Happy New Year once again, truly looking forward to what 2010 has to bring.  For now that’s some great feedback!  Whether you’re a Culinary Chef, a customer or a Bhut Jolokia enthusiast, we love hearing from you so keep it coming!

“As a chef, currently Sous Chef for the only three time “James Beard Award” winner in history, I strive to use the best quality ingredients I can find. With the Waimea Bay Chili Pepper Company you can be assured you are getting the absolute best quality product. Let me assure you, you have never eaten anything as hot as what Jamie has!! NO where can you find the REAL thing, but here. You will find some dried, smoked, mass produced product out of India, if that is what you want, Crap. Don’t waste you’re time. Weather it’s the seeds, so you can grow your own, or (if you are lucky enough) some of the flake he has, YOU ARE GETTING THE REALLY SCARY STUFF!! (Seriously, I ate a half of one, and contemplated ripping my tongue, lips and throat out!!!) I have made a good friend in my dealings with this company. And if he wasn’t as good of a guy he could sell these things for twice what he is and I would still pay. I wasted close to $1,000 dollars and almost two years of searching for a source for REAL Jolokia and now I’ve found it.”

~Justin Bailey - Senior Soups Chef, Morgan’s In the Desert
La Quinta Resort & PGA West
The Waldorf Astoria Collection

“Man I can not tell you how much I am diggin these peppers.  I have incorporated the peppers into my salsa rojo and tomatillo salsa.  WHAT a unexpected BANG it adds to the food.  I use the “bhut dust” in my dry rubs for my smoked pork, chicken, ribs and brisket.  Really adds that subtle heat that is expected in good Texas BBQ.  I have used all types of hot peppers but nothing compares to the volcanic heat these give to food as will as a very unique flavor.

Thanks again for these INSANELY VOLCANIC HOT PEPPERS!!”

Patrick Gerac
Executive Chef
Houston Marriott at the Texas Medical Center

(click to download the large flyer)