For Trees Can’t Dance lovers in Abu Dhabi, there’s good news and bad news.
First, the good news: this boutique brand of chili sauce is available to buy in the United Arab Emirates. Which is perhaps surprising, given that it’s produced in a small town of less than 4,000 people in northern England. Trees Can’t Dance hails from Haltwhistle in Northumberland (at the northernmost chili farm in the world), which isn’t exactly the type of tropical climate where chili peppers are able to grow let alone thrive.
Trees Can’t Dance produces several varieties of the fiery good stuff.
As far as hot sauces go, Tapatio isn’t actually very hot. The American-made “salsa picante” only registers around 3,000 on the Scoville heat scale, which is about three times hotter than the very mild, yet similarly flavored, Cholula sauce.
But Tapatio is one of those all-purpose hot sauces that you should keep on hand in your kitchen.
Tapatio, which means ‘one who hails from Guadalajara,’ Mexico, (even though the sauce is actually produced in California), is an excellent companion spice for just about anything: salads, eggs, chicken and meat, nachos, etc. They even make Tapatio-flavored Doritos and Fritos.
Salata hara, or ‘hot salad’, is perhaps the most common condiment served with local food in the Persian Gulf.
Salata hara accompanies chicken, lamb, fish, and rice dishes to wash them down with a saucy kick.
It is very similar to Mexican fresh salsa, though the Arabian-style salata hara is made with green birds eye chili (or local, less spicy versions of a green chili) as opposed to jalapeno peppers. Salata hara also contains a few different spices.
But it’s just as easy to whip up as a Mexican salsa, provided you have a blender and some fresh vegetables on hand (you could very easily make this without a blender – slicing and dicing the vegetables – it will just take a little longer).
Think you can stand the heat of the hottest chili pepper in the world? Even if you love spicy chili burn, you may meet your match with one of these peppers:
A Peruvian pepper that registers 175,000 Scoville Heating Units (SHUs). It’s known in Peru as ‘the apple’, though people who’ve eaten it accidentally thinking it was fruit describe it as anything but. “I never could have imagined that this was going to make me cry and barely breathe, with my mouth on fire,” said this man.
Editor’s note: Camels Fire is constantly on the move, exploring Abu Dhabi and beyond to discover the best spices and cheap, local eats. The following is a special report from Pokhara, Nepal.
In a country where hot peppers are a frequent ingredient in the cuisine, it’s only a matter of time before the beverages start becoming fiery too. And if you like a little kick in liquid form, there’s a bar in central Nepal that serves up a unique whiskey drink with fresh watermelon juice blended with spicy green chilis.
Darshan Lama, a 24-year-old Nepalese bartender, invented the fruit juice and pepper concoction a couple of years ago with his brother while sitting around waiting for customers.
“We were bored and just messed around with it,” said Lama, who serves drinks in a hotel bar in Pokhara, Nepal’s second largest city best known for its mountain lake and hordes of trekking tourists.
The drink is refreshing while adding a little bit of burn that a spice-lover will thoroughly enjoy. Plus it’s good ice-breaker for your next party – and a way to impress guests with your mixing creativity and fearlessness in the face of this spicy concoction.
Here’s a step-by-step illustrated recipe so you too can make the drink: