Probably the 'Hottest' You Tube video ever posted

What happens when you mix one of the worlds hottest chilli sauces with a mad chilli loving Australian 'who can eat anything'?

Click here to watch the hilareous results!!

Naga Snake Bite 'Pure Venom' - The Reviews are in!!

Well its now nearly two weeks since we launched our new and stupidly hot Naga Snake Bite 'Pure Venom' Chilli sauce and the rave reviews are starting to roll in thick and fast. Here are a couple of my favorites:

theHot - The No 1 US Pepper forum
'The naga flavor, of course, is huge, and the burn is crazy. After about a minute my throat is just in flames, but strangely my mouth is ok. Exhaling hurts my throat, and I’ve got just a thin sheen of sweat on the sides of my nose by my eyes. This is the point where glasses get foggy' :lol: :lol: :lol:' - One of the US Top Hot Sauce sites!
'Its a creeping heat and it actually made my gums hurt. Yes folks, that is a first for me, and I’v''e had a lot of extract sauces....... it’s a staggeringly good sauce!'

This is why I love making super hot sauces. I definately have an evil streak in me!! Ypu can find more information and reviews of these devilishly hot but tasty sauces here:

Two New Naga Snake Bite Chilli Sauces Available!

For those of you that enjoyed our Original Recipe (Naga Snakebite Extreme) and our even hotter 'Private Reserve' chilli sauces we bring you some good news, the ultimate Naga Morich based chilli sauces are now available here.

- 6.4m SHU Collectors Edition

Whats it like?:

If your looking for a sauce to give to your mates 'who can eat anything', get the pints in an look no further......

The label says 'it like drinking cobra venom' but our victims and insurance company would say thats an understatement!! Imagine peeling all the skin off your lips, then drinking a cup of scaulding hot oil before enduring the longest burrrrrrrrn of your life. With each 5oz bottle crammed full of the hottest peppers on the planet and a 6.4m SHU extract for good measure, not even their tears will cool them down!! .

Health Warning

This sauce is nearly
2000 times hotter than Tabasco sauce (or 200 times hotter than a typical Vindaloo curry) and is made with a complex blend of the worlds hottest peppers and extracts. This product is not like a normal chilli sauce. it should be treated as an 'extreme' food additive and used as such. Furthermore, you the prospective purchaser hereby release from all liability whatsover with respect to damage or claims of injury resulting from the misuse or over consumption of this product. You must keep this product out of reach of children and animals and should avoid it if you have respiratory problems or prior knowledge of a heart condition.
How Exclusive is it?:

Unfortunately due to fumes from making it, the rarety of fresh Naga Morich Peppers and a last minute transportation disaster, there are only 30 bottles available. Each bottle is fully pasterised with a use by date of 20th June 2009.

Forget about Blair, Daves Insanity Sauce and Mad Dog. This rare sauce will be an absolute legend!!


Whats it like?:

Our new and improved 'Private Reserve' recipe is even hotter than the original and has been thinned out so thats it got a much smoother consistancy and is easier to pour whilst maintaining its unique taste.
At over 1m SHU its 'milder' than Pre Venom but still extremely hot as our reviewers will testify:

300 times hotter than a Jalapeno chilli'
The Daily Star (UK National Newspaper)

'This Sauce produces a euphoric bliss...the heat just kept pounding me'
The Hot Zone Online (No 1 Sauce review site on the Net)

ITV News Reporter (after sampling Snakebite live on UK National Televison)

'The flavour is fantastic with these little bottles of pain delivering 54 minutes of burning'
The Hot Sauce Blog (Top US Sauce review site)

'It felt like Chewing white hot coals'
The Northern Echo Newspaper

'This Stuff is Awesome'
EBAY Buyer

BE AFFRAID, BE VERY AFFRAID!!!!!!!!!!!!!!!!!

The Best Chilli Pepper Information Site on the Internet

Regular visitors to site will already be aware of a FREE chile information site we have been developing. In our unbiased opinion, its the best on the Internet Laughing

However if you have'nt come across before and what some information on all things chile peppers, check out our 12 Steps to Pepper Heaven!!

1. From surfing this forum you will see there are literally hundreds of varieties you can grow. Not sure what to grow? Check out our quick guides to the chile pepper species and the many weird and wonderful pods available:

2. Still can't decide? Search the Chileman Pepper Database. We have detailed information and pictures on nearly 4000 varieties (in 10 languages)!!

3. Weve put together a beginners guide to help new growers on there way:

4. For a more detailed guide on how best to germinate those seeds check out this guide:

5. To keep you rplants nice and healthy you need to feed them. Here is a guide on the many natural fertilisers available

6. At some point your little darlings are likely to be attacked by the many nasty Pests & Diseases out there. Heres the chillemans 'first aid kit'

7. At the end of the season you may want to save seeds fron haversted pods for future years. We tell you how here:

8. 'Overwintering' your plants is a great way to kick start Year 2 and many Chinenses produce much higher yields in there second and third years. You can find hits and tips here:

9. Bored with growing your plants in soil? Why not try Hydroponics (growing them in solution)?

10. Create your own growing list to keep track of your crop & see what others across the world are growing this year:

11. A don't forgot our FREE growing competiton. There are many prizes and a champions trophy to be won:

12. There are many many more guides available to help you get the most out of this growing season.

Remember is your site built for your enjoyment. We are hobbists just like you, we both have day jobs!!! We hope you like the site and think this project is worthwhile.

All the best

Mark (on behalf of)

Some of my favorite Chilli varieties this year

Here is a few photos of some of my favorites varieites from this year .

September Update

Its been quite a while since I lasted posted. For starters, Ive been busy organising my wedding and making Naga snakebite! In addition the weather has been so poor this summer that most of my plants, particularly the Chinese varities including my 7 pod, Trinidad Scorpions and Fatalli's have barely set fruit! Even the chinense plants I over wintered from last year have struggled in the wet misable weather.Thankfully Ive had a bit more joy with the many annums ive been growing this year particularly my Jalapenos and a number of ornamental varirties: Black Pearl, Spectral, Brazilian Rainbow, Vietnamese and Black Scorpion tongue.

Anyway heres some photos taken in the chilehouse this morning. It normally looks like this in June! Im just praying we have an indian summer.

London Fiery Foods Festival (28th/29th July)

Now here's a date for your Chilli diarys - the weekend of 28th/29th July sees one of the largest gatherings of Spicy Food retailers taking place at The Fiery Foods Festival, West India Quay, London.

Around 90 company's will be bringing together their hot and spicy products from all over the globe - there are chilli sauces, curries, salsas from the Caribbean, India and Thailand as well as raw chiles in every variety, chutneys, nuts, chocolates and even Chilli beer. It promises to be a very hot event indeed!!

It is rumoured that our legendary Naga Snakebite Private Reserve sauce, the worlds hottest 'Natural' chilli sauce made with the worlds hottest chile - the Naga Morich, may also be making an appearence :-)

Naga Morich / Trinidad Scorpion Cross?

How about these for some vicious looking Naga Morich peppers:

However unlike normal Nagas, these have a 'Scorpion tail'.

The only other time I have seen this is on the equally deadly Trinidad Scorpion pepper. Could this be a new super hot hybridised version of Naga Morich perhaps?

14th April - The Worst Day of my Chile Life!

I seriously over stepped the line yesterday. It’s my birthday soon and I love cooking, particularly with some of the hot pepper varieties so I thought I would buy myself a new food processor. I had around 100 Naga Morich peppers left over from the initial batch of Naga Snakebite sauces and thought I would test out the blender by making a concentrated Naga Morich paste.

The weather was absolutely beautiful, so I took a chopping board a knife, a couple of bowls and a bag of harvested Nagas outside and proceeded to destalk them prior to blending whist sat at our garden table. Stupidly, I wore a pair of thin plastic gloves which offered no protection at all and it wasn’t long before my hands actually felt wet from the juices in the peppers / the water I used to wash the pods. About 10 pods in and the thin skin between my fingers started to burn but I carried on regardless. I’ve cut up hundreds of Nagas and other seriously hot peppers in my time so I knew the capsaicin was going to burn. There’s always something 'macho' about taking on the pain of a pepper burn, particularly amongst the hot sauce loving Americans - after all that’s why I decided to make the snakebite in the first place to satisfy even the craziest Chile head who just have to taste the hottest sauces. On the various chilli forums, stories of Capsaicin burns are nearly always told in a comical fashion, particularly the stories of 'Hunan hand' an affliction which only effects men when capsaicin comes into contact with something very sensitive when you haven’t watched your hands thoroughly after handling peppers.

After about 40 pods my whole hands were burning so I took off the flimsy gloves (which were complete pointless anyway), went to the kitchen and gave my hands a quick rinse under the cold water tap before preceding back into the garden to complete the job gloveless.
By the time I had destalked all 100 pods my hands were seriously burning to the point were my eyes were starting to water.

I battled on the complete my main objective - make a Naga Morich concentrate using my new food processor adding just a little Cider Vinegar (to bring the Acidity/PH below 4.5 to prevent botulism) and a spoon full of sugar and 10% sea salt to aid fermentation and preservation. The fumes from this concoction were unbelievable and it was quite a struggle pouring the blended mixture into a glass sealed ramekin jar. However it wasn’t the fumes that got me, by this point the pain in my hands had reached such a crescendo that they were physical shaking.

I ran to the refrigerator, grabbed the milk, pored it into a bowl before plunged my hands in. I literally stood there staring into the garden for a good 10 minutes waiting for the pain to subside. Why did I use milk? Capsaicin is complex oil and is not soluble in water. The best way to get rid of the burn is to use a fatty substance, which absorbs the oil. This is why its not a good idea to gulp down water after eating hot food as all that does is swill the oil around your mouth making the problem 10 times worse.

Whilst in the milk my hands felt fine, as soon as I pulled them out it felt like I was holding my hands over a naked flame. As I said I have suffered from Naga burns previously and knew what to expect. The pain is searing but it normally dies down after 10 minutes or so. This time was different. Thirty minutes later and I’m still stood there with my hands in my third bowl of milk staring out of the kitchen window to relieve the boredom. The pain is getting worse, not better and I’m really starting to worry at this point. I’m shivering (even though its a warm day) and there’s nobody else in the house to help me out. I try rubbing my hands in Lard (another fat) and also a bleach solution. Neither makes the situation any better.

I move into the front room, taking a towel and a kitchen bowl full of ice cold water with me (I’ve run out of milk etc by this point) and it’s the only thing I have to ease the pain. I then spend the next two hours watching the football on Sky Sports whilst sitting on the settee with my hands submerged in the bowl of water rising occasionally from this living hell to change the water.

Nearly 3 hours in and I know there is something wrong. I’m having a reaction to the capsiacin unlike anything I’ve ever experienced before, even from Nagas. Whilst my hands are in the water, they feel fine. As soon as I expose them to the open air, it feels like all the skin has been pealed off my hands exposing the raw nerves underneath and then holding them under the grill. I just about manage to dial the missus on the mobile phone (who is round her sisters) and proceed to tell her the story. Unsurprised, she bursts out laughing but hereing the concern in my voice she realises just how much pain I am in. It almost 5pm by this time and I call my best mate to cancel our planned drinking session tonight. I can hardly walk ten yards without desperately needing to plunge my hands into the water once again - never mind trying to hold a pint. The missus returns and sees just how bad things are. She doesn’t drive and I cannot drive myself to the hospital.

She is a pharmacist and refers to her textbooks for medical advise on capsaicin toxicity. Here is an extract:

'Capsaicin, found in various hot peppers has adverse effects on the peripheral nervous system. One dose of capsaicin is sufficient to destroy all substance P (an important nerve chemical related to endorphins) and causes about 50% loss from part of the spinal cord. Furthermore, the blood vessels of the heart are particularly sensitive to toxic factors in capsaicin. Even low doses lead to low core body temperatures (hypothermia)' the last line in particular really has me shitting myself as I’m feeling very cold. One solution the book recommends is alcohol rub gel. Luckily she has some, as you need to have sterile hands when working in a hospital. I dry my hands try it - its doesn’t help. In desperation I snap a large piece off my Aloe Vera plant that is growing on the kitchen windowsill and use the gel from that. Its doesn’t work either. Its now 4 hours since this episode began and she want to take me to the hospital. I’m worried about me health but refuse saying I'll be alright and if Im no better I will 'go tomorrow' as (1) I have a really phobia of hospitals, (2) I don't want to make myself look like a complete tit and (3) I don't know if I can take sat in a taxi for 10 minutes without a bowl of water nearby.

I spend the rest of the evening with my hands in the water, preying the pain will subside (it doesn’t) and decide to sleep on the settee as my bowl of water is near by. Its almost 3am before I somehow fall asleep with my hands still in the water. I fully expect a trip to casualty in the morning, in fact I wondering why the hell I didn’t go earlier so I didn’t have to go through this pain.

Miraculously, I wake around 7am this morning and the burning has subsided. My hands are still tender but no longer on fire. Despite being the so-called 'chileman' at least to my friends, I WILL NEVER EVER DISRESPECT NAGA MORICH (AND OTHER HOT PEPPERS) AGAIN!!

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9th April - Naga 'Snakebite' Extreme Sauce to Launch Shortly!

The Naga Morich 'snake or serpent chilli' is one of the world's most sought after and fearsome chilli peppers. A recent sample of this rare Bangladeshi chilli was tested* using High-performance liquid chromatography and registered a mind blowing 1,598,227 Scoville Heat Units (SHU), that's 300 times hotter than a Jalapeno pepper!

snake biteIn 2005/06 increased the availability of this pepper to the chilli community, using our Bangladeshi contacts to distribute authentic seeds to anyone brave enough to grow these firebombs.

Over the last 12 months we have harvested our peppers, donned the chemical suits and completed extensive and near fatal trials to perfect our Naga Snake Bite sauce recipe, a recipe which we believe maximises the unique smell & fruity tones of these deadly but delicious peppers.

So if you fantasise about drinking molten lava, enjoy ramming red hot pokers up your nose or simply just want to sample the unique fruity undertones of these unique peppers, then this sauce is definitely for you.

Naga Snakebite Private Reserve

To celebrate the launch of's first sauce, we have completed a very small run of Special Naga Snake Bite 'Private Reserve' with each bottle containing at least 10 of these Bangladeshi bad boys rather than the 4 or 5 we would normally use. Each bottle will be signed & number by thechileman.

For further information on this mind blowing sauce and how to get your hands on a bottle click here.

* 2006 test undertaken by Warwick University UK for TV show Gardeners World.


29th March - Operation Mousetrap Begins

Well after enduring hoards of slime slugs, scorching sun rays and plagues of mice, the fight back has begun!! After a trip to the local DIY store, I have returned with more bags of seed compost, seed trays, protective netting and some mice poison. I regard myself as an animal lover and have, in the past turned a blind eye to the odd slimy trail or mouse dropping beside the dog’s bag of biscuits (stored outside). But after seeing a whole seasons worth of seedlings wiped out in one night, I have reluctantly begun Operation Mouse Trap.

After surveying the bewildering range of mouse annihilating products in store, I opted for two poison filled plastic bait boxes rather than the conventional decapitating mouse traps. The bait boxes contain a slimly looking green mixture which the instructions promise will unleash a quick and relatively painless death to any of my hungry furry friends. I hope death is quick as the last thing I want to do is to finish off a half dead mouse writhing around in agony – even if it was the critter that ate my 7 pod plant.

Just before bed last night, I placed the two bait boxes in the outhouse well out of reach of our inquisitive dog. I awoke this morning to find that the first night of operation mouse trap went surprising well, maybe too well. Three rather cute looking, but distinctly dead mice were lying on the floor of the outhouse, which I quickly scooped up using one of the dogs ‘poo bags’ before introducing them to their new home – the bin. However, I don’t know whether I’m now more worried than relieved. I was expecting to find one, maybe two dead mice over the first few days of operation mouse trap, but three in the first few hours!! I hope I’m not introducing too many more mice to the bin over the next few days. A few stray mice I can live with but not an infestation.

Death Count Update:
Day 1: Five!!
Day 2: Five
Day 3: Two
Day 4: One
Day 5: One
Day 6: Zero (problem sorted?)

27th March - Looks like my seasons over before its begun

Its looks like my chilli growing season has ended almost before it has begun. Just when I thought it couldnt get any worse, Ive just been down to chilehouse to find my last tray of 25 varieties of Chinense, Pubescens and wild chiles species (the only survivors of this weekends mouse attack) have been cremated by todays strong sun. When I planted up a load more seeds on Sunday to replace the ones felled by the mice, I mistakenly mixed up the propagator of seedlings with another one and left it in the direct sun light rather than the shade. The result - 70 or so cremated seedlings and only two very sick looking survivors - a Jamacian Red Hot (which is even hotter now!) and a sole Trinidad Scorpion. The biggest blow is my pride and joy - my sole 7 pod seedling. Thats been baked to obilivion and back.

In all my years of chilli growing Ive never experienced such a devastating series of set backs. It looks like I going to be concentrating on developing the chileman site and a series of sauces rather than growing chillis this year. Im so gutted Im just lost for words. Im off to drown my sorrows in a nice bottle of red wine.

24th March - Disaster Strikes - my army is chopped / eaten down!!

I've woken today to a scene of total decimation and heartbreak. It was only yesterday that I posted details of how my little army of chile seedlings were roaring along. Today is a different matter as the 'curse of the black pearl' as Im now calling it has stuck again (I been jinxed ever since I took possession of that black pearl plant - thanks Tony!). The culprits are not the 'Darlington Slugs' but an even worse menace - mice! They have some how got into the outhouse, chewed clean through one of my plastic propagators before eating alive all my little seedlings. I'm absolutely gutted.

On a brighter note most of the seedlings lost are annuums which germinate pretty quickly so its only set me back a fortnight or so. I'm pretty sure have got replacement seeds and time is still on my side so all is not lost. My other tray of seedlings containing the slower to germinate species (Chinense/Pubescens) and the rarer wild varieties has escaped relatively untouched . This tray contains all my Trinidad Scorpions and the highly prized 7 Pod seedlings so it could have been so much worse.

Well, I'm going to have to get myself of to the garden centre, buy some more seed compost and some mousetraps. I hate these little bastards so much, I think I'll leave out a plate of my Naga Snakebite sauce for them to try. That should ensure a nice painful slow death!

23rd March - My little Army's on the move

Well its two weeks since i planted the first batch on this years seeds, one tray of mainly Annuums (Purple Prince, Masquarade, Fish etc) and another tray of Chinense, Pubescens and some wild species. As expected nearly all of the annum varieties germinated within the first 7 days and after two weeks I have had nearly 100% germination. Indeed all 20 annuum varieties planted have germinated.

The chinense species inparticular require slightly higher germination temperatures and normally take a little longer to germinate. Pubescens seeds with their distintive black colour have slightly thicker seed walls and these also tend to require a little more time . However the old 'electric blanket trick' has once again worked its magic and 26 or the 32 or so varieties planted have at least 1 out of 3 seeds poking through. These include 10 out of 16 Trinidad Scorpions and one out of two 7 pod seeds. I'll be taking extra precautions to make sure the slugs don't nibble these little gems.

A full list of the 50 or so varieties I have selected to grow this year (so far) can be found here.

The only ones Im waiting on are chinense species Aji Chombo (0 out of 3), Potka Booni Morich (0 out or 6), Ivorian Pimente and Super Pube (PI 595622), a pubescens, although my 'Hyper Pube' and 'Ultra Pube' have germinated fine. Three wild species Capsicum Eximium, CGN19198 (Capsicum Sp) and Capscum Lanceolatum have yet to rear their heads also. Not only are seeds of the wild species very difficult to get hold off, in my experience they tend to be very difficult to germinate. In previous years some have taken up to 6 weeks to germinate. I like a challenge!

The Curse of the Black Pearl

Well this years chilli growing season is barely underway and already the 'Darlington Slugs' have already claimed their first victim. One my friends, Tony Ford (of Naga seeds fame) sent me a luscious, glossy black leaved little plant back in December and it had been growing nicely on my kitchen windowsill. The plant - a Black Pearl is one of the most beautiful chile varieties I have come across and this is what it should look like.

With the weather getting a little warmer, I thought I would transfer my plant to the chile house. Two days later this is the result- absolute carnage. Not only have these slimey little bastards devoured every single leave, they have even chewed half the stem. A 8 inches plant devoured to a paulty 2in stub in one night. Ive got the salt and scissors at the ready and the season first slug hunt is imminent!!

10th March - First Chilli seeds hit the compost

Its Saturday the 10th of March. After a cold, dark and depressing winter the mornings are starting to get a little lighter (and the nights a little longer), the weather getting warmer and the daffodills are starting to open in my garden. The crisp early morning sun is beating down and the birds are singing my favourite Lilac tree. If you listen really carefully, you can even here the sound of chilli seeds been dropped into seed trays - yes its that time of year again, chile growing season. Wipeeeeeeeeee!!!!!!!!

Ive been a little slower of the mark that Julian, but patience is a virtue in the chilli growing game. Most people in the UK start plant seeds in late January/early Feburary and there is nothing wrong with that, particulary if you are using artifcal lighting or growing some of the slower germinating varieties like Habaneros and Naga Morich. Most people (like Julian) just can't wait.

However when natural light levels still pretty low and the risk of a sharp frost still present up until May or so (bad news for young tender plants), up here in Darlington I usually leave it a few more weeks. Anyway with milder autuums becoming more of the norm, even up here in the North of England, the chilli growing season extends right through to October/November so theres plenty of time to get those seeds in the soil if you havent done do already. In previous years, ive planted some of the shorter season varieties like Cayenne and Jalapeno as late as June and still had pods ready in time for my homemade chilli con carnes.

New Chilli Grower?
If youve never grown chillis before don't despair. Despite their 'exotic' appearence, chilli peppers are actually from the same horticultural family as the humble tomato & potato and are an absolute doddle to grow. Luckily unlike the boring potato, they are thousands of highly ornamental and tasty varieties to grow. They come in all sorts of shapes and sizes and they come in every colour imaginable, except bright blue! They grow quite happily in plant pots or window containers so you don't need an allotment. You don't even need a garden or a greenhouse or even soil! (see hydroponics). All chilli plants require is a warm spot, well drained soil, the occasional light sprinkling of fertiliser and a little loving care.

I grow most of my plants in containers as well as in the chilehouse (my cedar greenhouse), the out house, garden borders and anywhere else the missus will let me squezze a few in.
Before I waffle on anymore, if you fancy growing something different this year why not get yourself down to the garden centre, buy a bag of seed compost, a couple of cheap plant pots, some plant labels and some chilli seeds. Thompson & Morgans stock and excellent range of starter chilli peppers. If your really stuck for seeds, or need further advice will be more than happy to help you. If your new to growing chillis and are interested in finding out, more about how to grow them, click on these links for a beginners guide and a more detailed starting seeds & germinatiion guide.

This year Im trying my best to restrain myself (to keep in the missus good books) and have limited myself to 50 or so varieties. You can find my provisional growing list here.

Chilli growing is such an addictive hobby and Ive made many new friends on the various forums dedicated to chilli growing. Even if you plant only one or two varieties this year for a bit of fun, you'll get loads of advice and support on these forums and I'll guarantee you 'll want to grow many more varieties next year.

Good luck


Over wintering your Chilli plants

Contrary to popular belief Chile pepper plants are perennials and can grow for many years if over wintered successfully. Unfortunately over wintering your precious plants can prove to be a very fickle & frustrating affair.

However you can improve your chances of success by:

- Growing specific varieties that are more cold tolerant
- Artifically improving the climate in which they grow
- Correctly harvesting plants prior to over wintering
- Keeping pests and diseases at bay
- Controlling water regimes

Ive had many over wintering successes & failures over the years and if you want to read a more comprehensive guide on how best to overwinter your chilli plants click here

Two sauces to die for

Ive tasted some fantastic hot chilli based pickles, oils and sauces in my time but recently I stumbled across a new range of products sold by a Brighton Food Company - Chillipepperpete.

Im not normally one for writing sauce reviews but after purchasing a number of his sauces, I just had to tell you more about two of them inparticular.

The first ones called 'Nagabih Tarkari' which claims to be 'the worlds hottest curry sauce'. Ive eaten more Naga Morich & Bih Jolokia chillis (the worlds hottest chillis) than you can shake a stick at and this is the first Bih Jolokia based sauce I have come across, which is what initially caught my attention.

The 'active ingredient' is the Bih Jolokia chilli from Assam India with a infusion of tomotoes, carrots, courgettes, peas, pumpkin and even cabbage thrown in for good measure. With this blend of vegetables I must say I was a bit sceptical but boy was I wrong. This is one of best sauces Ive ever taste - it an absolute dream and even gives Katos Island Sauce a run for its money. Despite being spicy, rather than blow your head off, the intense flavour just overwhelms your taste buds. I particularly like the seet pumpkin undertones (mental note: I must use Pumpkins in my next batch of homemade sauce). Add a couple of tablespoons of this sauce to any bland ready meal supermarket curry and even they can be transformed into something special.

The second one is called 'Dragons Blood' another Bih Jolokia based sauce which almost glows in the bottle. More runny then Naga Tarkari, you just need to look at its ruby red colour and you know this is a serious bad boy. My only complaint with this one is that its just too hot! I dabbed just a pea sized dollop on my finger and I though my tongue was going to explode. I spent the the next half an hour swilling milk around my mouth whilst tending to my streaming nose. I think the tame picture of the dragon needs to be replaced with a toxic chemical symbol. A bottle of this size should last even the most sadasitic chilli head an age. If you like eating raw Naga Morich or Bih Jolokia pods for a laugh, this sauce is a must!

You can find more details of Chillipepperpete's products here:

PS I will not be held responsible for any damage you do to yourself!

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