Bacon-wrapped stuffed jalapenos
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Recipe: Bacon wrapped cheesy stuffed Jalapenos (for 2) Jalapenos filled with cheese are a delicious starter or snack, which are not only available in the USA, but - at least in Mexican and trendy restaurants - also in this country, commercially among others in breaded form as "Poppers". The refined variant presented here comes wrapped in crispy bacon; the spicy morsels taste hot or cold - if there are any left over. Ingredients 0,5 kg Jalapenos (order here) 175 g creamcheese 250 g baconPreparation Wash Jalapenos, cut them in half lengthwise and remove seeds and partitions...

5 salad dressings with olive oils from Azada
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5 homemade salad dressing ideas with olive oils from Azada  Ingredients Chilli-honey dressing 6 tbsp. Azada olive oil and chilli - order here 3 tbsp.  white balsamic vinegar - order here  1 or 2 tbsp. honey 1 tbsp. Dijon mustard1 very fine chopped clove of garlic2 tbsp. salt and pepper spice blend deluxe - order here Garlic dressing 6 tbsp. Azada olive oil and garlic - order here 3 tbsp...

10 tips for the perfect barbecue
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Best tips to cook the perfect barbecue When you need advice, you go where? Right to your grandmother or mom! Whether it's cooking, baking or life advice. But when it comes to BBQ, Pepperworld will help you too! We have selected and compiled the coolest BBQ Life Hacks for you! Here you get the 10 coolest tips to make your BBQ even cooler and easier: Tipp 1: Add some rosemary  Put rosemary on your charcoal to get a great flavour for your grilled food...

How to do BBQ Ribs?
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How to do BBQ ribs  Ingredients 1 onion 1 bay leef 5 black peppercorns (order here)2 spare ribssalt For the barbecue sauce 100g Barrel 51 Smokin' Chipotle Ketchup (order here) 1/2 TS Cayenne pepper (order here) 20g Honey 12 g mustard 25ml orange juice Preparation 1. Peel and halve the onion. Boil 2 litres of salted water with the onion, bay leaf and peppercorns, then add the pork ribs to the water and simmer gently for 45 minutes...

Charapita vinegar
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Here is an alternativ to the classic vinaigrette (for 4 portions) Ingredients One bottle White wine vinegar (500 ml) 40 pc. fresh charapita (or 2 gramm dry charapita, almost 25 pc.) 3 garlic cloves1 TS cumin (order here)2 TS sugar Preparation Wash the fresh charapitas, dry them, prick them several times with a needle and put them into a bottle. (Only prick dried charapitas)Peel the garlic cloves and quarter them lengthwise...

How to grow Chilli: sowing to planting out (crash course part 2)
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How to grow chilli - sowing, pricking out, repotting and planting out Sowing Growing chilies - the first right step. A seed is a plant in a kind of "hibernation" (in technical jargon called "dormancy"). This enables it to survive cold and (relatively) hot temperatures and drought without suffering serious damage. Interrupt the "hibernation" by watering The seed only awakens from this dormant state when heat and moisture stimulate it to swell and germinate...

How to grow Chilli: At the very beginning (crash course part 1)
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Growing chili, that's how you get started... Prerequisites Seeds propagate chillies (generative propagation). In order to be able to harvest in summer and autumn, you need to grow chilies in time, because from planting out to ripeness, peppers need 60 to 90 days depending on the variety, some Caribbean ones even more than 120 days. It is therefore best to start growing them in February or March...

Make your own chilli sauce!
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Chilli sauce – make your own hot sauce! How do you make homemade hot sauce? Try to realise the hottest sauce yourself! That's how it works for all chilli hobby gardeners: once the plants have done chillies, the question then arises at harvest time: What do I do with all these chilies? Answer: Why not hot sauce! Of course there are countless varieties of sauces with different flavours and degrees of pungency then you can buy...

The scoville heat scale
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The Scoville heat scale or the Pepperworld Heat-o-meterThe various types of chilli and the products derived from chillies have different degrees of pungency. The pungency and heat varies according to the capsaicin, a component of the chilli. The scale mesure the quantity of capsaicin in Scoville units. Our Heat o-meter lists chilli and various chilli products categorized in Scoville Heat Units (SHU).Scoville UnitsChilli varietyHot SaucesHeat LevelMore then 500,000           Bhut Jolokia, Naga, Bih Jolokia, Jolokia, Naga Morich, Trinidad ScorpionCapsicum-Extract100,000 - 500,000Habenero, Scotch-Bonnet, Caribbean Red, Red Savina, Hot Paper Lantern, Fatalii, Afrikanische BirdeyeVicious Vampire (Hot Sauce/spicies), Dave's Ghost Pepper Private Reserve, Jolokia Püree "90%" Lava Jolokia Sauce50,000 - 100,000Chiltepin, Santaka, Rocoto, Tabasco, Malagueta, LugalahDave's Total insanity Sauce, Raw Heat, Pain 100%, Holy Sh*t!, Pepperworld Cuvée, N°2 Hot sauce, Crazy Jerry's Brain, Damage30,000 - 50,000Thai, Piquin, Lange, Cayenne-Schoten, Peperocini, HontakaMelinda's red, Savina, Dave's insanity, Salsa, Cremapic Extra, Hot Chilli purée15,000 - 30,000chile de Arbol, Hot Jalapeno, NuMEx Barker, Hot Lemon, Las Cruces CayenneHot Tar, Hottie's Carribean, Style Pepper sauce, Mad Anthony's Hot Sauce, Dave's Hurtin', Habanero Sauce, Melinda's Scotch Bonnet sauce5,000 - 15,000Young Jalapeno, Aji, amarillo, Serrano, Aleppo Chipotle, Las Cruces cayenneBrother Bru-Bru's Hot Sauce, Pain is good #37, Lethal Gator, Hammock Hot Sauce, Baboon ASs, Habanero, Melinda's Chipotle2,500 - 5,000TAM Mild Jalapeno, Mirasol, big CayenneTabasco Sauce, Panola Gourmet Pepper sauce, Ring of Fire Special X-tra Hot, Chocula Hot Sauce, Joe Perry's Mago Peach Tango, Pain is good Sauce #218, Melinda's Garlic1,500 - 2,500Pimenton de la Vera (Hot), Sandia, Cascabe, Yellow Wax Hot, Kashmir, PIment d'EspelettePiri-piri Garlic Hot Sauce, Crystal Hot Sauce, Lynchburg Whiskey Habanero Sauce, El Chipotle Smoked Tomato, Pepperworld's Bissige bearen1,000 - 1,500Ancho/Poblano, Pasilla, Espnola Improved, Jalapeno, NuMex PrimaveraMelinda's Mango Hot sauce, Marie Sharp's Fiery hot sauce, Pain is good hot Sauce #164, Piri-Piri Lemon Hot Sauce, Vinocotto al Peperoncino500 - 1,000NuMex Big Jim, NuMex 6-4 PiquilloBarrel 51 Caribbean Gold, a lot of mild New Mexican Chili powder variety100 - 500NuMex Rnaky, Mexi-Bell, Cherry mild, green Chillies in can, Hungarian Paprika, Pimento de la Vera (dulce, mild)Hot sauces from Supermarket10 - 100Peperoncini, Carmen, NuMex Suave Red/OrangeHot sauces from Supermarket0Vegetable Pepper, Pimiento, Sweet Banana Chillies0Comments:The Scoville values for chillies usually refer to dried pods...

Blog now in shop
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Hi there and welcome to our Blog!If you landed here, it’s certainly that you’re looking for one of the following information: Chillies: from seeds to plants, how to plant them and let them grow, but also which variety and pungency they haveNew recipes ideas: you’re looking for new dishes ideas, coming from all over the world, from classic to original. You will find here a lot of inspirations!Hottest and trendiest new gourmet food: you’re a food lover and want to discover the new finest produtcs, we will tell you everything!! Who we are? We are an entire team behind this Blog who are experts in chilli Culture but also in Food Market...