Our corporate philosophy is based on two simple concepts — product quality and customer service. All products sold by Chilly Chiles are carefully selected and guaranteed to be of the highest quality. If you wish to return a product for any reason, just send it back within 2 weeks in its original, resellable condition and we will refund the cost of the item. And if there are any other problems, let us know. We will always try our best to keep you happy!
At Chilly Chiles, we strive to be as environmentally conscious as possible. All of our packing materials (except the tape) are fully recyclable and biodegradable! We even pay a premium for fully biodegradable packing peanuts. They're made of starch and will dissolve in water — just throw them in your sink and rinse them down. They're even edible (but don't ask us how we know that, and don't try this at home)!
Most orders are shipped within 24 hours. If an item is out of stock you will be notified and you can choose to hold the order until the missing item arrives, substitute another item or cancel the item. All orders within Canada are shipped by Canada Post Expedited Parcel. We can quote on faster delivery if required. Shipping is free in Ontario and Quebec for orders $85 and over. All other provinces and territories receive discounted shipping on orders over $85. See the Shipping page for more information.
This keeps changing! Before September of 2006, the Guinness Book of World Records listed the world's hottest chile pepper as the Red Savina habanero. The title then went to the Bhut Jolokia (Ghost Pepper), which is 3 times as hot as the Red Savina, at 1,001,304 Scoville Heat Units (SHU). Then in February 2012, the New Mexico State University Chile Institute gave the Trinidad Scorpion Moruga a rating of 2,009,231 SHU. For the next year that was the record holder, but of course, it can always go hotter. On August 7th, 2013, the record was broken by the Carolina Reaper with a maximum Scoville rating of 2,200,000 SHU.
The heat in a chile pepper is caused by capsaicin. Most of the capsaicin is contained by the membrane that holds the seeds. Remove this and your pepper won't be as hot.
The easiest way to stop the burn is to drink milk or eat any dairy product. Sorry, beer just doesn't work. It is also said that sugar or citrus juice can help ease the pain. If your skin is burning, try rubbing alcohol.
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