CAUTION WORLD'S NO #3 HOTTEST PEPPER The Ghost Pepper, also known as bhut jolokia, is the number-3 hottest peppers in the world. This hybrid pepper from India's northeast can be up to five times hotter than a habanero. Its capsaicin content is so high that farmers sometimes use them 'to keep wild elephants away'. Ghost Peppers add a fiery blast to chilli or salsa. As with any hot pepper, be sure to handle them with great caution. We harvest the Ghost Chillies at their peak ripeness, dry them to lock in flavour, and carefully grind them into a powder for your use.
Clocking over 1 million on the heat scoville scale, the Ghost Chilli Pepper has a big chilli flavour with a mega heat hit! Due to their intense heat, only a small amount of powder is needed at a time to give a big flavour and fieriness to a dish.
All chillies contain capsaicin which is known to have many health benefits including boosting the immune system, eliminating inflammation and helping with weight loss. Some people are concerned that because these chillies are so hot, it could actually kill them. This is false. Although eating an extremely hot chilli causes your pain receptors to react as if you are experiencing pain, it's only an illusion. They won't do any damage unless you have an allergy or an ulcer. You should not have a problem eating these chillies unless you know that spicy foods and hot peppers negatively affect your health. If you don't normally eat spicy foods, it's probably not a great idea to go straight for a Carolina Reaper, Trinidad scorpion or ghost chilli. Instead, ease yourself into eating the ghost peppers by trying more mild peppers like the jalapeno first. But if you're experimenting and discover you can't take the heat, a glass of milk should help you recover.
The ghost pepper, also known as bhut jolokia, is the number-3 hottest peppers in the world measuring a whopping 1,041,427 SHU! In the world of peppers, this hotness is measured based on the Scoville scale. The more Scoville heat units (SHU) that pepper has, the spicier it is. For example, the bell pepper has zero SHU, while jalapeño and chipotle peppers measure 10,000 SHU each. We harvest the Ghost Chillies at their peak ripeness, dry them to lock in flavour, and carefully grind them into a powder for your use.
Sichuan Pepper is an oriental fruit grown on a small ash tree native to the Sichuan province of China. Even though it is called pepper, it is not a true pepper and is not related to black peppercorns, which are from India. The berries have a warm peppery fragrance, with citrus notes & a clean fresh aftertaste leaving a slightly numbing sensation on the tongue. It is the outer husk that has all the flavour, the internal hard black seed is edible but can add a bitter taste. It is a key ingredient in Chinese cuisine and used in some Asian recipes. It is used in our chilli sichuan salt and calamari salt and pepper blends.
Bay leaves are oval-shaped leaves from the Bay Laurel tree. They have a warm and pungent aroma with an aromatic and slightly bitter flavour. They are used in a wide variety of cuisines from around the world, from European to Indian and everything in between.
Chipotle (chip-oat-lay) peppers are smoked, dried Jalapeño chillies. They appeared when the Aztecs used to add dried chilli to food as a preservation method. They have a rich smokey flavour, with nutty, leathery notes that blend well with strong flavours. Chipotle flavouring is widely used throughout Mexico, the United States and more recently in Australia. It can be used in soups, stews and casseroles. It also has a variety of health benefits to defend against intestinal diseases and aid in weight loss.
Oregano, one of the most popular herbs worldwide, is a member of the mint family and often called wild marjoram. It is a small herb with dark-green leaf and is known for its bold, warm, balsamic herb flavour, with a slightly bitter taste. Its strong flavour marries well with tomato and basil making it a vital ingredient for authentic Italian and Greek cooking. It is also perfect addition to garlic for the Mediterranean, Philippine and Mexican cuisine.
Spanish paprika sweet is made from ground red pepper has a rich red colour while retaining a mild flavour which complements most savoury dishes. Due to its vibrant colour and full-bodied flavour it is used in many European and Indian dishes. It gives a subtle caramelised sweet warmth to dishes and it is a core ingredient in our North Africa Chermula.
Dahl is a mild curry made from dried lentils, peas, or beans, which have been made into a thick soup or stew. The spices are aromatic rather than hot and are added just before serving. Our lentil dahl blend is based on an authentic recipe from Southern Kerala in India. It is dark yellow in colour and is widely used in Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine. This is the go-to spice blend for any vegetarian or vegan cook. Its versatility is only limited by one’s imagination.