don't think it is age related guys.  I have a 'chemists nose' developed from my analytical chemistry lab days - taste is similar - once sampled - never forgotten.  I also suspect music is similar in nature in being able to take you right back to a time / place instantly.

I dry my chilies for 5 hours at 60 deg C - thenput them in sealed jars or blitz them to powder in a blender & put in sealed jars.  Work perfectly as a rub or curry ingredient.

Anyone grown /used these?  I am certain this is the type I grew for the last 5 years, but never knew the name since my missus mixed up pot labels.  I've grown Apaches this year thinking they were the ones - but bigger chilli & not as hot.

Use that - I would

Fresh chicken Phil.

Tried this sauce with own chicken pieces and threw in a couple of my own fresh Apache chilies.

As good as any restaurant Butter chicken if not better than a few I have tasted.

Try it - you won't be disappointed.

Just put all 5x chilli plants inside the conservatory - gone cold today with very cold at night forecast.

All 5x Apache plants growing / fruiting well

xmovies8 is another good free easy to use site for free film watching etc.

https://xmovies8.orf/latest movies

Rusholme supermarket fined ?20k for supplying restaurants with 'lamb' mince made almost entirely from beef despite earlier warnings.

http://www.manchestereveningnews.co.uk/news/greater-manchester-news/curry-mile-superstore-fined-selling-9952518

Cheers DalPuri - looking up on spider mites shows that to be likely culprit.  Many thanks for that info.