Light and Leafy

Hello again heat eaters, for april I have another recipe/review fusion for you but this one isn’t my review of someone else’s recipe. No, this month I’m looking into an odd idea that recently caught my eye.

Chilli leaf salad.

I never thought I’d do a salad for this blog. Practically every salad I make just comes down to sticking my favourite raw veg in a bowl with olive oil and my latest chilli infused vinegar. There’s nothing exciting about it and it certainly doesn’t make for a main dish.

But, while this recipe won’t ever be the bulk of a meal, it is definitely an attention grabbing concept. Enough so, I feel, to stand on its own here.

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Arabian Herb

Welcome back, spice lovers, today we tackle the mighty Zhoug!

zhougbottle
Image provided by Chilli Pepper Pete.

Not that it’s actually that powerful of a heat but doesn’t it sound like a cheesy Sci-Fi Villain?

This one, however, is intended to improve your health, not end it like that mighty space emperor, and it looks to do so by combining the antibacterial properties of chilli and garlic with lemon juice’s vitamin c and a good deal of fresh herbs.

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A Word on Censorship

Dear readers,

Today’s main post is the first to contain a hot product with an expletive in its name but it will almost certainly not be the last. Many chilli products use such strong language for the novelty value and, while a lot of them don’t have much else going for them, I cannot avoid better items just because of less than family friendly names.

I am, however, willing to make a few compromises to keep any of these swear words from cropping up unexpectedly.

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The Holy Hot Sauce Trinity

Hello again everyone, today we’re taking a look at The Ribman’s sauces. All of them.

Because he doesn’t really make three different sauces, just the same one with slightly differing chilli content. And that chilli content doesn’t change the flavour anywhere near as massively as it did for the Melliculus Popping Candy.

But, while it is just three heats of one sauce, it’s a very interesting one that showcases a recent trend, allows me to explain some flavour science and provides an experience like little else.

If you don’t mind a bit of strong language, click that Continue Reading button and I’ll show you what I’m talking about.

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