We grab another bottle from the Psycho Juice range and this one is the Roasted Garlic Ghost Pepper Sauce also says ‘Killer Hot Sauce’

Ingredients: Roasted Naga Jolokia (Ghost Pepper), Water, Garlic, Onion, Habanero, Cane Vinegar, Salt, Lemon Juice, Ascorbic Acid, Xanthan Gum.

To note on the label Dr. Burnörium says
– Use Psycho Juice Daily. Apply to all food.
– You may experience pain. Do not panic.
– Pain facilitates the release of powerful endorphins from within your brain.
– Endorphins make you feel good.
– If pain symptoms persist do not lower your dosage.
– Just shut up whining and take your damn medicine.”

Made & available from: Dr. Burnörium’s Hot Sauce Emporium http://www.hotsauceemporium.co.uk and http://www.psychojuice.com

Priced at: £4.95 (Price correct at time of publication) for a 148Ml bottle

Also available and stocked by:
Grim Reaper Foods http://www.grimreaperfoods.com
Hot-Headz! http://www.hot-headz.com


Gideon Burrows is probably the last person you’d expect to have a penchant for chillies given that he has a stomach ulcer that can be aggravated by spicy food, but as chilliheads we sometimes just can’t help but satisfy our capsaicin needs.

‘Chilli Britain (A Hot & Fruity Adventure)’ bookAlthough he’d had a penchant for chillies for some time and considered himself a chillihead, it was after a chance visit to a chilli festival several years ago that Gideon had an epiphany moment: there were many more people who like him had a craving for all things chilli. His curiosity to understand why this was the case made him embark on an expedition to find out more about these strange fruits that have become part of people’s lives and write a book about it.

Like a stereotypical Tarantino film the book opens at dramatic moment late in the overall story – at the Hertfordshire chilli festival where Gideon is about to partake in the de rigueur chill eating competition. After this opening sequence subsequent chapters provide the backfill to the story of his exploration of the chilli scene and how he ended up entering the chilli eating competition.

Essentially the book is a travelogue of Gideon’s exploits around Britain meeting a selection of chilli related artisans and personalities. Think of Gideon as a Karl Pilkington character or a Robbie Coltrane on a Raleigh bike – no Cadillac here! – travelling around Britain crafting a Hitchhiker’s Guide to the Britain’s Chilli Scene, akin to the fictional Hitchhikers guide book as featured in the “Hitchhiker’s Guide to the Galaxy” franchise.

On his travels Gideon encounters a global dispersion of aficionados around Britain: Artisan sauce makers bringing Zambian, Caribbean, Nigerian and authentic Mexican culinary tastes to the masses; scientists and boffins studying the nature of chillies and experimenting with their horticulture; and the chilli devotees whose obsession for all things chilli banishes bland food from their diet – fanatical characters such as Chilli Dave, Dave MacDonald and Jim Booth from Clifton Chilli Club, Kankun Luchador and his alter ego Roland Cardena, and Tony Ainsworth aka Darth Naga.

Gideon Burrows PlantingInterspersed during his exploits of tasting sauces, chocolate, superhot chillies, extract and extreme chilli challenge curries, Gideon provides progress updates of his growing ventures (and his determination to get fruit from his favoured Habanero 7 plant). There’s even a generous dash of chilli history too.

‘Chilli Britain’ is an informative, enlightening book that gives the reader an insight into the eclectic and eccentric nature of the British chilli scene. The book’s light hearted prose and humour make it a very easy, enjoyable read. With a plethora of chilli cook books and horticultural books available on the market, it’s refreshing to be able to read something completely different about chillies.

If you’re a chillihead you’ll love reading more about some of the personalities on the scene like Darth Naga, who guides his new Padawan in the ‘poke and purge’ technique (use the fore finger Gideon!). And if you’re not a chillihead, see it as a Bluffer’s Guide book that quickly brings you up to speed with all things chilli related. Either way I highly recommend this book.

It would be great if Gideon could see his way to continue his exploration of the chilli community in Britain (including the rest of the UK) and produce a second volume, as the book only begins to touch the surface of the many characters that constitute this chilli community. With 600+ tons of UK grown chillies now being exported to countries traditionally associated with chillies such as India & Mexico, it’s definitely a burgeoning industry.

Chilli Britain is available for Kindle via Amazon & paperback from www.chillibritain.com for £9.99 with free P&P (sample chapter can be read here) and given the time of year of writing this review, it would make an ideal chilli themed Christmas stocking filler.


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Gardening Angel Web Graphic DEV02_smThose chilli loving people at Greenhouse Sensation has been nominated for ‘Best Online Garden Retailer’ and their lovely Quadgrow & Vitopod have also been nominated for ‘Most Innovative Product’ in the Great British Growing Awards.

Now if you would like to vote for them you have a chance of wining £750 worth of Gardening vouchers. All you have to do is click here or on the graphic to jump over to the site and vote.

There are lots of other categories to vote in as well, West Dean Gardens, home to the UK largest Chilli Fiesta and also in the running for “Most Inspiring Vegetable Garden to Visit”, must admit they inspire me each time I visit.


Image from  www.kentishcobnuts.comThe Cobnut? what is it – I must admit I knew very little about Cobnuts before a visit to the Postash Farm Web site I was amazed to find out that the Cobnut is a type of cultivated hazelnut (Bit like a Bramley is a type of Apple) and during the Victorian era the UK had around 7000 acres of them in cultivation, today that has dropped to just 250 acres.

Handmade Thai Chilli Sauce with Kentish CobnutsPotash Farm grows about 6 acres of Cobnuts, made up of around 1000 trees. Their web site full of products made with Cobnuts, from Cobnut Cosmetics to Cobnut Oil, Cobnut Fudge and Biscuits.

New to the range are a couple of sauces a Smokey Roasted Pepper sauce with Kentish Cobnuts and the one we are tasting today their Thai Chilli Sauce with Kentish Cobnuts. The sauce comes in a tall 250ml bottle with a stylish minimalist label, looks just the kind of sauce you would expect in a deli.

Tipping the bottle you can see that the sauce is quite thin with flecks of the ingredients floating nicely in it, on cracking open the lid, there is a very pleasant aroma of soya sauce, ginger and garlic. The taste is subtle, this sauce is not designed to blow your socks of but enjoyed and to enhance the flavour of your meal.

Ingredients: British Sugar, Water, Cider Vinegar, Kentish Cobnuts (3%), Chillies (7%), Red Pepper, Light Soya Sauce, Garlic, Lime Juice, Ginger and Salt.

Bottle Kindly provided by Potash Farm

I had wondered if you would be able to taste the Cobnuts in this sauce with such strong flavours coming from the Garlic and Ginger let alone the chillies, but I was truly astounded as how the nutty flavour of the Cobnuts was carried by this sauce, while the heat is nothing to such hardened tasters as we have at the Chilefoundry who could probably just swig this direct from the bottle.

As a sauce to use as a dip for spring rolls or as a condiment with some jasmine rice, this sauce cannot be faulted. The great taste of a Thai Chilli Sauce, not sugary and that British twist of Kentish Cobnuts…..

You can order this on-line at their web site at £6.95 for a 250ml bottle, I wonder how well it would go with Turkey this Christmas?

Value (7/10)

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