No Probs, i had to dig in to the forum archives for it.... Yes it was the Bhut I was refrring to; sorry.  Cp

The Bhut Jolokia Chilli

The Bhut Jolokia meaning Bhut = Ghost/Spirit, Jolokia = chilli pepper, in Assamese, that has been grown for hundreds of years in India, has been field and heat tested by the Chile Pepper Institute.  The heat tests record the chilli at a staggering, lip numbing, mind blowing 1,001,304 Scoville Heat Units by the Chile pepper Institute and 1,041,427 by Frontal Agritech the famous Assamese Chilli Growers. That's a massive 10% hotter than a Naga.  The Dorset Naga pepper was measured at 923,000 Scoville Heat Units.  But don't take our word for it, you now have a chance to buy the Naga Morich and Bhut Jolokia seeds for a limited time in limited amounts.  We have a number of heat and germination tested seeds.

http://www.chileseeds.co.uk/

Nice one  ;D ;D ;D ;D

Thanks for the info VL.  BTW try wearing a baseball hat and hide a micro camera in it :

CP

Yep this is a standard Chicken Brick turned 90 degrees.  I use a brick for slow cooking European dishes, but it useless for Indian stuff.  BTW so is a slow cooker unless you seriously reduce the amounts of liquid!

CP

I posted this info somewhere her last year but here it is again.

It is called Knorr Vegetable Boullion (new improved recipe)  It has the words Easy Scoop and Paste on the tub.  It weighs 1Kg.  It is basically a yellow pot with green patches and a green lid.  The pot sice is approx 12cm high by 12cm diameter. The product code is 241681350 and it is made by Unilever.  On the lower front there are a few round green indicators- Makes 40 litres, Gluten free, No artificial colours, No artificial flavours, suitable for vegetarians, Suitable for Vegans.  It does contain flavour enhancers but does not indicate amounts.  It can be stored in a coll place for about 12 months or more (I have had my last for 12 with 3 more to go.  Bookers Makro and other wholesalers sell it.  I am told that no other types will do, e.g. domestic, as they contain too many other additives and too much salt.

CP

Wot a job VL!  Look forward to the recipe.  BTW what do you get paid for each delivery?  I need to work out the costs for my own project.
CP

Bloody brill thanks Paul.  Nice to be back amongst the cut and thrust of the Forum ;D  I am afraid I have had enough of UK though, so we are off to open a BIR abroad ASAP.

Cheers CP

Good point Paul.  I notice that there is very little reference to sugar in the forum communications, yet it is a vital ingredient in certain types of curry recipes including BIR stuff.  The BIRs use Gur/Jaggery, but light brown unrefined sugar will but I am not keen on Demerera.  I also use sweetner powder to good effect (as I am a mild diabetic).

CP

I shall look it up again, I have just got back from holidays and trying to catch up with lots of things.

CP

I have to confess that I had to look up how to spell the words I only knew how to say them and thats the limit  :-[

Cp