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.
It has a mid-range chilli heat enhanced by the other spices.
Hells Breath Chilli Relish goes with everything. Use it as a dip; serve with grills and bbqs; make a brilliant satay sauce or chilli con carne; mix it into hot pasta; use on your sandwiches and wraps; mix it into sour cream and serve on a jacket potato.
The Hells Breath Relish is the best – use it on your curry, use it with your roast, can use it as a savoury dip and even on your toast!Cheers Graham |
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! |