Papa Djabs update



Papa Djabs continues making fine quality extra hot sauces, our only change this year is that in our quest for the best and most consistent hot sauce we will be producing one batch of sauce per year. We have found that seasonal pepper variations make subtle changes to the sauce, in colour, heat and flavour. Now we are able to buy peppers once a year at a specific period in the chilli's growth, when capsaicin levels are highest and pepper has more savoury acidity. So we can now produce a hot sauce that is characteristic of a year rather than season. Our sauces will be available in numbered annual editions at the same price.

As well as working on our BBQ hot sauce, (each of our sauces took a year to complete, BBQ is taking longer).

We are also experimenting in the lab with micro brewing. In particular beer made without using animal products. Made from scratch we are looking at ways to make gourmet beer of a high quality and purity to create a notable beer rather than the standard intoxicant, this may soon be available to buy.



Pure Naga Hot Sauce

Papa Djabs Hot Naga Sauce






Pure Naga Hot Sauce, made using the worlds hottest peppers, this one is not for general sale. If you feel you are one of the few brave enough to consume something like this, contact us for details.

Papa Djabs 7/7/13 Vintage Black Label Hot Sauce

Hot Sauce, Chilli Sauce, Hot Recipes, Hot Chillies, Hot Pepper Sauce





Papa Djabs Black Label 7/7/13  Vintage contains naga and red habanero.
4x100ml bottles £20 includes UK P&P.


 

7/7/13 Vintage Papa Djabs Green Bastard Hot Sauce

Hot Sauce, Chilli Sauce, Hot Recipes, Hot Chillies, Hot Pepper Sauce







Papa Djabs 7/7/13 Green Bastard Green Chilli Sauce 4x100ml bottles £20 includes UK P&P



 

Healthy Benefits of Chilli

Hot Sauce, Chilli Sauce, Hot Recipes, Hot Chillies, Hot Pepper Sauce



1. Chillies contain lots of Vitamin C.
The chillies you use to spice up your foods, provide a huge amount of Vitamin C.  Equal to to amounts found in citrus fruits.

2. Chilli can help weight loss.
The capsaicin found in the chillies can increase your metabolic rate simply by raising your bodily heat production.  Even red peppers can increase meta cycle for up to 20 minutes after consumption.

3. Chilli can improve your mood
The heat experienced when eating chillies begins endorphin and serotonin release, both of which ease your mood.  The capsaicin in the peppers is responsible for increasing the serotonin and endorphins.  These two hormones raise your mood levels so you can actually feel happier just by eating a chilli.

4. Chilli can help boost your immune system.
Chillies are high in Vitamin A, which can naturally boost your immune system.  The more chillies you use in your food, the more Vitamin A you are putting into your body.  The boost to your immune system from the Vitamin A is beneficial during the winter cold months and flu season.


5. Chilli can help clear symptoms of cold and flu.
The capsaicin in chilli stimulate mucous secretions to help clear mucous from your stuffy nose.  The next time you feel a cold coming on, prepare a big pot of hot chilli to help you breathe easier.  It will help keep you warm too.


http://www.nutrition-and-you.com/chili-peppers.html


Hot Sauce for Bitcoins


Hot Sauce, Chilli Sauce, Hot Recipes, Hot Chillies, Hot Pepper Sauce

If you wish to buy hot sauce using bitcoins we sell 4x 100 ml Black Label containing fresh naga and habanero for BTC click below for secure shop,includes P&P

We also now accept Litecoin. As prices for BTC and LTC continue to rise, we would ask that any purchases meet the equivalent value in GBP on day of purchase. Send us a message via contact box to order.


peppered pulled pork

Hot Sauce, Chilli Sauce, Hot Recipes, Hot Chillies, Hot Pepper Sauce

Pulled pork is just stringy pork, slow cooked, this one cooked for around 3 hours at 150 C followed by a slow crisp up on the BBQ. The insides of the pork should be soaked in a marinade of Basque cider, garlic, wild thyme and loads of cracked black pepper and left in fridge for 48 hours.  The skin is painted with a salt water solution prior to cooking.

ingredients

1 suckling pig 10-12kg (serves 10-15)

marinade

1 litre of hard Basque cider
bunch of wild thyme
200g cracked black pepper
sea salt and water

We are serving this with creamy mash potatoes, with some grated raw apple and Parmesan cheese mixed in.