Gourmet corner

Hot, loud, unique

Balázs Tóth, the owner of Chabo, is an old acquaintance of ours. We got to know him in the delicatessen next to our Lánchíd shop many years ago. He first tasted Naga Bhut Jolokia (one of the world’s hottest chilli peppers) in 2011. When he finally got his breath back, the idea was born and in 2014 he started growing chilli peppers on the tiny plot cultivated by his grandparents. They work on traditionally cultivated soil following an ecological approach and
without chemicals in Seregélyes, in Fejér County. The chilli growing season lasts from June to the first freeze, with three to four harvests in the meantime. The most important thing after picking is that by removing the seeds and the pericarp, the processing should be done within 24 hours – they use four layers of gloves and a special mask. This is followed by the creative work: experimenting with the recipes.
The secret of Chabo is keeping the natural flavours and accordingly they exclude preservatives and only use their own grown spices and vegetables. Some of our colleagues are dedicated consumers of their sauces, so the wires got tangled again, and for a few weeks their exciting products have made it in our selection. The logo and the name on the label refer to a Japanese breed of chicken, also called Japanese Bantam. As Balázs puts it: “If it’s a rooster, it should be the most special one – the characteristics of which reflect our products well – hot, fresh, multi-coloured and unique.”

SHU (SCOVILLE HEAT UNITS) i.e. the Scoville scale, which measures the
pungency (spicy heat) and the relative amount of capsaicin in chilli peppers.
Pure capsaicin –15 000 000-16 000 000
Moruga Scorpion – 1 200 000-2 000 000 (the world’s hottest pepper)
Naga Jolokia – 855 000-1 041 427
Habanero – 100 000-350 000
Serrano pepper –10 000-23 000
Jalapeno – 2500-8000
Hot Hungarian pepper – 1500-2500