Chilli Fiesta 2015This year was the 20th anniversary West Dean Chilli Fiesta, I had my first stall at the 18th, and but for a very few have been to most of them since then, we have not had a stall for a few years. I think our thanks must go to Jim Buckland and Sarah Wain who co-founded the Chilli Fiesta and without whom we would not have such the thriving UK chilli market.

The event this year was again over 3 days, we visited on what was one very hot and busy day, the event has grown and now with more campers and a extended nights entertainment with the main stage being open till 9pm and then thins move to the Cabaret Tent till 11pm. The Sunday is a little shorter with the main stage closing at 7:30pm and the Cabaret tent finishing at 9pm. The produce stalls all close at 6pm expect for the food stall around the main stage area

Display Chillies at West Dean 2015There is lots to see during the day with live music on the main stage starting at noon, as well can lots of cookery demonstrations and gardening chat sessions, if you are unlucky enough to do to the glass houses you can still see some pages from my book, The Hot Book of Chillies, being used as part of the display.. it is getting a bit old now, but hopefully they will use some of the new books pages next year..

With nearly 180 stalls, not all selling chilli products this event is the biggest in the UK, you can see around 250 different varieties of chillies.

We had a great day out visiting all our old friends and seeing some new additions to the event including. Mushemi Fire, Thousand Hills, TTaste, East Coast Chilli Company and Barfoots Sorry if we have missed out any other new arrivals.

We cannot recommend this event more highly, make sure it is on your list for next year.


This weekend we have the North East Chilli Fest at Seaton Delaval Hall

North East Chilli Fest 2012The event starts at 10am and finished at 6pm on the Saturday and 10am to 5pm on the Sunday.

There is a fantastic selection of exhibitors including:-


April started with a little April Fools joke article about super hot chillies being banned which seemed to get the Chilli world talking and managed to trick a few people, apologies for that. This month also saw the Chilli festival season kick off with the Blackpool Chilli Festival, it is all go now until late September.

If you are still planning which Chilli Festival to visit then take a look at our events guide which has all of the main events happening listed in one handy place. You can find it here.

So as the sun is shining, the plants are growing, here are the articles published in April.

News & General Information:


Chilli Event Reviews:

This Newsletter is sponsored by Hot-Headz

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Karimix make a vast array of sauces, relishes and pastes to cover all tastes. Infusing a mix of Asian cooking styles and flavours together, they create some of the best flavours out there in the chilli world today.

This is a beautiful dark brown smooth and thick oily paste. This paste is a medium heat Smooth aroma of lime and chillies with a sweet tinge of tumeric flows straight up the nostrils. Its hard to think of this as a paste to add to a curry as I just want to eat it from the jar. So I will!

Bursting with citrus flavour, very powerful sweet ginger and kaffir immediately hits you. It has a dry feeling to it where the chillies hit the back of your throat. Obviously not meant to be eaten the way I am doing, so lets change it up a little.

After cooking off some Quorn and adding a few peppers and the Rendang curry paste, I can say that the flavour is busy. Kaffir is still the intense taste, but you can appreciate the cardamom and coriander more when cooked. The heat is also more evenly spread and not as dry. It nicely caresses the tongue whilst the cool coconut flavour tames the chilli down.


Oil, Onions, Vinegar, Water, Coriander, Salt, Cardamom, Tumeric, Chillies, Galangal, Coconut Powder, Ginger, Kaffir Leaves, Spices, Herbs.
Gluten Free, Suitable for Vegetarians.

Jar kindly supplied by Karimix

My suggestion is get it cooked in with meat or substitutes. There is no need to add anything extra to enhance the flavours, this will do it all for you. As a curry paste it is awesome, so don’t be shy to use a dollop. I can imagine this going well on beef at a BBQ as a marinade, and with any simple and easy meal, you can come up with to mix up a little asian taste. As a quick curry, perfect!

Available from their factory shop at £3.50 for the 185g jar, this is a reasonable price. You really do get what you pay for, and I’m happy with that.

Value (9/10)




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