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.
Juniper Berries are obtained from the small evergreen juniper tree. The dried berries have a dark blue colour, fresh spicy tart flavour, and pine aroma. Juniper has a special affinity with venison and other robust game meats. Used in European cuisine.
Traditionally used in Korea for making Kimchi (a fermented cabbage condiment), Korean Chilli Flakes, also called Gochugaru, have a warm, fruity flavour. They are mild in heat, so make a great chilli seasoning option in place of regular hot chilli flakes. Whether used in cooking or sprinkled on top to season dishes, these flakes add a fruity chilli flavour to any savoury dish – both meat veg.
We believe a great tasting; healthy chai should be natural. There is no need for additives or sugar or anything else. Our spices are freshly cracked and use ayurvedic wisdom to create a brew overflowing with flavour. The mixture of chai herbs and spices gives a great aromatic taste and warm flavour. It tastes great with any milk, and if you prefer it sweeter, simply add a little honey.
The People’s Chai partners with kiva.org to help farmers in developing countries. there are 2 sizes available 150g pack of The People’s Chai- Makes 15 cups in total. 1kg cafe bulk pack of The People’s Chai-Makes 95 cups in total
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.
Curry leaves (also known as kadi patta) are the predominant flavour and aroma in Madras curry, as well as other popular Indian and Sri Lankan dishes. They have a delicate spicy citrus flavour and are incredibly aromatic.