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 the South Devon Chilli Farm we can grow a full range of different chillies and guarantee to get a good crop from 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 the 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.
AJI LIMON. A hot, citrus flavoured, bright yellow chilli which is used to make a South American dish called Ceviche (fish “cooked” in lime juice and chilli). They are very good with light meats such as fish and poultry.
BHUT JOLOKIA / NAGA. Extremely hot, this is a world record holding chilli which has consistently tested as the hottest in the world. There are rivals for this title but none which are as stable and are commercially available. It is available in a dried form; use very sparingly for a very hot but fruity flavour.
CHIPOTLE. Chipotle is an old Mexican word which simply means “smoked chilli” but most chipotles these days are smoked jalapenos. Jalapenos are too thick fleshed to dry properly so smoking is the traditional way of preserving them. They have an intense smoky flavour and you might only need one to impart quite a distinct flavour to a dish.
HABANERO / SCOTCH BONNET. These are fiercely hot but they are one of the most popular types of chilli because of their distinct fragrant and 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 from September to November.
eating out guide
HUNGARIAN WAX. These are one of the earliest chillies to ripen and 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 pizzas or pickled. They are firm and heavy and can 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.
JOE 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 them to remove the tough skin then stuff them with rice, cheese or minced meat, or slice them into strips and eat them with sour cream.
PIMIENTO DE PADRON. These are the chillies that make up the classic Spanish tapas dish. They grow on 5ft bushes and are picked green and immature before they become too hot. Traditionally they are shallow fried in a small amount of olive oil for a few minutes. You then sprinkle them with sea salt and eat them whole, leaving only the stalk. They are a favourite in our café or you can buy them to take away and fry yourself. Available from late June to October.
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.
RING OF FIRE. These are one of the first hot chillies to ripen; they are a small cayenne type which when picked green can give a sharp heat to curries. Like other cayennes they are a good chilli for drying once they have ripened to red.
Cafe and Shop
~ Come visit us for lunch or just a coffee and cake ~ ~ Select from our regular menu or our chilli specials ~ ~ Sit inside or out and enjoy the lovely countryside views ~ ~ Sample for free, our award-winning sauces and chocolates ~
Opening hours: Shop (10 - 4.30) Cafe (10 - 4); every day from March to December; weekdays only in January and February. Find us: 1 mile North of Loddiswell at Wigford Cross, Loddiswell (nr. Kingsbridge), Devon TQ7 4DX. Tel: 01548 550782
~ Childrens portions ~ ~ Dog friendly ~
www.sdcf.co.uk page 59
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