My wife and I have been running our catering business since 1990. Although we love what we do, my real underlying passion has been all things Chilies for around 20 years, yes I’m what’s known as a “Chillihead” With this passion (obsession maybe) we have decided to diversify and create “Devonchilliman

In 2013 I went from growing around a dozen chili plants at home to growing 200+ plants and rented 5 x plots in a local community shared glasshouse in Teignbridge.I had a very successful harvest of which I decided to use the chillies in our produce & started to make products with them, we then decided to have a catering unit wrapped in a chilli theme and it’s first outing was at “The Great Dorset Chilli Festival” of which was a huge and enjoyable success. The products we sold were ChilliSteakburgers, Chilli Hot Dogs, Pakora Battered Jalapenos. We almost sold out of our entire stock of Jalapenos in the first day but luckily DARTH NAGA and JAMIE SYTHES were at hand & rushed off to the Wiltshire Chilli Farm to harvest more !.

DevonChilliman Signs of lifeI now rent a 36 meter glasshouse and in 2014 grew 600+ chili plants and now have a website which is www.Devonchilliman.co.uk of which I sold fresh UK grown chilies and sent out via post/courier to my customers. I have just started as of 14th January 2015 sowing my seeds for the 2015 growing season. Last year I soaked the seeds in a week black tea solution as I heard that the tannin in tea softens the seed casing and then I planted them into compost in my Propagator. This year I have soaked some but not all, I currently have almost 400 x seeds in “GRODAN” cubes of which I soaked the cubes in a week solution of “Canna Start” 1ml/1Litre of water they are now in the Propagator set at 27°C and they are starting to germinate already. This I find the exciting part of the season!

After trailing products from Greenhouse Sensations and Growth Technology I am starting to experiment with more advanced propagation techniques this year, namely the hydropod an aeroponic unit.

I plan to move the seedlings when the first set of true leaves appear to the hydropod and am looking forward to the results.

Progress will be updated each month in my column on the ChileFoundry.

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Joy Michaud of Sea Spring Seeds show you how and when to prick out your chilli seedlings in the excellent video.

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It’s the most often asked question for chilli lovers – ‘how hot is that chilli?’ The heat in the fruit comes from chemical compounds called capsaicinoids, of which the two most common are capsaicin and dihydrocapsaicin. These two typically make up around 90 % of the total capsaicinoids present in any given chilli, but there are many more capsaicinoids, all of which will have an impact on the flavour, and crucially, the heat of a chilli.

Most chilli lovers will have heard of the Scoville test and scale. This was originally introduced in the early years of the 20th century and involves extracting the active components of the chillis with alcholol, adding sugar and then serially diluting the resulting solution until no further heat can be detected on tasting. The more dilutions are required, the hotter the chilli was originally. Although this might seem somewhat unscientific, in reality at the time the test was introduced this was considered a reasonable test, as human sensitivity to capsaicin can be measured in parts per million (ppm), far better than any other analytical technique at the time.

In the 21st century testing is somewhat more refined, and analysis is typically performed using High Performance Liquid Chromatography (HPLC). This is a technique that involves separating the individual components and then seeing how much of each one is present. The resolving power of HPLC is very good, and HPLC analysis of capsaicin and dihydrocapsaicin is now the most common way of determining content. From the quantities of the two capsaicinoids found a trivial calculation leads to an estimated Scoville rating.

While HPLC is a good, solid technique, there are some problems with it. It relies on the use of standards, small amounts of known compounds, to calibrate the instrument. This is not a problem for capsaicin and dihydrocapsaicin, but the many other compounds involved in chilli flavour and heat are rarely looked for or quantified, yet may play a significant role in the flavour and heat of a fruit. It is also not clear what the link between a capsaicin measurement in weight for weight and the Scoville scale should be. Typically pure capsaicin is given a rating of 16,000,000 Scoville units, and this means that a chilli that is 5 % capsaicin by dried weight would rate at 800,000 on the scale. However the heat provided by other components is not as well determined, for instance in some instances dihydrocapsaicin is rated as 15,000,000, whereas others simply treat capsaicin and dihydrocapsaicin as the same. The calculation for the ASTM test gives it a rating of ?? of that of capsaicin itself. Clearly there is some confusion, and this is just for dihydrocapsaicin! Many other capsaicinoids are found in the chillis we eat, and will contribute to the heat we detect in the mouth.

Tim Woodman Bath Uni NMR Scanner

Recently at the University of Bath a project has looked at using nuclear magnetic resonance (NMR) to quantify the levels of capsaicinoids in a wide range of chillis. NMR is closely related to magnetic resonance imaging (MRI), a way to look inside the body for medical applications . NMR has the advantage that all the components can be seen at the same time, and no standards are required for the minor components. Our technique employs the same extraction of the dried sample with a solvent as for HPLC, at which point the NMR spectrum of the resulting solution is studied, following the addition of a spike of a known compound to allow us to see how much of the capsaicins are present.

The project is still in its infancy, however recent results comparing the levels of capsaicinoids determined by NMR with those seen by HPLC has given a very reassuring correlation (see chart below).

Tim Woodman NMR

Chillis studied in the project include some very hot beasts – not least Katie and Lucy, both Capsicum Chinense, which have around 9-10% capsaicinoids by weight, and thus would be in the region of 1.3-1.5 million units on the Scoville scale, depending on how the calculation is done.

We are currently looking at using the NMR method to determine the presence of the more minor capsaicinoids in the extracts.

In the future we aim to investigate the effects of the growing environment on the heat of the resulting chillis. This will entail growing several different varieties (ideally a mild, and medium and a hot variety) under a set of different conditions, including water stressed, nutrient starved and temperature controlled. Some research has suggested that water stress leads to higher heat contents in chilli fruit, but only for chillis that are mild to medium in heat. The hot variety showed little variation. One of the aims of the project is to help the amateur chilli grower to get the ‘best’ from their plants.

Article by Tim Woodman (Bath University)

1 The full name for MRI should really be nuclear magnetic resonance imaging; when introducing the technique it was felt that the ‘nuclear’ would be off-putting for patients and it was dropped. We have no such qualms at the University, and in reality although we look at ‘nuclei’ NMR does not involve radiation, other than radio waves
2 For assessing a particular variety of chilli, ideally at least 10 pods from a range of plants should be studied. In our work so far only single pods have been looked at.

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Fiery Foods UK FFUK
Just had an email from Miranda from Chilli Pepper Pete to let me know that they have passed the Brighton Fiery Foods Festival to a new owner Karl Muzio.

The Festival will be returning in 2015 on the 19-20th September 2015 at the Victoria Gardens in Brighton, more information will be appearing on the FFUK Facebook page.

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