Firestarters
Recently, I have received a number of messages from people curious to hear more about the various plants I grow in my window boxes (you can’t prove that this is a lie, so let’s just go with it shall we?). I responded that surely not many people would be interested in my horticultural antics and anyway, how can I give this a spin that would make it anything to do with Rio specifically? They were quite insistent and said I’d think of something. Well, I am still a little dubious, but I’ve never been very good at saying no… (even to imaginary people)
Yesterday I was forced into doing a herbal harvest. I say ‘forced’ because things were getting quite out of hand. Not only were the basil plants turning into small trees, but the oregano was starting to strangle the roses and all the plants (apart from the poor roses) were starting to flower. Drastic action was required.
Ever wondered what a chive flower looks like? (of course you have...)
Don't let the flowers fool you, this oregano was busily murdering the roses. Some plants just don't know how to share.
I thought this was quite sweet - if you look carefully you can see that a little fly/wasp thing is still getting involved with the chive pom-pom flower. I had filled two of these bowls by the time the herb-cull was finished.
In related news, the habañero chillis are also ready.
How these little fellows have grown. Only problem now is...
...what to do with these little firestarters!
I’m going to level with you, I’m really scared! These things are 5 times hotter than Brazil’s hottest chilli the Malagueta and 2 times hotter than the Scotch Bonnet (check out this Flavors of Brazil post for a great illustrated chilli comparison). And with that little quandary I will leave you for another day. If anyone has any suggestions on what I should do with the habañeros I’d love to hear them (nice suggestions please, not ‘stick them somewhere uncomfortable’). Apologies, there is nothing very Rio-centric about today’s post, but I am working on some items that will go under the “Things to do in Rio” section, so hopefully that will make up for it. Enjoy your Sunday!
Below the English speaking section of the pimentas.org forum.
https://www.pimentas.org/forum/viewforum.php
You could try to get in touch with one of the participants and perhaps exchange a few Habaneros for a spice you are lacking.
BTW it seems they call themselves the pepperheads. Imagine, you too can adapt this extremely cool nickname :-)
Have a nice Sunday. Pepperhead. LOL
Thanks Gritty. Reckon I’m going to try to get my hands on something a little lower down the Scoville index…
How about these guys, or just Jalapeños in General?
http://en.wikipedia.org/wiki/Chipotle
Some of them are a bit milder than the Habaneros it seems. Plus you can make Mexican salsa: just heaven.
Hmmm, I’m a big fan of chipotle, though it being smoke-dried would mean that I’d have to make myself a smoker. BUT, that’s could be a rather awesome DIY project in itself…
I admit to shameless self-promotion, but I really think you’ll enjoy this.
http://www.grittypoet.blogspot.com/2012/01/grittreview-room.html
That actually is pretty funny. So bad it’s good, for sure.
Nice collections of herbs i say.. makes me jealous.. j :P i don´t have veranda :( s can’t hope to have great spice garden.. will have to do with makeshift indoor herbs which don’t require a lot of sun..
Thanks vim! I grow all my herbs in the boxes outside our windows. I bet you can grow a lot of good things indoors here as well!
I just read again, you wrote window boxes? do you know the term for same in Portuguese?
I just checked – apparently they call them jardineiras.
How about a Trinidad-style hot pepper sauce? I reckon it would be awesome with your habaneros. I think in Trini they call them ‘7 pot chillis’ or ‘7 pod chillis’. There are arguments for both names but basically in agreement that they are HOT.
Thams xx
Love your blog
Hey Thamsin! Long time reader, first time commenter? ;) That’s actually a great idea. They were great in caipirinhas and have an amazing flavour, but are so strong that they are a little hard to work with. If I can get them safely processed and stored in a bottle that would be best for everyone I think (especially my fingers! Youch!)