom, the popularity of mild sweet chilli sauce has surged dramatically over the past two decades, transforming it from an exotic condiment to a household staple. British supermarket shelves now boast an impressive array of options, catering to every preference and budget. Established brands like Blue Dragon compete with supermarket own-labels from Tesco, Sainsbury’s, and others, offering consumers a wide selection. These sauces are typically packaged in convenient glass bottles or squeeze bottles, with volumes ranging from 190ml to 300ml to suit different household needs. The pricing is generally accessible, with most options falling between £1 to £1.50, and budget-friendly alternatives often available for even less, making it an affordable

luxury for many British consumers.

The integration of mild sweet chilli sauce into British cuisine has been both widespread and creative. In pubs and casual dining establishments across the UK, it has emerged as a popular alternative to traditional condiments, challenging the long-standing dominance of ketchup and mayonnaise as the go-to dipping sauce for chips (fries). Its versatility shines in diverse settings, from university canteens to local cafes, where it’s become a favoured topping for jacket potatoes, often paired with cheese or tuna mayonnaise for a satisfying meal. The sauce has also found its way into quintessentially British snacks, becoming a common accompaniment to sausage rolls and a fixture in kebab shops, where it stands alongside more traditional sauce options.

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