Welcome back, everyone, to the fourth in my series of Mahi Fine Food products.
This time around, I bring you the hottest from that box you saw before – Their “Green Savi”.
This is the reason that I got in touch with the company. Not to ask for anything from them but simply to enquire about the chilli that they used.
Because, while it wasn’t outright stated anywhere on the bottle or on their website, the word “savi” certainly sounded like the kind of shorthand that you might use if you wanted to avoid the colour and copyright associated with the “red savina”. A chilli that was once considered the hottest in the world and is still arguably the hottest of habaneros.
A chilli that I’ve tried before in Mr Vikki’s Banana pickle and the Death at the Crimson Altar‘s four pepper blend but not one that I’ve never had much chance to taste on its own. Even off record.
So to see it take centre stage like this in something from such a seemingly mainstream company was quite the shock. Especially when it turned out they had it in both red and green.
Almost as much of a shock, in fact, as when they decided to send me it free of charge.
Hey folks, today we have my favourite product from South Devon Chilli Farm:
Because, while I sometimes love the really hot items, it’s not their 10/10 that most impressed me with flavour. It’s this, far milder, entry into their extreme heat range.
In fact, when I first fell in love with their Extreme Chilli Jam, it was a mere two point five. The start of its name felt like a joke. It was simply a delicious, medium jam with a difference.
But that’s changed.
I hope you’re all enjoying the start of your weekend. I know I am.
Why? Because I’m particularly happy with this month’s recipe.
It’s a common, highly popular, streetfood item, spiced up in my own signature style and, while it was never my intention for it to be such, it’s come out as another part-italian fusion food.
We’re talking scotch bonnet mozzarella sticks, using many of the same spices as a caribbean jerk.
They’re tasty, they’re savoury and they’re more representative of jamaican food than most of my past work has been. What’s not to love?
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.
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.
Welcome back everyone, today we’re looking at another Screaming Chimp sauce. Their hottest, The Stinger.
Hello again spice lovers, this week we’re looking at a rather hot but also rather different sauce that I got for christmas, back when I still had a backlog of product samples to showcase.
Now I’ve just got a backlog of products I actually paid for. That I picked up because they were exciting to me in some way but couldn’t be talked about at the time due to scheduling.
The same reason I’ve left this review so late.
But that’s enough behind the scenes chitchat, it’s time to finally bring you the Unusual Chutney Company’s Fiendfyre:
An unusually green coloured product for something that claims to be mostly reaper, though it’s clearly not entirely green chillies as there are brown and even some slight reddish notes to the sauce.
Hola everyone, I’ve just recently returned from Spain.
A couple weeks ago I came home from the island of Menorca where I spent two lovely weeks in the sand, sea and sun but found surprisingly little I could bring home to show you. They didn’t really do a lot of hot food on the island and what they had was almost all labelled “pimiento”, the Spanish for pepper.
They did have one thing that I’d really like to share though.