As it continues to explore the myriad opportunities presented by growing chillies in the UK, he South Devon Chilli Farm has introduced two Caribbean-inspired products – one in its hot sauce range, and a chocolate bar.
The owner and director of the farm – which grows, sells and makes products out of chillies – Amrit Madhoo, told FFD that the Mango Chilli Sauce is unique on the market in that it is made with a 100% mango base, rather than a mix of mango and peppers, or other vegetables. “It has a great consistency,” he said. “when you pour it, it’s thick and viscous as though we’ve added xanthan gum, but we haven’t.” It has a medium spice level, achieved by using a blend of chillies including the typically Caribbean, fruity Scotch Bonnet, as well as garlic, ginger and lime. It is the first of a planned range of West Indies-inspired condiments, which the producer is holding fire with until next summer – and next barbecue season. RRP £6.75, £4.39 to trade.
The Ginger & Lime chilli chocolate, meanwhile, is handmade using a 60% dark chocolate base. It replaces a cocoa nib bar in the producer’s range, and has so far proved popular with customers and stockists – with an RRP of £5.50 and a trade price of £2.98 per 80g bar, in line with the global rising prices of cocoa.
“We’ve actually taken off the limited-edition gold leaf on the corner now, just because it’s such a strong seller. It’s going to stay there now for as long as people want it, especially as we’re looking at what else can go from the line,” Madhoo said, adding that seasonal items like spiced hot chocolate could make a return for the festive period.
Amrit Madhoo and his wife Jenny, who, as well as selling a retail range, supply other producers and foodservice outlets with their own grown chillies, took over the farm in Loddiswell in 2022, when the previous owners retired. On top of everything else, their small team has been taking part in RHS flower shows, to bolster the business’ reputation and broaden the appeal of chilli plants beyond their existing base.
This article first appeared in the September 2024 edition of Fine Food Digest.
