chilli
This is about chilli the dish, whether beef or vegetable, whether dinner, lunch or breakfast.
We serve our chillies with basmati rice or pitta bread, usually with a choice, and always with the option of adding mild or hot chilli sauce.
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chilli sauce
Our hot sauce is full of chilli flavour, and very, very, hot - to ensure your full enjoyment of your meal, do not take too much. It is really astonishingly,
fiercely hot. You must not take that as a challenge. Just enjoy it, with restraint.
Our mild sauce is clean and fruity, but don't overdo it. It's still hot.
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homegrown
We grow our own chillies in south Devon, mostly cayenne and Scotch Bonnet types.
We also use imported chillies, usually from Kenya and Zambia, early in the season when our homegrown chillies have yet to ripen.
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the chillies
Vegetable and beef chillis by Capsicum do not conform to any geographic or ethnic tradition. They are ours. They are a synthesis of those elements which
make a chilli taste bright, fresh, and deeply flavoured. Our spicing is complex, and not merely hot. Textures are distinct. Don't worry about the
'synthesis' bit; no food on earth is more natural than our chillies.
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chilli varieties
The flavour of the chilli fruits we use are typically African and Caribbean. We generally use cayenne varieties which are popular in East Africa and the
Caribbean, and combine heat with a sweet and fruity flavour. Our mild sauce is made exclusively from cayenne varieties. Other hot and fleshy
varieties, such as the Scotch Bonnet, and chillies from a variety of sources, provide the belt of our hot sauce.
Most are varieties of Capsicum annuum, others of Capsicum chinense.
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food