Spicy Chili Mustard Sauce Recipe

                                                      Spicy Chili Mustard Sauce Recipe

If you haven't tried a mustard based barbecue sauce then you are really missing out on something. This sauce works well with almost anything, but is particularly excellent for pork.

Ingredients

• 1 cup/240 mL prepared yellow mustard
• 1/2 cup/120 mL balsamic vinegar
• 1/3 cup/80 mL brown sugar
• 2 tablespoons/30 mL butter
• 1 tablespoon/15 mL Worcestershire sauce
• 1 tablespoon /15 mL lemon juice
• 1 teaspoon/5 mL Carolina Reaper or Hot Chile Powder of your choice

Prep Time: 10 minutes

Cook Time: 30 minutes

• Total Time: 40 minutes
• Yield: Makes about 2 cups

Preparation

Mix all ingredients together and simmer over a low heat for 30 minutes. If your making this sauce for a whole hog multiple the ingredients by about 8. For all your Hot Chili Peppers www.firehousechilli.com

5 Reasons To Eat More Chili Pepper

                                               5 Reasons To Eat More Chili Pepper

Many of us tremble in the presence of red hot chili peppers, but Scoville-unit intimidation really shouldn’t prevent us from throwing caution to the wind and chomping down. Whether you’re triple-dog-dared by an apparently iron-stomached arch enemy or you finally decide to confront your chili pepper demons as part of your personal plan of empowerment, the initial pain is always followed by an oddly cooling and come-hither type of pleasure, which could just be Mother Nature’s cleverly strategic way of hooking us in for a second helping.

As it turns out, she really does know best, because the hotter the spice, the greater the concentration of naturally occurring chemical compounds called phytochemicals, the very same superstar disease fighters that karate chop high blood pressure, heart disease, diabetes and multiple types of cancer into oblivion. To ensure that you’re enjoying the greatest health benefit, just try to make a point of incorporating straight-up Trinidad Scorpion or Carolina Reaper chili powder into your diet (rather than a spice blend with such added ingredients as cumin, cloves, black pepper, garlic and oregano) in order to consume the highest potency of capsaicin-containing fruits.
Read on for the greatest health-bestowing highlights of the red-hot fruit with the hellfire kick, and the next time you sit down to eat, don’t forget to lay the fresh or powdered chiles on thick for maximum doctor-free livin’!

                              ARTHRITIS

Even if you think that you’re far too young to worry about joint inflammation right now, you’d be wise to follow a proactive dietary plan since the ailment afflicts more than 2/3 of the U.S. population and, interestingly, a far greater percentage of women than men. What’s pretty darn cool about ground chili powder is that its high concentration of capsaicin acts as an anti-inflammatory agent, alleviating the pain and swelling of sore joints while also facilitating increased blood flow (not only to ease rheumatoid arthritis and osteoarthritis but also diabetic neuropathy). To benefit, either sprinkle it on your daily meals or whip up a homemade topical ointment such as the one below and apply it to affected areas – just be sure to wear gloves while making it and/or rubbing it into skin:
Heat 2 cups of olive oil and 1/4 cup beeswax on low, stirring until well-combined, slowly adding 2 tablespoons of Carolina Reaper or other superhot chili  powder until thoroughly incorporated. Cool slightly, pour into a recycled glass jar with a screw top and refrigerate.

                               DIABETES

High blood levels of insulin – directly associated with the onset of type 2 diabetes – can actually be curbed by 24% when chili is regularly incorporated into meals. Plus, C-peptide rates are boosted, which suggests that the liver is better able to flush excess insulin in the presence of hot peppers.

             STOMACH & DIGESTIVE ISSUES

We’ve all heard complaints from family members that they can’t handle spicy food because it upsets their stomach or gives them heartburn. In actuality, numerous studies have proven that spicy chili peppers can in fact prevent chronic indigestion, kill the bacteria that cause stomach ulcers, trigger intestinal peristaltic function and even put the kibosh on acid reflux disease. So, now you can tell ‘em like it really is with your new info and encourage them to indulge for the good of their health.

                          HEADACHES

From sinus-triggered headaches to migranes and clusters, the active ingredient in chili peppers sends the most common noggin-related discomforts packing. Among the many successful clinical trials that have been conducted, the capsaicin-packed cream Zostrix has proven to zap the pain triggered by cluster headaches by blocking the brain’s neuropeptide Substance P (which transmits that old familiar ‘ouch’ feeling) – particularly when applied inside the nostrils twice daily.

                    WEIGHT MANAGEMENT

If you like the idea of convincing your body to tap into its stored fat reserves, then all you really have to do is make chili peppers a consistent part of your diet. This is no old wives tale. Very recent medical studies have determined that capsaicin and its non-burning cousin, dihydrocapsiate, help to boost energy expenditure for several hours following the consumption of a chili-laden meal. Furthermore, the eater is bestowed with a sense of fullness, which technically helps those on a weight-loss plan to reduce their overall calorie intake. For all your spicy hot chili peppers with free delivery www.firehousechilli.com

Chili Lime Tequila Butter Recipe

                                             Chili Lime Tequila Butter Recipe
Our Chili Lime Tequila Butter Recipe is pumped up with spicy chili, lime juice, black pepper, tequila and flavour. slice on grilled veggies, fish, chicken, grilled steaks to create an instant sauce on top of steak, fish, or chicken. and adds a punch to any recipe

          

Total Time: Under 5 mins, plus chilling time

Active Time: Under 5 mins

Makes: 6 servings

INGREDIENTS

• 6 tablespoons unsalted butter (3/4 stick), at room temperature
• 2 teaspoons Trinidad Scorpion Moruga chili Powder
• 1 tablespoon freshly squeezed Lime juice
• 2 teaspoons tequila ( can be optional)
• 2 teaspoons freshly ground black pepper
• 1 teaspoon kosher salt

Instructions

1. Place butter in a medium bowl and, using a rubber spatula, soften until it’s very spreadable. Add remaining ingredients and mix until thoroughly combined.
2. Place compound butter on a sheet of plastic wrap. Roll into a log and twist the ends to seal. Place butter in the refrigerator to harden. Enjoy

You can also use Carolina Reaper, 7 Pod Brain Strain, Trinidad Scorpion Butch T, Ghost Pepper, Douglah Chili Pepper. available at www.firehousechilli.com
  

Three Chili Citrus Spicy Hot Sauce Recipe

                                            Three Chili Citrus Spicy Hot Sauce Recipe

 

Though bottled hot sauces can be obviously convenient, making your own hot sauce gives you more choice. You can tailor the sauce to your family's needs with subtle hints of heat to off-the-charts. And when you're blending up your own batch you know exactly what's in the bottle and how long it's been there, so your sauce is always fresh.
The best hot sauces have layers of flavor, depth and a heat that lingers on the palate like a lover's kiss; hot but not scorching to the point of discomfort. This recipe uses the Trinidad Scorpion Moruga Yellow, 7 Pod Brain Strain Yellow and 7 Pot Jonah for that extra kick.
Lime juice, ripe mango, spices and fresh herbs round off a hot sauce that's pretty much picture-perfect when it comes to adding a hit of sabor to grilled fish or chicken. Bonus; there's likely enough left over to gift to your culinary BFFs. So grab a few bottles and get cooking!

Ingredients

5 dried Trinidad Scorpion Moruga Yellow peppers

 

2 Dried 7 Pod Brain Strain Yellow Chili Peppers

 

2 Dried 7 Pot Jonah Chili Pepper

 

2 cloves garlic, skin on

 

1 cup apple cider vinegar

 

1/2 cup lime juice, freshly squeeze

 

1 cup white vinegar

1 1/2 teaspoons sea salt

 

2 teaspoons raw cane sugar

1/2  teaspoon ground cumin

 

10 tablespoons avocado oil

 

1 cup cubed mango

 

2/3 cup fresh cilantro leaves, firmly packed

 

2/3 cup fresh parsley leaves, firmly packed

 

Directions

Wipe all your chili peppers with damp cloth to clean and place them in hot cast iron skillet (on high heat) until they slightly blister and are fragrant, turning them regularly for approximately 2-3 minutes to avoid burning. Remove from pan, set aside and let cool.

In the same pan, dry roast your skin on garlic cloves for a few minutes, making sure to turn so they get evenly blistered. Once blistered, remove from heat and let cool.

Place in bowl all your chillies and cover with boiling water. Set aside. Remove skins from garlic.

Drain water from chiles well and place all chiles and garlic in a blender or food processor. Add vinegars, lime juice, salt, cane sugar, and cumin. Pulse until combined. Add oil, mango, and fresh herbs. Blend until smooth. Adjust salt to taste.

Three Chile Citrus Hot Sauce uses the flavors of Hot chili peppers. Lime juice, juicy ripe mango, spices and fresh herbs to round off a hot sauce that's pretty much picture-perfect when it comes to adding a hit of sabor to grilled fish or chicken. You can replace your dried chili pods with chili powders. www.firehousechilli.com for all your hot chili peppers.





DIY Capsaicin Cream

Make your own Capsaicin cream

Capsaicin is the chemical component in hot peppers that makes them taste spicy. It is also a clinically proven and safe topical therapy for pain relief for arthritis and joint tenderness. Capsaicin binds to nerve receptors and initially causes a burning, tingling sensation, which is followed by an analgesic effect or the blocking of pain. Want to make your own inexpensive capsaicin cream? The recipe is simple.

Things You'll Need

• Trinidad Scorpion Moruga chili powder
• Sunflower or canola oil
• Saucepan
• Stove

• Cheese cloth
• Storage jar
• Beeswax

Instructions

1. • 1
     Combine two tbsp. of Trinidad Scorpion Moruga powder with two cups of sunflower or canola oil in a saucepan.
   • 2
     Heat the combination on low on a stove top for two hours to allow it to combine fully. Stir every 15 minutes to aid in the mixing.
   • 3
     Strain the mixture through a cheese cloth into a storage jar. The jar should have a lid so that you can safely store the cream.
   • 4
     Add 1 ½ oz. of beeswax to give the mixture the consistency of a cream. Cover the jar with the lid to store.
   • 5
     Rub the cream on sore joints and muscles.

How Capsaicin Fights Pain
I don’t have to tell you that if you rub a hot pepper on the skin, it burns. The capsaicin in the pepper triggers the release of chemicals along nerves that relay pain signals back to the brain. So far, pretty obvious. But what’s different about the capsaicin is it gets those chemicals to fire so much and so often that the chemical becomes depleted. No chemical, no pain.
So the first two things you should know about using capsaicin are:

1. It’s going to really burn the first few times you put it on.
2. It takes a day or two, sometimes more, before it depletes the chemical and begins to relieve your underlying pain.

Hot Chili Peppers,  pure capsaicin crystals available at www.firehousechilli.com

7 Pot Brain Strain Yellow Chili Pepper

                                      7 Pot Brain Strain Yellow Chili Pepper
This is a Yellow version of the 7 Pot Red Brain Strain , even heat seems to be very similar except the yellow one smells and tastes like a mixture of pineapple and 7pod together which will make great yellow homemade hot sauce . When you cut the pod you can actually see the placenta full of capsicum oil. One of the hottest if not the hottest yellow chili pepper variety there is. It is defiantly worth trying if you like to have extremely hot 7pod taste, with topical fruity taste. Has been described by one taster 'it was like someone poured a cup of lava down my throat'. buy at http://www.firehousechilli.com/firehousechilliweb1_155.htm

www.firehousechilli.com for the worlds hottest chili peppers, chili flavoured salts, spicy seasonings, hot chili seeds

Carolina Reaper Tom Kha Gai Recipe

 

 

Carolina Reaper Tom Kha Gai Recipe is a popular Thai soup or curry, made with coconut milk and chicken, and flavored with lemongrass, galangal, and chilies. It really focuses on the delicious richness of the coconut milk.

Along with tom yum goong, tom kha gai is one of the most famous Thai dishes.

In Thailand, tom kha gai is eaten more like a curry instead of a soup, paired with a plate of rice and spooned onto your rice before eating – so it’s eaten more curry style, and the broth is more like gravy.

Serves: 3 - 4

Ingredients
•400 grams (I used 2 chicken breasts)
•6 cups coconut milk (If you use a can of coconut milk, you might want to mix equal ratios of coconut milk to water, in order to tone it down so it’s not too thick or too rich.)
•1 thumb chunk of galangal or ginger
•3 stalks of lemongrass
•1 big white onion (or 2 small white onions)
•2 tomatoes
•6 kaffir lime leaves
•200 grams of oyster mushrooms (I used 2 big handfuls)
•3-4 Dried Carolina Reaper pods chilies or 1 teaspoon of Carolina Reaper Powder
•½ teaspoon salt (to taste)
•4 tablespoons of lime juice
•small bunch of cilantro



Instructions
1.First take a thumb sized chunk of galangal, cut off the stems, and cut the root part into thin slices. It can be a little tough, so you might have to hit the top of your knife with your palm.
2.Next grab your lemongrass, slice off the bottoms, pull off the outer skin layer, and then slice it diagonally into about 1 inch strips. This is just going to help release its amazing fragrance.
3.Turn on your stove to medium heat, and add about 3 cups (or ½) of the coconut milk to a medium sized saucepan. Put the pot on the heat and immediately toss in the sliced galangal and lemongrass.
4.As your coconut milk begins to heat, move back over to your cutting board and slice up the chicken. I used 2 chicken breasts for this recipe. Slice the chicken into medium sized chunks - they can be kind of big in size.
5.Just before the coconut milk comes to a boil, add the chicken, and then add the other remaining 3 cups of coconut milk. Now, turn down the heat to a medium low, as you don’t want the coconut milk to heat too fast or burn.
6.Prepare your Carolina Reaper Pod chilies by peeling off the stems and then just slice them diagonally. Go ahead and add them directly to the soup.
7.Give the soup a quick stir, and then add about 200 grams of oyster mushrooms (it was about 2 handfuls for me).
8.Your coconut milk should not boil, but just maintain a nice low heat. Because coconut milk is so delicate, when you stir, be sure to move your spoon in 1 direction only, otherwise you run the risk of the coconut milk getting too shaken and it will start to curdle. Be gentle with the coconut milk.
9.Move back over to your cutting board and peel and slice 2 small white onions into thick wedges (if your onion is really big, just use 1). Immediately toss the onions into the soup.
10.Next, cut your tomatoes in the same way as your onions, into thick wedges. Wait until your tom kha gai is just about to boil, and then add the tomatoes.
11.Take the kaffir lime leaves, break them with your hand, and toss them directly into the soup. Breaking the kaffir lime leaves is going to release their flavor.

12. Now add about ½ teaspoon of salt to begin with (taste to add more)

13.Mix your tom kha gai slowly and gently, for about 5 - 10 minutes, making sure it doesn’t come to a full boil - and if it does - turn down the heat to even lower. You want the chicken, onions, tomatoes, and other ingredients to be fully cooked, but you don’t want to overcook the coconut milk.
14.After about 5 - 10 minutes of cooking, go ahead and turn off the heat completely.
15.Go back to your cutting board, slice up a handful of fresh cilantro, and add it to the soup. Give it a quick stir, and the cilantro will cook enough from the already hot soup.
16.The final step is to juice a couple of limes into a separate bowl and then add about 4 tablespoons of lime juice to the tom kha gai Again, just give it a quick and gentle stir, and it’s ready to be served.
17.Make sure you do some taste-testing to make sure it’s salty and sour enough. You may need to add a little extra salt or lime juice to get the flavor you want.

   Notes
 You can also try Trinidad Scorpion chili peppers, Ghost Chili. This will give you different flavors and heat.
   When you tom kha gai is ready, dish it into a bowl, and serve it with a plate of hot fresh steamed rice. Enjoy!

www.firehousechilli.com for all your fiery spicy hot chili peppers.

Hot &Spicy Carrot Sunrise Cocktail.

Hot &Spicy Carrot Sunrise Cocktail.
 Spicy vitamin A-infused Cocktail . It's spicy, sparkling, fruity, and with a sweet carrot twist.

1 part fresh carrot juice
1 part fresh squeezed orange juice
3-4 parts champagne or prosecco sparkling wine
dash of Carolina Reaper Powder. ( You can also you Firehousechilli Trinidad Scorpion Range)
garnish: orange slices

Mix and serve in chilled champagne glasses.

www.firehousechilli.com for all you Hot Chili Pepper requirements

Chili Flakes, Chili Powder and Chili Peppers 

 

Bulk, Wholesale Trinidad Moruga Scorpion Chili Pepper, Flakes, Pods and Powder

Buy in Bulk, Wholesale Trinidad Moruga Scorpion Chili Pepper, Flakes, Pods and Powder

Buy Wholesale Trinidad Scorpion Moruga.

 This Chili Pepper was the world's hottest chilli pepper as of February 2012. The Trinidad Scorpion Moruga has rated up as high as 2,009,231 SHU on the Scoville scale, making it one of the hottest chili peppers's in the world.

Firehouse Chilli Trinidad Scorpion Moruga is directly sourced from the island of Trinidad and Tobago. This ensures a higher purity, aroma, flavour and capsaicin (heat) content.

www.firehousechilli.com for your Hot Chili Pepper requirements

 

Sriracha Hot Chili Sauce Powder & Superhot Chili Peppers

Sriracha Chili Powder & Superhot Chili Peppers

 

 

This multi-purpose Sriracha Hot chili powder is made from red chili peppers, garlic, vinegar, salt,sugar just like the original Sriracha Hot Sauce. Blended with freshly harvested and crushed 'Superhot' chili's. Sriracha Hot Chili Sauce flavor is unique, addictive, and wildly versatile. The Sriracha Chili Powder is hot and tangy with just a hint of sweetness, which sets it apart from all other varieties of hot chili powders.

How to Use Sriracha Chili Sauce Powder

Sriracha Powder is extremely versatile. Here are a few ways to enjoy this potent powder:

•Straight: Sprinkle your Sriracha onto everything. From popcorn, meatrubs, toast, cocktails, hotdog's basically anything you eat. You can mix some Sriracha powder with warm water, mix well and pour some into a small bowl then onto your favorite foods.

•Sauces: Sriracha’s spicy, tangy flavor pairs wonderfully with creamy dips and sauces. Mix some Sriracha powder into sour cream, mayonnaise, or cream cheese based dips for a little kick. Put some into your favorite sauces for that extra flavour and chili kick.

•Soups/Stews: Sriracha is often served with pho in Vietnamese restaurants but you can also try adding it to ramen, tomato soup, or gazpacho. Cream based soups, like chowders, also benefit from Sriracha’s kick.

•Meats/Marinades: Add Sriracha to teriyaki flavored marinades, BBQ sauces, meatballs, meat loaf, or chicken wings. Sriracha and meat were made for each other.

•Eggs/Cheese: Anything creamy, including cheese and egg yolks, balances perfectly with the spicy, tangy flavor of Sriracha. Add Sriracha to macaroni and cheese, cheese dips, cheese balls, or scrambled, fried, or deviled eggs.

•Drinks: Sriracha sauce adds a new twist to Bloody Marys or to regular tomato or vegetable juice.
Buy your Sriracha Chili Sauce powder at www.firehousechilli.com with free delivery

Trinidad Scorpion Chili Butter Recipe

Trinidad Scorpion Chili Butter Recipe
Trinidad Scorpion Chili Butter recipe will add zing and flavour to any dish.Its just the thing to serve with meat , seafood, chicken What could be easier or more satisfying?

1/2 cup real salted butter – softened

1/4 lime juice

1 teaspoon of fresh coriander

1 teaspoon of Trinidad Scorpion Chili Powder

2 Tbsp. minced onion or garlic

1. With an electric mixer, beat together all ingredients until mixed well.


2. Spread mixture down the middle of a piece of waxed paper and form into a roll about 1 1/2" thick; refrigerate or freeze until solid; cut into 1/2" slices for use.

Notes: Use on grilled steak, corn, spread over fish,put on a baked potato

Hot Chili's available at www.firehousechilli.com

Worlds Hottest Chili Pepper Meat Rub Recipe

Trinidad Scorpion Meat Rub
Enhances the sweetness of your meats. Try it and see for yourself!

  4 tablespoons of firehousechilli Trinidad Scorpion moruga powder

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon salt

½ teaspoon white pepper

½ teaspoon dried garlic powder

1/2 teaspoon black pepper

Serves: 6
Cooking Time: 5 min

Directions

1. Combine all ingredients and store in a airtight container

2. Rub into your favourite meat or fish before cooking

Worlds Hottest Chili Pepper available at www.firehousechilli.com

Trinidad Scorpion Hot Chili Chicken Recipe

Trinidad Scorpion Chicken Wings Chili Recipe
Trinidad Scorpion Moruga Chili Wings Recipe is just AWESOME! .Great taste, crispy with the unique flavour of the Trinidad Scorpion Moruga Chili. A fantastic recipe for lovers of Chili and chicken

 

 

1 cup all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. Trinidad Scorpion Moruga Chili Pepper
1/4 tsp. black pepper
20 chicken wing segments
1/4 cup butter
¾ cup hot sauce (see Firehousechilli sauce recipe )

1.In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.

2. Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.

3. In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.

4. Deep-fry chicken, 8 - 10 pieces at a time, in very hot oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.

5. Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.

6. Repeat with remaining chicken.

Trinidad Scorpion, Carolina Reaper, Ghost Chili Peppers available with free delivery at www.firehousechilli.com

In a Hurry Trinidad Scorpion 7 Pot Chili Chicken
When you need something right away, try this fast chicken chili recipe for one of today's light meals with more than a light taste. Mmm mmm!

2 (29-ounce) cans tomato sauce
1 cup finely chopped onion
2 to 3 tablespoons of Firehousechilli Trinidad Scorpion 7 Pot chili powder
1 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon grated orange rind
1 teaspoon dried oregano
3 pounds boneless chicken (white or dark meat), cut into 1/2-inch cubes
2 (1-pound) cans red kidney beans

Serves: 6
Cooking Time: 20 min

Directions

1. In a large saucepan, combine tomato sauce, onion, Trinidad Scorpion 7 Pot chili powder, salt, ginger, orange rind, and oregano; bring to a boil.

2. Add chicken, reduce heat to medium-low, and cook 6 to 7 minutes or until chicken is thoroughly cooked,stirring occasionally with a wooden spoon.

3. Add kidney beans, stir gently, and cook just until warmed through.

Notes:
Serve this dish over rice or with cheese nacho chips ( warmed in the microwave)

Buy the Hottest Chili on the planet, with free delivery? www.firehousechilli.com

 Trinidad Scorpion Spicy Sizzling Rib Eye Recipe
 Firehousechilli hot idea for a peppery dry rub, which is spruced up with some Trinidad Scorpion chili powder and Ghost Chili Flakes for a fiery kick. This adds dimensions of flavor and actually improve the taste of a great cut of meat.

 

• 3/4 tablespoon Trinidad Scorpion chili powder
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon crushed Ghost Chili pepper flakes
• 1/8 teaspoon salt
• 1/4 garlic clove, minced, or use dried garlic powder
• 1 tablespoon canola oil
• 2 boneless rib-eye steaks, about 1 1/2 inches thick

Serves: 2
Cooking Time: 16 min
Directions:
1. Mix together the Trinidad Scorpion chili powder, black pepper, paprika, Ghost Chili pepper flakes, salt, and garlic.

2. Rub the steaks with the canola oil. Then rub in about 1 teaspoon of the dry rub on each. Set aside at room temperature for about 20 minutes.

3. Meanwhile, prepare a grill .Have your grill very Hot. Cook the steaks for about 8 minutes a side for medium. Let them rest for about 5 minutes before diving in.

Notes:
You can top with fresh sage and blue cheese

more Trinidad Scorpion Recipes at www.firehousechilli.com

worldwide delivery of Hot Chili Peppers- Trinidad Scorpion, Carolina Reaper

Trinidad Scorpion Moruga

                                                                Firehouse Chilli

                                     Trinidad Scorpion Moruga Chilli Pepper Grade "A"

      

 

Home of the World Super Hot Chilli Pepper's. Firehouse Chilli peppers are highly sought after across the world market place. Guaranteed superior flavor, aroma, purity and fiercely HOT!

                                 FAST FREE WORLDWIDE SHIPPING.

Trinidad Scorpion Moruga is one of the world's hottest chilli pepper . The Trinidad Scorpion Moruga has rated up as high as 2,009,231 SHU on the Scoville scale, making it one of the hottest chili pepper in the world.

Firehouse Chilli Trinidad Scorpion Moruga is directly sourced from the island of Trinidad and Tobago. This ensures a higher purity, aroma, flavour and capsaicin (heat) content.

Firehouse Chill Trinidad Moruga Scorpion is thousand times hotter than any other Chilli. The key to this chili pepper is the whole culinary experience. Used in moderation you will get the holy experience of the capsaicin rush(has been described as a edible version of sky diving) and the unique sweet-hot tender fruity and floral flavor.

Used unwisely you will get the smack in the face insanely heat searing, sweat inducing, tear generating power of the legendary superhot chili, your face will turn red, the sweat starts to roll, your heart rate will increase, endorphins will be released and a fiery sensation will spread across your tongue and down your throat. You will relish the sweaty addictive pleasure of this scorching chilli.

Firehouse Chilli is committed to total customer satisfaction. If you are not satisfied with your purchase within 90 days, we will refund purchase price including cost of your return postage.
Firehouse Chilli bringing spice to your life.

recipes, chili news and more at www.firehousechilli.com