Clocking at a massive 2.2 million on the heat Scoville scale, the Carolina Reaper has a sweet, fruity taste. When you first bite into one of these peppers (if you're brave enough to do so), you'll taste these flavours before the spiciness. Some people detect hints of cinnamon and even chocolate. When the fruity flavour passes, you'll start to feel the intense burn that only the Carolina Reaper can deliver. How does one use such a super-hot pepper? Hot sauce is a favourite way to consume the Carolina Reaper. If you really like your heat, you can cook with the whole pepper. Carolina Reapers also make great pepper flakes and are the perfect ingredient for dry rubs on BBQ meats.
Clocking at a massive 2.2 million on the heat scoville scale, the Carolina Reaper has a sweet, fruity flavour with a mega heat hit! Due to their intense heat, only part of the pepper is needed at a time to give a big flavour and fieriness to a dish. Carolina Reapers are squattier and more textured than their ancestors the Red Habanero and Ghost Pepper. Every Carolina Reaper has a long, thin branch at the bottom of the pod, which is known as “the scorpion’s tail” due to its resemblance to a stinger. These peppers typically have a diameter of three-fourths-inch to one-and-a-half inches. The original Carolina Reaper was red, and this remains the most common colour today. However, chocolate, yellow, and peach Carolina Reapers also exist. Even red peppers will start out as green and turn orange before becoming a deep red. Through each three of these phases, the pepper's flavour and heat will increase. So, if you pick your pepper while it's still orange (and eat it before it turns red), it won't carry the same pungent heat as red pepper. If you don't normally eat spicy foods, it's probably not a great idea to go straight for a Carolina Reaper. Instead, ease yourself into eating the Carolina Reaper 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.
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 the Carolina Reaper is so hot, it could actually kill them. This is false. Although eating a Carolina Reaper causes your pain receptors to react as if you are experiencing pain, it's only an illusion. The Reaper won't do any damage unless you have an allergy or an ulcer. You should not have a problem eating the Carolina Reaper unless you know that spicy foods and hot peppers negatively affect your health.
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.
The Mexican Habanero Chilli is the hottest variety of chilli from Mexico. They are an integral component in Yucatecan Mexican cuisine. With their fruity & floral aroma, it is a popular choice for adding a spicy citrusy kick to any dish. Dried Habanero Chilli is the perfect addition to any Mexican dish. For optimum results and flavour, re-hydrate the chilli in boiling water for 20 minutes before use.
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.
Mixed herbs is a common and popular spice blend used in all manner of dishes. The traditional mix is comprised of only sage, marjoram, and thyme. We have added basil and rosemary to make a modern blend. It has a great, fresh, and delicate flavour and floral aroma. It is a convenient way to add a complex array flavours to a dish.
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.
Sesame Seeds White are tiny, flat oval seeds from the sesame plant whose pods pop open when it reaches maturity scattering the seeds, hence the term “Open Sesame”. The seeds can have different colours including white and black. Sesame Seeds White are hulled seeds, with an earthy, nutty flavour, soft texture, and aroma of lightly caramelized milk, vanilla, and honey. For this reason, they are better suited for sweeter recipes such as cakes and sesame bars and are the most popular used in cooking. White seeds are sprinkled on bread & biscuits. The ground form makes delightful sweet desserts including halva. They are popular due to its distinctive flavour especially in European, South Middle East and Asian cuisine, while sesame seeds Black are used in East Asian cuisines in both dishes and as a garnish. We also stock Sesame Seeds Black.