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Hells Breath - For Chilli Lovers

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Just a hint of Chilli

This group of products feature chilli as one of the background flavours. You’ll be able to taste it, but it does not predominate – for those that like a subtle chilli experience.

The traditional flavours of malt vinegar, spices, treacle are combined with apple which 'softens' the vinegar and slightly thickens the sauce. There is no water added which makes this worcestershire sauce more intense in flavour than the commercial brands.

To draw out the natural sweetness of the onions, they are slowly cooked in olive oil for a long time. Capsicums and balsamic vinegar are added with a hint of chilli.

A luscious mix of fruits – apple, pineapple, orange and pineapple, are combined with the flavours of mint, some spices and just a little chilli.

This is a combination of the earthy flavour of beetroot, citrus tang of orange and orange zest and a weeny bit of chilli.

Testimonials

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

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!