Search results

Same, sushi. Real truffle oil is powerfully garlicky, mushroomy and earthy, with clear rhizome notes so I could see it working ok in hot sauce, even if I'm inclined to be yet more of a spice snob myself and blend with fresh wasabi as a pasta dressing. Marketing the realness of the oil is just...

  Several times over the course of half a year, IIRC.

Never heard back from Phator myself, did anyone actually get seeds from him?

More hoops to jump through to be a producer for an end result that isn't even going to help anyone, given that Da Bomb's Beyond Insanity is officially about 1/19 the heat of Hot Ones' The Last Dab and still tastes stronger.

Have a great day, dude, you deserve it!

Would be pretty awesome if it were true, though.

It looks, to me, to be similar to a Serenade, Padron or Jalapeño. I'd try frying it up in its green stage and then just eating it fresh or making poppers once it's red. Should taste pretty good, whatever it is, but that's 100% not even close to being a Reaper.

About 500, IIRC, the same as "sweet" paprika.

Chocolate Bhutlah powder in a meal seems fine compared to cooking it with fresh Jigsaws. The same is probably true in reverse, though.

Hey folks, I'm writing a piece on chilli species and don't have the images to illustrate it myself. I could, of course, just steal photos from vendors and/or google but that feels immoral. I won't do that. Which leaves the one remaining option of being all "Hey, who wants to show off their...

I am interested in being where you're at, Tom, but, as of yet, I have neither the premises nor the understanding of regulations to make it work and I'm a fair ways off having the range of sauces that I'd like. Of the two ideas that I'm happy with, one requires that I start smoking my own...

Aji Limon/Lemondrop tastes very citrusy and slightly like lemons but its heat is around a Bird's Eye or just a little under Habanero.

  This is why I was suggesting a more traditional style of heat rating on the front. That space between the name & description and the bottle size is just begging to be filled with something.       Dashes or notches in the blade?

Looks very simplistic as is and doesn't say too much about the sauce. I don't necessarily mind the size of the logo but would like to see its colour change to match the contents on any future products. Not that that matters right away. To me, that (mostly) black and white look says "cheap...

  The Dorset Naga does have plant breeders’ rights and a registered trademark logo after its name. It IS trademarked, they just don't seem to care to enforce it. Ed on the other hand, well, assuming the likely Primo origin is correct, he knows how easy it is to steal a variety from experience.

Some cool sounding crosses here, purple Lemondrop would be a good seller if that's how the BH cross turns out and all the others mentioned sound pretty tasty. Can't say I've ever tried a Black Hungarian.

I doubt this one. Ed just got his record in during controversy over the methods used to verify chilli records. He was essentially the last person in under lax rules that allowed single peppers to claim the top spot rather than variety averages and had resulted in at least one fortnight-long...