1st Place for the Best Grill Seasoning at the international Dec 2010 competition The Hot Pepper Awards ! See hereScott Roberts Hot Sauce Blogger Review on Hot EmbersA chilli spice / seasoning that is great on everything to add a bit more flavour and heat. Each shaker contains over 15 extremely hot chilli pods (Bhut Jolokia and Habanero).
All you need is a couple of shakes and you can spice up any type of food or meal. Try it on mince, roasted potatoes and vegetables, toasted cheese and tomato sandwiches, fried eggs, red meats, chicken and fish, prawn cocktails, chips, peanuts and lots more. Let your imagination take you there.
Ingredients include: Natural lake Salt, Habanero chilli, Bhut Jolokia chilli, Garlic, Onion, Moroccan spice and Paprika.
Heat : 9 /10
A chilli spice / seasoning that is great on everything to add a bit more flavour and heat. Each shaker contains over 15 extremely hot chilli pods (Bhut Jolokia and Habanero).
This is the natural yellow mutation of the Trinidad 7 Pot Primo created by Troy Primeaux of Louisiana. The 7 Pot Primo is a cross between the Trinidad 7 Pot and the Naga Morich. The pods can have a variety of lumpy shapes, and sometimes even a tail. The yellow variety have a sweeter, citrus flavour than the red, and are a little less hot.
This is an extremely hot pepper created and developed by the Italian growing organisation known as AIASP. Seeds were released to the public in 2015. The plants grow over a metre tall, and the pods are large and knobbly, ripening from green to red. They have a fruity taste, and rival the other superhots in heat. Definitely one for your collection!
Worlds Hottest Chilli Carolina Reaper
A sweet and spicy chutney made with roast beetroots, caramelised onions, apples, ghost chillies and balsamic vinegar. Add some spice to your burgers, sandwiches and cheese platters!
A breakfast marmalade with a Mexican twist! This sweet but zesty lime marmalade also contains tequila, lemon and salt - and just enough chilli to tingle your taste buds. So slam it on your toast to get you going in the morning!
Heat rating 4/10
Ingredients: Sugar, limes, jalapenos, lemons, tequila, habaneros, pectin, salt
An extreme hot and smokey chilli sauce, you will feel like every part of your mouth is on fire!
The Kraken Scorpion (Capsicum Chinense) is a large brown superhot variety created by Mike Hess of Peoria, Illinois in 2013. It is a cross between the Bhut Jolokia India Carbon and the Trinidad Chocolate Scorpion. The peppers are elongated but also fatter than any Ghost or Naga pepper. They sometimes grow a little signature tail at the pointed end of the pepper. The Kraken Scorpion peppers themselves have a very rough pimply outer skin. The heat is extreme. The peppers can get big enough to almost fill the palm of an average hand! They ripen from green to brown and sometimes dark brown. The flavor is floral and earthy. Some would say smoky. A great addition to making a hot sauce or a very hot seasoning powder.
These chillies look so cool, with their 'flying saucer' shape, and ripening from purple through to red. But not only are they beautiful, they are delicious, too - they have a medium heat and are described as having a sweet, fresh apple-like flavour. No chilli garden can be complete without these amazing peppers!