Extract of Flavour

Today, everyone, I’d like us to take a look at another item from Grim Reaper Food’s gift box. Something that I didn’t want to talk too much about at the time, for fear of ruining the company’s biggest surprise.

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You see, what we have here may be a scary little bottle of extract but it’s not like the rest of its kind. It’s not about the heat.

No, unlike most extracts, the Grim Reaper’s Raging Goblin isn’t a concentrated resin of extreme chilli firepower. In fact, it isn’t concentrated at all. It is hotter than the chillies it was made from but that’s only due to the loss of their flesh.

Because what this product actually is is jalapeño juice. All the oils, both heat and flavour, from a good number of green jalapeños, mixed with a little bit of lime.

And it all comes packaged in a black-tinted aromatherapy oil bottle.

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Formerly Mild

Hey everyone, this week it’s recipe week and I’d like to talk to you about one of my favourite curries.

The humble korma, however, doesn’t have the best of reputations, being considered both too mild and too desert-like to be called a “proper curry” by many.

It’s the sweet, rich, creamy, coconut-heavy and utterly chilli free dish used to introduce people to the spices of indian cuisine but, in my opinion, it’s a little more than that.

Made well, the almond, coconut and dairy base of this dish gives it the unique, rich, mild and milky flavour you might expect, ideal to be built upon with other things, such as its often quite complex spice palette. In fact, it’s a perfect carrier for these spices because, as with chilli, their flavours are mostly oil based, allowing them to be absorbed into the milk fats quite easily to spread throughout the meal.

But, depending on where you look, you’ll see many variations on the korma, some of which have rather different ideas on what flavours should permeate its thick, underlying sauce.

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Birthday Blood

Surprise! It’s a sauce review on a thursday!

Why? Because it’s my birthday.

A year ago today, I tried what is probably the hottest extract-based sauce in the world and, because I really don’t know what’s good for me, I figured I’d make a tradition out of it.

I bring you Chilli Pepper Pete’s Dragon’s Blood.

DB Original
Image provided by Chilli Pepper Pete.

Not one of the sauces that have gained the name in later years but the original. The legend. The old extract sauce I still hear tales about to this day.

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Spiced and Smokey

Happy tuesday, heat eaters, I’m back from Reading Chilli Festival. In the coming months, there’ll be all sorts of wondrous new things featured here but today it’s time for something a little less new.

Something just as exciting, mind you. It’s my favourite of the Screaming Chimp’s product samples.

Last time we heard from them we took a look at their hottest “Stinger” sauce but this week we’re going back down to the very bottom of their heat scale to try out Vic’s Ol’ Smokey. A sauce that uses smoked paprika, instead of chillies, for its flavour but does back it up with bird’s eye heat.

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A New World’s Hottest?

So here’s something I’m sure you’ve all seen by now:

single (Daily Mirror)
dragon’s breath chilli, as seen in the Daily Mirror

Chilli Bob’s Farm’s and Tom Smith’s Plants’ dragon’s breath chilli. A tree-like plant that produces some small but supposedly extremely hot peppers with an average scoville rating of almost two and a half million.

Compared to the average heat of the current record holder, the carolina reaper (between 1.4 and 1.57 million, depending on when you take the record from), this is a massive step up. It even beats out the reaper’s 2.2 million peak.

Such a stunning heat difference that it has been all over the news and in social media feeds across the globe.

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Intercontinental Risotto

Hey guys, it’s recipe week again and, while I’ve never been one for keeping different cultures of food separate if the work together, this summer sizzler’s a real melting pot of influences.

The original dish on which this month’s creation has been based comes from episode 16 of the japanese show “Food Wars” and, should you want to cook the original apple and bacon risotto, a recipe can be found for it in chapter 42 of the show’s manga.

But, while the fruity take on it may be japanese, risotto itself hails from italy and my take uses a morrocan-style spice blend with the peruvian lemon drop chilli to add a bit more substance.

The original did, after all, lose its battle in the anime for being too light and unsatisfying.

So, instead of an apple and bacon risotto, I shall be presenting you with a spiced apple and pear risotto that can be eaten hot as a main dish or cold for a smaller meal like lunch or the originally intended breakfast. Or simply if the warm weather is as agonising for you as it is for me.

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No More Cold Showers

Happy thursday everyone. Today I’d like to share with you a somewhat novelty inedible item I found.

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Original Source’s Extreme Wake Up shower gel, with extracts of lemon and chilli. But no, not those practically deadly capsaicin concentrates, just unconcentrated extract of habanero heat and flavour. And not even a lot of those.

For all the dramatic black and red branding we see against the orangey-yellow liquid that its transparent container gives us a glimpse of, this product is actually pretty mild.

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Jalapeño Jerky

Hello again heat eaters, today I intend to bring you a couple of things from Cowley’s Fine Foods but, for starters, let’s just look at their mild and flavourful Sweet Potato and Jalapeño Jerky.

It’s an interesting combination of flavours that isn’t clarified at all by its packaging.

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