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The 10th Annual Hot Pepper Awards Winners Announced!


Member Since 08 Nov 2015
Offline Last Active Yesterday, 06:30 PM

#1485236 California hot sauce expo review!

Posted by spicefreak on Yesterday, 05:50 PM

I tried to press him for more info on the pepper and he didn't give too much info. He did say that it was 3.189 million or 3.198 million. Something like that. He also said it was accepted by Guinness though so its just a matter of time. Its apparently a really complicated process with lawyers and all sorts of red tape.


Curious. My sources, who work with him directly, told me over 3.3 million. Could be chinese whispers I guess, or the difference between small and large sample groups. Or the difference between peak and average but, if so, that's one increadibly consistent pepper, to vary by less than five percent.


Anyway, cheers for the update, interesting to hear that it's now a confirmed record but not publicly announced. Wonder what that means. Interesting, to say the least.


Salsalady: As I understand it, only the Reaper itself currently holds a record for average heat but yes, that is how it's done now. Largely due to controvercy surrounding the Naga Viper.

Which makes it odd that the Moruga Scorpion managed to get in under the old rules but whatever.

#1485080 California hot sauce expo review!

Posted by spicefreak on Yesterday, 09:58 AM

Any more info on the 3.3 million record entrant? Also, be very careful with Ed's sauces. His Squeezin's line is made with so much cold pressed chilli oil (non-chemical extract) that the sauces are reportedly hotter than the peppers themselves.

As for the variety of pepper types, most companies over here seem to have something Jalapeño, something Lemon Drop and/or something Scorpion, in addition to those, but there is definitely an element of everyone having the same pepper pool to pull from. Sad as it is, suppliers will only grow what they can sell so, unless you can garuntee taking an entire season's stock, they aren't going to grow something just for you.

Otherwise, you have to be the grower yourself.

#1483954 The Pain - Anyone Know this Pepper?

Posted by spicefreak on 15 August 2017 - 05:35 PM

So no pictures, I'm afraid but that was an interesting pepper.


Very fleshy, with flavour remeniscent of a Butch T. That is, slightly floral but oh so fruity and in a way that makes it clear that this is a relative of trinidadian superhots. And it has heat right away.


From even just that corked little tip, I'm getting some genuine spice. Not a lot but do bear in mind that there was at least half a centimeter of pure pod wall at the tip. I hadn't even touched the hollow part yet.


I kept going and was quite surprise at just how much of the flesh there was. It definitely wasn't thin walled like most in its heat bracket and, as I neared the centre, the floral elements picked up a little.


Nothing too majot bur enough to hint at the incoming placenta. A placenta that seemed to be something of a bare minimum. Definitely less than you'd see in your average Hab or Scotch Bonnet and no hint of any coating of the inside.


It did not look like a super internally and the placenta it did have was very much the colour and taste of Scotch Bonnet placenta. Not to be confused with the taste of scotch bonnet flesh, which I did not get from this pepper in the slightest.

But there was one major difference between this pepper's placenta and that one's. Its heat wasn't that of a chinense. It was the same sort you get from annuums, which to me comes across as almost soapy and, at least in this case, a tad bitter.


And, because the heat was so strong (it's definitely up there with supers, whether it's structurally one or not), those negative elements really took over for me. I did not eat past the first bite of actual placenta.


But I still went looking for seeds incase you guys were interested. It is, after all, essentially a superhot annuum. That's novel.


There weren't any. None at all.


I guess it was a stunted pod but still. That's pretty bad.

#1483853 Dedo De Moca/cinnamon taste?

Posted by spicefreak on 15 August 2017 - 11:16 AM

I have a "seeds I have" list. I make no pretence of knowing which of them I'm going to end up growing 'cause it all comes down to which I feel like when the season starts.

Probably not the best method but it's the best I can manage. Just wish I hadn't gotten so into the quest for a true breeding Enjoya this year.

#1483828 Dedo De Moca/cinnamon taste?

Posted by spicefreak on 15 August 2017 - 09:33 AM

Eating fresh was reminiscent of Hot Tamales candy, if you've ever had them.

My god, do want!

#1483806 Dedo De Moca/cinnamon taste?

Posted by spicefreak on 15 August 2017 - 06:39 AM

Coriander leaves tasting like soap is a genetic trait but your point still stands regarding different people having different tastes.

#1483689 Burning Desire Food's Chipotle Chilli Syrup with Bourbon Whiskey

Posted by spicefreak on 14 August 2017 - 05:32 PM

Sup hot pepper people. I've been a bit lazy this week so you're still one post behind my blog but we'll catch up soon, I promise. In the mean time, here's something fancy and delicious to look at:


Hey folks, last month we looked at a delicious new product that I got at Reading Chilli Festival but this month I have something even newer for you.

This week's product comes to you from Burning Desire Foods, is a little more out there than a sauce and was actually released on the day of the event. What I have for you is their chipotle syrup:




The packaging is a rather simple jar, black-labelled in some places to reflect the darkness of the product within but mostly just clear to show it.


On these black labels, however, there is some serious colour. Not in the form of imagery, mind you, but in the simple yellow-bordered red of the product name and description. A two-tone, fiery colour combination that really makes itself known amidst the solid black packaging.


In this text we can read about the syrup's bourbon content, its mild heat, its smoky flavour, its applications and even its intended cooking time. Burning Desire have really gone all out with the information dump but there's still one way we can find out more.

Actually trying it.




On the spoon you can see that this is, indeed, a syrup. A dark one, filled with the seeds of the chillies they have used. But they're mild chillies and they're in sugar. The fire that I get from them is nothing more than a late




It is, as they have said, a mild product. But not in flavour.


In its flavour, this syrup is rich, strong, dark and earthy, with a good bit of smoke to it and all the sweetness you'd expect of maple syrup.


Because that's what it is. The suggested uses on the jar dance around it, calling this product an ideal bacon, ham or pork glaze and mentioning its use on pancakes and icecream, but there's absolutely no denying the reality of the matter.


This is a maple syrup substitute.


It's got all the same sweetness, all the same darkness and all the same richness with, in my opinion, even more depth of flavour.


Where the difference lies is that maple is woody, as you might expect with it being tree sap. This, however, is earthy, instead, and has some rather obvious smoky undertones that are going to make it even more perfect for meats.


It's mild but absolutely full of flavour and such a novel use of chipotle. Green chipotle, if I had to guess, because I'm not getting even the slightest hint of fruity red jalapeño to interfere with the rest of its taste.

No, I'm actually picking up a little nuttiness from the pecan wood with which green chipotle is traditionally smoked.


This is one for the bacon lovers and dessert cravers among you for sure but it's worth mentioning that there is another version. A vanilla version.


Just as the vanilla in the Chilli Alchemist's latest lent it some wonderful smoothness of flavour, so too did it a wonderful, not quite creamy element to this syrup that would have made it even better on sweet stuff.

Unfortunately, though, it was a choice between that and the bourbon content when I made my purchase.


The bourbon content bridges the gap in flavour between the dark, molassesy notes from the sugar and the more savoury, smoky, earthiness of the chilli and helps this product come together as one delicious flavour combination, rather than two separate parts.


I loved the vanilla addition but it just wasn't the same without the alcohol.

#1483185 Drop ship artisan sauces?

Posted by spicefreak on 12 August 2017 - 05:23 PM

Huh. Maybe I just suck at the amazon search function. Nevermind.

#1483036 Ed Currie's newest hottest pepper

Posted by spicefreak on 12 August 2017 - 04:21 AM

Have you ever worked out how many Ghosts goes into a tablespoon ?
I think you will be surprised.
I guess it will be closer to 3-5 peppers in powder form per tablespoon.

I have not but I agree, it's probably a lot more than it looks. I reckon it's at least 5.

#1482954 Ed Currie's newest hottest pepper

Posted by spicefreak on 11 August 2017 - 07:18 PM

A tablespoon of Ghost Pepper powder tipped into a korma imparts a lot of flavour and just the right level of super hot for me. A whole fresh one, however, even deseeded, gives a little more heat and far less taste.

Working with anything above Ghost in cooking can be tough but I'm still happy with the extra richness I get from a tiny bit of Bhutlah or the amount of flavour I can get out of the Reaper when I make chocolate truffles. Again, though, I find I get more flavour for my heat with powdered than fresh or dried.

#1481915 Chilli Pepper Pete's Dragon's Blood Green Salsa

Posted by spicefreak on 07 August 2017 - 06:57 PM

Hey guys, here's another of my freebie product reviews. We're only one post behind my blog now, so don't expect two a week after this:


Hello again spice lovers, this week we're going to look at another of my samples from Chilli Pepper Pete and, like the Zhoug, it's one of their milder ones.


Emphasis on the “er”, of course, because, as I mentioned back in my overview, Chilli Pepper Pete doesn't actually do anything below medium. Which makes today's offering rather hot when compared to other, similarly coloured sauces.


That's right, it's a green one. And, unlike the Zhoug, it's not getting its colour from fresh herbs.

No, it's using tomatilloes and green chillies to make a salsa verde. One that I'm sure you'll agree, once we talk about its other ingredients, is far from ordinary.



Image provided by Chilli Pepper Pete.


And, while its packaging may be very similar to the others in the Dragon's Blood line, its two-tone, yet in places also gradient, use of both dark and practically neon green is unlike anything I've seen in years. A particularly dramatic use of the colour that seems to never be associated with anything but dragon scales, making it all the more fitting for this salsa.


Indeed, it has those very same scales spotlighted behind the name of the line, which itself also uses that practically neon green. That, however, feels less like planning and more like a happy accident, given that the exact same red and green, slightly slanted Dragon's Blood name appears on five other products. It just fits in remarkably well with this one.


Whereas the brightly coloured flames that hold the product name most definitely were intentionally colour coordinated. Even if they are almost the same shade.


But, while a lot of design work has clearly gone into it, I can't properly judge this sauce's label from just the online picture. Not if the sauce itself is such a different colour:




No, the lighting they've used is playing a major part in how vibrant it appears.

The sauce I saw, as neon as its packaging, looked sweet, fruity and tart, just like a red salsa. It was not what I got.


What I got was definitely on the tart side but more savoury than sweet and without any real fruity tang to it. Instead it had the smooth taste that I've since come to realise is a major part of what separates tomatilloes from unripe tomatoes.


Building on this is the clear presence of roasted green peppers of a non-bell variety, along with onions and garlic to further accentuate that smooth, soft, green flavour.

But there's a counterbalance to this smoothness, too, in the form of this sauce's thick, chunky texture, as well as some lime notes and its sharp



which definitely feels like it's being helped out by the product's ginger content.


It is, indeed, very high for a green sauce, being somewhere on the boundary between medium and hot, but this isn't actually an entirely green chilli product.


The roasted taste does come in part from some standard green chillies, with jalapeños included to support their green flavour, but Chilli Pepper Pete have also included some of the large, round facing heaven sort that I used in my vegetarian mapo tofu. Both to increase the salsa's heat and to enhance the roasted side of the other peppers.


It's an interesting choice which I'm actually rather happy with but it does limit the usage of this salsa a bit, in my opinion.

Most of what I would want a green sauce for is not something I would choose facing heaven rounds to go with and most of what I would want those facing heavens with (primarily chinese dishes and roasted meats) wouldn't go with such a green sauce.


I feel as though it might be good with thai food or on nachos but what I actually see this one going best with is eggs. Especially in or on something like mexican style huevos rancheros or a north african shakshuka.


#1481617 Lets see your meanest, most gnarly pods!!!

Posted by spicefreak on 06 August 2017 - 08:14 PM



F4 Bonnet/Reaper Hybrid. Felt pretty solid so I was rather worried but, despite the mass of placenta and glistening oil, it was no worse than a mild Ghost.

A mild Ghost that lingered at full strength on the lips for most of an hour, mind you.


Very flavourful, though like neither of its parents. More like fruit pith, with all the right floral notes and not too much else. Extremely strong smell and prety bold taste, too.


Assuming its brothers/sisters aren't massively superior, I'm saving these seeds for next season.


EDIT: Pretty sure you're seeing the effects of flash on oil there. The placenta was white IRL.

#1481415 What are you planning to grow next year?

Posted by spicefreak on 06 August 2017 - 07:09 AM

For business reasons:
Red MoA Scotch Bonnet
Yellow MoA Scotch Bonnet
Red But Jolokia
Red Carolina Reaper
Peter's Pepper (not happy about it but I have a buyer)

For my own use:
Purple Naga Viper
Red Naga Viper
Arya's Chocolate Viper Naga
White Bird's Eye
Milawe Picanté
Fish Pepper
Peach Sugar Rush
Moruga Scorpion x Jigsaw
Not Obeah F4
Probably some Red MoA
Likely a bunch of others

#1481396 The Pain - Anyone Know this Pepper?

Posted by spicefreak on 06 August 2017 - 02:11 AM

Hmm, interesting. So it's half purple, half brown and 100% red? And it looks like I've got a slightly stunted version.

Thanks a tonne, Gippy, I'll let you all know how it goes when I try it.

#1481316 The Pain - Anyone Know this Pepper?

Posted by spicefreak on 05 August 2017 - 05:10 PM

I was handed this chilli by a grower yesterday. He claims it has Reaper heat or above and is named "The Pain".

Obviously, that's an impossible name to find on google, though, with the number of articles about capsaicin response out there so I know next to nothing about it. If anyone has any information on this chilli, I would much appreciate it.