Carolina Cayenne

100,000 - 125,000 Scoville Units.

We use a mix of dry and fresh Carolina Cayenne chillis as the base chilli across all our YCHILLI products.We use only this chilli in our YCHILLI Vodka and the original recipe for the YCHILLI Red.

 

This spanking hot little devil isn’t exactly little at all. It grows to over five inches in length and about an inch in width so it’s no slouch. Developed from Pre-Columbian origin and named after the Cayenne River in French Guyana, it owes it spread around the world to Portuguese traders who carried it around the world in the 15th & 16th centuries. Similar in appearance to the original cayenne, the variety we use is twice as hot.

 

Red Savina Habanero

200,000 - 577,000 Scoville Units.

Fresh Red Savina peppers are the first to be added to the YCHILLI Dark’s smoldering pleasure potion. It’s a cultivar of the habanero chili, which has been selectively bred to produce hotter, heavier, and larger fruit. Frank Garcia of GNS Spices, in Walnut, California is credited with being the developer of the Red Savina habanero.

 

TigerPaw-NR Habanero

265,000 - 328,000 Scoville Units.

To add the claws to YCHILLI Dark we went to hot BBQ country of Charleston, South Carolina to find a real kicker, which we include in small quantities to YCHILLI Dark. Developed by some crazy scientists at the Agricultural Research Service in the USA, the TigerPaw-NR is an extra-hot bright orange habanero variety that’ll pack an unforgettable pleasure punch – maybe even a scratch.

 

Scotch Bonnet (Jamaican Hot Pepper)

100,000 - 350,000 Scoville Units.

There’s something very hot and spicy about island folk that has them adding chilli to everything. We found the Scotch Bonnets which is a chilli grown from Jamaican Hot Pepper stock. They’re brightly colored chilli peppers and typically red or yellow when fully ripe. They can be eaten fresh by those seeking a high from the fiery burn but, as we add them to YCHILLI Dark in small amounts fresh, you can just sip your way to a Caribbean island or Guyana (where it is called Ball of Fire), the Maldive Islands and West Africa where it’s enjoyed in most savory dishes.

 

It is named for its resemblance to a Tam o'Shanter (British Military bonnet style hat). The Scotch Bonnet has a sweeter flavour and stouter shape, distinct from its habanero cousin with which it is often confused.

 

Sudanese Hot Peppers

100,000 - 350,000 Scoville Units.

We couldn’t leave out the Sudanese torpedo style chilli from the recipe for YCHILLI Dark. At around 2cm long and 1cm wide, when these little ones are dried out they are real killers. The unique thing about the Sudanese hot peppers is that while the plant has green stems, green leaves, and greenish-white flowers the chillis grow upright and turn from green to red when mature.

 

Malagueta Chilli Pepper (Piri Piri)

60,000 - 100,000 Scoville Units.

The Malagueta pepper is a type of chili used in Brazil, Portugal, Mozambique and many other African foods. It’s made famous by its inclusion in Piri Piri sauce (Piri Piri, the Swahili word for 'pepper pepper'), which like their smoking hot women, so is this sauce famous for it’s origins of Portugal. It is a small, tapered, green pepper that turns red as it matures at about 5 cm long so we use this as another inclusion in YCHILLI Dark.