![]() ![]() Try and keep the plants as hot as you can. Keep at 18-24C in the day, 16-18C at night, and water regularly with room-temperature water. No compost means weak, flavourless fruits in three months’ time. Once your seedlings have two leaves each, transfer into 10cm pots full of multipurpose compost, nearly up to the leaves. Let there be lightĮxpose to sunlight when plants emerge. Keep in the dark at around 27C – airing cupboards are good – and don’t let the soil dry out. Come winter, sow seeds in a flat tray of fine grade compost covering to a depth of 6mm. The best combinations of fruit size, heat and yield are found in the Hungarian Hot Wax (for planting outdoors) and the Super Tramp (for indoors and pots). (Related: Try our gluten-free avocado and chilli pizza) Choose your weapon It’s a long game, but worth it to get the most flavourful peppers next season. Dry them gently, storing in a dark, cool spot until winter. Chillies are in season right now – try a variety of fruits (go British to ensure freshness .uk), eat them, and hold back the seeds from your favourites. Start now: Even if you know your peppers, buying seeds is a lottery. So put aside the peri peri and learn how to become a true sophisticate of spice.įor home-grown heat, don’t settle for wimpy garden centre fare, say Joy and Michel Michaud, growers of the Dorset Naga, one of the world’s hottest chillies But there’s so much more to chillies than pepping up an anodyne chicken breast or livening up your takeaway. (Related: Burn off aches with chilli and apricot)ĭon’t get us wrong, we applaud this tendency towards introducing heat into the kitchen. When officials announced last year that Hoy Fung, manufacturers of the world’s most popular Sriracha sauce, might have to close their factory, the ensuing “srirachocalypse” saw an unprecedented run on supermarket condiment aisles. While sales of tabletop staples like Heinz ketchup and HP sauce are in steep decline, the dozens of hot sauce varieties peppering the market – worth an estimated $1.72 billion a year worldwide – are flying off the shelves. Their health benefits are myriad, and it seems that now, finally, the rest of the world has caught on. (Related: Why chilli sauce is waging the war on cancer) You might also know that gram-for-gram, chillies contain more vitamin C than oranges and more vitamin A than tomatoes. You probably already know that capsaicin – the chemical that causes chillies to burn your mouth and sting your eyes – raises body temperature, which in turn causes your metabolism to burn through calories at a re-energised rate. ![]() (Related: How to handle the heat of the world's hottest chilli)īut is there any reason to handle such heat beyond office bragging rights? Yes: it'll make you leaner. ![]() It's not uncommon in sex or massage, and it's the same thing here However, due to its extreme heat, it is not recommended for human consumption, as it could potentially be lethal.We like a little pain. Jamaican Hot Chocolate (a chili pepper, not chocolate!)Ī Pepper Too Hot to Consume: The Dragon's Breath chili pepper has been reported to be even hotter than the Carolina Reaper, with a SHU figure of 2.48 million.Other Super Hot Peppers: While the Carolina Reaper currently holds the title of the world's hottest pepper, other contenders for the crown include: The pepper also features a scorpion-like tail, similar to the Scorpion pepper. Its mature pods display a bright red color, and its skin can have either a bumpy or smooth texture. Size and Appearance: The Carolina Reaper is small in size, measuring 1-2 inches wide and 2-3 inches long. ![]()
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