Spicy Fajitas

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Spicy Chicken Fajitas!

Fancy adding some zest to your weeknight meals? Give our mouthwatering spicy chicken fajita recipe a go! The secret’s in the perfect blend of fajita mix spices that will tantalise your taste buds. Whipping up your own chicken fajita spices mix is easier than you might think. Here’s a quick rundown of the essential spices for chicken fajitas: chilli powder, cumin, paprika, garlic powder, onion powder, oregano, and cayenne pepper (for extra heat). Combine these spices in a bowl, and bob’s your uncle! You’ve got a homemade spicy fajita mix that rivals any shop-bought version.

Don’t forget to customise your spicy fajita mix to suit your taste preferences. If you love heat, increase the amount of cayenne or add some crushed red pepper flakes. For a smoky twist, incorporate some smoked paprika into your blend. Experiment with different ratios of spices to create your signature chicken fajita spices mix. Remember, the key to perfect fajitas is not just in the spices, but also in the preparation – make sure your frying pan is screaming hot before adding your seasoned chicken for that classic fajita sizzle!

To make your chicken fajitas spice recipe even more flavoursome, try toasting the spices in a dry pan before mixing. This simple step releases the aromatic oils, intensifying the flavours in your fajita mix spices. For the ultimate spicy chicken fajita experience, coat your chicken strips generously with the spice blend, then sear them in a hot frying pan with colourful bell peppers and onions. The result? A sizzling, aromatic dish that’s sure to become a family favourite. Ready to spice things up? Give this chicken fajitas spice recipe a go and transform your supper into a fiesta of flavours!

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Birds-eye Chillies

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African and Thai Birdseye Chillies

Birdseye chillies, known for their intense heat and vibrant flavour, spread globally primarily through Portuguese maritime trade networks established in the early 16th century. Originating in Central and South America, these peppers found new homes in Africa and Southeast Asia, where they adapted to local conditions and became integral to regional cuisines. Their journey from the Americas to Africa and Asia, primarily facilitated by Portuguese traders, demonstrates the profound impact of global trade on world cuisines. Despite their small size, these chillies pack a powerful punch, offering heat enthusiasts a range of fiery culinary experiences.

The African birdseye chili (Capsicum frutescens), also known as peri-peri, was introduced to the continent by Portuguese traders. It’s typically smaller than many other chili varieties, usually measuring about 1-2 cm in length. These  peppers are bright red when ripe and offer a fruity, slightly smoky flavor with heat levels ranging from 50,000 to 100,000 Scoville units. They’ve become essential in dishes like peri-peri sauce, particularly in Portuguese-influenced African cuisines. The compact size and intense heat of these peppers have made them a favorite among chili enthusiasts and a crucial ingredient in many African dishes.

Thai birdseye chillies (Capsicum annuum), while also influenced by Portuguese trade, have developed their own distinct characteristics in Southeast Asia. While often considered smaller than their African counterparts, it’s important to note that the size of South Asian birds-eye  chillies can vary tremendously, typically ranging from 1-4 cm long. These chillies can be used when red or green and are known for their extreme heat, ranging from 50,000 to 150,000 Scoville units. They offer a sharp, clean heat with subtle fruity notes and are crucial in many Thai dishes, including Som Tam and various curries. Their versatility and intense flavor have made them indispensable in Southeast Asian cuisine and increasingly popular worldwide.

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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.

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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