Hey folks, it’s sunday and I believe that I owe you a recipe.
Now, normally, this would be my christmas recipe, what with it being the winter holiday season, but I haven’t felt particularly inspired, on that front, this year. So, instead, I have a little something that I was asked to share with you all. My little christmas present to you, if you will.
This is mark two of my udon bolognese, as I like to call it, made with Wiltshire Chilli Farm’s Firemite. Giving it a serious dark depth and throaty warmth, which makes it even more of a satisfying winter meal than last time.
So what are you waiting for?
So I didn’t really want to do this, folks, but we’re seeing the same company two weeks in a row, this month. Because, shortly after I ordered their chocolate, I found out that Wiltshire Chilli Farm had also released this:
A chilli and yeast extract spread with the exact same name as 💀Fire Foods’ old product💀. My review of which has been getting a suspiciously high number of hits, recently. Making it clear, to me, that this is the content that you all want.
So here you go, everyone: My thoughts on Wiltshire Chilli Farm’s Firemite.
Happy international chocolate day again, everyone! I know I said that last year was my last time celebrating it, because of my disdain for what Milton Hershey did to chocolate, but I just so happened to come in to some very exciting bars this week. And I couldn’t just leave the Wiltshire Chilli Farm’s latest ’til later, now could I?
These are their brand new chilli chocolate line and they range from a medium chipotle and orange milk to the extreme, extra dark naga. With a habanero and lime flavoured regular dark in the middle.
All three sound and look fantastic, wrapped in a mix of black and Wiltshire’s signature action lines. But will their taste and texture live up to that first impression?
There’s only one way to tell.
Greetings again, fiery food fans. Today’s feature comes, at least in part, from one of you. So, if you’re reading this, Verminskyi, thanks for the suggestion!
But, that said, I didn’t want to bring you all just one product this week. I’m not just showcasing the requested Wiltshire Chilli Farm salt.
No, I’m pairing it with a second product from an equally well known brand. Another naga salt, similarly-spiked with peppercorns to enhance both heat and flavour. This week, we’re looking at The Chilli Jam Man, too:
A second salt-based showdown to test Wiltshire’s “fearless flavour” oncemore and see how they fair against a more mainstream opponent.
Will their second salt knock it out of the park, like their milder chipotle sort, or will the Jam Man prove himself the fiercer rival? Read on to find out!
Hello there, everybody. Last week we looked at a few jams and one of them was really rather hot. It wasn’t super hot, though, despite using superhot chillies, so, today, we’re gonna go hotter. And we’re going to do it with a similar product type: Thai sweet sauces.
Essentially just bottles of pourable chilli jam.
We’ll start off mild, with Wiltshire Chilli Farm’s hungarian hot wax version, but quickly take a flying leap into the extreme with their Trinidad Scorpion sauce, recently featured on Hot Ones. Then, to finish off, we’re going to look at a very special breed of reaper from Chillis Galore.
It’s going to be a wild ride but I’ll have sweetness to balance out my suffering and I’ll make it through, as I always do, to bring you my thoughts on the whole lot.
Let’s get started!
Hello and welcome back to another Reading review. I honestly can’t believe I’m still doing these but there’re still plenty more to be uploaded.
It was a very fruitful festival and today, we have two very fruit-full sauces. If you’ll pardon the pun.
What I’m about to show you is a pair of products that share a single genre but take it in completely different directions. They’re both rather unique twists on the classic mango and habanero blend:
Happy tuesday again, folks. Today, it’s time for some seasoning.
Chilli salts, instead of sauces, this week and both from companies that we know well.
The Mini Jar Company on the left, makers of salsa, chutney and a great, fiery peanut butter, making their return with an aji lemon (or lemondrop) sea salt.
And, on the right, Wiltshire Chilli Farm, sporting the same brown action lines that we saw on their Dark Habanero sauce for a chipotle salt. A product that promises to be a massive step down in heat from both that and 🔥 the last two items that I had from them 🔥.
Two rather different product flavours – One bright and citrusy and the other rich and smoky – but a single product type all the same.
Let’s see what I make of them.
Well, it’s my birthday again but it might not be a happy one. Not when you’ve chosen what was probably the hottest and definitely the most expensive option on my poll.
This year’s extract sauce tasting is unlikely to be as brutal as 🔥 my first year’s 🔥 but I’m sure that it’ll at least give last year a run for its money. And it is, once again, two sauces.
Two sauces that I can’t show you until after the “Continue reading” button because one of them uses the F-word.
Greetings, spice lovers. Today it’s time for a change of pace, something special I picked out before christmas but haven’t had time to show you until now:
The Wiltshire Chilli Farm’s Dark Habanero, a sauce supposedly as rich and dark in taste as it is in appearance.
This sauce is made specifically from the “chocolate” habanero, a dark cocoa-like brown breed of that well known hot chilli. It even has a smidgen of raw cocoa bean powder but, despite its cocoa content and “chocolate” chilli, the makers assure me that this isn’t a chocolate flavoured sauce. In fact, they even had to change its name from Chocolate Habanero because too many people got the wrong idea.
It’s only similarity is in its supposed richness.