ChatterBank0 min ago
Chillies
5 Answers
I quite like chillies (hence my username !) and would be interested to read all about your favourite type(s).... I would also like to know if anyone has been able to obtain Aji peppers in the UK... Thank you !
Answers
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I have never heard of Aji chillis, but I'll look out for them
I love birds eye chillis (lots of them) and put them on pretty much anything.
I bought some Indian something chillis over the weekend, can't remember what they were called, but they were as slim as birds eye ones but green and a little bit longer. I haven't tried them yet.
I don't like Scotch Bonnets as they are too vinegary, or maybe I am doing something wrong with them.
Why does this feel like confessional?
I love birds eye chillis (lots of them) and put them on pretty much anything.
I bought some Indian something chillis over the weekend, can't remember what they were called, but they were as slim as birds eye ones but green and a little bit longer. I haven't tried them yet.
I don't like Scotch Bonnets as they are too vinegary, or maybe I am doing something wrong with them.
Why does this feel like confessional?
Chillies!!!
The only meal I don't have chilli with is spaghetti bolognaise.
My favourite is undoubtedly the Dorset Naga, probably the hottest chilli in the world, and has to be treated with the utmost respect. I add one (exceptionally two) chopped to each batch of curry I cook, and this is about five large portions. Google Dorset Naga and have a fascinating read.
Scotch Bonnett and small Kenyan green chillies are the best for everyday heat. My favourite sauce is a blistering hot West Indian sauce from a company called Pickle N Spice based in Harrow. I say company, I think it is one lady working from her own domestic kitchen, but it is dynamite.
I am raising Dorset Naga from seed this year - 20 seeds for �6, so it had better work!. They require 28C to germinate, and seed propagators to maintain this sort of temperature start at �80. Very expensive chillies, but it is the fun of doing it.
Try to get some, they will be available again in the Autumn. If you want to eat them raw, be prepared for a visit to A / E !
The only meal I don't have chilli with is spaghetti bolognaise.
My favourite is undoubtedly the Dorset Naga, probably the hottest chilli in the world, and has to be treated with the utmost respect. I add one (exceptionally two) chopped to each batch of curry I cook, and this is about five large portions. Google Dorset Naga and have a fascinating read.
Scotch Bonnett and small Kenyan green chillies are the best for everyday heat. My favourite sauce is a blistering hot West Indian sauce from a company called Pickle N Spice based in Harrow. I say company, I think it is one lady working from her own domestic kitchen, but it is dynamite.
I am raising Dorset Naga from seed this year - 20 seeds for �6, so it had better work!. They require 28C to germinate, and seed propagators to maintain this sort of temperature start at �80. Very expensive chillies, but it is the fun of doing it.
Try to get some, they will be available again in the Autumn. If you want to eat them raw, be prepared for a visit to A / E !
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