The Chilli Farm
After the initial setbacks caused by the vandals, the chilli farm is coming along nicely.
Clicking on the images will give you a better view…
In there we have:
- Fresno
- Bulgarian Carrot
- Tabasco
- Aji Omnicolour
- Satans Kiss
- Poblano
It might seem funny to the uninitiated but to the chilli afficianado, it is quite normal – there is an addictive quality to capsaicin.
The rush one gets from it isn’t quite like any other high – one has to experience pain prior to the ecstacy – nevertheless, it is quite an exciting lifestyle that of the chilli enthusiast.
It isn’t just the sado-massochistic desire to experience an infernal fire in ones mouth that drives us to continue to sample the many varieties of chilli that are out there any more than a boxer or karateka desires a broken nose.
The eating of chilli is an art – as is the growing.
After suffering quite a setback (having had branches torn from it by vandals), the habanero has become somewhat recalcitrant and begun to sprout some enormous leaves and fruit. Below is an example of a still green pod that is almost 7cm long:
They are all completely organic, these chillis and I can’t wait to taste the habaneros.
The other plants that are fruiting at the moment are the Black Prince and the Red Cayenne.
The Black Prince – below – are some of the nicest chillis that I have ever tasted.
They rate at about a 7 on the heat scale but have a wonderful creeping heat and a very sweet burn to them. I quite enjoyed the first bite a mate had of one…
“These aren’t hot, you are soft…”
10 seconds later…
“Jesus… man, these are bloody hot!”
They have a really nice flavour and a great bite – highly recommended.n They begin their life as a lovely purple flower, turn into a black pod and eventually make their way through purple to red at ripeness.
Finally, the red cayenne – not all that exotic, but a nice taste and heat…
If you haven’t tried a fresh chilli, lash out – do something different – give it a crack – you might get hooked!
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