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.

Where to buy Chilli seeds UK

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A Comprehensive Guide

For UK gardeners, finding high-quality chilli seeds can seem daunting. With so many varieties and suppliers out there, how do you know where to start? Whether you’re dreaming of mild Jalapeños or craving the intense burn of Carolina Reapers, we’ve got you covered. In this guide, we’ll explore the best places to buy chilli seeds in the UK. We’ll introduce you to reputable suppliers who offer everything from common favourites to rare and exotic varieties. Plus, we’ll share tips on choosing the right chillies for your growing conditions and experience level.

But first things first. Before choosing your seed supplier, it’s always good to know what grows well in the UK and what to look out for. Despite our cooler weather, several chilli varieties thrive here. Apache and Hungarian Hot Wax are great for beginners, offering good yields and tolerance for cooler temperatures. Jalapeños and Cayennes adapt well to UK conditions and are versatile in the kitchen. For heat lovers, Scotch Bonnets can succeed with extra care or in a greenhouse. Padrón peppers offer a fun mix of mild and spicy fruits on the same plant.

The standout for UK growers is the Rocoto, remarkably cold-resistant and able to withstand temperatures as low as -5°C, making it ideal for outdoor growing. These apple-shaped peppers offer a fruity flavour with significant heat and can even be grown year-round in milder UK regions. Whether you’re a novice or experienced grower, these UK-friendly varieties ensure a successful and spicy harvest. Now, get ready to embark on a spicy journey through the world of chilli seeds.

From online specialists to local garden centres, we’ll help you find the perfect starting point for your chilli-growing adventure. So grab your gardening gloves and let’s dive in – your future salsa, curry, or hot sauce starts here!

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Chilli Chocolate:

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A Spicy Sweet Adventure

Ever wondered why chilli chocolate is taking the pudding world by storm? This intriguing combination of rich, velvety chocolate and fiery chilli peppers has been captivating taste buds and sparking curiosity among food enthusiasts worldwide. Indeed, it’s not just a passing fad; rather, chilli chocolate represents a bold fusion of flavours that challenges our expectations and delights our senses.

Interestingly, the marriage of chocolate and chilli is not as new as you might think. In fact, it’s a combination with ancient roots, tracing back to the Aztecs who often combined cocoa with spices in their sacred drinks. Today, this historical pairing has been reinvented and refined, consequently offering a sophisticated flavour profile that appeals to modern palates.

So, what makes chilli chocolate so appealing? Firstly, it’s its ability to surprise and excite. Initially, the sweetness of the chocolate tantalizes the taste buds; then, it gradually gives way to a warm, tingling sensation from the chilli, thus creating a complex taste experience that evolves with each bite. Undoubtedly, it’s this dynamic interplay of flavours that has food lovers and chocolatiers alike experimenting with different combinations and intensities.

As we delve into the world of chilli chocolate, we’ll explore its origins, health benefits, and the myriad ways to enjoy this spicy-sweet treat. Whether you’re a chocolate connoisseur, a spice lover, or simply someone who enjoys trying new flavours, chilli chocolate offers a unique experience that’s worth exploring. From artisanal bars to homemade creations, we’ll uncover what makes this unconventional pairing so irresistible and why it’s here to stay.

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Sweet Chilli dressing

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More than  a salad dressing

Sweet chilli dressing is a real favourite that’s found its way into kitchens and hearts all over the world. Known for its perfect mix of sweetness and heat, this versatile condiment can turn the simplest of dishes into something special. Imagine the tangy sweetness hitting your taste buds, followed by a gentle kick of heat that leaves you wanting more. Whether you’re drizzling it over a fresh salad, using it as a marinade for grilled meats, or even as a dipping sauce for your favourite starters, sweet chili dressing adds a vibrant and exciting flavour that makes every bite a delight. It’s not just for salads either; think of using it as a glaze for roasted veg, a topping for tacos, or even mixed into a creamy pasta salad for a surprising twist.

The adaptability and versatility of sweet chili dressing and its unique taste make it a favourite among food lovers who enjoy experimenting and adding a bit of flair to their meals. Its beauty is its ability to complement all sorts of ingredients and cuisines, making it a staple in many homes. From the crisp freshness of a garden salad to the savoury richness of grilled chicken, this dressing fits right in, adding a touch of excitement and flavour that feels both familiar and new. It’s perfect for drizzling over a summer fruit salad with watermelon and mint, or mixing into a quinoa bowl with roasted chickpeas and avocado. The versatility of sweet chili dressing means it can even be a flavour boost in stir-fries or a unique pizza topping. Its balance of sweet and spicy notes allows it to bridge the gap between different culinary traditions, making it an excellent choice for fusion dishes. Home cooks and professional chefs alike appreciate its ability to elevate simple ingredients, transforming everyday meals into something special. Moreover, the dressing’s popularity has led to numerous homemade variations, allowing individuals to customize the flavors to their personal preferences and dietary needs.

Sweet chilli dressing started off in Thai cuisine, where it’s a staple in many traditional dishes. Over time, it’s made its way into kitchens around the world, with each culture adding its own twist to the classic recipe. This global journey has created many variations, each with its own distinct taste. Whether it’s the tangy Vietnamese Nuoc Cham, the fiery Korean gochujang blend, or the zesty Mexican version with lime and coriander, sweet chilli dressing has been embraced and reimagined everywhere. It’s used in everything from Vietnamese noodle salads and Korean BBQ marinades to Mexican street corn.

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Dried Chillies

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A Fiery Culinary Staple in British Kitchens

Readily available in supermarkets, specialty shops, and Asian grocers. This accessibility allows home cooks and professional chefs to experiment with diverse flavours and heat levels. The presence of dried chillies in British kitchens shows the country’s growing appreciation for global cuisine and the desire to incorporate more complex, spicy elements into traditional and modern dishes.

Among the most common dried chillies in the UK are bird’s eye chillies, used in Thai and Southeast Asian dishes. These small, fiery peppers pack a significant punch and are perfect for those who enjoy intense heat. They’re frequently used in stir-fries, curries, and hot sauces. Their potent spiciness makes them a favourite among those who relish a fiery meal, ensuring they are a staple in spice cabinets across the country.

Kashmiri Chillies , popular in Indian cuisine, are another widely available variety. These mild to medium-heat chillies are prized for their vibrant red colour and subtle smoky flavour. They’re often used in tandoori dishes, butter chicken, and curry powders. Their balanced flavour profile adds complexity to Indian-inspired recipes, making them a cherished ingredient in British kitchens.

For those seeking extreme heat, dried Scotch Bonnet chillies  are a Caribbean import that’s become a staple in many British-Caribbean dishes and hot sauces. The intense, fruity heat of Scotch Bonnet peppers is perfect for those who crave a fiery kick. These chillies are often used in traditional Caribbean dishes like jerk chicken and pepper sauces, where their searing heat and unique flavour profile shine. The incorporation of Scotch Bonnet peppers into British cooking reflects the country’s embrace of diverse culinary traditions and the desire to push the boundaries of flavour and spice.

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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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Chilli in Vinegar recipe

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A Global Culinary Tradition

Chillies in vinegar is a widespread practice across many cultures, each adding its unique twist to this age-old preservation method. By immersing chillies in vinegar, their shelf life is extended significantly, allowing people to enjoy their fiery flavour long after the harvest season. This method not only preserves the chillies but also transforms them into a versatile condiment that can be used in various culinary applications. The resulting mixture adds a distinctive heat and tang to countless dishes, enhancing flavours and introducing a delightful kick.

The practice of preparing chillies in vinegar is deeply rooted in the culinary traditions of many regions. Each culture has developed its unique way of preparing and using pickled chillies, reflecting local tastes, available ingredients, and culinary customs. In some regions, the process involves adding spices, herbs, or other vegetables to the vinegar brine, creating complex flavour profiles that go beyond the simple combination of heat and acidity. This customisation showcases the creativity and resourcefulness of different culinary traditions.

In Southeast Asia, for example, chillies in vinegar are a common sight in many households and restaurants. Thai “Prik Nam Som” and Vietnamese pickled chillies are just a few examples of how this condiment is used to enhance noodle soups, stir-fries, and other dishes. In Latin America, Mexican “escabeche” and Peruvian “rocoto en escabeche” illustrate the region’s love for combining chillies with other vegetables and spices to create colourful and flavourful accompaniments. Each preparation not only preserves the chillies but also elevates the dishes they accompany.

Similarly, in the Caribbean, Europe, the Indian subcontinent, and beyond, chillies in vinegar hold a special place in the culinary landscape. From Trinidadian “pepper sauce” and Hungarian pickled cherry peppers to Indian  pickled  chillies  and 腌制辣椒 ( Chinese pickled chillies) , these condiments bring a burst of flavour to everyday meals. They are used to add heat and acidity to various dishes, from simple snacks to elaborate feasts. This global appreciation for chillies in vinegar underscores their versatility and enduring appeal in cuisines around the world.

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Jerk recipes

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Jamaican Jerk: A Flavourful History

Ever wondered about the story behind those mouthwatering jerk recipes? Let’s delve into the rich history and flavours of Jamaican jerk – a culinary tradition that’s more than just a spice mix. Jerk is a testament to human ingenuity, born from necessity and refined over centuries. It’s a cooking method that tells the story of  Jamaica’s past, from its indigenous roots to its colonial history and beyond. This unique culinary tradition has not only survived but thrived, becoming a beloved part of Jamaican culture and gaining international recognition for its bold, complex flavours.

Jerk’s tale begins with the Taíno, Jamaica’s indigenous people, and finds its true identity with the Maroons – escaped African slaves in the 17th century. The Taíno contributed the technique of smoking meat over pimento wood, a practice that would become integral to the jerk cooking method. African slaves, fleeing British

colonisers, adapted these methods out of necessity. They created a spice blend that served dual purposes: preserving meat for longer periods and masking cooking smells to avoid detection in Jamaica’s mountainous interior. This clever adaptation was crucial for their survival, allowing them to sustain themselves while evading capture.

Over time, the Maroons refined their technique, incorporating local ingredients and African cooking traditions. What started as a preservation method evolved into a beloved cooking style, its popularity spreading from the hills to Jamaican streets. The Maroons experimented with different spices and herbs, perfecting the balance of flavours that we now associate with jerk seasoning. By the mid-20th century, jerk had become popular street food in Jamaica, with vendors setting up stands and attracting locals and tourists alike with the irresistible aroma of spiced, smoky meat. As Jamaicans migrated to other parts of the world, they took their culinary traditions with them, introducing jerk to global audiences and sparking a worldwide appreciation for this unique cooking style.

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