Good day my chilli padawnz, how are we all?? Good , good, glad to hear it!! 

Now, I was asked very nicely to do a video review on this sauce, normally its not common practice to do a review of a sauce that someone else has already reviewed, but they felt this sauce was a little bit special, so because of the company themselves, I obliged.

The sauce in question is “Mr Singh’s Black Label” so called because the sauce is their hottest yet..you may recall Hot Juan did a review on this sauce in November last year.

Looking at his heat scale i know Hot Juan is a bit of a wuss when it comes to heat, so I wasn’t expecting much from it tbh, flavour wise I was sure it would be awesome, due to their previous sauce and pesto, and pop’s cooking abilities! Have a watch of the vid and see how I got on:

(Review bottle kindly supplied by www.mrsinghssauce.com)

Sooooooooo…yeah, that one took me by surprise! Alot hotter than i thought it would be, but the flavour was sublime, nice and smoky, with an unmistakeable taste of both scotch bonnets and habanero, couple with the tamarind brings a very delicate smokey taste to any dish i reckon, this is a very serious contender for a mid range heat sauce in the “underground” chilli world, it has all the flavour and quality you have come to expect from a Mr Singh sauce, the ONLY downside I found was the very bland black and white label on the bottle, this needs more colour tbh, loving the black turban to signify the “Black Label” sauce, but everything else in black and white looks a little amateurish.. I suspect I got a protoype bottle though and when this sauce goes live on the website www.mrsinghssauce.com VERY SOON

It will no doubt have the usual quality label we have come to expect from Mr Singh’s!

Anyway, until next time my chilli padawanz, may the sauce be with you, always!!

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Thanks to Jim Duffy and CaJohn Hard for the exclusive pics and information in confidence. I knew that Jim and John were headed to the all important chile conference at the New Mexico Pepper Institute for a little bit, and there was a very good chance that the study they were doing on the super hot chile pepper seeds provided both by Jim Duffy of Refining Fire Chiles and Dr. Herman Adam of CARDI, (Caribbean Agriculture Research & Development Institute), would produce a new record. So I started a new Scoville chart a few weeks back in anticipation of the new numbers. Feel free to use the updated chart for your own purposes. If you would like a copy, just send me an email and I will be happy to give you a copy.

For this sample test study the following super hot chile pepper seeds were gathered:
All Moruga Scorpion, Trinidad 7-Pot, Chocolate 7-Pot(Douglah) seeds were provided by Jim Duffy’s Refining Fire Chiles. The Trinidad Scorpion seeds were provided by CARDI Trinidad and Refining Fire Chiles. The Bhut Jolokia seeds were provided by the New Mexico Chile Pepper Institute.

An excited Jim Duffy sent me this via text and phone:

“Facts. Samples were sent to three labs. Some samples were groups of 25 peppers not just a single pepper. If people doubt this study it is now under review by Horticulture Science magazine and will be published when done. I have been growing the Moruga Scorpion for 3 years and will have plants in April. Also as far as genetics goes Dave DeWitt’s published article in 2011 about the bhut being related to the scorpion is false. Genetic testing shows the bhut being more related to an orange hab(anero) than a scorpion!

The last 3 chile records were based on single tests with only one lab! Again these results are based on multiple samples from different parts of the field and verified by two other labs. We did it the right way!”

Here is Jim’s pics from the New Mexico Chile Pepper Institute Conference:

So where does the Moruga name come from? Answer from Wikipedia:
“The district of Moruga lies on the central south coast of Trinidad at the western end of the Trinity Hills. It is in Victoria County, Trinidad and Tobago, and is served by the Princes Town Regional Corporation.”
Where is Trinidad and Tobago you might ask? Here is a little map for your perusal. Get to know where your new record holding world’s hottest chile pepper comes from folks:

Jim sent Firehead Thomas and myself some Moruga Scorpions last year before we ever knew they would be record holders a year later. Here is a little flashback to those happy painful moments I soon will not forget. Try not to laugh too hard. We have feelings you know.

Buddah

Firehead Thomas

The Serrano seeds from Wahaca that I planted in the first week in January are looking really healthy.

As mentioned before i wish i’d only planted one seed per cell as I don’t enjoy thinning out seedlings. As you can see in the shot below some of the Wahaca seed sticks had up to 5 seeds each. With almost 100% germination rates culling some of the weaker seedling is the only option.

Rather than trying to separate out the roots i’ve decided to take a pair of scissors and snip out the weaker looking stems, leaving just one seedling per cell. This will allow the remaining seedlings to maximise their root growth and grow strong without having to compete with neighbouring plants.

Here are the poor soldiers that didn’t make it. It seems harsh but the remaining plants will thank me with higher yields come the summer time.

Following a report from on the fellow Chilli web site ScottRobertsWeb.com the new champion Super Hot Chilli may well be the Moruga Scorpion with a  high of 2,009,231 SHU’s taking the title of “Worlds Hottest Chilli Pepper”.

This Blows away  the old world record holders the Trinidad Scorpion Butch T at 1,463,700 SHU and the Naga Viper at 1,349,000 SHU, and only a few months ago we heard of the HP22B at 1,474,000 SHU.

Moruga Scorpion 2,009,231 SHU's - Photo credit goes to Jim Duffy of Refining Fire Chiles

Jim Duffy of Lakeside California is a Chilli Grower who runs the web site Refining Fire Chillies which provides seeds and plants in the USA.

This information is HOT of the press, coming from the 2012 New Mexico Chile Conference, we will keep you updated as we get more information.

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Since we opened we’ve been trying our hardest to turn you into green fingered chilli growers with free chilli seeds for over 4 and half million people and counting. The response has been so great with hundreds of you getting in touch to tell us of your tales of growing glory, bountiful crops and the satisfaction of a fully home grown salsa. We even appointed a Chilli Expert from amongst you, to help out with any growing pains and his videos have proved invaluable support for chilli novices around the world.

Now we have the perfect opportunity to celebrate the most artistic horticulturalists in our growing fan club. We want to use your chilli plant photos in our new Wahaca cookbook.

Yes you heard, a new Wahaca cookbook, hitting the shelves in June and you can be a part of it.

So if your image library is an homage to Percy Thrower with all the style of Rankin, email your chilli plant pictures (in as high a resolution as possible) to us at ola@wahaca.co.uk. We’d love to see everything from your first shoots, through to your first chillies and your bumper harvest. We’ll pick our favourites, who will be featured in the book and will each receive a copy when it’s published. One to show the grandkids for sure.

You’d better be quick though, the competition closes on Monday 13th February. Good luck!

Oh, we almost forgot, here’s the serious bit: By submitting your photograph you are granting Hodder & Stoughton and Wahaca a royalty-free, non-exclusive right to use the photograph in print and online, and to archive the image for future use. Got that? Good.

Yummie RIB's!!!!

James Adedeji from Bims Kitchen has sent us his recipe for BBQ Ribs, which uses his new Smoky Baobab BBQ Sauce. His technique for cooking the ribs is quick and simple and from the look of the last picture there is not much meat left on them bones.

Ingredients

4 whole racks of baby back ribs
20g any Bim’s Kitchen Spice Mix
1 tbs demerara sugar
3/4 tsp salt
1 jar Bim’s Kitchen Smoky Baobab BBQ Sauce
300ml water

Method

Thoroughly combine the sugar, salt and spice mix and rub in to each rack of ribs. Leave the seasoned ribs for at least 15 minutes and then place into a suitable oven tray.

Carefully add about 300ml of water to the bottom of the tray and then seal the tray completely with aluminium foil. Place tray into an oven pre-heated to 250°C, cook for 30 minutes and then reduce temperature to 170°C for another 30 minutes.

Remove tray from oven and carefully open to let steam out. Baste the ribs, which should now be quite tender, thoroughly with the BBQ sauce. Leave to sit for at least 15 minutes and then place ribs on an oven tray and cook in the middle shelf of the oven for 20 – 25 minutes at about 160°C basting occasionally with more BBQ sauce if needed.

Tips: This recipe also works nicely with beef ribs but cooking times may need to be adjusted depending on the thickness of the ribs. The ribs can also be finished off on an outside bbq for an even smokier finish. Our Hot Tangy BBQ Sauce can be used in place of the Smoky Baobab BBQ Sauce.

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New record holder, the Moruga Scorpion with seed grower Jim Duffy at the New Mexico Pepper Chile Pepper Institute Conference. I received these pics in my inbox this morning, but no official word has yet been released. Notice the Moruga has exceeded the 2 million scoville rating. Wow, Firehead Thomas and I ate one of those!

Congrats Jim Duffy. Will this be the new Jimmy D Moruga Scorpion?

Well, the snow has finally arrived here in the UK so I thought it about time I planted some more peppers. It’s almost exactly one month since I planted the first batch of chillies for 2012 and predictably i’ve got the itch to plant some more!

Before planting the first batch,  I said I was throwing out all my old seeds to make way for some fresher seed in new varieties. Well I didn’t exactly follow through on my intentions so yesterday I decided to plant some of the old seed to see if I could get some of the seeds to germinate.

Here’s what I planted in the tray above:

• 3 x Tepin
• 4 x Chocolate Habanero
• 2 x Tabasco
• 3 x Paper Lantern Habanero
• 5 x Lemon Drop
• 2 x Purple Tiger

Some of these seeds is up to 5 or 6 years old so i’m not expecting 100% germination rates. That said the seed has been stored pretty well so hopefully we’ll get some success. I’ll be sure to report back in a few weeks if there is any sign of life.

We have bottle 1/200 to give away to one lucky Chilli Head, all you have to do is to tweet a special message on twitter to be in with a chance.

Limited Edition - Heart Throb 1/200

Just click the above button and tweet our message to enter, we will make the draw of entries on Tuesday 7th at 8pm, so you have until to then to enter.

Note: This is for UK delivery only!!

Some of the Entries so far

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Nothing says ‘I love you’ more than chocolates and flowers and maybe the odd diamond thrown in for your loved one. Or at least that used to be the case. There is a new must have for all you romantics and chilli heads out there, and it comes in a style that is more attractive than any diamond you will ever see.

Limited Edition - Heart Throb 1/200

Thanks to Ged at The Chilli Pepper Company and his sauce ‘Heart Throb’ which is now being brought out in limited edition form of 200 bottles. I expect many of you have heard of this sauce as the original sauce has been reviewed by Darth Naga. But Ged being Ged wants to ramps things up a little. The hotter the sauce for a chilli head, the more it shows you love them. Cramming more and more chilli into the bottle to elevate the heat but keep the original flavour was the mission. Lets see if its ticked all the right boxes and win the heart of all you hopeless romantics.

The bottle is a 40ml bottle and no matter how many pictures you see will never do it justice. Stunning red heart shape with flip top re-sealable cap held down by gold, silver and red wax. This gives off a medieval touch and makes this attractive to anyone. Even if you don’t like chilli then you can still pop this on your mantle place as an amazing show piece. Even the ingredient label is tasteful, blending into the bottle and tightly secured by the wax.

Ingredients: Trinidad Scorpion and Naga chilli, Tomatoes, Vinegar, Spice, Chilli flavour.

Bottle kindly provided by The Chilli Pepper Company

Nice plan and simple. Again can I please just highlight that this is meant to be hotter than the original. I have been told that more Trinidad scorpion, Naga and Chilli flavour have gone into this bottle than the previous, making it nearly………………. TWICE AS HOT!!! Think you need professional help Ged! Twice as hot? Are you mad? I have just had to Watch Dath Naga’s video again to see what I’m letting myself in for. Sweating just thinking about this.

Seems a shame to open this up but it has to be done. That’s the seal cracked and there it is! Naga! Sweet sweet Naga and hint of tomato. The sauce does not have an overpowering smell which is great. It doesn’t scream out like an insane hot sauce does. Seems more like a love potion than a hot sauce. Keen to taste this now, so here we go.

Straight away this sauce does not mess. Instant heat that swamps the whole of the mouth and an intense burn through and through. Lovely flavour which is both slightly sweet and fruity, with an awesome kick to it. My eyes are streaming and I am hiccupping for Britain. Struggling to talk through the hiccups and the burn. You gotta love this burn though. This sauce will truly give a valentines message to your loved one. Or maybe you’d just love it for your partner to shut up for five minutes? If that’s the case then shove a spoonfuls worth of this down their throat and let them enjoy the sauce and you enjoy the silence. Its win win. The blend of heat and flavour is precise and perfectly balanced. Without a shadow of a doubt one of my top 10 favourites for a hot sauce. Ridiculous amounts of heat and in stunning bottle.

I am going to have to go back to Ged as it says on his site www.chileseeds.co.uk that the bottle is £6 for 40ml. Has to be a typo as that is stupidly cheap for this. O but wait, its not a typo. Just his insanity kicking in again. Must be in it for the love and not the money.

Well that’s that. I’m in love with this sauce so if you don’t mind I would like to be left alone with it now. So until next time my chilliheads, if it burns going in, it will burn coming out.

‘O my sweet heart throb chilli sauce how I love you’ OI WHAT YOU DOING STILL HERE? STOP READING AND LEAVE ME AND THE SAUCE ALONE GRRRR

This this space, we are giving away bottle 1/200 as a special gift
via twitter later today so follow us now at @chilefoundry

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