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.
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. |
Spotted at a Coles Supermarket - prepacked Trinidad Scorpion Butch T chillies. These were developed in Australia and released in 2011 by Marcel from the Chilli Factory and Neil from the Hippy Seed Co. They had the Guinness Book of Records award for the hottest chilli and measure 1.46 million Scoville units!!!! It's been gazumpped by the Carolina Reaper which hits 2.2 million SHU. Haven't seen these in the supermarkets yet. Dec '15 |