FAQ

Some answers to commonly asked questions.

Q1. What is the shelf life of your products?
A1. The recommended shelf life for our products is 2 years. Like most sauces our products should NOT be stored in direct sunlight (preferably a dark cool spot in your pantry cupboard)

Q2. Do your products contain artificial flavours or colours?
A2. No, we only use natural products.

Q3. Do your products contain gluten?
A3. No, our products are all gluten free.

Q4. Do you use thickeners in your products?
A4. Some of our sauces do contain Xanthan Gum a natural thickener available in all good health food shops.

Q5. Where does your chillies and fruit come from?
A5. We aim to grow most of our own chillies and tomatoes. Our fruit is sourced from local growers and markets.

Q6. How do I get rid of the burning feeling?
A6. Drinking water will not stop the burning feeling capsaicin is not soluble in water. To get rid of the burning feeling you need to drink yoghurt, milk, sour cream, ice cream or cheese. Avocado, any product with peanuts, sugar, banana, cucumber or dry bread also work well.

Q7. Why are chillies hot?
A7. The chillies contain an oil called capsaicin. It is found mostly in the seeds and the "ribs" of chilli peppers. Capsaicin acts on the same nerves - found in the tongue and the skin - that gives us a sensation of heat. It releases a chemical called "substance P" into the blood which sends signals to the brain, telling it you are eating something hot.

Q.8 How is heat from chill rated?
A.8 The heat from chillies is measured in Scoville units. This test was developed back in 1912 by Wilbur L. Scoville using a human tasting panel.

Q9. Is eating chilli bad for you?
A9. There is no evidence that eating too much chilli is unhealthy, or that it causes ulcers. In fact, capsaicin is used in anti-inflammatory creams to treat ailments like arthritis and shingles.

Q.10 Can eating lots of chilli make you numb to the heat?
A10. Simple answer is yes, tests have showed that with successive exposure to equal concentrations of capsaicin, the sensation of heat decreases.