Pleasure and Pain – Divine Torture Hot Sauce

1 07 2011

It has been a while since  I have last been excited about a new hot sauce being released…the very fact that I find hot sauce releases to be exciting suggests that I may possibly have a diseased mind but moving swiftly on.

Divine Torture is the first super hot sauce from Pleasure and Pain and is being produced in small batches of just 50 bottles a time…how is that for exclusivity!

The manufacturers blurb sounds quite interesting –

” Developing our own super hot sauce has been no easy task and quite frankly the tasting sessions alone have almost killed us, but the result is something we are all very proud of. Foxy has devoted the last 12 months to creating, quite literally, lava in a bottle. Using Scotch Bonnet and Naga chillies and two different varieties of chilli extract to intensify both the immediate and secondary burn this is something not to be trifled with. “

At less than a tenner a bottle my order has already been placed…expect to see a review coming as soon as the postman can deliver.

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Crazy chef claims world’s hottest curry

20 01 2011

 Chef  Bablu Rodrick from Glasgow’s Cafe India has cooked up a curry that is claimed to be the world’s hottest – the Tikka Chance is laden with ten scorching hot infinity chillies and customers can have it made with either chicken or lamb.

 According to Cafe India general manager Raj Bajwe heatseeking customers will have to sign a medical disclaimer waiving the right to sue before being allowed to attempt the dish. In an interview with The Sun Raj stated: “This is lethal. “I am only going to be selling the Tikka Chance with a serious health warning. If you have any health problems, especially a heart condition, then do not even attempt it.

“These chillies are so hot the chef has to use rubber gloves to handle them. I normally like chillies and eat them all the time – but even I’ve been suffering since having a taste.”

If anyone is able to finish the £22 dish in its entirity Cafe India will be presenting a certificate to confirm the impressive feat.

So just how hot is the Tikka Chance?  Well Cafe India reckon it is coming in at a little over 1.1 million SHU which lets face it is pretty hot. There is no real scientific evidence to back up the claim however it is using a ridiculously hot chilli in pretty copious amounts.

 The infinity chilli was grown and developed by Woody Woods from Fire Foods in Lincolnshire and according to HPLC tests is clocking in at 1,257,468 SHU making it a solid contender for the title of world’s hottest chilli.

  I have tried the infinity chilli and it is nuts, plain and simple.  I am still waiting to get my hands on some of the other contenders to the Bhut Jolokia’s throne but lets face it once you start getting up above 1 million scovilles pretty much everything is pain incarnate.

Anyone who has read my blog with any frequency will know I love curries and the hotter they are the better they are and the the idea of ten infinity chillies in one dish is enticing to me but it is also a little bit scary and quite frankly I reckon that any sane person would do well to pass on by…

For more information on the Tikka Chance curry contact Cafe India here





Darth Naga Vs. Naga Viper

12 01 2011

I wrote a post a while back mentioning that there is a new contender to the throne of the world’s hottest chilli – click here to read

There are several chillies that look like they are going to beat the current official holder, the Bhut Jolokia, but the Naga Viper which has been grown and developed her in good old blighty looks like it is going to leave them all dead in the water.

I have placed my order for some Naga Viper seeds so that I can start growing my own little atomic morsels but in the meanwhile I have to sate my appetite by watching others suffer instead.

So here is a video of Darth Naga chowing down on a Naga Viper – those of you of a sensitive nature might want to look away…





Mr Naga Hot Pepper Pickle

28 11 2010

 I first came across Mr Naga Hot Pepper Pickle in the UK about 2 years ago.

Now I love hot sauces, pickles and indeed anything that is heavy on the chillies. In particular I am a huge fan of the dreaded Naga which holds the rather awesome title of world’s hottest chilli pepper. So on seeing that they feature as the main star of the show in this pickle I had to have a try.

 Just to give you an idea of what we are dealnig with here is the list of ingredients that those crazy Bangladeshis have blended together:

Hot Pepper – Naga Morich 70%, Salt, Vinegar, Vegetable Oil, Paprika, Mixed Spices.

Yup that’s right 70% Naga Morich that’s a lot of heat however you look at it!

Whilst this is very obviously not a beer I have decided to treat it the same way as my drink of choice and will be looking at roughly the same qualities of aroma, appearance, taste and mouthfeel.

So let’s get started on the aroma that you get upon opening the jar; you could be forgiven for opening this jar at arms length with a grimace on your face expecting to have the full atomic nature of the Naga Morich melt your nose clean off your face. Luckily you would be wrong.

You can certainly notice that the Nagas are lurking in there somewhere but the most prominent smell is that of a slightly sweet curry well rounded curry with a hint of fruitiness. Rather enticing really.

In terms of looks Mr Naga is not going to be winning any beauty pagents, it has a brown sludgy colour to it but the large amount of seeds on view should hint at some form of chilli being present (just in case you hadn’t guessed from the name and label). In terms of texture it is not dissimilar to homemade harissa if you were to leave the seeds in the chillies (I always leave the seeds in).  All in all not that attractive but at the sametime we are eating it not marrying it.

In terms of taste and flavour this stuff is the mutts nutts. The spicing isn’t overwhelming and the strong vingear taste you get in a lot of pickles doesn’t really come through until the finish. The star of the show is exactly what it should be – the chillies, you really get the fruitiness of the Naga Morich shining through strong.

Ok and now for the fun part; the heat.

This pickle is pretty damn hot, but surprisingly isn’t completely overwhelming. You know it is there and you can feel the burn at the back of your mouth and on your lips but you need to have quite a bit before you find yourself sobbing like a baby.

I really enjoyed this pickle a lot, it is hot but not so crazy as to mean that you can’t enjoy it with food. I found this pickle to be pretty much my favourite accompaniment to cheese of all things!

If you like fire and flavour pick this up, two jars if you can!





Hot Smoked Chipotle Oil…More like fail sauce

14 07 2010

Anyone that has read any of my recipes or listened to me wax lyrical about various different hot sauces etc will know that I have a little bit of an obsession with chillies  and all things hot and spicy.

As such you can imagine my interest when I saw bottles of Hot Smoked Chipotle Oil on special offer at the local supermarket (a Lidl for anyone that cares!)

I’m not normally an impulse buyer but in this case it had two very strong selling points

a. it was a chilli oil

 b. it was cheap (€1.49 to be exact)

So I picked up a bottle and said to my girlfriend that if I liked the oil I would be back for more (you can never have too much chilli oil after all)

Well it was vile.

I’m not over reacting when I say that it just simply was one of the worst things I have ever tasted.

For starters there was no heat at all, we are talking a big fat 0 on the scoville scale – not a good start for a chilli oil. To test the fact that there was no kick to the oil I called my girlfriend into the kitchen and insisted that she try some of the oil on  a little bit of bread.

Now my partner can’t handle any heat at all in foods and is somewhat wary of things that I get her to taste (it has something to do with some Naga chillies that she didn’t appreciate) but even she remarked that there was no heat at all and this is from a woman who finds black pepper to be practically atomic!

Next there was the actual taste of the oil; not only was there no heat there was no taste of chillies. I know some people who don’t like chillies will tell you that none of them have any taste, well they do, especially something like a chipotle which should have a nice fruity smokey taste to it.

The only taste that this oil had was a vague burnt taste, certainly not smokey more like the taste you get in the back of your throat when someone is burning something they shouldn’t like plastic bags or tyres…not what you want to put on your food.

I think possibly the worst thing about it though was the sheer greasiness of it, I realise it sounds nuts describing an oil as being oily or greasy but it was! The oil they had used was sunflower oil and it just felt really really greasy.

I make chilli oils myself as they are something that I like to use to give a bit of oomph or sneak in some illicit chilli flavour  but I always use a good olive oil for mine and I can really see why now.

Luckily though Lidl did manage to redeem themselves by having the Nando’s Piri Piri sauce in stock at roughly the same price…








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