Hot sauces and bhut jolokia chocolate

Hi!

I met Patrik over a lunch today. I was not able to come out to the garden fair this weekend, so Patrik brought me some hot souvenirs :-) Thank you Patrik!

First I tried the yellow hot sauce from Tistelvind. I am not sure if I have sampled a hot sauce with that heat and taste before. A very clean habanero taste. And very very hot. I tried it on the family with dinner, and they told me that I will have to finish it alone. It was too hot for them. And the are experienced... But, I liked it a lot, so I'm happy!

The aji sauce from South Devon Chilli Farm was also great. A more moderate heat, and with a fresh aji taste!

Patrik tried to fool me with the chocolate, telling me that it was not so hot. A mild one. Yeah right. :-) When a chile head tells you that something is mild, you should never trust him. Especially not when he has those  expectations in his eyes. Phew! It was a bhut jolokia chocolate, and I would definitely not call it mild. It had that kind of immediate heat making me sweat!

I brought the remainings of the chocolate home so we could have it after dinner. And it was a success. I guess that I was the one with expectations in my eyes this time. Carl took a bite, and had to was his tongue afterwards :-) Patricia still feels the heat, even after an hour.

Thank you Rune at Örtagården (http://www.ortagarden.com/) for sharing this chocolate :-)

Have a great week everyone!
    Mats

Molten lava on the tongue?

Hi again!

Today Patricia bought some snacks on the way home from work...

There is no way I can say that we weren't warned... Blair's Death Rain... XXX Hot habanero potato chips... Here you see Carl posing with the bag of nuclear hot stuff :-) Before....

The verdict... What can I say. As promised. It was really super hot. It was hard to distinguish any particular taste except the habanero. And it had a heat that increased with  every chip. Carl is pretty used to hot food, but he had to run and drink two glasses of water. Water is not the best for putting out the fire, but what do you do when your tongue is burning?

So, maybe not the most well-tasting stuff. But as I usually say when it comes to overspiced chile pepper products - It's big fun, and hard to not start laughing, smiling and having a great time! An ice-breaker for your next company kick-off?

With this hot snack, we had a white wine. 70% chardonnay, 15% pino grigio and 15% pino blanc. A word of warning though. The heat had to decrease a little before the wine was OK.

I am not in any way connected to the company that is producing this stuff. But here you can read more about it: http://extremefood.com/shop/product.php?productid=31&cat=2&page=1
I liked the site :-) Made me smile!

By the way, are there any of you giving away chile pepper stuff in the Easter eggs? OK, not for the children maybe, but in general?

Once again - Happy Easter!
    Mats

A sunloving bunch

Hi!

I don't really know why, but these sunloving chiles makes me think about the solar power plants in the Mojave desert. Probably because they so nicely turn towards the sunlight.

I have taken away the artificial light now, and they are only depending on the window light now. It will be at least a month until they are moved out on the balcony. I'm almost counting the days :-)

So far, the most promising, or at least biggest one, is the black naga in the upper right corner. Very nice looking plant.

Wishing you all a Happy Easter!

Hot regards,
  Mats

A small update and a black currant cutting

Hi!

Yesterday I repotted some more chiles.

The really small ones, that I'm not sure if they will make it, have been put in bigger pots. Usually I wait for the roots to develop. But I want to stress these little fellows to see if they start to grow faster. Or rather, to see if they start growing. The ones I'm talking about are:

• Bod'e
• Patricia's (Pimenta cambuci)
• PI 441624 Porta da rua, Aji Yuquitania

The other ones that are in the biggest pots now are:

• Dedo de moca
• Orange cheiro - svag?
• Aji norteño

Also, the Trinidad Scorpion Morouga Blend has got a new pot. It's looking fine. I will get back with some pictures later on.

In the meanwhile, I'm sharing this picture with you. It's a cutting that I took from my old black currant bush that is living on our neighbours yard since probably 10 years. The cuttings have been out on the balony all winter, deep frozen, only covered with some fiber net. It is alive and it seems to be able to make it. Amazing!

Have a great week!

Not many left to repot now

The chile pepper year 2012 is progressing! Today I repotted three more in bigger pots.

From left to right - Canario, Indian frutescens and Cumari (Salvador).

I have not decided yet. But maybe the canario will get an even bigger pot. Either that one, or a nice baccatum that can grow really big. We'll see later....

Maybe repot tomorrow
Dedo de moca
Orange cheiro
Aji norteño '03

Still in the first tiny pots. I don't know if they will make it... They don't look very strong.
Bod'e '06
Patricias (Pimenta cambuci)
PI 441624 Porta da rua, Aji Yuquitania

Wishing you all a great Friday!
    Mats

Major repotting Friday

Hi!

It's been some really nice days lately, so the plants have been enjoying themselves a lot in the window... Therefore it was time to repot this happy bunch :-)

Sometimes they don't get enough light, and stretch too much towards the window. That makes them tall and weak. When I repot them, I plant them "deep" in the pots, so they can develop roots, and get stronger and more robust. Here is an example of that.
Before: Here is my 7 pot brain strain red before I put soil in the pot.

After: As you can see, I have planted it quite deep in the soil. That's OK, and new roots will develop.

Here are the first three. From left to right. 7 pot brain strain red, 7 pot primo, 7 pod brown.

And the second batch. Bode roxa, bode roxa and black naga.

It's hard work! So we decided to go out for an ice cream. We sang - I scream, you scream, we all scream for ice cream :-) A beautiful day!

Coming back home, I repotted two more. In front - Douglah, and behind it is Black Cayman.

Phew. Time for an espresso!

Wishing you all a great weekend!
   Mats

Trinidad Scorpion Morouga Blend

Hi again!

Today I met Patrik over a "chile lunch". We were mostly talking about guess-what... :-)

I got a surprise today. Patrik gave me one of his Trinidad Scorpion Morouga Blend plants. Thank you Patrik! So say hello to our latest member of the family.

It is said to currently be the hottest chile pepper on the planet.Phew. I'm sweating just to think about it. Patrik writes about it on his blog: http://chilepeppar.blogspot.com/2012/02/hetast-sorten.html.
Since it's a new variety for me, I borrow a picture from Patriks blog. Doesn't it look great?!

There are quite many clips on YouTube about this variety, but I liked this one :-) Gives a hint of what to expect...

Hot regards,
  Mats