A Chilli Named “Carrot”

So, last week we shone a light on a rare pepper variety with High River’s insanely hot sauce but, this time around, we’re looking at something a good deal milder.

The shipka – Or bulgarian carrot, to give its common name – clocks in at between ten and thirty thousand scoville units, making it just a little hotter than the hottest of normal jalapeño strains. It’s very fresh, very vegetable and very much an orange pepper.

Yet, despite being so usable and being quite possibly the second most common orange chilli, I’ve never seen the “carrot” in sauce before. Only fresh or in seed form.

So I’m very interested in seeing what Chilli Hills – An actual bulgarian company – have done with it.

BulgarianCarrot

And, if you are, too, Doctor Burnorium’s Hot Sauce Emporium appears to be the main importer of today’s sauce. Though you might want to read on before you order.

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Not So Great Ape

Happy tuesday again, everyone. It’s been over a year since I last mentioned today’s company but their name is one that I’ll never forget and their marmalade was darn good as well.

This week, The Chillees – Nick and Francine Lee’s punny little business – makes its return to my table with their Orangatongue Tingler.

OrangatongueTingler

An orange habanero sauce that their three out of five rating suggests may, in fact, be more than just a tongue tingler.

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Habanero Carrot Cake

Hey there heat eaters, it’s time for cake again.

Today, however, we’re going a little hotter and taking inspiration from my garden.

As I briefly mentioned in my post on heat and size, I’ve been growing and thoroughly enjoying some orange habaneros. They’re the least floral tasting habs I’ve come across and they seem, to me, just a little bit fruity. Not in the acidic, almost orangey way that some other habaneros do but in the way a particularly sweet and juicy bell pepper might.

Not that they really taste like bell peppers, either, mind. Those are simply the closest thing I can put my finger on right now. These chillies are honestly quite unique, even if they are still recognisably habs, and there’s something about them that just made me have to pair them with carrots in a nice hot cake.

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