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.
The Carolina Reaper is a cross between a red Ghost Pepper and the Red Habanero, two peppers that are both hot in their own right, despite the fact that neither one makes the World’s Hottest Peppers List currently.
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 a red pepper.
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.
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.
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.
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.
100% Carolina Reaper Chilli.
How to use:
The whole dried pod can be ground in a blender (with or without the hot seeds, depending on heat preferences).
You can also rehydrate them by pouring boiling-hot water over them and steeping for about 20 minutes.
They can then be added to any stew, bean or rice dish. Try adding shredded ghost chilli flakes to you next pasta dish and appreciate the super heat kick.
Combine with other chillies to create a complex depth of flavour and heat
Used as a key ingredient in moles, tamales, enchiladas, salsa, soups and any sauce that may need a bit of extra heat.
Add to cold oil and bring to a low heat to make a super-hot chilli oil
Only a little is needed at a time to make a big, hot impact!
Cassia sticks are closely related to cinnamon. The sticks have a reddish brown colour and a warm, mild and sweet flavour, though it is significantly stronger than cinnamon. It is widely used in the United States.
English Lavender is a member of the mint family. It has a floral sweet and slightly citrus flavour. Dried lavender buds are used to add colour and flavour to many savoury and sweet dishes. It is used in baked goods or as a garnish. Also, it is key ingredient in our Herbs de Provence blend.
Chilli Ancho means “wide chilli” in Spanish and it is actually a dried Poblano pepper. They are a large dark purple sweet chilli that form the backbone of staple dishes such as tamales & red chilli beans. Its texture is wrinkled and it is a mild chilli originally from Puebla, Mexico. Also, it is a common and key ingredient in Mexican cuisine. It has a mild fruity flavour with undertones of plum, raisin, tobacco and a slight earthy bitterness. Add Chilli Ancho Dried Whole to your dishes to impart an authentic Mexican flavour.
Coriander, also known as cilantro, is an incredibly popular herb due to its versatility in a variety of cuisines. The leaves impart a fresh sweet lemony taste which counters the heat of many Asian and Indian dishes. The leaves are usually associated with Asian food especially in Thai and Indian cuisine as well as being popular in Mexican, Spanish and Portuguese cooking.
Seasoned salts have become a popular and healthier alternative way to season all manner of dishes. Our blend has celery seeds, sea salt, thyme, sage, oregano, onion, garlic and pepper. They add a tasty flavour without being spicy or dominating the dish. The use of celery salt seasoning means less salt is needed to bring out the flavour of the dish.
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 ones imagination.