Well, it's that time of year and we thought some of you might be interesting in some information on over-wintering your chilli plants, so here's an excerpt from our general chilli growing guide outlining the basics. Happy growing!

"Despite what is commonly believed, and despite the 'annuum' in Capsicum annuum, chilli plants are not really annuals. If treated right, they can be successfully over-wintered and live for several years. In years 2 and beyond they will usually produce more fruit, and earlier in the season than year 1. Here at ChilliMaster we have lost less than 2% of mature plants during winter, by following some basic guidelines. Experts say that chilli flowers will not set (pollinate successfully) once overnight temps drop below 15degC. And once you get down below 10degC this triggers dormancy in the plants. Of course this can vary a little across the myriad varieties and some cope better with cold than others. Above all, avoid frost.. ..read more here

Yes that's right, we now stock both Extra-Virgin Olive Oil and Peanut Oil infused with locally-grown Bhut Jolokia, for those more adventurous chefs out there... to our knowledge this product is a first. Check out the oils here.
... and we're about to launch our range of sauces which will include ChilliMaster 'Fire' Hot Habanero Sauce, and ChilliMaster 'Fire and Smoke' Chipotle Sauce which we are sure will impress those who like to add loads of zing and flavour to their meals! Check out the sauces here.
 

What a photo and what an excellent combination... beer and chilli..
Credit to Michael James

"A complex research carried on at Smithsonian's National Museum of Natural History found that chili peppers (Capsicum species) were cultivated and traded in the Americas at least 6,000 years ago, before the emergence of pottery in some areas."
 
Full article here: http://news.softpedia.com/news/Chili-Peppers-Are-at-Least-6-000-Years-Old-47275.shtml

Something we chilli lovers always suspected.. chilli doesn't just taste great, it's good for your health!

The active ingredient in chilli, capsaicin - pronounced "cap-say-sin" - is thermogenic (meaning it increses metabolism), reduces congestion, assists digestion, is good for your heart health, and it may even go as far as helping prevent cancer!

The following article discusses how capsaicin actually destroys cancer cells:

http://www.medicalnewstoday.com/articles/60504.php

For lovers of Tabasco sauce, there is apparently a new (6th) flavour in the famous McIlhenny range... as if the goodness of Original Red, Green, Chipotle, Garlic and Habanero were not enough, now they have 'Sweet and Spicy' Tabasco.

What I'd give for this 6-pack in a metal caddy.. sadly they don't ship to our land down under :(

Conservationists in the Indian state of Assam are experimenting with smearing the oil of Bhut Jolokia chillies on fences in an attempt to keep out elephants! Read more here

India plans to use chilli grenades for crowd control..

It did make me think, would these be effective on serious chilli lovers?

http://news.bbc.co.uk/2/hi/8119591.stm

The world record for consumption of Bhut Jolokia... insanity!

http://www.dailymail.co.uk/news/worldnews/article-1169045/Woman-gobbles-51-worlds-hottest-chillies--rubs-25-eyes-Gordon-Ramsay-watches-horror.html

I wonder which variety?

http://www.aol.com.au/news/story/Chinese-police-are-giving-drivers-raw-chilli-in-a-bid-to-keep-them-awake/1845311/index.html