Bravo Original Hot Sauce Review

Review by Marty Greenwell – bottle purchased from Hot Headz

A short while back I got hold of a few Brazillian chilli products produced by Sakura Nakaya Alimentos Ltda. These hot sauces come under the brand Bravo and the one under review here is the Original.

The sauces come in an attractive cardboard box hiding within which is a 60ml bottle. When you see it you’d be forgiven for think it’s a mislabelled Tabasco Sauce. Although the shape of its bottle is different, the size, label design and colour of the liquid inside definitely isn’t a million miles away from that familiar brand.

However, Bravo Original isn’t made with the Tabasco chilli as its main components other than vinegar is the Jalapeno and Malagueta chilli. Most folks are familiar with the Jalapeno, but the Malagueta isn’t a pod found in many, if any, sauces created in the UK. It sits in the Capsicum frutescens family, has a heat rating of 60-100,000 Scoville units and looks remarkably like, you’ve guessed it, the Tabasco chilli only hotter (indeed they are of the same grouping along with the Piri Piri).

The bottle opening is quite tiny allowing only a few drops to fall out at a time – good for accurate pourage, not so helpful when you’re trying to get a spoonful out for tasting.

Ingredients: Vinegar, Jalapeno & Malagueta chiles, water, salt, xanthan gumBravo Original

The smell on the nose is quite piquant, there’s nothing overpowering or really pungent or off putting. When the sauce hits the tongue the flavours are quite peppery and a little bitter and would partner eggs very well. Surprisingly given the high content of vinegar it’s not that noticeable. The heat is on the tame side but certainly a little hotter than the typical tabasco,

You’ll struggle to find this sauce in the UK unless you visit Hot Headz website. At £2.49 it isn’t a bank breaker but the bottle is pretty small, less than half than is usual so it terms of volume it’s quite pricy. The size of the bottle may make it a good emergency sauce for the man/handbag perhaps. Hot Headz also carry a number of other sauces and pickled pods in the Bravo range and you can find them right here.

It’s a sauce that’s worth a look for the collection, but in terms of taste and heat, seasoned hot sauce consumers are unlikely to be moved; there’s nothing really that stand out about Bravo Original. This is a sauce in the mass manufacture league rather than the artisans of the UK.

Flavour 6/10
Heat 3/10
Packaging 6/10
Value 5/10
Overall 6/10

Kam’s Fiery Delight Pickle Review

Review by David Kelly – Jar kindly supplied by Kam’s South American Products

Whilst many families pass down recipes and culinary secrets through each generation not many can probably claim to sell the resultant end product of these recipes. Natasha from Kam’s South American Products however can lay claim to this, being the fifth generation in her family to continue making traditional family sauce recipes.

Although the recipes have their origins in Guyana (situated in the North Eastern corner of South America) where Natasha & her family are from, Kam’s sauces (the company is named after Natasha’s mother Kamla) are now made in London where Natasha resides.

Labelling on this jar is a simple design that focuses more on providing information than commercial flare or flamboyance. However with this approach it leaves ample room to see the contents therein which is a plethora of chopped pieces of chilli, interspersed with chunks of garlic.

Kam's Feiry Delight
Kam’s Feiry Delight

Ingredients: Scotch Bonnet chillies (55%), Garlic, Vinegar, Salt

If I’m honest looking at the contents of the jar I’m somewhat underwhelmed, after all it’s just sliced chillies in vinegar; however the proof is in the tasting so I open the jar to try it. There’s a satisfying pop opening the jar lid after which a sweet vinegar scent is released from the jar. Not sharp and harsh like a pickling vinegar but more like a white wine vinegar with a light fruity aroma.  The texture of the chillies is quite soft but there is still a slight crunch to them. Their natural fruity flavour is more subdued with the absorption of the brine/vinegar but the combination of the pickling / brining process gives them a sharp, salty tangy fruity taste. Initially there’s a tangy hit, then a burst salt and then their natural flavour comes through with their heat enveloping the front of my mouth and lips.

The addition of pieces of garlic gives a nice contrast to the chilli in both texture and flavour too. They’re similarly soft in bite but rather than just being pickled raw they appear to have been lightly cooked to give them a subtle roasted flavour.

I’ll confess that my initial presumption of something that was going to be a bit bland or boring was wrong. It’s a simple amount of ingredient but an effective combination of flavours and I can’t help but keep licking my lips to get every last drop of residual solution off of them. I think this would make a great accompaniment to a hot dog or hamburger, used in a dipping sauce for spring rolls or fish cakes or even mixed into an existing sauce to finish off a dish.

Available from Kam’s South American Products in either a 120g jar for £3.50 or 240g jar for £5.50 it’s definitely worth trying.

Flavour 7.5/10
Heat 4.5/10
Packaging 6/10
Value 7/10
Overall 7/10

Edible Ornamentals – Introduction to Hydroponic Chilli Growing Workshop

Course attended by David Kelly – run by Edible Ornamentals

Edible Ornamental CabinShawn and Joanna Plumb are well known to many in the UK chilli scene, having started growing and selling chillies as far back as 2001. Their nursery in Chawston, Bedfordshire now grows a range of ninety varieties of chillies from the mild Poblano to the superhot Carolina Reaper. As well using their produce to produce their own range of gourmet chilli products, they also have a dedicated polytunnel where chilliheads can pick their own chillies.

For some time they have also offered tours of their nursery which also include a brief introduction to growing chillies in soil, however recently they have complimented this and launched a workshop on hydroponics which I was able to attend.

Hydroponics is the system of growing plants in water without soil. Although the term, derived from the Greek “hydro” (water) and “ponos” (work/labour) meaning ‘water working’ was first used in 1937, it is believed that the Hanging Gardens of Babylon was one of the first examples of a hydroponic system in use.Edible Ornamental Nursery

Upon arrival at the nursery I was made very welcome by Shawn and offered refreshments. Once everyone had arrived Shawn directed us to an adjacent log cabin on site where the course was to be held.

Shawn opened the workshop by taking us through some initial aspects of hydroponics: the advantages (higher yields, faster growth) and disadvantages of hydroponics (initial set-up costs) offered by it as, and the different growing media need to be substituted for soil with the pros and cons of each.

After this first segment we broke out to have a tour of the nursery and understand the system employed by Shawn for growing the chillies on site. He explained how they use a computer controlled system to supply all of the plants in their polytunnels with the required amount of water and nutrient feed. The system is even sophisticated enough to be able to adjust the concentrations of the feed according to the amount of sunlight being received and the growth stage of the plants. Not something that the average home chilli grower such as I could have at home but very impressive.

Edible Kitchen 2Returning to the log cabin the next segment of the workshop was spent learning about the different types of hydroponic systems available. Surprisingly to me, as someone who previously knew nothing about hydroponics, there are many different set-ups available such as Drip, Flood & Drain and Deep Water culture systems to name a few. Almost all of the systems discussed required electrical set-ups because of the pump needed to supply water however Shawn advised that a gravity feed hydroponic system was available from Autopot for those who didn’t want an electric pump system.

No matter what system you choose the key to hydroponics is getting the nutrients correct and Shawn explained the nutrients that chillies plants need to grow, how this balance shifts during the stages of growth and how to prepare nutrient solutions.

At this stage is was near lunch time so we broke for something to eat in the Edible Kitchen, where we were able to order a range of freshly made chilli themed meals made with the chillies grown on the nursery. During the lunch break we able to see the wide range of growing accessories that were available to buy for both hydroponic set-ups and more traditional methods.Edible Kitchen 1

Following lunch we reconvened for the final part of the course. This was a hands-on session where we got to prepare some chilli seeds for propagation (which we all got to take them home) before ending with a tasting session back in the Edible Kitchen in order to sample the range of Edible Ornamentals products.

Overall this was a great course for those wanting to know more about hydroponics. Over the three hours that the course lasted, Shawn answered all of the questions put to him by myself and the other attendees. His enthusiasm and passion for chillies was clearly evident and his relaxed yet engaging approach helped the group (who were of mixed knowledge of growing chillies) interact well together.

Bookings for the course (which costs £59) can be made directly from the website

Flavour na
Heat na
Packaging na
Value 9/10
Overall 9/10

Mr Vikki’s Chipotle Mustard Review

Review by The Shepsters – Jar kindly supplied by Mr Vikki’s.

Adam Marks, owner and culinary genius behind the Mr Vikki’s brand, has been extremely busy of late and the Chilli Fiends team has been blessed with the favour of reviewing his latest creations.

The Mr Vikki’s range is impressively wide in type, flavour and heat range, including such diverse products as sauces, curry pastes, chutneys and pickles, spicy nuts, chocolates and sweets, and mustard. Relatively new to the range of mustards is one which features chipotle as a key ingredient and, as we have a particular fondness for this delicious smoked chilli, we were keen as – well – mustard to give this a go.

Immediately recognisable from the vivid yellow label with the prominent brand on the front, there is no mistaking where this fellow comes from.

Ingredients: Mustard 50%, white wine vinegar, chipotle chillies 8%, honey, soy sauce, salt, spices.

Popping the lid from the jar, it really is solidly packed to the brim with bright spheres of mustard seed, and the aroma definitely has a solid, earthy mustard scent which sets the mouth-watering in anticipation.

Mr Vikkis Chipotle Mustard
Mr Vikki’s Chipotle Mustard.

This is a wholegrain mustard – there’s nothing smooth about this one – and being so solid makes it a touch difficult to spread on a sandwich without it going on quite thickly (not that a generous amount of decent mustard is a bad thing, mind you!). Once it is spread it is easier to catch sight of the occasional fleck of chilli within the mix, which is good to see.

This is a truly scrumptious product, with a good wallop of mustard flavour, tangy undertone from the vinegar component, and pleasing warmth from both the mustard and the chipotle content.  There is sufficient strength of flavour here to make this a great condiment for use on sandwiches, or to pep up a chunk of pork pie, without the product itself becoming lost when paired with other strong flavours, nor overpowering whatever it is accompanying either.

Described on the Mr Vikki’s website as a “lush creamy wholegrain mustard with divine chipotle chillies to give it an edge of chilli and a great flavour dimension”, we really couldn’t agree more – though the bite it has maybe gives it more of an edge than its “creamy” adjective may suggest. Texturally and taste-wise, this is a lovely product.

Mr Vikki’s rate the mustard as 3/10 on the label’s “heat-o-meter” which, within the Mr Vikki’s range (which includes the epic King and Queen Naga pastes), is probably about right for its place in their line up. This would be pretty mellow and easy going for the average chilli-head and still an acceptable heat level for those who are not regular chilli consumers, giving it a real all-round appeal.

If you’d like to give the chipotle mustard a try for yourselves (and we would highly recommend you do) it is available from the Mr Vikki’s website priced at £3.50 for a 205g jar.

Flavour 8/10
Heat 3/10
Packaging 8/10
Value 8/10
Overall 8/10

East Midlands Chilli Fest 16/17th August 2014

Event attended by Marty Greenwell

The East Midlands Chilli Festival at Newark is the first for the area. For far too long and far too far as is happens, events for chilliheads have either been way up North or way down South, so for chilli fans in the Midlands it was an event that had to be visited.
The CrowdsThe weather hadn’t been super kind for the start of the event with some of the stall holders struggling to keep their marques up, but a bit of wind and grey skies were not enough to keep the crowds away.
Mr VikkisThere were plenty of chilli producers there to show off their wares and let people sample the products. From obvious noobs asking what the hottest chillies are to the seasoned vets soaking up the heat, the UK’s artisans had it covered with a few festival exclusive products if that sort of stuff is your thing.
Chilli WizardsMr Vikki’s, Edible Ornamentals, Wiltshire Chilli Farm, Chilli Wizards, Grim Reaper Foods, Bim’s Kitchen, Capsicana Chilli Co, The Chilli Jam Man, Chilli Wizards, Chilli Alchemist and Chilli Devils will be familiar names and there were a couple new to me such as Crazy Fred’s and the Sauce Shop.
The Chilli Jam ManAlong with the chilli sauces, chutneys, jams, ciders and other consumables, there was the opportunity to buy some fresh chillies from the super hots to the not so hots. Plants were also on sales as well as caterers of the exotic meat variety. Zebra burger anyone?
Exotic MeatsTo entertain the crowds away from the Scovilles were a brass band and on-stage demonstrations from hydroponics to overwintering chillies. For those camping or stopping for the evening, local bands Skin & Bone, Acoustica and Giles Rivers Company are there for the aural delights.
Fresh ChilliesClifton Chilli Club were on hand to oversee the Chilli Eating Competition for the brave (and perhaps foolish) souls that laugh in the face of molten lead and smirk at lava cakes made from actual lava. If that was a little bit too extreme, the Lemon Easting Contest was open to the children and chilli intolerant parents.

On StageWith plenty of parking space and being easy to find (if lacking a little bit in sign posting), it’s fair to say that everyone in attendance was having a good time. Hopefully the festival will have been successfully enough that the first one for the East Midlands won’t be that last so that next year a few more of the UK producers will attend.
Chilli CiderThe festival was on Saturday 16th August and Sunday 17th August at the Newark Showground with evening entertainment and camping available too. If you missed it this time around, with luck Chilli Fiends might see you there next time.

Wristbands are cool

redhotchillifella OMG Hot Sauce Review

Review by Lady C’In – Bottle kindle supplied by redhotchillifella

This family run business established itself in 2010 with an incredible love of all things chilli. They don’t just create hot sauces; they have great ideas constantly coming. Jams, Chutneys, ketchup, oils, pickles and even dried chillies are but a few of the products they make. Alongside these, they have dry spices, a ginger beer plant making kit, and even a spherification kit (where you can create your own ‘Naga caviar’). Sounds awesomely terrifying, I must have one!

 Ingredients: Roast red pepper, pineapple juice, red wine vinegar, black treacle, Berbere spice blend, Naga powder, salt.

In a (what I must assume), 100ml rectangular shaped bottle, a deep reddish brown, very thick looking sauce awaits. The label is small, essentially utilising space well and in bold letters across the front lays the exclamation OMG. I believe this is a hot sauce. The label is white with the redhotchillifella website across the top and a small red chilli pictured in the centre. It does not brandish to what level of hot I am about to be exposed. The information given on the side says that this is a hot sauce that has a deep spice background from the Berbere spice base with a hint of pineapple and lots of Naga chilli heat. I think that might be my answer. The bottle has a red wax top to it, for a lovely touch of class.  Inside I can see flecks of spices and small pale seeds. It pours quite slowly and is relatively thick but smooth looking. Upon opening, it smells quite earthy with a little bit of a smoky aroma, reminding me of a good barbeque. There is a sweetness which is making my mouth redhotchillifella OMGwater in anticipation. Yet it does not want to leave the bottle to get on my spoon.

Out of the bottle it looks rougher, with a lot more texture than a few little added seeds and spices. It looks fleshy with several little different tones of spice showing through the thick dark sauce.

The immediate taste is a sweet and earthy taste, a little pineapple, but definitely the treacle. It certainly makes it feel a little sticky around the mouth.  The top of my mouth has attracted a lot of the sauce and is warming very quickly.

I feel a little bitterness on the back of my tongue and possibly a touch of garlic. I could be wrong as I am not overly familiar with the berbere spices. The smoky flavour revisits and brings with itself the Naga heat. Oh the Naga heat! I underestimated this product to be relatively medium in heat. I didn’t expect it to pack such a punch. After about six seconds of one teaspoon of this sauce, the heat grows exponentially. The stickiness of the treacle makes sure it touches everything in your mouth, including the roof it was sitting on. I’ve never eaten hot napalm (I personally wouldn’t suggest it), but my mouth felt like I had just given it a go. Using Naga powder is one certain way to ensure you get the heat of the chilli right into everything. When the pain finally subsides, and my shock, I can tell you that you get the same rich earthy taste, some throbbing lips and a desire to try it again, on a smaller scale.

The heat is definitely an incredible punch to add to these flavours. With the sweetness initially playing on your mind, feeling your way through all the different spices in the sauce, it creeps up on you.

I feel that this sauce would go well as an addition to many a main meal. I would suggest using it initially quite sparingly. For those that like to try different things, try half a teaspoon of it in your egg mayonnaise for sandwiches. Sounds odd, but it really works. It adds a great little bit of heat, a touch of sweetness, and you don’t need to add any herbs or salt. I also suggest it with beef in a casserole (no more than a tablespoon though, my family weren’t best pleased the first time).  As a heat lover, dip your chips in it, dip your soldiers in it at breakfast, dip your bangers in it at barbeques (goes well with Quorn too).

To try this one for yourself, take a look at redhotchillifella’s website. At around £3 a bottle, it’s a great buy.

Flavour 6/10
Heat 10/10
Packaging 8/10
Value 7/10
Overall 9/10

Cave Creek Chilli Beer Review

Review by James Fowkes – Bottle kindly supplied by Pierhead Purchasing on behalf of Cave Creek

I have tried a number of chilli beers in the past and I have to say most of them are not enjoyable and have, if I’m honest, been pretty terrible. They have largely been mass produced for the bravado market and for people daring their friends. That said there are a number of companies I am beginning to discover with a more crafted and careful approach to developing their chilli beer so I am slowly giving them a try.

As I have mentioned before I am a fan of all things Mexican so what twisted my arm for tasting this beer was finding out that it is brewed and bottled in Mexico. With the extended summer the UK is experiencing this year it’s the perfect time to crack open a cold one and sit back to enjoy the confusingly cold heat that chilli beers bring you.

One of the importers give a nice description that Cave Creek being the desolate place that it is with excruciating heat means beer is pretty important so in 1989 Crazy  Ed Chilleen started brewing his own beer. The beer was so good city folk started to come in from all around to try it. Ed knew something had to be done to protect their precious beer, so whenever someone whined for a wedge of lime, Ed tossed in a hot Serrano chilli pepper instead, thus Chili Beer was born.

Today the brewery in Cave Creek is closed but Chili beer lives on and is brewed in Tecate, Mexico and being distributed worldwide. The Cave Creek website comments that “having a pepper in the bottle is an insane crazy idea and could only come from the mind of chillibeerCrazy Ed. Some people say the idea is better than the beer. Who knows? Either you like it or you don’t.”

Confusingly Cave creek can’t sell you their beer themselves but they can sell you their hot sauce “Crazy Eds Chilli Beer Hot sauce” Hopefully Chilli Fiends will get a chance to get their hands on this in the future!

The bottle is a typical 330ml size with attractive labelling gold labelling that entices you in. I’m not quite sure what is going on with the chilli logo on the bottle though. Is it melting? Bleeding? I can’t work it out, maybe I have missed the point but I think it’s rather strange.

Ingredients: Beer and Serrano Chilli with 4.2% ABV

One of the first things a chilli head will note with this bottle is the beautiful Serano chilli floating inside to produce the heat. When you open the bottle apart from the ever satisfying sound of a fresh beer opening you are greeted with an aroma that lets you know a chilli is there. Apparently each chili is selected and hand placed into each bottle. The beer itself is golden, crisp and refreshing like many other Mexican beers and has a better than expected overall taste. The chilli kick from the Serrano pepper is very nice and complimentary to the cold beer. The heat is not overpowering and provides gentle warmth to the palette. The combination of these two make for quite a pleasant drinking experience. This is probably the first chilli beer where I would go back for more! If you haven’t tried chilli beer before and have been put off by names such as chilli death beer (made that up but it must exit somewhere) but you are curious, a bottle of Cave Creek Chilli Beer is a great place to start. It won’t burn you but it will confuse your senses in a good way as your brain processes the cold heat

This chilli beer is available from here and I have also noted a few cropping up on the stalls at UK chilli festivals. For prices it’s best to contact them direct as bulk orders often attract discount.

Flavour 7/10
Heat 4/10
Packaging 7/10
Value 5/10
Overall 7/10

Jimmy Ginger’s Sweet Chilli Relish Review

Review by David Kelly – Bottle kindly supplied by Jimmy Ginger

Many culinary artisans have a defining product that kick started their business and for Jimmy Ginger it was their Sweet Chilli Relish. What started out as a product made for sharing with friends soon became something that was being used in a local sandwich shop and soon thereafter was being sold locally due to consumer demand.

Ingredients: Sweet peppers, sugar, cherry tomatoes, red wine vinegar, ginger, fresh chilli pepper (1% Ring of Fire, Scotch Bonnet), garlic, lime juice, pectin

The sauce is a rich red colour and comes supplied in a larger 250ml bottle and after opening it, I detect a sweet aroma with notable underlying ginger note emanating from the bottle. Surprisingly the sauce is neither overly sticky nor viscous and pours very easily from the bottle. It’s got quite a fleshy body, containing bits of pepper and tomato flesh with bits of ginger and garlic too.Jimmy Ginger's Sweet Chilli Relish

When I first taste it I detect the sweetness from the sweet peppers and sugar. Lots of amateur or supermarkets sold sweet chilli sauces are overly sweet (in my opinion) but this is not the case here. Whilst it is easily identifiable as a sweet sauce, it is not sickly like those off-the-shelf rivals.  Indeed those sauces also tend to be quite viscous and slow to pour from the bottle because of the excessive use of sugar.  Thankfully here, sugar has not been used disproportionately and a more skilful approach of using the acidic lime juice as an activator of the gelling qualities of pectin has been adopted. This allows some viscosity to be achieved without an abundance of sugar being used in the cooking process. The flavour of ginger is also particularly notable, bursting through to dominance when biting into one of the many pieces in the body of the sauce. Whilst some pieces of garlic are also present in the body of the sauce, their flavour is less prominent and more subtle due their smaller size in comparison to the ginger pieces.

Although the labelling indicates the sauce is of medium heat, I find the heat level very mild – it’s quite minimal though still detectable. With the low percentage of chillies used and those being chillies of (comparatively) low SHU rating that not surprisingly. Given the history behind this sauce, I can understand that the heat level is probably just right for the non-chillihead mass market; however for the more demanding chillihead it falls short in the heat stakes – it would be good if a hotter variation of the sauce could be developed for such individuals. I’m not sure of the balance between the two chillies in the mix but given that I don’t detect much of a Scotch Bonnet flavour, I would presume that the mix of chilli is mostly made up of Ring of Fire chillies. The Ring of Fire chilli is a hotter cayenne variety (~85,000 SHU, some 15x hotter than the average Jalapeno) that is popular with growers as it ripens early and is a prolific cropper of fruit.

As a sweet chilli sauce it goes wonderfully well as dipping sauce for the likes of Dim Sum, fish cakes and spring rolls, in addition to working well as a finishing glaze to chicken and prawns. For vegetarians it also pairs really well with halloumi cheese where the sweetness of the sauce cuts through and contrasts well with the saltiness of the cheese.

The sauce is available directly from the Jimmy Ginger website at £4.50.

Flavour 7/10
Heat 2/10
Packaging 5/10
Value 7.5/10
Overall 7/10

Tesco Trinidad Scorpion Chillies Review & Tasting Video

Review and video by Rob House – Chillies purchased from Tesco

UK supermarkets have traditionally been a bit disappointing when it comes to shopping for fresh chillies. Until a couple of years ago most simply offered red or green chillies, but one of the first to buck the trend were Morrisons with the introduction of loose scotch bonnets and jalapeños as part of their Market Street initiative.

Morrisons weren’t the only supermarket to spot the increasing demand for spicier foods though and in 2012 Tesco introduced the Tesco Trinidad Scorpion BagSuper Naga; a pungent chilli which averaged a whopping 1.1 million on the Scoville heat scale.

The Super Naga and many other chillies are grown for Tesco by Salvatore Genovese at his chilli farm in Bedfordshire. The farm currently produces over one million chillies per week making it the largest farm of its kind in the UK. To top it all, Salvatore is growing something even hotter this year – the Trinidad Scorpion!

“It could be that the Trinidad Scorpion is way too hot for the UK market”, says Salvatore, “But for the Bedfordshire Burner [the Super Naga], I was getting calls from chilli-heads all over the world and it went down a storm, which is why I decided to grow an even hotter variety”.

Many chilli-heads will be familiar with the Trinidad Scorpion as the ‘Butch T’ strain of the pepper was previously recognised as the world’s hottest until it was knocked off the top spot by the Carolina Reaper in November 2013. Salvatore’s scorpions aren’t quite as hot as the Butch T or Carolina Reaper, but still average an impressive 1.2M SHU; that’s several hundred times hotter than a jalapeño!

Currently, you can only find Trinidad Scorpions in 235 of Tesco’s 3,378 stores. Fortunately, I was lucky enough to find two bags at Tesco Extra in Bursledon, Hampshire.

Being no stranger to spicy challenges, I decided to sample a whole pod. In hindsight, that may not have been my finest idea as you can see in the video below.

Well, I have to admit that was much hotter than I was anticipating. That was definitely one of the hottest peppers I have ever tried. You’ve been warned – don’t try this at home!

With the seeds and placenta removed, the aroma of these scorpions is quite pleasant. It’s predominately fruity with some floral undertones. Unfortunately, the taste is a bit of a mixed bag. Consumed raw, the fruitiness of the chilli is overpowered by the chemical taste of the capsaicinoids found in the chilli’s oils. The chemical taste was indiscernible when added to a curry though, so these peppers would be a great addition to a stew or other similar dish. Tesco describe these chillies as “Ideally used in Jamaican cooking. Its scorching heat and distinctive fruity aroma makes it the chilli of choice for cooks wanting a new experience”. I think this is a fair description.

Tesco Trinidad Scorpion InsidesThe packaging is fairly typical for Tesco except for the addition of the “Super Super Hot” sticker. Personally, I would rather see some bolder packaging, as given a casual glance there is very little to distinguish these chillies from the others in the Tesco range.

Currently, these chillies are only available in 15g packs which equates to two or three chillies per pack. Priced at £1 they’re great value for use as a casual cooking ingredient, but a bit on the expensive side if you wish to use them in sauces or preserves.

Overall these Trinidad Scorpions from Tesco blew me away. If you’re a chilli-head who can’t get enough heat then these are the perfect chillies for you.

Flavour 5/10
Heat 10/10
Packaging 6/10
Value 8/10
Overall 8/10