It's not about having the hottest ever
It's about how you use the heat from the chillis to compliment the flavour of the chilli. I love using scotch bonnets, if we ever run out and just use chilli powder or flakes you notice the difference in flavour. One of our local Indian restaurants has been using the naga for a while now in a couple of dishes and they are very tasty. I'll look into best practices for using them beforehand if I get some.
( Bill Clay a.k.a. Claudio, Thu 25 Apr 2013, 12:21, 1 reply, 12 years ago)

We got some chili flakes with pepper and salt in a grinder thing and it's the best, goes on everything, just a little bit of spice, it's well good
I'd say it gets my seal of approval but I can't be arsed gerrin the picture again
( Theoban What of it, Thu 25 Apr 2013, 12:25, Reply)

I get chilli salt from an Asian supermarket, it's less than a quid and it ROCKS

( Monty Boyce, My cheese game is strong, Thu 25 Apr 2013, 12:31, Reply)

Aw man I should do that, we have loads of asian shops round here that I've not been into yet

( Theoban What of it, Thu 25 Apr 2013, 12:32, Reply)

It's great. Used in place of normal salt on things like fried eggs etc it's great.

( Monty Boyce, My cheese game is strong, Thu 25 Apr 2013, 12:35, Reply)

what kind of sick fuck salts a fried egg, though?

( The Light in Chains don't touch the Pope's boner, Thu 25 Apr 2013, 12:53, Reply)