Both our Chef and Curator are chilli fanatics. This chilli sea salt uses Ventnor Botanic Garden grown Aji Rocoto chillies, a Peruvian red pepper, Capsicum pubescens, which is know for its black seeds. Once the Chef dehydrated these chillies he could not resist putting them into our Salt range.
Use & Storage: Try this exciting salt on baked fish, roasted meats or any potato dish. It adds a dash of heat and spice to many dishes, even salads. Be bold – add some spice to your life. We have even stirred it into our butters. Store in cool, dry, dark place.
Dr. Hill Hassall, the founder of the TB Hospital on the site of today’s botanic garden, was a Victorian polymath with scientific interests in botany, climate and medicine. He would have loved our peppers. Capsaicin, the active component of chillies, is known for its ability to provide analgesic pain relief and to treat cancer.
Ingredients: Sea salt & Ventnor Botanic Garden grown chillies