Saturday, June 4, 2011

Extreme Chilli Chocolate - coming very soon!


Extreme Chilli Chocolate - coming very soon.


We have been working to perfect the Bhut Jolokia chilli chocolate and have had a lot of very good feedback from the tasters we enrolled via twitter (www.twitter.sdcf.co.uk). Thank you to everyone that helped and all the supportive comments.  We made the first 50kg batch this week and we are now just waiting for the two labels we need to package the product. 


The Extreme range products all carry the skull-and-crossbones brand - to set it apart from our other products and to give good warning that the products are HOT.  The Extreme chocolate brings our Chilli Chocolate range up to six. 


Once the Extreme Chilli Chocolate is available, we will be packaging all six flavours into another 'HOT SIX' box - in a similar format to our HOT SIX chilli sauces


Based on the reaction we've had so far, I think Lucy,  chocolatiers here at the farm, will be making a lot more Extreme Chilli Chocolate this year! 

Friday, January 21, 2011

Growing Chillies from seed - Part 1

This article is available as a pdf download from:

http://www.southdevonchillifarm.co.uk/info/downloads/doc_download/39-growing-chillies-from-seed-part-1

Growing Chillies from Seed: Part 1


Chilli Seedlings


What time of year is best?


In the UK, March and April are the best months to get going with chilli seeds – this should then mean you are picking fruit from July onwards. Some chilli varieties are also suited to being sown later in the year, for example, varieties with fruits that are typically eaten ‘green’ or immature, and for varieties that ripen very quickly. Because chillies need warmth to germinate and grow, later sowings have been known to do better than an earlier sowing because there is less risk of their growth being checked by a period of cold weather.


What temperatures are needed?


Chilli seeds need warmth to germinate - 25˚C is about ideal for the highest percentage of germination. Chilli seeds are unlikely to germinate below 10˚C, and they will germinate most quickly when the compost is about 35˚C. Once germinated, a soil temperature around 20˚C is ideal. Germinating indoors during the Spring will make life easier.


What equipment will you need?


Since chillies do like to be warm, some sort warming equipment is helpful to keep an even temperature:


- Free draining compost


- 3” pots and 6” pots


- A dibber is useful for pricking-out seedlings


- Plant labels


- Warming mat or heated propagator (no essential, but very useful)


- Liquid feed


What to do?


For each variety of chilli you want to grow, fill a 3” pot with good quality, free draining compost – to within 2cm of the top of the pot. Lightly firm the compost down, then sow the seeds evenly on the compost - we tend to sow thickly – then lightly dust some compost on top of the seeds – just a few millimetres (if you have some vermiculite, that can be used to cover the seeds instead). Stand the pots in a deep saucer of warm water until you see signs of water on the surface, then let the pot drain a little.



Keep the seeded pots warm (above 10C, ideally 25C) and inspect daily. Keep the surface of the compost moist. Once the seedlings start to emerge, find a bright position for them.


What varieties are good to start with?


We have found the following varieties to be very reliable and productive:


- Cherry Bomb – Very attractive fruits, first to ripen each year. Good for salsa and stuffing.


- Ring of Fire – A Cayenne variety. Prolific, good for cooking. Can be used green or red and dries very well.


- Padron – Very popular tapas chilli. Prolific, picked immature and lightly fried. Delicious!


- Aji Limon – A hot Peruvian chilli with fruits that ripen green to yellow. Very easy to grow and does not need support. Chillies have a lemon flavour and are good for salsas and cooking.


What next?


In part two will look at pricking out the seedlings and potting on.


Good luck, Steve.


SDCF