Growing chillies on your windowsill: An Easy Indoor Guide

Apartment Chilli Garden

Yearning for a supply of hotfresh chillies but without the room for large garden? No worries! With a bit of know-how, you can grow a super crop in a great colour on your windowsill, bringing a taste of the tropics into your kitchen and  a  splash of flavour. Growing chillies at home is not as difficult as people think, and with some knowledge, you’ll soon be harvesting your own coloured pods. It’s an easy way to get the advantage of home-grown, wherever you are.

There are many excellent reasons to grow chillies on your   windowsill: have freshness at hand by harvesting ripe chillies from the  plant; admire their small sizeideal for flats or smaller homes, if you choose dwarf varieties; have constant yields throughout the year because your plants are protected from harsh weather conditions; and just relish the lovely,  rewarding view of these beautiful-looking plants in your homeThen there’s the bonus of watching your own chillies turn from green to proper fiery red  very satisfying.

Getting Started: What You’ll Need

  1. Seeds or Seedlings: Begin with the basics and start from seeds (more variety!) or purchase tiny seedlings from a nursery and gain a head start.
  2. Pots: You will need a series of increasingly larger pots for potting up. Use pots that have good drainage holes. Your final pot size should be 15-20cm (6-8 inches) diameter for one dwarf/compact plant.
  3. Seed Starting Plugs/Cubes or Small Seed Trays: To use for the first germination stage.
  4. Good Quality Potting Soil: A well-draining, fertile potting soil is necessaryChoose one that says for vegetables or containers. You can choose a peat-free mix as a more environmentally friendly option. Mix perlite (for added drainage and aeration) and vermiculite (for water retention and aeration) into your potting soil – mix in about 10-20% of each.
  5. Sunny Windowsill: Absolutely essential once your seedlings have germinated ! Chillies adore the sun and need at least 6-8 hours a day of direct sunlight. A south-facing window (Northern Hemisphere) or north-facing window (Southern Hemisphere) is generally best.
  6. Watering Can: Essential for daily moisture.
  7. Fine Mist Sprayer: Essential for misting seed starting mix.
  8. Fertiliser: standard liquid feed, like a tomato feed, will be needed once your plants are established.
  9. Optional: Propagator (heated best): A game-changer for reliable germination!

Choosing Your Chilli Variety

When growing chillies indoors, dwarf and compact varieties are your best allies! They are actually developed to stay smaller, so they are perfect for small windowsillsbut they can be highly productive as well. Look for varieties that are described as “compact,” “dwarf,” or “container-friendly.” For a decorative bonusselect variegated chilli plants.   These types have beautiful multi-coloured foliage, usually white, purple, or pink-tipped leaves, which themselves contribute significantly to their decoration before they even start to form fruit.

Some of the below are some popular varieties that are well suited for growing indoors:

  • Pequin: Producing small, hot, and highly productive plants.
  • Demon Red: Nice, compact plants with excellent production of hot, red chillies.
  • Thai ChilliesTypically compact types available, offering a good heat content.
  • Basket of Fire: Bred to be container-grown, producing vast quantities of colourful chillies.
  • Cayenne (dwarf varieties): Classic heat and flavour, look for shorter forms.
  • Tabasco (specific varieties)Possibly well contained indoors and give an unusual flavour.
  • Fish Pepper: An excellent variegated variety with green, white, and purple foliage, and coloured striped fruit ripening through green and white to orange and red.

The Growing Process: Step-by-Step

1. Sowing Seeds & Germination

Saturate small seed starting cubes/plugs (approx. 2-4cm) or a small seeding tray with your preferred medium. The seedling mix should be very loose and light for best germination, allowing roots to easily push through. Coco coir is an excellent choice, providing superb aeration and moisture retention. Alternatives include mixes of composted bark, perlite, or vermiculite.

If using plugs/cubes, pre-soak them as per instructions (some, like Root Riot, come pre-soaked). For loose mixes, fill trays/plugs and then thoroughly moisten with a fine mist sprayer until damp but not soggy. Plant seeds at approx. 0.5cm depth.

Gently cover and place the tray in a warm, dark location. Chillies germinate best between 20-30°C (68-86°F). An airing cupboard, a warm shelf, or a heated propagator are all great for this initial stage. Crucially, as soon as you see the first tiny green shoots, immediately move them to your sunniest window or under a grow light to prevent them from becoming leggy. Keep the soil consistently moist (misting or bottom-watering works best), but avoid sogginess. Germination usually takes 1-4 weeks.

2. Potting Up (Successively Larger Pots):

When your seedlings have grown a couple of sets of true leaves (these are the leaves that come after the first round, or cotyledons) and appear to be firmnow is the moment for their first pot-up, which is frequently referred to as pricking out. Pot them up gently from the seed plugs/tray into somewhat larger separate pots, preferably between 7-9cm (2.5-3.5 inches) diameter. Treat them gently by the leaf, not the stem, to prevent damage.

As your chilli plants grow and start to fill their current pot  with  root (roots may even be poking out through the drainage holes, or the plant is getting quite top-heavy), continue re-potting them up into ever-larger pots. A good next size could be a 10-12cm (4-5 inch) pot.

Your final potting on will be into their own final pots (around 15-20cm / 6-8 inches wide for a dwarf/compact variety) where they‘ll stay for the rest of their productive life on your windowsill. This step-by-step pot size increase avoids overwatering in too large pots and develops a healthy root system.

Place your pots on your sunniest windowsill. Rotate them occasionally to ensure even growth. If your window isn’t quite sunny enough, consider investing in a small grow light.

3. Watering Wisely:

Chillies prefer consistent moisture but hate soggy feet. Water when the top inch or two of soil feels dry to the touch.

Ensure good drainage – never let your pots sit in standing water.

To prevent common indoor pest issues like fungus gnatsattempt bottom watering. Place your pot in a water saucer for 15-30 minutes and allow the plant to absorb water via the drainage holes. Remove the pot when the top of the soil is dampbut don’t leave it in standing water for an extended period. This prevents the topsoil from becoming wet and less desirable for gnats to deposit eggs.

Reduce watering slightly in colder months.

4. Fertilizing Your Plant:

Your chilli seedlings won’t need any further fertilising until the point at which they are growing their first true leaves, as they gain enough nutrients from the seed itself and new potting mix. 

Once they produce real leaves, and especially after their initial potting on, you can begin to feed them. Start with half-strength liquid feedinge.g., a balanced tomato fertiliser.

As your plants grow more and more potted on in progressively bigger pots and become more established, you can gradually increase the strength of the feeding to full recommended rate. Feed every 2-4 weeks according to the product label.

5. Pollination after flowers have formed (The Fun Part!):

Inside, there won’t be any buzzing bees to do the trick of pollination for your chilli plants. Don’t worry, you can easily play matchmaker yourself! Gently shake your plant to help release and distribute pollen, or, as an alternative, lightly touch the centre of each flower with a soft, small brush. This simple act effectively moves pollen from one part of the flower to another, or from flower to flower, significantly encouraging successful fruit set. Consistent pollination efforts mean you’ll see more of those precious pods developing. Make sure to do this regularly, especially when new flowers appear, to maximize your harvest.

6. Patience & Harvesting:

There has to be time for chillies to develop and ripen, so patience is truly a virtue in this process! It can be exciting to see those little green pods form, but resist the urge to pick them too early. Allow your chillies to fully mature on the plant, as this is when they develop their best flavour and heat. Harvest your chillies when they reach their desired colour—this is typically a vibrant red for most varieties, but some can ripen to orange, yellow, or even purple depending on what you’re growing. They should also feel firm to the touch and be at their mature size. To avoid damaging your plant, always use sharp scissors or a knife to snip the stem just above the cap of the chilli, rather than pulling them off. This clean cut helps the plant recover quickly and continue producing more delicious pods for you to enjoy.

Troubleshooting Common Issues:

Yellow Leaves: Often a sign of overwatering or nutrient deficiency. Check your watering habits and consider fertilising.

Dropping Flowers: Can be due to lack of pollination, extreme temperatures (too hot or too cold), or inconsistent watering.

Pests: Keep an eye out for common houseplant pests  like spider mites or aphids  or fungus gnats  Use weak insecticidal soap or neem oil spray to take care of themBottom  watering ,as mentioned earlier, can work wonders in keeping   fungus gnats away, but if you still see some, yellow sticky traps will work as well.

Growing chillies on your windowsill is a beautiful experience that adds flavour, colour, and vitality to your home. So, select your favourite dwarf or variegated type, find your sunniest spot, and get ready for a scorching experience!

What’s your favourite chilli to grow? Share your windowsill chilli experience in the comments section!

Optimizing Chilli Growth: Epsom Salts, Amino, Fulvic and Humic Acids

Do Your Chillies Need Epsom Salts When Using Amino and Humic Acids?

As a keen chilli grower, you’re continually seeking out the most effective methods of optimising your plants’ health and reaping that scorching yield. You might well have dabbled in the world of advanced plant nutrition, possibly already making use of robust bio-stimulants like amino acids to fuel metabolic processes and humic and fulvic acids to revolutionise the soil’s structure and nutrient status. These supplements may turn your chillies growing patterns around, making them more durable and bountiful. But with such high-tech feeding techniques in usethe usual question is: do your chilli plants still need additional Epsom salts (magnesium sulphate ), or are the rewards of your current routine sufficient? Let’s get into the science and the hands-on action to sort that out for your productive chilli patch.

The Role of Each Player in Your Chilli Patch

It’s helpful, before we talk about Epsom salts, to understand what each of these amendments does for you:  Beyond the standard  a range of NPK fertilisers specialised amendments can dramatically influence your plants’ health, vigor, and productivity. To truly optimize your feeding strategy and make informed decisions about supplements like Epsom salts, it’s crucial to grasp the unique contributions of key bio-stimulants and micronutrients.

Amino Acids

Think of these as building blocks of plant proteins and enzymes. These are great bio-stimulants that improve overall plant metabolism and can even get your plants more proficient at absorbing other nutrients. They help plants recover from stress, leading to stronger, more resilient growth. Essentially, amino acids give your plants a natural boost, making them more efficient and robust.

Humic and Fulvic Acids

Natural powerhouses of energy for your soil. Acting as tiny magnets, they chelate (draw in) essential nutrients, like magnesium, and make them easily accessible to your chilli crops to take in. They also improve soil texture and promote root development, leading to better nutrient and water uptake. These organic compounds significantly enhance nutrient availability, ensuring your plants get everything they need. By improving soil structure, they also lead to healthier, more extensive root systems.

Epsom Salts (Magnesium Sulfate)

These provide two vital micronutrients: magnesium and sulfur. Magnesium is the nucleus of chlorophyll, the green pigment which photosynthesis requires. Sulpher is vital for protein development and plant overall health. Using Epsom salts can prevent yellowing leaves and ensure your plants have the energy to grow vigorously. They are an easy way to give your chilli plants a noticeable boost in greenness and vitality.

The Magnesium Question: Deficiency vs. Sufficiency

And here is where it turns personal: your chilli plants can only benefit from added magnesium (in the form of Epsom salts) if they actually require it. Over-supplementing actually results in imbalances, which may prevent the uptake of other essential elements. Knowing your plant’s individual requirements is much better than a “more is better” strategy.

Why Humic & Fulvic Acids Are Important Here

Since humic and fulvic acids are such great nutrients at getting the nutrients to your plants, your chillies might very well be getting all the magnesium that they need from your fertilizer or original soil, even when they seem to be deficientIn fact, what the acids actually do is act as a delivery system for the nutrients, giving your chillies access to what is available. This makes them release some magnesium that would otherwise be “tied up” or unavailable in the soil, which will extend the life of your available nutrients. Their chelating capacity can change inefficient forms of nutrients into forms that are easily taken up by your plants.

Symptoms That Your Chillies May Require Magnesium

Even with bio-stimulants, a good idea is to watch for classic magnesium deficiency symptoms:

Interveinal Chlorosis: Most common symptom. This is when the regions between the veins of the leaves turn yellow, but not the veins themselves. It typically starts on lowerolder leaves because magnesium is mobile and moves to new tissue.

Stunted Growth or Reduced Fruit Set: While these can have many causes, severe magnesium deficiency can certainly be a factor.

When and How to Apply Epsom Salts (If Needed)

Since you’re already utilizing amino and humic/fulvic acids, apply Epsom salts as a targeted treatment rather than a daily supplement.

  • Take a Soil Test (Recommended!: A soil test will tell you exactly which nutrients your soil is short of or has too much of. If your test shows sufficient magnesium, you probably don’t need Epsom salts at all.
  • Observe Your Plants Closely: Pay attention to your chilli plants. If you see the normal interveinal yellowing of older leaves, that’s your cue.
  • Select a Foliar Spray to Act QuicklyIn case you identify a shortage, a foliar spray is the fastest way for your plants to absorb magnesium.
  • Dilution: 1-2 tablespoons per gallon (approximately 4 litres) of water.
  • Application: Mist heavily leaves, preferably early morning or evening to avoid leaf scorch.Frequency: Start with every 2-4 weeks. Once deficiency symptoms clearstop or significantly reduce applications.
  • Soil Drench (Less Often): If you prefer a soil drench, use it far less often – perhaps once every 4-6 weeks, or only an occasional few times throughout the fruiting season. Always water your plants thoroughly prior to using any soil drench to prevent root burn.

A Word of Caution: Don’t Overdo It!

Remember that enough is as good as a feast. Too much magnesium does more harm than goodand can even prevent the absorption of other vital nutrients like calcium. This is particularly true of tomatoes and chilliessince Calcium deficiency  is known to lead to issues like blossom end rot (which is itself more commonly due to erratic watering or uptake issues rather than a lack of calcium in the ground). Since your humic and fulvic acids are doing their job of optimizing nutrient uptake, your plants will probably be more efficient, and less supplemental magnesium typically is all that’s necessary.

By knowing how your chosen bio-stimulants work and taking note of your chilli plants, you can provide them with just what they need for a bountifulhealthy crop without overdoing it.

Do you already use Epsom salts in your chilli bedLet us know in the comments below!

My Complete Guide to Fertilising Chillies from Seedling to Scoville

Feeding the Fire:

There’s a unique thrill that comes with harvesting your own spicy chillies, isn’t there? That moment when you pluck a perfectly ripe, vibrant pod that you’ve nurtured from a tiny seed – it’s pure satisfaction. Trust me, after years of experimenting and countless seasons spent tending my own fiery crops , I can tell you that getting from that humble beginning to a plant absolutely loaded with vividly coloured, scorching hot pods isn’t just about good luck or a green thumb. It’s about precision. It’s about giving your chilli plants exactly what they need, exactly when they need it. Many growers hit a wall, wondering why their yields aren’t bigger or their pods aren’t hotter. My answer? but it’s not a one-size-fits-all affair; their needs evolve dramatically through each life stage. This is my battle-hardened, personally refined feeding schedule, meticulously developed from those initial delicate true leaves right through to the most abundant fruiting. It’s all powered by what I proudly call the Apex Pod method , with its revolutionary focus on incredible natural bio stimulants.

Stage 1: Humble Beginnings – Seedlings (Weeks 0-4)

Chilli seeds have their own packed lunch initially. I’m careful not to overdo it at this sensitive phase.

  • Initial Potting Mix: I start seeds in fine-textured, low-nutrient compost, coco coir, or Root Riot cubes (see note). Rich soils burn delicate roots.
  • When to Feed: I wait for the first true leaves, usually 2-3 weeks after germination.
  • My First Feed: Then, a very weak dose: ¼ to ½ strength liquid fertiliser (low NPK, like 1-1-2 in Canna Start) . I also foliar feed the seedlings with Amino Acid and drench the potting medium with a fulvic/ humic acid solution
  • Why Amino Acids & Fulvic /Humic Acid are ideal here: This is my “secret sauce.” Diluted fulvic acid helps tiny roots absorb even minute nutrients. Humic acid improves soil structure, water retention, and microbial activity – key for nutrient cycling and faster growth. A dash of amino acids provides ready building blocks, saving the seedling energy for a strong foundation.

Stage 2: Vegging Out – Growth Phase (Weeks 4 – Pre-Flowering)

Once plants are a few inches tall and potted on for the first time , their needs kick in for strong stems, healthy leaves, and robust roots.

  • Nutrient Emphasis: Nitrogen (N) is King: For lush foliage, I use a balanced feed or one with more nitrogen (e.g. NPK,25-15-15, feeding every 1-2 weeks.
  • Continuous Amino & Fulvic: I continue these to optimise nutrient uptake, strengthen cell walls, preparing the plant for flowering.
  • Humic Acid: Fueling the Root Zone: This is where humic acid truly becomes a game-changer for me. I’ve witnessed how it transforms the soil, dramatically improving its structure and water retention. But more importantly, Humic acid  invigorates the microbial life around the roots, essentially acting as a supercharger. This ensures my plants can access and absorb those vital nutrients much more efficiently, directly feeding into that robust vegetative growth.

Stage 3: The Blossom Boom – Flowering Stage

As flower buds appear, nutritional priorities shift to producing blooms and fruit.

  • Nutrient Emphasis: Phosphorus (P) & Potassium (K) Take Centre Stage: P for flowers/fruit, K for strong fruit development and disease resistance.
  • Fertiliser Switch: I change to a high Potash fertilizer  or “tomato” feed (e.g. 15-15-30 or 4-3-8).
  • Increased Frequency: Chilli plants are heavy feeders in flower; I feed weekly, especially for potted plants.
  • Biostimulant Strength: Here, the synergistic power of amino acids, humic acid, and fulvic acid really comes into its own. Amino acids help with flower development; fulvic acid ensures maximum P and K uptake for strong flowers; humic acid keeps the root zone healthy, providing ongoing nutrition.

Stage 4: The Blazing Harvest – Fruiting Stage

Once pods form, immense energy goes into ripening.

  • Nutrient Focus: Maintain High Potassium (K): K remains key for fruit size, superb flavour, and plant vigour. I continue with my high Potash  feed weekly, often more. I watch for deficiencies like yellowing leaves or blossom end rot.
  • The Apex Pod Method Advantage: Consistent amino acids, humic acid, and fulvic acid throughout the cycle deliver:
  • Maximized Yield: More healthy pods.
  • Better Flavour and Heat: Superior quality, more capsaicin.
  • Plant Longevity: Healthier plants produce longer, even across multiple seasons.

Note

You’ll notice I recommend Root Riot plant cubes  and Canna Start in this guide. I want to be completely transparent: my recommendation comes purely from my personal success and excellent results using this product over many seasons of chilli growing. This is not a paid endorsement, nor am I affiliated with the manufacturers. I simply share what has genuinely worked best for me in achieving robust seedling development.

Chilli Seed Soaking guide

Mastering Seed Soaking

The journey from seed to seedling is perhaps the most crucial phase in a chilli plant’s life cycle. During this period, the tiny seed must transform from its dormant state into a living, growing organism – a process that can be challenging and, at times, unpredictable. Many growers face common obstacles: seeds that refuse to germinate, slow sprouting times, or inconsistent results across different varieties. These challenges have led to the development and refinement of pre-soaking techniques, which have proven particularly valuable for those working with older seeds or harder-to-germinate varieties.

The practice of seed soaking draws inspiration from nature itself. In the wild, chilli seeds often pass through birds or other animals, where digestive processes help break down the seed coat. They then lie dormant until environmental conditions – including adequate moisture – signal that it’s time to grow. By pre-soaking our seeds, we’re essentially replicating these natural processes in a controlled environment, giving our plants the best possible start in life.

Pre-soaking chilli seeds serves multiple purposes. The process softens the hard outer shell of the seed, making it easier for the emerging seedling to break through. Additionally, soaking helps remove any germination-inhibiting compounds present on the seed coat and signals to the seed that growing conditions are favourable. The soaking process also initiates important metabolic activities within the seed, activating enzymes that begin breaking down stored nutrients that will fuel the early stages of growth. This pre-germination boost can be particularly beneficial for older seeds or varieties known to have thick seed coats, such as ghost peppers or scotch bonnets. Water absorption during soaking also helps to rehydrate the cellular structures within the seed, essentially ‘waking up’ the dormant embryo and preparing it for growth.

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Quick Chilli Seed germination

Giving seeds the best start

For many chilli enthusiasts, the journey from seed to seedling represents one of the most challenging and rewarding aspects of  Chilli  cultivation. The tiny seeds of capsicum plants contain within them the potential for months of abundant harvests and complex flavours. Getting these seeds to consistently sprout can prove frustrating even for experienced growers, particularly with rare varieties and superhot peppers where each seed carries significant value.

Whilst chilli seeds will naturally germinate given the right conditions, several time-tested techniques can dramatically improve success rates and reduce the time from planting to emergence. These methods take advantage of the seeds’ natural responses to environmental signals, mimicking conditions they would experience in their native habitats. Through careful manipulation of moisture, temperature, and environmental cues, growers can create optimal conditions that encourage even stubborn seeds to spring to life.

The combination of cold stratification and specialised soaking solutions provides a powerful approach to breaking seed dormancy and triggering the germination process. This guide explores both traditional techniques passed down through generations and modern approaches backed by horticultural science. Whether starting your first batch of jalapeños or preparing to grow rare superhot varieties, these methods will help ensure your chilli growing journey begins with strong, healthy seedlings. These techniques can be adapted and refined based on individual growing conditions and specific variety requirements.

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Essential UK Guide: Growing Your First Chillies

Welcome to growing Chillies

If you’re new to growing chillies, you’re in for an exciting adventure! Growing your own chilli peppers might seem daunting at first, but don’t worry – this guide will walk you through every step. Whether you’re dreaming of adding homegrown Scotch bonnets to your hot sauce, spicing up curries with fresh Thai chillies, or simply wanting to experience the joy of nurturing your very first plant from seed to harvest, this beginner-friendly guide will help you succeed. The satisfaction of harvesting your first homegrown chilli is truly unmatched, and with just a few basic supplies and some patience, you’ll be well on your way to becoming a successful chilli grower.

As a newcomer to chilli growing in the UK, one of the most important lessons is timing. Here’s your first key tip: start in January or February. Why? Our UK climate has a shorter growing season than many chilli varieties are used to, so giving your plants an early start is essential for beginners. Don’t worry if this seems early – there’s a good reason! Chilli plants typically need 6-8 months from seed to harvest, which surprises many first-time growers. Many varieties also need extended warm periods to develop their heat and flavour, so this early start ensures your first crop will have the best chance of success during our summer months. Even the mildest varieties benefit from this extended growing period, as it allows them to develop fuller flavours and more abundant crops.

If your first attempt doesn’t go as planned (which is completely normal when you’re learning!), you’ll have time for a second try while staying on schedule. This timing also lets your young plants develop strong roots in the comfort of your home before they face their first experience with British weather. Remember, every experienced chilli grower started exactly where you are now, and each growing season brings new lessons and discoveries. Think of your first year as an exciting experiment – you’ll learn what works best in your specific growing conditions and which varieties suit your taste and space

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Spicy Moroccan lamb tagine

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Traditional Tagine with a Fiery Fusion Twist

There’s something magical about the moment you lift the cone-shaped lid of a tagine. Steam rises in aromatic swirls, carrying with it the promises of tender meat and complex spices that have been slowly mingling for hours. While traditional Moroccan tagines rely on warm spices rather than heat, our contemporary version adds carefully chosen chillies to create an exciting new dimension of flavour.

Picture succulent pieces of lamb shoulder, so tender they yield to the gentlest pressure of a fork, swimming in a rich sauce that balances sweet, sour, and spicy notes. Fresh red chilies and a scatter of dried chili flakes bring warmth that builds gradually, while preserved lemons add bright citrus notes and honey-sweet apricots provide a natural sweetness that perfectly complements the meat. Underneath it all, the classic Moroccan spice blend ras el hanout provides a foundation of warm spices – cinnamon, cumin, coriander, and more – that reminds us of this dish’s noble heritage.

 

Spicy Moroccan lamb tagine
 
Author: 
Nutrition Information
  • Serves: 6 generous portions
  • Serving size: 350 grqms
  • Calories: 785
  • Fat: 20 grams
  • Saturated fat: 16 grams
  • Unsaturated fat: 2 grams
  • Carbohydrates: 60 g
  • Sugar: 21 grams
  • Sodium: 3462 mg
  • Fiber: 5 g
  • Protein: 77 g
  • Cholesterol: 128 mg
Recipe type: Dinner
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
There's something magical about the moment you lift the cone-shaped lid of a tagine. Steam rises in aromatic swirls, carrying with it the promises of tender meat and complex spices that have been slowly mingling for hours. While traditional Moroccan tagines rely on warm spices rather than heat, this contemporary version adds carefully chosen chilies to create an exciting new dimension of flavor. The slow cooking process allows the chilies to mellow and meld with classic tagine ingredients like preserved lemons, honey-sweet apricots, and aromatic spices, creating a rich, complex dish that honors traditional techniques while adding a subtle but distinctive heat.
Ingredients
  • 1.2kg lamb shoulder, cut into large chunks
  • 3 red chilies, 2 finely chopped, 1 left whole (adjust to taste)
  • 1 teaspoon dried chili flakes
  • 2 large onions, finely chopped
  • 4 garlic cloves, minced
  • 2-inch piece fresh ginger, grated
  • 2 tablespoons ras el hanout
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 cinnamon stick
  • 2 tablespoons clear honey
  • 2 tablespoons tomato paste
  • 2 preserved lemons, quartered
  • 200g dried apricots
  • 100g green olives, pitted
  • 500ml lamb or chicken stock
  • 3 tablespoons olive oil
  • Large bunch fresh coriander
  • Salt and black pepper to taste
Instructions
Method:
  1. Mix the lamb with half the ras el hanout, 1 teaspoon each of cumin and coriander, salt, and pepper. Leave to marinate for at least 30 minutes, preferably longer.
  2. Heat oil in a tagine or heavy-based casserole over medium-high heat. Brown the marinated lamb in batches until golden all over. Remove and set aside.
  3. Lower heat and sauté onions until soft and translucent (about 8 minutes). Add garlic, ginger, chopped chilies, and remaining spices. Cook for 2 minutes until fragrant.
  4. Return lamb to the pot. Add tomato paste, whole chili, chili flakes, honey, and stock. Bring to a simmer, cover, and cook on low heat for 1.5 hours.
  5. Add preserved lemons and apricots. Continue cooking for 45 minutes.
  6. Add olives and cook for a final 15-20 minutes until lamb is meltingly tender and sauce has thickened.
  7. Remove whole chili. Adjust seasoning, scatter with fresh coriander.
To Serve:
  1. Accompany with couscous or flatbread, and a fresh herb salad. For those who enjoy extra heat, serve harissa paste on the side.
Notes
Tips:

Ask your butcher to cut the lamb into large chunks - they'll do a neater job
The tagine tastes even better the next day
Adjust the amount of chillies to suit your heat preference
For best results, use a proper tagine pot or heavy-based casserole with a tight-fitting lid

 

What is in chipotle sauce ?

Smoked Jalapenos

The Chipotle sauce is a must-have for fans of Mexican and Tex-Mex food. Well, you can’t go wrong drizzling it over burritos, tacos, rice bowls, or dipping in it—this smoky, spicy sauce is a signature flavour that has crowned it a staple in many kitchens. These dishes have become so damnably popular in Texas and surrounding states, helping to introduce the unique smoky-spicy flavour of chipotle to a wider American audience.

Chipotle sauce is deeply rooted in traditional Mexican cooking. Chipotle peppers are the integral ingredient and have been in use, with records going at least back to the time of the Aztecs. In reality, chipotle peppers are just the smoked and dried versions of the jalapeños, and pre-Columbian Mexico practiced this preservative practice. This practice of smoking and drying jalapeños to form chipotles was adopted back in pre-Columbian times in Mexico, where they have long been used to add depth and complexity to sauces, marinades, stews, and other traditional dishes.

Well, the star of the show in this Chipotle sauce is, without question, the chipotle pepper. Essentially, chipotles are just smoked and dried jalapeño peppers that give that signature smoky, spicy flavour in a sauce. The amount may vary in this or that recipe, but they are always there. Flavourful, spicy-smoky chipotle peppers have become one of the staple elements in Mexican cuisine for generations of cooks, imbuing their sort of character into dishes of great diversity.

Aside from the chipotle peppers themselves, it also includes the adobo sauce the peppers are typically canned in. Adobo sauce is a tangy combination of tomato, vinegar, garlic, and other seasonings that pairs very well with the chipotle peppers. But adobo sauce is part of traditional Mexican cooking as well, offering a tangy, complex base to many sauces and marinades

Nasi Goreng recipe

Indonesian fried rice

Nasi goreng simply means “fried rice” in Indonesian, and it is one of the favourite staples of Indonesian cuisine. Aromatic spices and satisfying textures make Nasi Goreng so dear to many people worldwide. This dish represents a part of the rich culinary heritage that Indonesia offers, and it stretches from warungs by the side of the street to high-end restaurants across the archipelago. The real nasi goreng is a flavourful mix of fried rice, usually prepared from yesterday’s leftover rice. What differentiates Indonesian nasi goreng from other fried rice dishes is the kind of ingredients and spices used to make it, such as kecap manis—sweet soy sauce—shrimp paste, or terasi, and chili sauce, or sambal oelek.

Although nasi goreng has many variations throughout Indonesia, it seems that its basic preparation method is somewhat uniform. The rice is stir-fried with some aromatics like garlic and shallots, usually complemented with protein, which would be chicken, shrimp, or beef. Scrambled eggs are often added, either into the rice mix or above it as an extra topping. It is then garlanded with refreshing vegetables like cucumber slices and tomato wedges against the warm, flavour-loaded rice.

Nasi goreng is not only a food in Indonesia but part of a culinary tradition in which the country’s food culture is embedded. Almost every region may have its own version of nasi goreng, adjusting it to the availability of local ingredients and taste. That is what makes the popularity of nasi goreng so great: customization according to one’s taste, yet remaining essentially the same. It is considered a significant life skill in Indonesian households to know how to make nasi goreng, and it can be consumed at any time of the day due to its versatility.

Whether you’re sampling nasi goreng from a street vendor in Jakarta or trying to make it in your own kitchen, this is a dish that offers a delectable window into the vivacity of Indonesia’s culinary scene. It remains hugely popular today, and that fact is a nod to how something as basic as well-made fried rice can be elevated into something very special with the distinctive flavours of Indonesian cuisine. Helped by these two things—sourcing ingredients and mastering the flavor balance—one can really get true Indonesian nasi goreng onto one’s dinner table at home.

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Sriracha Mayo

What is it ?

Essentially, sriracha mayo is a perfect marriage between smooth, creamy mayonnaise and fiery sriracha sauce. This makes for an enticing mixture that somehow finds a balance between heat and richness, a certain secret weapon able to add some ‘oomph’ to just any dish and turn the absolutely mundane into magnificent with just a simple swirl. It can elevate everything from your morning eggs to that midnight snack—so, a condiment to be in any foodie’s kitchen arsenal. Before getting into all of that yummy goodness, though, let’s take a little peek at where it all began with this taste sensation.

Sriracha sauce, the fiery half of this dynamic duo, has an interesting history. It was created in the 1980s by David Tran, a Vietnamese immigrant in California. Named after the coastal city of Si Racha in Thailand, this sauce quickly became a cult favourite in the US. Mayonnaise, on the other hand, has been around since the 18th century, with roots in French cuisine. The marriage of these two distinct sauces represents a beautiful blend of Eastern heat and Western creaminess, a true embodiment of fusion cuisine.

The brilliant combination of these two condiments emerged in the early 2010s, likely in trendy food trucks and fusion restaurants. It rapidly gained popularity, becoming a staple in many kitchens and restaurants around the world.

You’ll love sriracha mayo because it’s incredibly versatile, brilliant on burgers, with chips, in wraps, or as a dip. Plus, it’s dead easy to make and you can customise the spice level to your liking. It’s a testament to the beautiful fusion of Asian and Western flavours that has become increasingly popular in modern cuisine. Whether you’re a seasoned chef or a kitchen novice, sriracha mayo offers an easy way to add a gourmet touch to your meals, impressing friends and familhttps://chilliworkshop.co.uk/recipes-with-chilllies/starters-snacks-and-dips/dips-from-around-the-world/y with your culinary prowess.

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