Chilli Varieties

The Wiltshire Chilli Farm - Criolla Sella

The Wiltshire Chilli Farm - Criolla Sella

The Criolla Sella is the second of four sauces from The Wiltshire Chilli Farm that they have made this year as part of their festival range, they are made in very limited numbers and will only be sold at events and festivals..

Having been given a 100 seeds for what Jamie was told was a “lovely chilli” he set out to find what it was, the plant was upright and spindly and  obviously a C.Baccatum resembling the Aji Lemon in growth, each plants produced a good crop. Jamie describes the pods as being thinner than the Aji Lemon and ripening to a deep golden orange.  The flavour is Baccatum, but it does not have the citrusy zing of the Aji Lemon.

Jamie temporarily named the plant the Aji Orange while he investigated it, finally in December 2011 one of his Italian contacts identified it as  what they call the Criolla Sella.

So what does the sauce like?  The colour is an amazing bright orange, but with 40% of these orange pods in there and the addition of some orange juice the colour was never going to be a problem. Now the smell is a bit like visiting one of the poly tunnels in high season, there is a great smell of warm fresh chillies hanging in the air and the taste bugs are watering.

The heat is not searing, and with the nice subtle cider vinegar (I do like cider vinegar based sauces) this sauce lets you taste the flavours, initially I could taste the orange juice, but on a second dip in the bottle, that is less pronounced, it is a very fruity, which is helped by that enticing smell.

Ingredients: Criolla Sella (40%), Cider Vinegar, Sugar, Orange Juice, Ginger, Salt, Spices.

Bottle kindly provided by The Wiltshire Chilli Farm

Jamie has done a great job producing a unique sauce from this chilli, it lends its self to making an interesting cocktail or serving is some game pie.

Criolla Sella (AKA Aji Orange)

Criolla Sella (AKA Aji Orange)

You can only get these sauces at chilli events, so check out out events listings page and see if you can see The Wiltshire Chilli Farm listed at you local event, it is worth hunting him down, just to get a taste of this and the other four festival sauces he has made.

Flavour
(8.5/10)
Heat
(6/10)
Packaging
(8/10)
Value
(8/10)
Overall
(8.5/10)

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White Habanero Sauce

White Habanero Sauce

This White Habanero Sauces is the first of four special sauces from the Wiltshire Chilli Farm that they are calling the festival range, the numbers are very limited and as you might guess they are only brings them to Chilli Festivals, they first appeared last week at the Eastnor Castle Chilli Festival and where a complete sell out.

The White Habanero also know as the Peruvian White Habanero and Jamie at the Wiltshire Chilli Farm tells us it was tough chilli to grow, germination rates where poor and many of the the seedlings curled up on themselves. In the end they grew the 15 best seedlings on and even these did not grow to more that 30cm/1 foot tall producing a squat bushy plant. The plants produced an huge crop of pods with two distinct pods styles one type round lantern shaped the other elongated like a bullet.

The pods start a pale green and then ripen through to a light yellow they stay this colour for a long time, eventually turning to an ivory white.

In terms of heat, Jamie compairs them to the Chocolate Habanero, but they lacked the expected Habanero flavour.

It is unlikely that they will grow this chilli on a commercial basis as it was hard to grow and harvest, so this could be one of your few chances to try a sauce made with this chilli, so what is the sauce like…

The smell is definitely that fruity Habanero smell, but the flavour was not what I expected, Jamie told me the pear content was approx 2%, bit on the initial taste that was the first flavour before the heat kicked in, I fined when tasting sauces that I need to get acclimatised to heat and the first taste is not always indicative of the full flavour.

After a few more tastes, I am still getting the pear and a little sticky sweetness from the grapes, non of which are strong flavours, the biggest flavour for me is a hint of vanilla with a touch lime, the heat is hits hard for such a soft looking sauce.

Ingredients: White Habanero (23%), Cider Vinegar, Sugar, Pear, Grape Juice, Black Pepper.

Bottle kindly supplied by The Wiltshire Chilli Farm

For such small production runs Jamie does an amazing job with his labels, this is not high art labels, but the products are well packaged and have a unique style, this is defiantly a collectors sauce, Jamie will reserve you a bottle if you let him know which chilli festival he will see you at, but my advice is get one while you can, we will be review the other 3 of the Festival sauces in the next month or so, and a truly unique bunch they are.

The White Habanero Pods

The White Habanero Pods

 

Flavour
(6.5/10)
Heat
(8/10)
Packaging
(8/10)
Value
(8/10)
Overall
(7.5/10)

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We have had a pack of information in about a chilli from Turkey called Urfa Biber, it is a member of the Capsicum Annuum it is a native of Sanliurfa Province in southeast Anatolia, in the heart of the Fertile Crescent formed by the Tigris and Euphrates River Valleys.

The pepper is locally know as the Isot, you can find out more about it at the web site potentpepper.com

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Another unusual Chilli variety from ChilliPepperPete, this one is another of their collection of Chinese Chillies. The Guizhou Longhorn is one of the longest chillies we have seen and could rival the Joe’s Long as the world longest chilli. It’s I mild chilli with a thin skin and deep red colour, once rehydrated it has a good flavour reminding me of a mild cayenne/paprika cross.

ChilliPepperPete - Guizhou Longhorn Chilli

ChilliPepperPete - Guizhou Longhorn Chilli

This chilli comes from the province of Guizhou which is one of China’s poorest areas, it is adjacent to  the better know Sichuan Province  in the eastern part of Yunnan-Guizhou Plateau in southwest China, an area that has yet to make it self know in culinary terms to the west.

Here is a simple but excellent recipe I saw demonstrated by Jenny/John Coupland at the Brighton Chilli Festival, I do recommend you look out their Sichuan , they make the rubbish we get in the supermarkets look very poor in comparison.

Smoky Cabbage Recipe

Heat oil in a wok, until smoking hot, through in the pepers until almost black. Remove the peppers (you have flavoured the oil). Get the oil hot again and break dried chiles into the wok, including the seeds, fry for a while, but do not burn the chiles, toss in the cabbage, add salt straight away and fry for a few minutes. That’s it simple and delicious.

Chilli Pepper Pete does not yet have Guizhou Longhorn Chilli on the web site (December 2011) , but we believe they will have in the new year, but in the meantime you can pick some up if you visit their shop in Brighton.

Update: This now on the ChilliPepperPete Web site click here to jump straight to it.

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