GLOSSARY - CHILLIES
The South Devon climate lends itself well to chilli growing. We are almost guaranteed not to get a frost after early April and not again until late into November. This means that at South Devon Chilli Farm we can grow a full range of different chillies and guarantee to get a good crop off of all of them. We plant seeds in March in a heated greenhouse and plants go into the ground in our polytunnels in late April and early May. It tends to be milder varieties that ripen first, they normally start at the end of June, and the very hottest ones aren't ready for picking until late September.
PIMIENTO DE PADRON. These are the chillis that make up the classic Spanish tapas dish. They grow on 5 ft bushes and are picked green and immature before they become too hot. Traditionally they are picked immature and lots of them are fried in oil together. You then sprinkle salt on them and eat them whole, leaving only the stalk. They are a favourite in our cafe or you can buy them to take away and fry yourself. Available from late June to October.
HUNGARIAN WAX. These are the second chilli to ripen, they are picked yellow, mild and crisp. They grow to about 5 inches long and are good for stuffing with cheese, grilling on the BBQ or chopping into salads.
JALAPENO. These are the popular bullet shaped chillies often seen sliced on pizza or pickled. The are firm and heavy and often have a distinct "corking" or scarring on the skin, which is a sign that they are ripe. They have a medium heat and are often chopped into salsa. Available green from late July or red from early September.
CHIPOTLE. Chipotle is an old Mexican word which simply means "smoked chilli" but most chipotles these days are smoked Jalapenos. Jalapenos are too
eating out guide
thick fleshed to dry properly so smoking is the traditional way of preserving them. They are intensely smoked and you might only need one to impart quite a strong flavour to a dish.
RING OF FIRE. These are the first hotter chilli to ripen, they are a small cayenne type which when picked green can give a sharp heat to curries. Like other cayennes are a good chilli for drying once they have ripened to red.
JO E PARKER. This is a large six to eight inch chilli that has almost no heat but much more flavour than a sweet pepper, grill it and remove the tough skin then stuff them, or slice them into strips and eat them with sour cream.
AJI LIMON. A hot, herby citrus bright yellow chilli which is used to make Ceviche (fish "cooked" in lime juice and chilli) in South America. It is very good with light meats such as fish and poultry.
HABANERO / SCOTCH BONNET. These are fiercely hot but they are one of the most popular types of chilli because of their distinctively fragrant fruity flavour. This flavour is a unique part of Caribbean cooking but they also go well in sweet dishes and desserts such as ice cream or sorbets. Available September to November.
PIRI PIRI. A tiny Portuguese birds eye type chilli, available fresh from late September to November. Used to make the classic Piri Piri Chicken dish.
BHUT JOLOKIA. Outrageoulsy hot, the current Guinness Record holder for the hottest chilli. They must be used sparingly but are popular because of their flavour, available in October, or year round in their dried form.
Chilli-Lover’s Farm Shop & Brand New Cafe with Stunning Views
Free samples of our award-winning sauces, preserves & chocolate
Chilli plants from May & fresh chillies from June
Wigford Cross, Loddiswell, (Nr. Kingsbridge) Open 10am - 4.30pm Devon, TQ7 4DX. Tel: 01548 550782
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