Aji Limon

They call it Mellow Yellow? I dont think so! This product, Aji Limon & Yellow 7 Pot Jam, is not commercially available to buy online or in high street stores, its made in small batch quantities by legendary creator ‘Rob House’. Rob House is an avid chilli head, who shows his passion in the chilli world, not only by growing and collecting sauces, but travelling around the UK to dominate chilli challenges, eating competitions and any other confrontations that stand in his way. Rob has shown his hardcore eating skills at this years Upton Cheyney chilli fest 2012 and did himself proud with a shiny bronze medal.

The label is simple but compliments the jar well with the burning orange radiance of the jam, but as its his first test batch, he may have other label ideas for future release. But how it stands now is a traditional ‘homemade’ appearance and gives it that ‘I don’t look hot’ appeal. Hopefully Granny doesnt carelessly spread it on her toast, it could send her off to an early grave!

Ingredients:

Jam sugar, cider vinegar, yellow bell peppers, yellow 7 pot chillis, aji lemon chillis

As soon as you twist the lid off *SNIFF SNIFF* you are exposed to a certain aroma that might be familiar to you, and that would be yes, you got it ‘superhots’. The smell is tangy and sweet, slightly overpowered by vineger, a 7 pot gusto and a slight citrusy aroma, more than likely from the aji limons.

I know it may be hard to believe but it tastes exactly how it smells, the the vinegar is more dominant (which isn’t a major issue). The consistancy of the jam is slightly on the runny side, but still holds as a jam. *takes spoonfull*

After  the tangy judders and citrusy hints, the heat of the 7 pot shines through and gives me an all round mouth burn which is quite pleasant, which i didnt expect. I thought i was going to be screaming round the kitchen with milk at hand. The aftertaste was really nice, even more so if it had a tad less vinegar in it.

Spreading this on toast or bread for a fiery breakfast sounds like a good plan, or as a meat marinade. I can imagine this being delectable with chicken, it will vamp it up for sure and make a hot, sweet, savoury treat.

Rob has done a great job with this, but still has elements that need improving, one of them being the vinegar issue, which im sure he’s noted  for next time. It would nice to see a range of these jams from mild to XXXTREME as I would be sure purchase them, I dont have much jam in my collection, but I might start giving some a try.

To add to that, Rob has another jam Called Hawaiian Sunrise which contains the nuclear yellow 7 pot brainstrain, I’m sure that will be a lot hotter than the limon and 7 pot jam, but who knows until I try it…………..it sounds like a delicious dare.

Flavour
(7/10)
Heat
(6/10)
Packaging
(6/10)
Value (0/10)
Overall
(6.5/10)

 

** Please note that this article was Chris Whitehouse’s sample review he submitted, and the product was his own choice **

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South Devon Chilli FarmAbout the Author

This is the first in a series of articles by Steve Water of the South Devon Chilli Farm on growing chillies and sweet peppers from seed. The South Devon Chilli Farm was formed by Steve Waters and Jason Nickels in the Spring of 2003 and an evenings-and-weekends activity, and has now grown to a company with eight full-time employees (April 2010).

ChilliesThe South Devon Chilli Farm grow around 10,000 chilli plants a year to be grown-on in their polytunnels and to sell as seedlings and pot plants.

What time of year is best?

In the UK, March and April are the best months to get going with chilli seeds – this should then mean you are picking fruit from July onwards. Some chilli varieties are also suited to being sown later in the year, for example, varieties with fruits that are typically eaten ‘green’ or immature, and for varieties that ripen very quickly. Because chillies need warmth to germinate and grow, later sowings have been known to do better than an earlier sowing because there is less risk of their growth being checked by a period of cold weather.

What temperatures are needed?

Chilli seeds need warmth to germinate – 25°C is about ideal for the highest percentage of germination. Chilli seeds are unlikely to germinate below 10°C, and they will germinate most quickly when the compost is about 35°C. Once germinated, a soil temperature around 20°C is ideal. Germinating indoors during the Spring will make life easier.

What equipment will you need?

Since chillies do like to be warm, some sort warming equipment is helpful to keep an even temperature:

  • Free draining compost
  • 3” pots and 6” pots
  • A dibber is useful for pricking-out seedlings
  • Plant labels
  • Warming mat or heated propagator (no essential, but very useful)
  • Liquid feed

What to do?

For each variety of chilli you want to grow, fill a 3” pot with good quality, free draining compost – to within 2cm of the top of the pot. Lightly firm the compost down, then sow the seeds evenly on the compost – we tend to sow thickly – then lightly dust some compost on top of the seeds – just a few millimetres (if you have some vermiculite, that can be used to cover the seeds instead). Stand the pots in a deep saucer of warm water until you see signs of water on the surface, then let the pot drain a little.

Chilli SeedlingsKeep the seeded pots warm (above 10C, ideally 25C) and inspect daily. Keep the surface of the compost moist. Once the seedlings start to emerge, find a bright position for them.

What varieties are good to start with?

We have found the following varieties to be very reliable and productive:

Cherry Bomb – Very attractive fruits, first to ripen each year. Good for salsa and stuffing.
Ring of Fire – A Cayenne variety. Prolific, good for cooking. Can be used green or red and dries very well.
Padron – Very popular tapas chilli. Prolific, picked immature and lightly fried. Delicious!
Aji Limon – A hot Peruvian chilli with fruits that ripen green to yellow. Very easy to grow and does not need support. Chillies have a lemon flavour and are good for salsas and cooking.

What next?

In part two will look at pricking out the seedlings and potting on.
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South Deveon Chilli Farm

Growing over 10,000 chilli plants the South Devon Chilli Farm has grown a lot since it opened early in 2003.

Run by Jason Nickels and Steve Waters with up to 5 staff at busy times. The farm is spread between two locations and is situated approximately halfway between Torquay and Plymouth.

The main site is near the village of Loddiswell and is approx 10 acres with a small shop that they open all year round, 7 days a week, between 10am-4pm. There is also a show poly tunnel in which they display examples of the varieties they grow. The second site is in South Milton and consists of 4 poly tunnels

With 2,500 square meters of chilli plants, they harvested over a million chillies last year alone.

The Shop

The Shop

Their online shop sells Fresh Chiles during the season (July – November), Smoke and Dried chillies, Chilli Powders, Chilli Chocolate Preserves, Sauces and even a range of seeds.

Their latest range of products includes a Extreme Bhut Jolokia Sauce, Mash and Jam.

They have a wholesale online shop of their stockists, who while mainly in the south west can also be found as far away as Derbyshire and Cumbria, a complete list can be found on their web site. They have even got some of their products for sale on Amazon

A number of foodie celebrity including Jamie Oliver and Tom Parker-Bowles (We like Tom as he referenced my book a number of times) are amongst their fans.

They seem like a very forward thinking business whose growth is base on good service and products, we hope during the summer to visit them and bring back some pictures for you to see.

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