It all started many years back with a packet of mixed chilli seeds. The result from this was over 70 little chilli plants ranging from sweet peppers to Habaneros and Scotch Bonnets and many in between.
The resulting fruits found themselves dried; made into sauces like a simpleTobasco sauce containing only tobasco chillies, grape vinegar and sea salt. Bengal style chutneys with Golden Habaneros or Jalepenos and some even used in cooking - like Serranos in Chilli con Carne. Experiments were plenty over the years.