Each summer at mmm… we stock a wide selection of fresh chillies grown in Bedfordshire and Northumberland that range from sweet peppers to mega-hot habaneros, Scotch Bonnets and Nagas.
Our fresh UK-grown chillies at mmm… are freshly picked at least twice a week, which means you can really enjoy the fresh flavour of each type of chilli as well as the heat!
Our UK-grown chillies are seasonal and the season generally runs from early June to November.
In stock now (as of 20 June) – Anaheims, Cherry bombs, Jalapeños, Green serenades, Super Chilli F1, Turkish Chillies and Serranos.
What we sell at mmm… (supplier and weather dependent)
The disclaimer: The Scoville scale is a measure of the ‘hotness’ of a chilli pepper or anything derived from chilli peppers.
As originally devised, a solution of the pepper extract is diluted in sugar water until the ‘heat’ is no longer detectable to a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale.
Anaheims – also known as New Mexican Chilli. Perfect for roasting and stuffing, or char grilling whole. Mild heat (500 – 5,000 Scovilles).
Poblanos – widely used in Mexican cooking. Traditionally stuffed and baked as Chile Rellenos. Mild heat (1,000 – 2,000 Scovilles).
Green Seranades – a gorgeous vibrant green chilli with a medium heat and fruity warmth.
Medium Heat ( 50,000 -80,000 Scovilles.)
Turkish chillies – a gentle chilli with a mild heat.
Mild Heat (500 – 2,000 Scovilles.)
Cherry Bombs – a versatile chilli, great stuffed with cheese and baked, or used for fresh salsa. Medium heat (6,000 Scovilles).
Jalapeños – used widely in Mexican and Tex Mex cooking for sizzling salsas, enchiladas or Texas jalapeño poppers. Medium heat (6,000 – 8,000 Scovilles).
Pimientos de Padrón – padrons are used in Spanish tapas. Very mild if picked early, becoming hotter (30,000 Scovilles) if left to mature. Apparently one in ten is hot, hot, hot!
Fresnos bullets – similar to Jalapeños. Used for ceviche, salsa and as an accompaniment for rice and black beans. Mild to medium heat (2,500 – 10,000 Scovilles).
Rocotos (AKA Manzano/Peron/Locoto) – popular in Central and South America. Good for hot salsas or stuffed and baked as rocotos rellenos. Hot (50,000 – 250,000 Scovilles)
Bhut Jolokia – our suggestion for cooking with these chillies is to use a very small amount, finely ground.
Beware – extremely hot (800,000 – 1,000,000+ Scovilles!!!).
Chocolate Habañeros – rich flavour. The ultimate salsa pepper used to make the famous Jamaican Jerk Sauce.
Very hot (300,000 – 425,000 Scovilles).
Habañeros – blow-your-head-off hot chillies with a slightly fruity flavour. Good for chutneys and chilli sauces.
Very, very hot (100,000 – 350,000 Scovilles).
Scotch Bonnets – named for its resemblance to a Tam O’Shanter hat. Fruity flavour and used in Caribbean cooking. Very, very hot (100,000 – 350,000 Scovilles.)
Bird’s Eyes (Thai Chili, Peri-Peri) – extremely pungent and often used in Chinese and South East Asian cooking. Very, very hot (100,000-225,000 Scovilles).
Cayennes – hot, red chilli pepper used in all kinds of cuisines, from Latin American to Tex-Mex to Asian. Hot (30,000 – 50,000 Scovilles).
Hungarian Hotwax – crisp, fleshy fruits with a mild heat. Good for chopping into a stir fry or for frying/grilling whole. Mild Heat (2000 Scovilles.)
Apaches – a common variety of chilli, which is quite pungent in flavour and good for all kinds of cooking. Hot (80,000 Scovilles).
Numex Twilight – unusual variety originally developed at New Mexico State University. Medium-hot flavour (30,000 – 50,000 Scovilles).
Super Chilli F1 – close relative of the Bird’s Eye Chilli. Hot (35,000 – 50,000 Scovilles).
Ring of Fire – A versatile chilli. Excellent fresh but dries really well to make a great chilli powder. Medium-hot (70,000 – 85,000 Scovilles).
Plus … (again these are seasonal)
Tomatillos – a staple in Mexican cooking. Bright, lemon-like flavour.
Perfect as a green salsa with spicy or grilled food. Chop and cook into sauces or fry. (Remove papery husk before cooking).
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