HP22B "Carolina Reaper", or the Carolina Ripper? Follow the money !

Well, as I said I would come back on this one, as I would get to see real proof and data. And?
Well, I have been nagging Ed Currie with questions as constantly, there is talk about proof. Talk doesn’t bring me anywhere, but I get to hear, proof has been published. . .

First what is happening with the Carolina Reaper?
Well as far as I got from Ed Currie which is the developer or the one to find it, this is a very stable chilli. Apart from that I learn the low and the high are very close to the average (mean US) heat. Now that, if it is true, would be fantastic for the chilli industry and the people using this chilli. As with a heap of super hot varieties it is almost like running the gauntlet, you never know how hot it is. And sauce makers will want to have a constant same heat, and the user of the chilli on itself as well. You don’t want your food to be twice as hot, just as you took a chilli from the wrong plant. So in fact, it would be fantastic !!

“This is not my goal” Ed says in an interview I had with him “The chilli is used in several researches at the Winthrop University and most important for me, it might be used in the fight for cancer”. Ed has already worked for several years together looking for the best and most stable chilli, and several studies have been done with the “kids”

So why did it get hyped?

Well any novelty on the chilli market and in the chilli scene is worth a lot of money. It is a lot better if it would be at the top end in heat scale if it has an ok taste. It would even be loads better if your super hot novelty is great tasting, and kept silent up to releasing it after it won a record and/or is registered as a new variety. When you have a registered name, or rather a patented variety, you have struck gold if it really is a great pepper.
Think about the peppadew, and that is a medium heat chilli !
So why was it released too early, hyped too much, and no proof was shown? To add to the hype?

Well the story is this:
Ed Currie has this great chilli he is working on for years on end, and he has a little local hot sauce shop. He offers this chilli to Dr. Calloway for testing and using at research with the Winthrop University, so that students learn to work through the standardized testing methods without having to work with a dull white powder or a liquid that tells nothing. Dr. Calloway’s teaching interests focus on analytical chemistry as well as introductory chemistry for science and non-science majors, using real chillies, I like this man! Anyway, 04-11-2011 at the student researchers share project results from measurements and research is shown in a poster show. A local newspaper covers this news and national public radio, got to hear about it, and showed up at Ed Currie’s doorstep. The good and dumb reporter tastes a little and starts to throw up, this landed at youtube. Ted, Brad and other enthusiasts find out about it, and this way more and more people start talking about it.

Now, at some point Pepper Joe ( known to a lot of us) gets wind of it, and hooks up with Ed.
Now the rest I already puzzled together. Pepper Joe got his hands on a decent amount of seeds, and starts hyping this variety premature, even gets it a name in a contest and starts selling them. Ed didn’t see this coming. Too daft to be true, but well, a novelty is worth a lot of money. Such a shame, but what can you do, the word is out? It could have been much better and worth a lot more. Both for science and for the work Ed is trying to do with it.

So what can you do?

Now this thing is the oddest Ed has been saying that proof was published all the time. So where is it?
Well, simple, at the Winthrop University where you can ask for the results. The newspaper I couldn’t find, but what better to believe than a Uni. So I asked if I could give Dr Calloway a call, sure, so I did. I had a pleasant talk with him for almost an hour, and at the end was given permission to publish both the poster as well as a close up from the results of measurements. COOL ! Do I have a first now? No, this news is 2 years old.
Is Ed Currie going for the Guinness Record for Hottest Chilli?
Yes, the paperwork is in the process, and I get to show the nrs, 22b is the bad boy.

Yours sincerely,

Bart J. Meijer

Taste review: Parvifolium mini mini

Last year I was send some seeds from Lee, the founder of Wildchilli.eu.
One of them was the "Parvifolium mini mini" It even became one of the biggest plants I had this year.

Lee already warn me it would take a long time to ripen them, and he was right!
For more than months the fruits stayed green, and with winter and frost coming, I had to dig it out and take it inside.
Even inside, with warmer conditions, it didn't ripen. So today I decided to taste a green one.
The fruits of the Parvifolium mini mini are very small like the name already did suggest.

Now to the taste:
First (like you can expect from a green chilli) the typical green bell-pepper taste,
Followed by a nice fresh citrus, wow its just like a ripe lemon!
Then the heat kicks in, very shape sting in my tongue who also disappears rather quick, leaving me with a little taste like lemongrass.
A itchy feeling in my nose made me blow it..and then it started: This one burns in your nose!
The burning feeling you get under your nose when you have a cold and have to blow it a lot.....times ten!


Parvifolium mini mini, a little,citrus tasting, bugger, wonder how it will taste when ripe!

Aldo

Chilli taste revies, the Purira

This is one extremely lovely chilli to look at, amazing colours and growth and nice white flowers.

The question however is, what this chilli is, a frutescens or a annuum? I have seen a load of debate about it, and no real outcome. Ah who cares, it looks stunning. I almost thought it was a snack pepper.

I have had these from a facebook friend in the Netherlands, and I took a look at all the pictures and really, it is stunning. It seemed to ripen off a bit late though.

Cutting this one open gave a lovely sweet smell and you could smell the heat. Other than sweet and hot they don't have a smell. So, in you go, and out again ! Good grief, that is one freaking hot pepper.
I read it being between 50K scoville and 400K scoville units the upper end being a nasty surprise from one plant to an other. If one is that hot, all at the same plant are that hot. Other than that first micro second of sweet I got no taste out of it at all. I cut between the seed lists, and just hot ans sweet. It is a perfect looker, and brings heat, no taste at all. One plus is, no taste is not a bitter one too. Great looker, but no thanks ! Great that you send them though Catharina, glad the next one was a load better !

Yours sincerely,

Bart J Meijer

Pruning and making cuttings from chillies

If you prune a chilli plant, or if a branch breaks off, nothing has got to go to waste.
You can eat the leaves, stir fry the leaves, or boil them like spinach.

But that, my good readers is what we are not going to do. No we are not going to waste a good part that can be used to make a new plant or clone if you like. A lot of readers would ask why on earth would you take a clone from a plant that is being regarded as a annual plant. It is soo much easier to seed is spring and not bother with cuttings, rooting medium and rooting hormone.
Then again, if you have a plant that is great, is pure, and tastes like heaven. .
But the plant is 1 meter high, your wife could say yes to a cutting and no to half a rainforest.

Now how to go about things. There is rooting hormone available, good and pricey, and works like a charm. It is also said that Aspirin (acetylsalicylic acid) works like a charm, and the answer is no, it helps the plant not to mould. Honey diluted in boiling water, and cooled would work too, and again the answer is no. Both honey and aspirin are antiseptic, so they keep the cutting from moulding and rotting, and this might result in the cutting to be healthy enough for time to get it to grow roots by its own. Chopped willow leaf is told to be a great rooting hormone, and again it is not, as even willow leaves do not grow roots. Even worse, leaves do have a hormone in them, to keep roots from growing and get roots to accumulate sugar for fall.

What does work as a charm are willow branches, they root like crazy in nature, and that is not strange.
Salix (Willow, Osier and Sallow) Salix Alba (White Willow) Weeping willow, or any willow that shoots a root easy, ones not to use are the goat willow (Salix caprea and Salix caprea pendula) and peachleaf willow (Salix amygdaloides). These are the varieties that are grafted normally.
The branches have Salicylic acid (natural Aspirin) with the antiseptic properties, and the growing ends of the branches have Auxins in it. The Auxin in this case is Indole-3-acetic acid, a hormone promoting rooting, which is an ingredient of the store bought rooting powder. Taa and the circle is round again. Now chew a piece of this years willow branch against the headache from reading this last bit and chop the rest up in small pieces. Soak the chopped branches without leaves for several days and you got brilliant rooting agent. The longer you leave the branches in, the better it works, up to 9 days. If you want to be faster, poor boiling water over fine chopped branches including the very fine ends of the branches. Do it this way that the chopped willow branches are just about covered. Let it cool over night and you can use it within 24 hours. Both "tea's" can be stored in an air tight container 2 months if cooled and dark in the fridge.
For those of you that like using dried coco peat or coir, you can soak it with this tea, and you won't have to bother dipping the cuttings. Just plunk them in the coir !

So how to go about making cuttings? Get yourself a good cutting or crafting knife. As you can see I have 2, one from carbon steel to do woody stems and one stainless for if they are soft or medium.
If you have a broken branch, of if you have pruned your chilli plant, you can put the branches in this willow root hormone, as you in the second picture. The will already get some of the hormone and will not dry out.
Then make cuttings from a piece of stem and at least one node with a leaf. Cut a fine strip from the bark and stem lengthwise down, and make a sort of wedge at the end..

Now you can soak them in the willow root hormone again. In my case I still had store bought root hormone powder, so I dipped them in that. Need to finish that stuff, or it is a waste of money.

Now you might notice, I cut one of the leaves off, and left the leaf stem. Now that I do, in order to keep the cutting from drying out. Plus it is a good way to see if the cutting is picking up. If it is doing well and getting roots, it will drop that stem from the cut leaf.

Now as I work with a double tray, a bottom and a rootcell plate, I fill a bit of water in the bottom for I will keep it on a heated spot. This water will keep the cuttings from drying out.

For the picture I took off the cover.

Now the warm place I use is the computer. I have the rooting propagator on top of my workstation. And as it rather early for cuttings, they need a warm place and some good light. So I have a 8 Watt 6500 Kelviin daylight fluorescent light above it for 14 hours. And that works like a charm! Keep the cover on for 14 days at least ! After signs of rooting you can take it off.

You can use this method with all kinds of plants and bushes, even with pot plants and cannabis!
No go out to get some willow !

Yours sincerely,

Bart J. Meijer

Taste review, Ciliegia Piccante or Baccio de Satana (Satan’s Kiss)

This Italian Heirloom variety was on my “need to have” list last year, one with a growing popularity in the Netherlands. So, got it and grew it. I do have to say, the promise of not too hot, and the words Satan’s kiss triggered to buy them too. Just would love to have a funny little cherry chilli with a bit of a kick.

Beautiful pant and jolly great show and all, but this is not a candy. The first time I bit one in half, I did everything but sing. Good grief, this one lovely looking chilli has a stingy heat and really is more than mild. So I tried this chilli over and over again to get what is so special about them. And I am afraid to say, if found nothing special in them taste wise. It is just your regular boring chilli, that looks superb.

We have tried them with peanut butter filled, with cream cheese, and with anchovies making them a load better. But they are small and full off seeds, so it does take a bit of trouble to be able to use them. I for one will not grow them again for tastes, but will grow them for keeping this heirloom alive. If you do have the patience for cleaning the seeds out, I bet they are wonderful in a pickle or brine. Do use a good herbs and a good bit of garlic and salt to get them some flavour.

It is a stunning looking chilli with a good bit of heat but not a special taste.

Sincerely,

Bart J. Meijer

Taste report Ethiopian Brown

I am ashamed to say I don’t know who offered me those seeds, but I do have to say thank you !
The name got a bit puzzled and I had to see what came out. There are 2 varieties that closely resemble each other, the Ethiopian Brown and the Berber Hot chilli. After the fruits started to form, it was obvious; it really is the Ethiopian Brown as the pods form hanging down. The Berber hot, is growing up, so got that covered and the name has proven to be right.

This plant forms irregular, a bit wrinkled pods that slowly sort off fold out to a point you might think they will get totally smooth, but they don’t. Funny looking chillies that stay green a long time, then start to slowly show some brownish red or reddish brown. If the sun is covered with clouds, they really are brown, but if the sun gets to them the red shines through the brown. Stunning, almost looking like a chestnut that just dropped with the husk split showing the lovely colours inside. I tried to catch this colour in a photograph, and this took me a long time, but they are beautiful.

It seems to be a rather rare chilli and it is huge. Most measure 12/15 cm and 3/4 cm wide. Unfortunately I can not find too much about them, other than being used in the Berber kitchen. Stews and such, slow roasts pots and being roasted they seem to have multiple uses.

When digging in, I noticed this is a complex chilli to taste and describe. I never go for looks, and try not to be fooled by appearances; I am not the best looker either even though I got good taste. This chilli without any doubt has dark tastes, combined with good sweets, and even a hint of chocolate. Now this said, I started to doubt myself; did I get fooled by the looks? You know, the association one has with looks, so tasted it again. I was pretty sure, but as a check gave my wife a bite, without telling what it was. She doesn’t know too much about chillies but her first comment was; is this chocolate chilli?
So, she had the same idea, without knowing what it was. The basic tastes this chilli has are: sweets, fruits, herbs, ground tones and a slight but very pleasant bitter. This is why I had the idea of chocolate, milk chocolate, the bitter you find in chocolate and sweet coffee.

The one down-point from this beautiful chilli is its skin; it is rather tough or hard. Looking at the taste and its odd but beautiful appearance, it is a need to have chilli I would not mind roasting and peeling. In a mortar it would make a great pepper paste, adding a bit of sea salt and a touch of garlic.
This chilli is great dried as well, with its taste not changing that much, so would make great flakes or powder.
Enjoy!

Sincerely yours,

Bart J. Meijer

I had a dream

Hot is not a taste, and it is not all what chillies are about.
The constant hammering about hot hotter hottest, keeps a lot off people away from chillies.
And some people just don't seem to get this. Growers, bloggers and seeds sellers keep hammering on the heat.
People do not want pain, but excitement both in taste and experience. That is what a chilli should be, and has been in the past, in history.

So I had a dream, I wanted to get some taste to the world of chilli.
Now that sounds presumptuous, but I started all this, getting sick of all the hot hotter hottest chilli.
Really, if you ask how a chilli tastes, the answer normally is: Hot, hotter or hottest. Now excuse me, but that has little to do with taste, it is only one aspect. Have you ever given website selling chilli seeds a good look? Did you ever see one with a satisfying taste report to it?

So I had a dream, to taste as many chillies that I can, so if people would ask, they can put a real taste report on their sites.
Now I am working myself through chilli after chilli, and some I had to taste another time again. Had a cold 2 times, so was not able to taste. Still I did a good bunch and writing down as much as possible, some 30 taste reports pending.

Then being almost winter and so, I started to look at the "need to taste" list for next year. This year I had 110 varieties, so what am I going to do this coming season? Looking over varieties, it started to dawn on me, it will be hard to succeed. There are around 4500 varieties, I tasted some 180 this year, getting send from all over the world. So if I get to taste 200 next year, it will take me 22,5 years to taste them all. Ok, so why was I rushing? Can I keep this dream for the next 22 odd years?
So after this epiphany about tasting, I took a 4 days break from tasting, made a good picture while checking seeds with an antique loupe..

About good taste:
Video reviews do soo seldom get my and keep my attention. Low quality with loads of background noise, and nothing else to show for. A lot of them are utter useless, not describing any taste, or have like a 5 minute trailer and 1 minute or so with something that might say something about taste. There are also video's on Youtube about most silly tricks like sticking chilli powder up your nose. Or even tasteless video's about challenges eating 10 chillies, where just one would be enough to spice up a whole cow, with throwing up and all.
Now subscribe to my youtube channel? No! Are you serious ?
Or worse, former car sellers selling the next worse chilli, talking it to heaven with a mouth full of chilli, mentioning certain websites that sell them over and over again. Who is going to believe that? Booho I want to see taste !

So I made 2 episodes of chilli video reviews, that are out of this world silly! I tried to copy the Young Ones from the BBC a bit. Soooo:  Subscribe to my channel !

Really subscribe to my channel !

I mentioned a few video reviewers that I did like in a former post, but I have to tell you it was a huge relief to get pointed out a week ago to the video reviews of Tmudder, and Volker Berlin together with Felix from Pfefferhaus.de
These guys do have taste, and thank God for good video reviews. Rant is over, and I will get back to tasting again soon, please do excuse me for the dip I had.

Yours sincerely

Bart J. Meijer

Flying Goose Sriracha Chilli Sauce Extra hot

From a guy at the camping we are staying at I got this Flying Goose Sriracha Chilli Sauce Extra hot, as I told him I review, make and love hot sauces. He was a bit scared trying to taste it, as he thought it might be a bit too much for him. Mind, this guy was coming from Surinam, so he should be used to some hot food. So at a BBQ we had with a few neighbours at the camping I opened his bottle and took a teaspoon to try it. This stuff is hot, really hot, but had a good taste and a good after taste. Having a nice sharp direct burn, this sauce really lets you know directly what you eat heatwise, not building and not in the throat that much. The taste is superb and vibrant, having chilli taste and nothing but chilli, or ingredients that complement the chillies used. I tried it on bbq-ed sausage and bacon, and that dampens the heat a lot, also when used to make Satay Sauce it loses a good bit of heat. That said it is a brilliant sauce, which can be used on practically anything. In combination with sweet soy sauce, it however is something I don’t like with this particular sauce.

My bottle is 450 Ml for a price of around 3.5 Euro, not shabby!

So after using it a week, it reminds me a lot of my own basic Sambal Oelek( Ulek in Indonesian ) be it that this stuff is a bit more salty. Compared to my own Sambal, this sauce is about 4 times as hot, with the heat not overruling the taste, perfect balance I’d say! So I decided to give the distributor Heuschen & Schrouff Oriental Foods Trading BV a call, to see what information they had about it. I got a certain Mr Luyten at the phone from sales, and he was kind enough to provide me with some information and some addresses from places where I could buy this. I also took a look at the name Sriracha or in Thai called sot Siracha and its history. Now the first thing I notice is that it also is called Nam Prik Siracha, and that is????? Well, Nam Prik is the name used in Thailand for pepper pastes or sauces that closely resemble the Indonesian Sambal Ulek ( Oelek in Dutch ) so there you go, that is why I thought it tasted like my own basic Sambal! I love this stuff to death, wouldn’t mind eating a whole bottle at all. That said, this is not a shabby little bottle you would empty in a week, my bottle is 450 Ml for a price of around 3.5 euro! Now that really is stunning value for your money, and your regular hothead would not finish this bottle in a week or even 2. Then again, you really can put this stuff on anything, even my cheese sandwich goes down way better with this sauce.

Looking in the history of the name, Sriracha comes from the town named Si Racha in the Chonburi Province in central where it was possibly first produced for dishes served at local seafood restaurants. It is a chilli paste with distilled vinegar, garlic, salt and sugar. According to Wikipedia ( do not believe all that is written there ) the sauce is called sot Siracha in Thai and only sometimes nam phrik Siracha. Traditional Thai Sriracha sauce tends to be tangier, sweeter, and runnier in texture than non-Thai versions. Non-Thai sauces are different in flavour, colour, and texture from Thai versions as they are often adapted and changed for the local cuisine. In Vietnam it is more often used as a condiment for fried noodles or as a topping on springrolls.

Now this one, has got no garlic and I am glad about that as garlic often ruins the taste. It is not a sweet and sour sauce, it is salty if anything. Great compliment to chillies I'd say! Heat I would say at least and 8, compared to my Sambal being a 5. It is a bit salty but if you use just a bit less salt in your food, it is downright perfect to put on anything. Boring cheese comes alive, any sausage or springroll will see this as a compliment, and it is the perfect spice up for a stir fry. Price is stunning, good value for money and as close as you can get to my own sambal, having nothing too much to overrule the taste of the chillies. It is not too runny, and the bottle is perfect for pouring and dosing it on food or snacks, it has no seeds and is lovely smooth.

One negative note, it has got additives that are rather normal like citric acid and such, but it also contains E621 (sodium glutamate or ve-tsin ) Although being used for ages in the Chinese and Indonesian kitchen, it might not be for all people and there have been negative reports about it. I never use it myself in the kitchen but I know a lot of people do, even the restaurants in the Netherlands use it a lot. Last year I noticed some restaurants starting to advertise they don’t use ve-tsin so maybe this factory will stop using it in some time. The ingredients are: Chilli, Sugar, Water, Garlic, Flavour Enhancer (E621), Acidity Regulators (E260 and E330), Stabiliser (E415), Preservative (E202)

Even though it has Xanthan gum in it and sodium glutamate, and I normally do worry about that, I can’t stop eating the Flying Goose Sriracha Chilli Sauce Extra hot, hmm that is principles out the door when tasting something great??

Yours sincerely,

Bart J. Meijer

Chocolate, me and chilli - Grimreapers Chilli Chocolate !

I am not really one for candy or sweets, in the sense like eating a bag in a day or a chocolate bar in a day. Sure I do eat a candy once in a blue moon, or a piece of chocolate if my wife puts in on the table. But really, I seldom see myself raiding the fridge for something sweet. One exception is drop; that is what is Dutch for Salty Liquorice (in North America called black Licorice), a candy made with salmiak and Liquorice root. Dear readers, you can say anything about that stuff, but it is wonderful. It has a nice balance between sweet and salt, and got an odd rich taste. I can eat a box a day easy, but I try not to. While writing this I just could not help myself, or did help myself with a good handful. Really if I would be send off to Alcatraz, I would take Sambal, a pen and some paper and a box full of Liquorice with me! Ok, where was I, sorry for rambling. . .

So, I am not one for candy, chocolate and so on. What made it worse I think is having kids. At times I get a so-called lovely sweet from the kids when they are sharing. Some of it is so sour it feels like my teeth are eaten, awful. And the stuff with chocolate, boy, everything seems to have chocolate in it. Crispy whatever chocolate things for breakfast, cookies with chocolate, even cruesli bars with chocolate.

Believe me, after weeks not being able to eat a cookie without chocolate, or breakfast without chocolate you get sick off the stuff . . . 

Worst of it all, it is a cheap excuse for a chocolate containing very little chocolate if at all. So I get this big box in from Grimreaper food UK, Russell Williams and guess what is in it? Chocolate. . . .

 But as this is work related, I will have to eat the stuff, thanks Russel.

I tasted the bar of Hellraiser, the milk chocolate version. But first, this is not simply chocolate in wrapper; no this is really nicely looking packet with a ribbon in it. A ribbon that my daughter fancies rightaway, and I do have to admit, this looks stunning! The kids wanted to dig in, and told them not to. They were a bit surprised and started protesting; “You don’t even like chocolate !!!” So I took a little myself to see if it wasn’t too hot first, and was stunned with the taste. This is one chocolate with a capital C! The taste is superb and extremely well balanced, I can even taste the liquorice tones that you have in the dried Naga Jolokia chilli which is used to spike this chocolate. I hoped that I did not spoil the surprise that it was one good chocolate, with the kids looking at me to try and see if I liked it. So I offered them a piece and told them to take care not to take a big bite at once. They both took a good bite, and even my wife wanted some. We all agreed it is superb, and the kids wanted more. . .

We compared it with another very good chocolate, and that really surprised us all, the Grimreaper chocolate is by far better in its chocolate contend and taste!

This chocolate has the classic combination of cinnamon and orange, with a twist of garlic that is hardly noticeable but complementary and the full taste of Naga chillies. Surprisingly you can taste the herbs and fruit tones that you can find in the real Naga Jolokia, unbelievable! I don’t think it is too hot really, no, it is well spiked with the full array of tastes the Naga has without going over the top.

Now my daughter wanted to make a video review for Grimreaper foods, and that was not done in one take. So after about 10 tries thus eating 10 pieces, it was on video. Half an hour later or less I got the buzz of eating Naga chillies, almost a high I would say, that I also got from eating a wild chilli from the Galapagos Islands. The video was received with great comments, and the chocolate was received by us with great joy!

This chocolate I think is one to recommend, not only for hotheads for sure. No, this is one I can recommend for anyone that wants to try something different, something new and great !

Yours sincerely,

Bart J. Meijer

Lidl alert, and good sauces !!! Dilita Peri-Peri Hot sauce !

I must admit I am a Lidl fan, silence, don’t rat me out, but I am.

Sometimes these chaps have great stuff for ridiculous prices, sometimes it is cr##.

Don’t try the Grillmeister stuff, my opinion that is, because this really is not even worth tasting.

This time however, they have lovely hot sauce made by Dilita in Birmingham, for only 1,25 Euro a bottle, and in the UK for only 99 pence.
Normally it is 3 to 3,5 Euro mind!
 

I got it 2 days ago, and today was BBQ day!

I couldn’t wait and tried a teaspoon full.

Not the best of ideas, I was burning up instantly, still tasting good flavour though.

The main flavour was lemon, and a lot of it, just about not overruling the rest of tastes of herbs and onion.

So after the heat was gone a bit, I tried it with some meat, some bread and some Peanutsauce (satay sauce)

The main taste is chilli and lemon, not hiding the onion and a touch of garlic.

If I compare it to regular Tabasco, I think I like this one better.

Compared to other sauces, I prefer this as due to using lemon, not a lot of vinegar is used making it somewhat smoother. Less harsh if you eat it like this.

I think it might be superb for chicken, maybe even better for marinating fish in it.

Not too long as the lemon and vinegar will “cook” your fish a bit.

As it is called Peri-Peri sauce, I would have expected the taste of fresh Peri-Peri or Piri Piri which I grow myself.

Now that is what I am missing out off.

It has a slight bitter, but that is rather logical after reading the ingredients on the label, it says that is has green pepper paste.

Now being unripe, the green chilli is much more bitter then the red or ripe one.
A ripe chilli most of the times has no bitter in it at all, anyways. . .

I doubt there would be more Peri-Peri in it then 1% an to me that is a bit of a bummer.

Then again, who would recognize that, as not a lot of people grow Peri-Peri.

Still, saying this, I love it.

All in all it has a nice bite to it, good amount of heat, and is not too much vinegar based.

I’d say, rush to the Lidl and see if they have got any left!

I am going again to see if they have the Dilita Peri-Peri with wild herbs !!

Yours truly,

Bart J. Meijer

P.S. sorry for the scruffy layout, but it is after all a Lidl Alert !!