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Chilli & Tomato Guides
Harvesting and Ripening Tomatoes: How Green Fruit Turns Ripe
Tomatoes are ready to harvest once they show their variety's typical colour, give slightly and come off easily. Healthy green fruit can be picked before cold nights and ripened further at room temperature.
Making Chilli Oil Yourself: Recipe, Variations and Safe Storage
Homemade chilli oil in two versions - fresh and shelf-stable. We show you how it's done and what to watch out for. Let your creativity run free and make the perfect crispy chilli oil.
What to Do With Your Tomato Harvest? 10 Ideas
Ripe tomatoes can be eaten fresh, turned into sauce, passata, salsa or chutney, dried or frozen. Sort the harvest by ripeness and tomato type before processing larger quantities.
What to Do With Your Chilli Harvest? 8 Ideas
A large chilli harvest can be used fresh, frozen, dried, pickled, fermented or turned into powder, sauce and oil. The best method depends mainly on the fruit wall, heat level and intended use.
Crispy Chilli Oil: Chilicrack Compared to Lao Gan Ma
Crispy chilli oil combines seasoned oil with crunchy bits. We explain the category and show how our Chilicrack differs from well-known Lao Gan Ma-style versions.
What Is Chipotle? Smoked Jalapeños Explained Simply
Chipotle are ripe jalapeños that are smoke-dried. The result tastes smoky, fruity and spiced, and is used for sauces, salsas, rubs and dips.
Black Tomatoes: Varieties, Flavour and Spotting Ripeness
Black tomatoes describes brown, purple and blue-violet varieties. Their colour can come from residual chlorophyll or, in indigo types, from anthocyanins in the skin.
Shaping Your Tomato: Second Leaders, Topping and Deleafing Done Right
Lower foliage, the main stem tip, diseased leaves: we show you what's actually worth pruning on a tomato - and how it differs from pinching out side shoots.
