At present, I hand make 3 different jams with locally sourced ingredients and my own home grown chillies. They are made in small quantities and slowly cooked to allow layers of flavours to reveal themselves.
Chilli Jam with Cumin - a blast of cumin hits you from this rounded, warm jam which is a perfect partner to cold meats and mature cheeses. As cumin is also a warming herb, there is a sensation of warmth from the beginning of tasting - you don't need to wait for the chilli hit!
£4.00 and £2.50 (when available)
Chilli Jam with Vietnamese Coriander - the home grown Vietnamese Coriander makes this a light and fresh jam with a kick at the end of tasting thanks to the Thai chilli it is cooked with. This jam introduces balance to cheeses so is well suited to ripe camembert and brie. Added to fish when cooking in the oven or as part of a stir fry brings a different dimension to the taste experience.
£4.00 and £2.50 (when available)
Smoked Chilli Jam - made with my own home smoked Serrano chillies - smoked over apple wood - this is a delight served with just about anything. I like it with onion bhajis and pakora. The more intense of the three with no onion and a wonderful smokiness giving depth of flavour with a little more warmth than the other two.
Relish and Marmalade
Products at the opposite end of the heat spectrum!
Pineapple and Lime Chilli Marmalade
A light and zingy breakfast marmalade with just a hint of a tint of chilli at the end of tasting which is wonderful on a bacon or pork sausage sandwich. It makes a different but moreish glaze for gammon and hams and strangely enough is a hit served with stilton.
£2.50 and £1.5 (when available)
Green Chilli Relish
Green Serrano chillies and Scotch Bonnets make this one for the hotheads. All chilli, you can taste what a chilli tastes like. At the same time is is fresh and full of flavour. Brilliant on burgers, I like to stir it into my tomato soup.
£3.00
The oils
Made with extra virgin olive oil, the chillies are cold infused in oil for a minimum of 6 months to allow the flavours to come though. Each chilli behaves differently when in oil and this has resulted in a range of oils which make for interesting tasting something I encourage people to do slowly!
Chipotle Chilli Oil - the last few before I bring out my own smoked chilli oil - mellow and warming and brilliant drizzled onto pasta.
£3.50
Habanero Oil - a hotter fresher taste - yes 'fresh'! This is a little unexpected as it is a slow burner giving a slightly fruity blast of heat at the back of the throat before coming back into the mouth to dance on the tongue.
£3.50
Carolina Reaper Oil - the new kid on the block. This is a hot one make no mistake but the oil has taken some of the heat away and allowed the incredible flavour of the chili to emerge. Problem is, we cant seem to identify what it tastes like-everyone so far says the same thing - "its really familiar but I can't put it into words"...I'm hoping the next batch will be ready by the end of March so why don't you come along and have a taste...
£4.00
The dried chillies - pick and mix!
The range does change a little from time to time but the core stays the same. Selling at £1.50 per bag or 4 bags for £5.00 at a market near you!
Carolina Reaper:
Current hottest chilli in the world up to an amazing 2.2
million Scovilles
Trinidad Scorpion Butch T
Second hottest in the world (1.4 million Scovilles) very
fruity – lovely flavour.
Naga Ghost:
1 million Scoville Heat Units – very hot (a previous hottest
in world) with a very distinctive flavour.
Smoked Naga Bhut
Hot and with a wonderful smoky depth.
Prik Chee Fah
Very popular Thai chilli – must have for authentic Thai
taste.
Kashmiri
From Kashmir region of India – used in coconut based curries
and tandoori because of the colour.
Chocolate Habanero
A hot 350,000 SHU – lovely taste.
Piquin
Earthy and hot: 50,000 SHU’s: fantastic toasted and added to
chilli con carne.
Mulato
Big, liquorice flavoured Mexican chilli – all flavour and
little heat.
Guajillo
Traditionally used in guacamole – subtle and complex
flavour.