Recent content by Bonnet

Got to add the scorpion in my opionion is the king of the hot chilli Big plants Lots of large fruit and very very hot Great taste too

Dude all i was saying is there not Viper but scorpions, read the thread again and cant see where thats covered I think you bought scorpion seeds and grew scorpion plants ?

They look like trindad scorpions to me I grew the same and they are not viper as seeds have not been released On another note i grew ten differant hot chillis from chilliseeds.co.uk and germination and purity was excellant , top class

Would love to get some of these seeds over in the uk I have some Black Naga (yes thats right) seeds came from india 1 plant had black fruit in the middle of a field of normal naga not sure how to paste a pic

Its actually decent food grade extract the sauce is tasting pretty good only used a little of the extract to pep it up and it works well The initial taste is very pleasent then you get a long drawn out burn which keeps on coming without getting too intense all in all pretty pleased with my...

it was a 10 litre batch with 3 kilo scotch bonnet/naga

well just made a very nice tasting sauce with the following in varying amounts Naga Chilli Scotch Bonnet Chilli Onion Garlic Carrot mix of vinegar and white wine vinegar horsradish mustard powder suger salt lime juice dark soy 20 mil 1.5 million extract the flavour is very nice but...

thanks dude but i really want to make a hot hot sauce i,ll start with 10 mils per 10 litre and start from there Cheers though for the feedback

i do naga and bonnets sauces but my freind loves it really hot so thats why but not sure how much to use ?

i,m making a hot naga sauce with naga scotch bonnet and 1.5 million extract whats the ratio for adding the extract to give it a mighty kick i,m making a 10 litre batch so does 100 mils of extract sound right and does anyone know how to work out what scoville i,m adding

Whats the right way to mix in zanthum gum and what qty , it goes all blobby when i put it in a sauce hot Will it mix down on cooking ?

we are in the uk mate

I,m using white wine vinegar with a ph of 5 , how can i lower the sauce to 4 , What liquid should i add ?

the ph bit i,m confused about what should it be for good storage ?