Welcome to the
www.garsong.com
                                                                                             Chilli Page
Yeh............ I surely do fancy my chillies, an' sure, that's why I had so many varieties. A chilli for
every occasion. Here are descriptions of some that I consider worthy of a mention. Todays Chilli is
the
'Bishops Cap' variety. (I'm finally getting some chillis into the ground???)
These are the brown habeneros. This is a hot one, rated
at 10, but personally I find the browns have slightly less
heat than the orange habeneros, although they still have
that same characteristic habenero taste. They are an
ideal fruit for a Thai style stir fry using fresh flathead or
even a fresh fillet of tailor when they're on. For those
overseas, I'll paste a link to a flathead to the right. No
more flathead jokes please
The 'Aussie Black' goes from
green to red to black. They have a
moderate heat, rated at 7/10, are a
colourful bush and  could well be
grown as an ornamental shrub.
No!!!
A flathead is not an antique style overhead
valve engine, it's a fish. To resolve the
queries from the US I've had follow the
link below
These small thin chillies were probably extra hot
Thai. I found them in the paddock down the hill
from me and so call them Taylors Arm chillies or
TAs for short. The Chillie birds (Satin Birds or
Bower birds) must have planted them. They are
pretty hot, never actually tested them but they
taste about 9 + . They are great for hot stir fry type
dishes. I only use about 8. As with most chillies, I
eat them green as they have a better flavour and
aren't at all chewey.
Above are the lilac cayene, and whilst green
the flesh has little or no heat. They are quite
tasty as an afternoon gardening snack or
sliced fine to garnish a salad. They rate at
around 6.5, and the seeds contain a lot of
that heat.
The good old standard 'Orange Habenero,' is
pretty hot, 10/10, and eminently suitable for
hot curries etc. They are prolific croppers too
and provide some great colour for your garden
during the summer months.
This is the 'Aji Lemon,' above, which does
eventually turns fully yellow. It has a delightful
lemon flavour and is tender and crunchy if eaten
when partially green. Heat is about 7-8/10 or so.
This Thai hot chilli bush
has masses of fruit and
flowers and will continue
to produce for up to 4 or
5 years. They are hot,
about 8 on a scale of 10
This small, bonsai like bush, is
called 'Dwarf Thai.' There is
nothing dwarf about the heat
from these red hot midgets. They
are very colourful too and are
often grown as indoor
ornamentals.
This rather innocuous looking red
fireball is a
'Dorset Naga.' You'd
need to be serious about your chilli to
even think about going near them, as
they are up to three times hotter than
habeneros. That makes them 25+ on a
scale of 10. Makes no sense? That's for
sure. Caution is definitely
recommended!!!
The Bishop's Cap, or Bell Chilli, pictured
left, has an unusual bell shape. It will
turn red when ripe and is very mild,
being rated at around 2. The flesh of the
fruit has no heat at all, 'tis only the seeds
which have a mild bite to them. It seems
to be one of the largest plants of the
chilli family, quickly growing to around
3 metres tall.