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.
It is good and hot so start off with just a little – you can always add more later. Keen chilli eaters will add a little to whatever they're cooking. It's perfect for pasta sauces; asian dishes; marinades; your salad oil; a tray of roast vegies; grilling a steak; stir-fries; casseroles. Start with some of your own oil and add a little chilli oil to it. Easy peasy.
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! |