Welsh Chilli RSS

That dark, speckled, can't-stop-eating-it crust on a properly smoked brisket is called the bark. It is what separates a memorable BBQ cook from a forgettable one. And it does not happen by accident.What is Brisket Bark?Bark is the crust that forms on the outside of meat during a long, low and slow cook. It is a combination of the dry rub, the smoke, the moisture from the meat, and time. The sugars and proteins in the rub react with the heat in a process called the Maillard reaction, creating that deep, dark, flavour-packed exterior.Good bark is dry to the touch,...

If you have come across Dragon's Breath pepper and wondered what it actually is, you are not alone. This is one of the most talked-about super hot peppers in the world, and it happens to be Welsh.What is Dragon's Breath Pepper?Dragon's Breath is an extremely hot chilli pepper developed in Wales by grower Mike Smith. Named after the Welsh dragon, it was originally cultivated for use in topical anaesthetic research. The capsaicin concentration is so high it was explored as an alternative to traditional numbing agents.When it was unveiled at the RHS Chelsea Flower Show in 2017, it was reported...

The Beginning (the spark) If you’re here, you probably get it: heat is fun — but heat without flavour is pointless. Welsh Chilli exists because I got tired of “hot” products that taste like salt, sugar, vinegar and regret. Too many brands chase shock value, hide behind vague ingredients, or lean on extracts to fake intensity. I’m a chef by trade, and I’ve been growing superhot chillies since 2007 — the first plant that properly hooked me was a Ghost Pepper (Bhut Jolokia). Once you’ve tasted real chilli heat — the kind that builds, blooms, and actually tastes of something...