Hells Breath Chilli Mustard is made with Australian grown cayenne chillies and capsicums with mustard seed and powder added.
It has a mid-range chilli heat enhanced with the tang of mustard.
It can be used like an English or French mustard - serve with roast beef or a steak; liven up your ham sandwiches and hamburgers; make a knock out hotdog. Or, add to breadcrumbs and butter to make a crust on a rack of lamb; mix into your meatloaf recipe.
VANILLA BEANS from NiueNiue is a tiny little South Pacific island producing some of the finest, fragrant vanilla beans around. Hells Breath had the opportunity to visit and experience the growing and processing - a genuinely hands-on experience with instruction on the technique of hand pollination. These beans are superb quality and divine flavour for your favourite desserts. Next time you visit the Hells Breath market stall, come and savour a little bit of Niue. |
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! |