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Hells Breath - For Chilli Lovers

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Chilli

Chilli is an amazing flavour and can come in all different levels of heat intensity. This group of products covers – mild, moderate, hot and very hot. 

The Ear-Spinner Mustard uses the same combination of ingredients as the Regular Chilli Mustard – chillies, capsicums, mustard seed and mustard powder but is a feistier mix of chillies so is for those who like it really hot.

The habanero chilli has a well-earned reputation for being seriously hot.

Hells Breath Chilli Mustard is made with Australian grown cayenne chillies and capsicums with mustard seed and powder added.

Hells Breath Chilli Relish is based on an Indian kasoundi recipe, using fresh cayenne chillies and ground chilli, tomato and a range of the spices of the sub-continent.

This marinade is a combination of nine different spices to give the fabulous flavours of North Africa. It has a moderate chilli heat.

These Australian grown jalapenos are magnificent. Great flavour, great heat AND they stay firm.

A true jam made with a combination of Australian grown cayenne chillies and red capsicums - this is sweet and very fruity with a mild to moderate chilli heat.

As proof that chilli is extraordinarily versatile, here's a cordial for big kids.

A combination of asian flavours using Australian grown lime juice and ginger.

These gift packs are made up with 100g jars of Hells Breath Chilli Relish, Chilli Jam and Regular Chilli Mustard in a pack with ribbon and tag "because I know you love chilli".

They are the perfect son-in-law, Fathers Day or Kris Kringle gift, or as an alternative to wine and chocolates for a hostess gift.

 Hells Breath Chilli Oil is a quick and convenient way to add chilli heat to anything you cook. The base of this Chilli Oil is one of Robinvale's (Victorian grown) extra virgin olive oils.

A little pot of North Africa - a classic harissa paste – very hot with a mix of very fragrant spices and garlic added. A great choice for keen and adventurous cooks.

Testimonials

We just bought some chilli jam at Pt Campbell on the weekend and are kicking ourselves that we didn't buy more!

Mike

Chili Facts

 

In 1912 Wilbur Scoville, a US pharmacist worked up a method to give a heat rating to different varieties of chillies. It is known as the Scoville scale and still used today. The Scoville Scale of heat units is determined by measuring the amount of sweetened water required to dilute the capsaicin (the hot component of a chilli) until it is undetectable. That is, the more sweetened water required, the higher the heat rating. Now this sounds like science until the human factor is acknowledged. A panel of 5 tasters make the judgement at what point the chilli heat becomes undetectable and we all know that people have a very different sensitivity to chilli!