Chilli Lovers Group

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A forum for the ever increasing band of folk who just love both growing and cooking with chillies

Members: 58
Latest Activity: May 4

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Discussion Forum

Tips for growing chillies

Started by Una Bee. Last reply by Stephen Shirley Oct 20, 2012. 24 Replies 1 Like

I thought I'd share this link, I found it really useful. http://www.chillisgalore.co.uk/pages/growingtips.html Has anyone got any…Continue

About Time We Had A Group Picture

Started by Stephen Shirley. Last reply by Angela May 29, 2011. 3 Replies 0 Likes

Who thinks it's about time we had a Group Picture? I do, I think it would cheer things up! (and I don't mean a picture of us motley lot!) Continue

Overwintered Chillies - How Are They Doing?

Started by Stephen Shirley. Last reply by Rozzie May 22, 2011. 10 Replies 0 Likes

Has anyone overwintered any Chillies this year - and if so how are they doing? I only bother overwintering Chiltepins (wild chillies) - as they hardly fruit in their first year and so would never…Continue

Cooking with chillies

Started by Una Bee. Last reply by Una Bee May 21, 2011. 3 Replies 0 Likes

Share your favourite chilli recipes here! My favourite has to be chilli jam. We always have some…Continue

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Comment Wall

Comment by Stephen Shirley on August 29, 2010 at 11:19: You can eat hot wax when they are pale yellow green.

Interesting variety as they get hotter the closer you get to the stem. Also when they are at this stage they lose most of their heat when cooked but give a really nice citrusy zing.

I actually prefer these when they are juvenile to when they are orange / red - there are other Chillies that do a better job of being hot - Hot Wax is a great variety for stuffing and cooking or eating raw or very mild heat - say with squid and coriander and lemon grass.

Comment by Mandy Lam on August 29, 2010 at 20:50: I've tried a few green ones and the heat has been just about right for me.

When you say "they get hotter the closer you get to the stem" do you mean:
a) the chillies growing closer to the stem are hotter than others growing on branches?
b) the part of the individual chilli that it growing closest to the stem is hotter than the tip?

Sorry if I'm being thick, but when I told my fiance what you said he thought you meant a) whilst I thought you meant b)!

Comment by Stephen Shirley on August 29, 2010 at 21:51: b

Comment by Mandy Lam on August 30, 2010 at 15:25: Haha! I was right!

That is a really interesting and useful fact though, because I always taste my chillies before using them in my cooking to see how hot they are. But I always taste a bit from the tip and I've thought they haven't been that hot. I'll taste from the other end from now on!

Comment by Ian on September 4, 2010 at 14:56: Hi all. i find that nipping the top off a pepper gives you the chance to actually taste even the hottest chillies. They really are quite tasty as well as hot. Try a Scotch Bonnet or a Hot lemon. . . very tasty.

Comment by Jan Willetts on September 4, 2010 at 16:53: Hi Lindsay
never tried stuffing a chilli but we stuff peppers with leftover risotto/paella/savoury rice, top with cheese and bake for 35 mins at 180. Big peppers need blanching first. Also good with home made tomato sauce.

Comment by Ian on September 5, 2010 at 15:44

Comment by Damo on September 5, 2010 at 19:53: What variety is that Ian? I have loads of Cayenne ripening, still waiting for my Scotch Bonnet though.

Comment by Ian on September 5, 2010 at 20:34: These are Bhut Jolokia, the fabled 'hottest in the World' pepper. I haven't tried one yet. If it is too hot though i'll make a dripping tobasco type sauce from them. I'll let you know.

Comment by Stephen Shirley on September 5, 2010 at 20:40: Be very careful - they are evily hot. Just try a slither rubbed on your lip and see how you go from there!

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