David Floyd

101-Chillies-to-Try-Before-You-Die-Octopus-Books-£10I am very please to say that the new book – “101 Chillies To Try Before You Die” is now out and about, so far it has been getting very good reviews on Amazon.

A book like this takes about 3-4 months to write, I researched about 600 chillies varieties that was then narrowed down to the 101 required for the book, but many of the them get a mention in the text as there are lots of varieties with multiple names or that have been evolved into new varieties which all added to the story.

Working with this publisher, Cassell part of Octopus Books, was very simple, they mostly just let me get on with it, some chapters where dropped, so they will appear on this web site over time.

I would especially like to thank Joy Michaud from Sea Spring Seeds for her advice and help..

I hope you all enjoy the book, please feel free to add your reviews to the Amazon web page.

Forgot to mention getting great write up in iNews by Rebecca Armstrong


September has been a month of change at Chilefoundry, with lots of technical work behind the scenes, changes to servers etc and the news that David Floyd has stepped down as Editor of the site, due to other work commitments. So it was decided that I would attempt to step up to the plate and carry on the good work that David has done keeping the Chilli Community up to date with the news/reviews etc.

This is all very new to me, so please bear with me as I get to grips with all facets of the site, including this email to you, the monthly subscribers.

Any Chilefoundry video reviews will now appear on Darth Naga’s own YouTube Channel here so please subscribe as there will be no new content on the old ones.

The past month has seen the end of the Chilli Festival season with the 4th Upton Cheyney Chilli Festival and ofcourse FieryFoodsUK in Brighton, articles on both of these festivals should be published very soon.

Everyone is keen to start penciling in dates of next years events into their diary and an updated list will be going up on the site very soon.

As a result of all this, the site has been a little quiet with content, but I am working hard with the team to bring you more over the coming weeks.
Many Thanks in advance for your patience.

        This Newsletter is sponsored by Hot-Headz



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Hi Everyone,

A little while ago David Floyd announced that as the site had reached 1,000,000 page views, it seemed a good time for him to take more of a back seat and step down as Editor. David has worked tirelessly on this site, making it what it is today, a place for the Chilli Community to come and find out information about all sorts of chilli related things.

I think you would all join me in thanking David for what he has done over many years for the Chilefoundry but also the Chilli Community. It is important to state here that David is still owner of this site and will be making sure I do a good job!

 We have been (and still are) working on the changeover, and I, Chris Saunders otherwise known as TheLurch have been appointed Editor for the day to day running of the site and co-ordinating the review team. I will also be responsible for the Twitter account, Facebook page and info@chilefoundry.co.uk email address.

This is a great privilege for me but also quite a daunting one, as with all the team, we fit this around our “normal” work and families so I would kindly ask that you bear with me for the immediate future as I get to    grips with how things work.

New content will be appearing very soon including the events for next year as this is important for all of you, the readership to start planning next years festival season.

Due to various technical reasons, we have had to do a bit of a reshuffle with regard to the Chilefoundry Youtube Channels.

It has been agreed that from now on, we will use Darth Naga’s (Tony Ainsworth) new Youtube channel  for Chilefoundry video reviews.

Tony will obviously be posting his own content as well, but he is gradually transferring all the old classic videos over to his Channel for your enjoyment. So please can I ask all current Chilefoundry Youtuber’s to subscribe to Darth Naga’s channel as there will be no new content on the old channels.

Please click the link and hit subscribe:




Darth Naga will continue to do video reviews for the site along with his own content.

Martin ” Scooby” Arnold will continue to do video reviews and some written reviews

David ” Norn Ironman” Kelly will continue to do written reviews along with myself.

It may be that we will require a couple of others to join the review team in the future, this is undecided so please don’t ask, we already have a list of possible candidates, more on that to follow.

So to the suppliers/producers, please take a note of the change of  postal address to send product to, its in the “Contact Us” at the top of the page. If you specifically want a video review please still submit the item to to the Chilefoundry and we will do our best to accommodate this.

Could I also ask those who can, to share this article through their own social media so this news can be spread among the chilli community, many thanks.

And to the many monthly newsletter subscribers, please also bear with me, this will be coming too!

I think that’s about it from me.

Here’s to the future success of the Chilefoundry


Chris Saunders – Editor



I wrote this recipe down originally for a book, published many years ago “The Hot Book of Chillies“. I am not sure I have ever made it the same way twice, but a few weeks ago I came across a jar from the batch I made back then, and wow does it taste good. I cannot recommend you keep yours so long, this jar dates back to 2005, but it just shows how well things mature.

Lemon 'n Lime Fire Chutney

Yield: About 1.5L (3 Pints of Chutney)


  • 6 Limes
  • 2 Large Lemons
  • 500 g Onions
  • 50 g Salt
  • 500 g Sugar
  • 700 ml Vinegar
  • 2 tsp Mustard Seeds
  • 2 tsp Paprika
  • 2 tsp Ground Cumin
  • 1 tsp Ground Turmeric
  • 10 Hot Thai Chillies (finely chopped)
  • 200 g Raisins

Cooking Directions

  1. Place the Limes and Lemons in a pan and cover with water. Bring to the boil and simmer for 2-3 minutes, then leave to stand until cool enough to handle.
  2. Cut the fruit into halves and squeeze the juice into a bowl, removing the seeds.
  3. Chop the remaining skin and pulp onto small pieces with scissors or a sharp knife, mix in the onions ans sprinkle with salt.
  4. In a latge pan bring the vinegar and sugar to the boil and simmer until all the sugar has dissolved. Add the chopped lime, lemon and onion mixture as well as all the dry spices, raisins and chillies, mix well and simmer for 2-3 hours stirring frequently until the mixture has reduced by about 50%.
  5. Pour into sterilized jars and seal while still hot.
  6. Your chutney will be ready to eat within 3-4 weeks.

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