Mike Smith with a Dragons Breath.
Just read an article about the hottest chilli in the world, Dragons Breath, developed by Mike Smith a hobby grower from Wales. Also unpacked my backpack and realised I had two gifts of chilli pods with seeds from Homegrown Nurseries.
The Dragons Breath has not been certified by Guinness World Records, but is in the process as it dwarfs other chillies around the world. After all it is considered a weapons grade, record breaking, one bite airway burn that will seal your lungs for good. Might go with a good Durban curry.
It measures more than 2.48m on the Scoville scale, and it could potentially cause a type of anaphylactic shock for someone who eats it, burning the airways and closing them up. Sauce
I recently bought the Ghost Chilli (aka Bhut jolokia) plant from a farmers market and was told by a local chilli enthusiast that it was the hottest chilli in the world. It was the hottest chilli in the world in 2007, and the man that told me is probably still living in the late 60’s and early 70’s.
The Ghost chilli is rated at more than 1 million Scoville heat units (SHUs). However, the ghost chili was shortly superseded by the Infinity chili in 2011, followed by the Naga Viper, the Trinidad moruga scorpion in 2012, and the Carolina Reaper on August 7, 2013.
But lets get to the bottom of the hottest chilli in the world, 2017, atleast the top 5.
For 4 years now I have made fig preserve, sometimes a flop, but majority a raging a success.
Below is a basic recipe I use ( no warranty ) :
– 1 kilo sugar( sugar is bad )
– 2 kilo’s figs halved
-lemon zest and lime zest,
– table spoon of cinnamon and gingerDrop sugar in 3 litres water, dissolve on stove, then add figs and other ingredients, medium heat, stir occasionally for 1.5 hours. The figs should be crystalised from the sugar. Bottle in sterile jars, easiest using a microwave to sterilise a jar.
2017 review from anon: “cheese is quite boring without your green fig preserve, have you got more.”
Setup and running about 1 year ago our greenhouse has produced some awesome fruit, veggies and herbs. It was built out of gumpoles, shade-netting, old building materials such as windows, wooden beams and zinc roofing.
The greenhouse beds were raised using compost, mulch and potash. Yarrow grew like weeds, spinach is growing green, a wall of tomatoes was grown.
Currently growing herbs such as yarrow, mint, oregano, basil, rosemary and lavender. I am also propagating alot of fruit trees like fig, lemon, apple, avo and wild plum.
Comphrey and chillies
With the discovery of fire, early humans began to notice that aromatic smoke was produced by burning dried plants. As herbs, roots, resins and barks are changed from their physical form (of this world), they are changed by the element of fire into smoke (spirit world form). This transformation is evidence of the spirit within substances. Throughout human history aromatic plants have been used in the daily activities of people from every culture. In Catholicism the use of incense is likened to one’s prayer being kindled by fire in the heart, spoken by the lips resulting in the odor of Christ on the breath.
As time has passed, this connection between people and plants is being forgotten. We are drifting further and further away from the ways that connect us to the plant and animal spirits we share the earth with. We are losing our understanding of the physical things around us connect us to the spirit of life. People native to Turtle Island (The Americas) understand that the influence of plant medicine is very real in their daily lives.
The act of smudging is done with a smudge bowl or Abalone Shell with the appropriate herbs directly lit or burned on a coal or Charcoal Tablet. When using charcoal tablets, the bowl or shell should be filled with sand or a flat stone to prevent overheating the container. Smudging is also done with herbs tied in bundles called Smudge Sticks. In either case the smoke is ‘washed’ over the person or object with a Feather or by fanning the smoke with one’s hand.
To do a blessing of a person, begin by looking into the eyes of the person for a moment to ‘greet’ them, fan the smoke first at their heart and then up to the right side (your left) of the person’s head, moving around clockwise (sun-wise), gently washing them with the smoke. Continue brushing smoke down over their left shoulder and the length of their arm and back up again to the shoulder. Wash the smoke down the left side of the torso, left leg and foot. Now smudge the right foot, up the left leg, torso and down the length of the right arm and back up to the shoulder. Now turn the person around, turning to their right (sun-wise again) and repeat these movements as you smudge and bless the person’s back. For objects, bless them moving sun-wise around them also.
Pronounced hoo-gul-culture, the name of this practice means ‘hill culture’ or ‘hill mound.’
This practice makes use of dead branches, leaves and grass clippings by recycling them. To build a hugel bed, you must mound the yard waste, along with any compose, manure or other biomass you’ve got. Then, top the compound with soil and plant your vegetables in it.
One advantage that comes with this method is through the use of wood in the mound. The gradual decay of this wood provides long-term nutrients for plants. By using hardwood, a single mound can supply plants nutrients for over 20 years. The wood also generates heat, which allows for a longer, productive growing season.
Hugelkultur is a type of raised bed that does a fantastic job at holding moisture, allowing fertility, maximizing space and… well, I guess the list goes on and on!
With this post, learn more about the practice of hugelkultur gardening and the many benefits that come with it.
As longs and branches break down, soil aeration increases, which means that the bed will be no till. The logs also act as sponges, storing rainwater and releasing them during dry times. It’s quite common to never need to water your hugel bed after the first year, unless you live in an especially dry area. Otherwise, regular seasonal rain will provide more than enough water.
– Guavas are an excellent source of vitamin C and potassium.
– They are native to the subtropical regions of the United States: Hawaii, Florida and – Southern California as well as many areas of Asia, South America and South Africa.
-Guavas are part of the myrtle family, which includes familiar spices such as cinnamon, nutmeg and clove.
is low in calories and fats but carry several vital vitamins, minerals, and antioxidant poly-phenolic and flavonoid compounds that play a pivotal role in the prevention of cancers, aging, infections, etc
– Guava is versatile to use in the kitchen
– Horses, donkeys and dogs love guava’s.