Author: CGS

Chilli Masterclass: Flavour & Heat

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Balancing heat and flavour

Chillies are more than just a source of heat; they add depth, complexity, and vibrant colour to dishes from around the world. Whether you’re a seasoned spice lover or just beginning to explore the world of chilies, understanding how to balance heat and flavour, select the right chilli for each dish, and handle chilies safely is essential. Here’s a comprehensive guide inspired by the expertise and recipes from The Chilli Workshop, focusing on chillies commonly found in the UK.

Cooking with chilies can seem intimidating at first, especially with the vast array of varieties available. However, with a bit of knowledge and practice, you can harness the unique qualities of each chili to enhance your culinary creations. Chillies are used in a variety of global cuisines, from the fiery curries of India to the tangy hot sauces of the Caribbean. They not only provide heat but also contribute complex flavours ranging from fruity and sweet to smoky and earthy.

Balancing heat and flavour is a critical aspect of cooking with chilies. Too much heat can overwhelm a dish and mask other flavours, while too little might leave your dish lacking the desired punch. Understanding how to use different chilies to achieve the perfect balance is key. This involves not only selecting the right chili for your recipe but also knowing how to pair chillies with other ingredients to enhance and complement their flavours. For example, smoky chipotle peppers add a rich depth to stews, while bright jalapeños deliver a fresh, zesty kick to salsas.

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The Difference between Chiles and Chillies

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Chiles or Chillies ?

In the vibrant world of culinary arts, few ingredients are as universally celebrated and revered as the humble Chili pepper. These fiery fruits, known for their distinctive heat and complex flavours, are a staple in kitchens around the globe. However, a common point of confusion arises when discussing these spicy delights: the terms “chiles” and “chillies.” Are they different types of peppers? Do they come from different regions? Or is it simply a matter of spelling? Understanding the nuances between these terms can enrich our appreciation of the diverse culinary traditions that embrace these peppers.

At first glance, the difference between “chiles” and “chillies” might seem trivial, a simple variation in spelling. However, this variation reflects deeper cultural and linguistic histories. The distinction can tell us a lot about the peppers’ journey from their origins in the Americas to their widespread use in cuisines across the world. These peppers have travelled far and wide, becoming integral to dishes that define national cuisines and local flavours. Exploring these terms not only deepens our understanding of the peppers themselves but also of the rich tapestry of culinary practices that celebrate them.

The terms “chiles” and “chillies” actually refer to the same plant, but the difference lies in regional spelling variations and cultural context. These variations reflect the rich and varied histories of these peppers, from their origins in the Americas to their global spread and integration into various cuisines. Let’s dive deeper into the spicy world of peppers to unravel the distinctions and discover how these terms are used in different culinary landscapes.

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How to save seeds

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Saving seeds for next year

With the Chilli season coming to a close and Chilli harvesting in full swing in the United Kingdom, now is the time to start saving seeds for next season. With the hefty price that some seed suppliers charge for their seeds, this makes good financial sense. Besides, if you have plants that have done exceptionally well in the season, why not save some seeds for next year?

To successfully save seeds, choose fruit that is slightly overripe.  The chances of the seeds being fertile are far more likely if they are at this stage of ripeness. Also, make sure you only chose pods that are healthy and not showing any signs of disease.

Once you have picked them, slice them in half and scrape them out of their pods. Try to scoop out as little of the white membrane when doing this, as not doing so can cause seeds to become mouldy during drying. This can cause them to become infertile

Once the seeds have been scrapped out of their pods, place them in a tea strainer under cold running water, and gently wash away as much of the placenta as possible. If this doesn’t,  work try placing the seeds in a jar with some water, and shake them until any remaining placental tissue shakes loose from the seed.

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Common chilli growing problems

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Combating  problems

Growing chillies can be both exciting and challenging, offering the satisfaction of cultivating your own flavourful peppers. As you embark on this journey, you’ll encounter various Chilli growing problems  that may hinder your plants’ growth and development, from yellowing leaves caused by nutrient deficiencies or pest infestations to issues like stunted growth, blossom drop, and disease outbreaks. Understanding and addressing these challenges are crucial steps towards achieving a successful harvest.

To combat these issues effectively, it’s crucial to carefully assess your plant’s environment and make necessary adjustments. Ensure proper watering practices, provide adequate nutrients through fertilization, and regularly inspect your plants for signs of pests such as aphids or spider mites. If you suspect a nitrogen deficiency is causing the yellowing, consider fertilizing your plants with a nitrogen-rich fertilizer to promote healthy leaf development and combat the issue.

By addressing these Chilli growing problems head-on and implementing proactive measures, you can ensure the health and vitality of your chilli plants, leading to a successful harvest. Remember, with patience and perseverance, you can overcome any obstacles that come your way. If you ever need guidance or assistance, don’t hesitate to reach out to the  Chilli Workshop. Together, we’ll navigate the intricacies of chilli growing and cultivate thriving plants that yield bountiful harvests. Happy growing!

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Growing Chilli Peppers in the UK

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Getting the basics right

Welcome to Chilli Workshop! We’re passionate about chillies and want to help you grow them in the UK. Even though the UK doesn’t have the best climate for growing chillies, you can still grow lots of chillies here if you know how. Growing your own chillies also helps the environment because it reduces the need to transport them from far away.

Before you start growing chillies, it’s important to understand how the UK’s weather affects plants. Chillies like warm and sunny weather, but with some adjustments, they can grow well in the UK without too much trouble. You just need to pick the right types of chillies,  protect them from the weather and give them tender loving acre .

In the UK, the time for growing chillies is short. So, it’s best to start growing them indoors in January or February. This way, they have enough time to grow strong before they’re ready to go outside. Once the weather is warmer  ( at least above 10 degrees Celsius) , they need to be hardened off and then  you can move them outdoors.

This method helps them grow better and gives you more chillies. During the winter months they stand no chance of surviving. However, when they’re outside, they get natural sunlight and develop as if they have been outside all along . It’s like giving them a boost! With this approach, you can grow lots of tasty chillies right in your backyard. Join us at Chilli Workshop to learn more and start growing your own spicy Chilli  peppers!

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Introducing Prices Spices

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Award winning producer

Michael Price of Prices Spices is an entrepreneur in his 40’s, who has distinguished himself in the Chilli scene within the United Kingdom by achieving no fewer than 27 Great Taste awards and two Foodie awards. Amongst the many Great Taste Awards, Michael also achieved the top accolade of a Golden Fork award from the Guild of Fine food in 2021. He was also the 2016 winner of the new business category from the Leamington business awards.

Great Taste awards are awarded to only the very best foods (including sauces) in the United Kingdom( and other countries around the world) .  They are awarded by the Guild of Fine food after a rigorous judging process in which the sauces are blind tested by elected chefs, cooks, buyers, retailers, restaurateurs, food critics and writers.  The judges consider the texture, appearance of the product and quality of ingredients. They also take aroma and bite into consideration, but of paramount importance is the taste of the      products.

Similarly, the Foodie Awards are a food and drinks awards program for Coventry and Warwickshire to celebrate the makers, creators and providers of excellent food, drinks and hospitality experiences. Micheal’s award falls under the Artisan food producers category which  as Foodie awards put it ” recognises an artisan food producer who really does have the wow factor”

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Chilli Honey

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Sweet heat

In a world where culinary experimentation knows no bounds, Chilli Honey  has emerged as a true game-changer. Picture this: a velvety stream of golden honey infused with the fiery essence of red chillies. It’s a marriage of flavours that dances on your palate, leaving behind a tantalizing trail of sweet heat that keeps you coming back for more.

Chilli honey isn’t just a condiment—it’s a culinary adventure waiting to unfold. With its irresistible blend of sweetness and spice, it has the power to transform even the simplest of dishes into extraordinary culinary creations. Whether you’re a daring foodie on the hunt for your next flavour obsession or a curious home cook looking to add a little excitement to your meals, chilli honey is here to take your taste buds on a wild ride.

Chilli honey is typically made by infusing honey with chilli peppers. The process involves adding chillies  to honey and allowing the flavours to meld together over time. The heat level of the chili honey can vary depending on the type and amount of chili peppers used. Some people prefer milder peppers like jalapeños for a subtle kick, while others opt for hotter varieties like habaneros or ghost peppers for a more intense heat. It’s a versatile condiment, adding a sweet and spicy flavour to various dishes like glazes, marinades, dressings, or even just drizzled over cheese or fruit.

So, buckle up and prepare to embark on a journey of flavour exploration like never before. From savoury to sweet, from snacks to cocktails, the possibilities are endless when you have a bottle of this fabulous honey in your pantry. Join me as we dive into the wonderful world of this delectable elixir and discover the countless ways it can elevate your culinary creations.

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When to plant my Chilli seeds

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hand holding soil with red Chillies next to chilli seedlings in pots

Is it too late?

Wondering when is the best time to start Chilli seeds?  Starting chilli seeds indoors in February or March is ideal in the UK because it allows the seedlings to establish themselves and grow strong before the cooler temperatures of autumn and winter arrive. This timing ensures that your chili plants have ample time to mature and produce a bountiful harvest of Chillies .

However, if you missed the early window for starting seeds, don’t fret! Late spring or early summer still offers an opportunity to grow chili peppers from seed. Capsicum annuum varieties, known for their quicker maturation compared to other chili species, are particularly well-suited for starting later in the season.Hand sowing seeds into a peat pot These varieties include popular options like ‘Cayenne’, ‘Hungarian Wax’, and ‘Anaheim’, among others. They are known for their versatility in cooking and can be used fresh, dried, or pickled.

Furthermore, for those seeking even faster results, there are several quick-growing chilli varieties that are perfect for planting in May or early June. One such variety is ‘Apache’, a compact chili plant that produces small, hot peppers in abundance. Another option is ‘Numex Twilight‘, which not only matures quickly but also offers ornamental value with its colourful peppers that ripen from purple to yellow to orange to red. It is essential for these varieties to receive plenty of sunshine to thrive and produce a flavourful harvest. In cases where natural sunlight is insufficient, supplemental lighting such as grow lights can be used indoors to provide the necessary light intensity for optimal growth prior to hardening off and transplanting outdoors. Remember, chilli plants typically require twelve to eighteen hours of light per day for robust growth.

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Sriracha sauce recipe

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A bowl of homemade Sriracha sauce on a wooden table surrounded by green and red Chillies

Sriracha hot sauce

This post features a simple, economical, and delicious recipe for Sriracha sauce. Originating from the coastal city of Si Racha in Thailand’s Chonburi Province, it was crafted in the early 20th century by Thanom Chakkapak, incorporating chillies  vinegar, garlic, sugar, and salt.

In Thai cuisine, Sriracha is a traditional seafood dip, enhancing dishes like grilled fish and shellfish with its spicy, tangy flavour. Its popularity expanded beyond Thailand in the 1980s when Vietnamese-American entrepreneur David Tran established Huy Fong Foods in Los Angeles, California. Tran’s rendition of Sriracha, inspired by the original Thai recipe, gained traction with its introduction as “Sriracha Hot Chilli Sauce” in the early 1980s. Embraced by Asian communities in the United States, its distinct flavour and versatility propelled its popularity.

As Huy Fong Foods‘ Sriracha sauce gained momentum, it became a staple in American kitchens and beyond. Its iconic packaging, featuring a rooster emblem and vibrant green cap, became instantly recognizable. Over the years, Sriracha’s appeal has transcended cultural boundaries, finding its way into diverse cuisines and culinary creations worldwide. Whether used as a condiment, marinade, or ingredient in recipes, Sriracha continues to delight taste buds with its fiery kick and savoury undertones, cementing its status as a beloved and enduring culinary classic. So lets put on our aprons, get out the Chillies and lets start making  our recipe for Sriracha hot sauce

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Naga Chillies Scoville ratings

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Picture of red Naga Chillies on a tablecloth Delving into Naga Chillies Scoville ratings

When delving into the world of Naga chillies and their counterparts, understanding Scoville ratings provides invaluable insights into the sheer potency of these fiery Chillies . Take, for example, the Naga Jolokia, Dorset Naga, and Naga Morich—each renowned for their exceptional heat. These Chillies  proudly flaunt Scoville ratings that soar up to a staggering 1600 000 SHU or more, firmly establishing them among the hottest Chillies  on the planet.

Wilbur Scoville, an American pharmacist, invented the Scoville Organoleptic Test in 1912 to measure the pungency of chillies  His method involved diluting Chilli extracts in sugar water and relying on human taste testers to determine the level of heat. This pioneering work led to the development of the Scoville scale, which remains a widely used tool for quantifying the spiciness of Chillies .
Red Dorset Naga Chilli

Scoville ratings are a method of measuring the heat of Chilies. But beyond mere heat, Scoville ratings serve a crucial role in empowering cooks and aficionados to tailor their culinary creations to suit their individual preferences. For those who relish the thrill of a mild tingle, lower-rated  chillies offer a gentle introduction to the world of spice, infusing dishes with a subtle warmth that tantalizes the palate without overwhelming it. On the other hand, for those brave souls who crave the fiery inferno, higher-rated Naga chillies provide an exhilarating journey into the realm of intense heat, elevating dishes to new heights of flavour and excitement.

With Scoville ratings as their guide, cooks can skilfully navigate the vast landscape of spicy cuisine, striking the perfect balance between flavour and intensity. Whether crafting a delicate curry infused with the gentle warmth of Naga Morich or concocting a blistering hot sauce featuring the bold punch of the Naga Jolokia, each dish becomes a masterpiece of culinary artistry, tailored to satisfy even the most discerning palates.

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