I have bought 10 packs from Tesco and tried a few, There are really hot! I have grown different chilli's every year but nothing as hot as these. I havealso dryed a few out and planted the seeds (Late on for planting i know!) But out of 12, 1 is growing well! Where do you get your seeds from?

I've always got my seeds off ebay. Never failed yet.

Not impressed with Naga's though - hot but tasteless when compared to habenero chillies (which have a fruity taste but are still extremely hot).

This is a restaurant recommended by my elder brother. 

Trust me, he knows a thing or two about curries, he introduced me to them 

Saffron
7 Eastgate, Lincoln, LN2 1QA
01522 548377

For anyone visiting the area, this is still one of the best in Lincoln (Sept 09).

SnS 

The bit to which you refer (the hottest part) is called the placenta and its where the seeds are attached.
 

Hi Paul

There are only two comments about the base being 'too tomatoey' (from SS and CA), otherwise this recipe has mostly very good feedback - without adjusting the tomato content.

As this recipe is intended to be used for the main BIR base gravy, unless you're making a mild, creamy type curry (korma, pasanda, etc) or detest the taste of tomato, I really can't see a problem. The three bases I've seen cooked (by different BIR chefs) contained tinned tomato.

As I use supermarket economy chopped tomatoes in this base, I wonder whether the more expensive brands of tinned tomato (such a Italia Napolino) may be too acid. I know they do taste stronger and I wonder whether this 'variation' may affect the final base.

SnS 

 ;D totally agree CA - that's sorted then ;D