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Posts Tagged ‘Bhut Jolokia’

Hello everybody. I hope that your chillies are growing well. I thought that it was about time that I let you all know how mine are coming along.

Bhut Jolokia.

These are coming along nicely; I just hope that we have a long enough summer for them to ripen. There are so many flowers too.


Cheyanne.

I’ve been eating these little beauties for a few weeks now. Not as fruity as they look but nicely hot.


Jalapeno.

Lots of these. Fleshy and mild; been eating these for weeks too.


Cayenne.

Lots of these too. They look fantastic but so far have been dissapointing with tough skins and little heat.

The Sprite (Piri Piri?)

Hundreds of these on only 3 plants. They are starting to ripen but remain untested this year. The fruit from which the seeds were taken was fierce though.


I have Habanero (the Pot Noodle Chiilies) and Scotch Bonnets too. Next year I’m growing more Scotch Bonnets; grown from a seed taken from a shop-bought pepper it is such a prolific fruiter, although none have ripened yet.

Also, I harvested my first mature Hot Lemon and guess what? Yes, it is indeed very lemony and very hot too! These plants are amazing, about five feet tall and heavy with peppers.

Top Tip. To properly taste a pepper leave it in your mouth until most of the capsaicin has burnt off ; when your eyes stop watering or when your other half stops looking at you and wondering if you’re having a stroke.  At this point munch away; you’ll be suprised at just how flavoursome even the hottest chillies can be.

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I have been fussing over my seedlings for some weeks now and the time has come to share this obsession.

I started before Christmas but I now realise that was too early. I have a heated windowsill propagator and managed to germinate a few reluctant-to-get-moving seeds, but subsequent attempts have overtaken them, and looking far healthier into the bargain too. Twice a day I coo at them, clean their clear plastic lids and carefully water them. Indeed, today the largest of the Jalapenos have been potted on in order to make space and are to spend their first night on the kitchen windowsill, their first night out of the nursery. I hope they don’t catch a chill.

Already  germinated I have Jalapenos of course, my ‘mystery chilli’ that I call Sprites (both from seeds obtained form last years peppers), Hot Lemon (gifted to me by the very charming Elin of Stockholm) and Bhut Jolokias which were mentioned in an earlier post; they are coming on fine despite living in a world far removed from their native Assam. Today I started some Cayenne seeds off, and no doubt next week I will start something else.

Jalapeno, planted as a seed on January 3rd. Good hey?

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Is this the hottest Jam on Earth? It’s made using the hottest chillies on Earth so you might expect it to be. But having tried The Chilli Jam Man’s jams before I knew it would be more than just hot, or even mega-hot. I expected it to be special too; and I wasn’t disappointed, in either way.

When I opened the jar I was struck by it’s rich dark red colour and an aroma which said more of tomatoes, balsamic and red wine vinegars, ginger and garlic than just chilli. There’s also Nam Pla fermented fish sauce in there too, which I suspect is responsible for bringing all the flavours together so harmoniously.

I have been thinking about how best to test this jam for a little while now. Having opened it, though, I realised that there was now no other option than to spoon a generous amount into my mouth. The flavours filled my mouth and were carried around my palate with just the right level of sweetness, while a gentle heat slowly grew. It took some time for the heat to develop fully, by which time I’d gone for a second spoonful; it’s that tasty. The front of my tongue was now burning and my face, I suspect, was turning red. At no time was it too hot though. As the heat started to subside, after a couple of minutes or so, I finally doused the flames with a glass of whisky, left over from last night’s Burn’s Night supper, half expecting to spontaneously combust.

The Chilli Jam Man can take the hottest chilli on Earth and create a gourmet treat. You could eat it with anything; I really cannot think of any food that wouldn’t go well with it but I’ll let you know if I find one.

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After only nine days in the propagator I have my first Bhut Jolokia seedling.  I placed the seed in some John Innes Seed Potting compost in a  mini coir pot and onto a heated windowsill propagator, with a view of (far from) tropical Thurmaston out of the window. This was on January the 9th and I wasn’t expecting to see anything until well into February.

I must have unwittingly created the perfect conditions. All I can say is that Assam is nothing like I’d imagined it to be.

Further along the windowsill I have some others which have been languishing in this sub-tropical environment since before Christmas, so I think that I might have a bit of ‘recycling’ to look forward to.

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