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The World’s Hottest Pepper Redux 2013

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45 ml jar of Brooks Pepperfire Foods Inc.'s Trinidad Scorpion Butch T mash. 70%, pure fresh pepper, 30% fresh squeezed lime juice.
It shouldn’t be a difficult thing to tell someone what the world’s hottest pepper is. There can only be one king. The pepper with the highest average heat has always been considered the worlds’ hottest, it will always be so. So, we at Brooks Pepperfire Foods don’t have any discussion...
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No Conch Seafood Salad

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This recipe is based on traditional conch salad from Nassau, Bahamas. My first substitute when I cannot acquire fresh raw conch is to use frozen or fresh cooked lobster. This is the closest in texture, and is actually a dish made in the Bahamas from Spiny Rock Lobster known locally...
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Pepper Bread – For Machine

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Jim Campbell's Hotluck Bread

The legend goes that this friend, one Jim Campbell, firefighter and now retired supplier of Red Savina powders and mashes, first created this bread for a chilihead dinner party known simply as a Hotluck. At such parties, folks bring their own spicy specialty to share. Jim Campbell brought this bread. It enjoys quite the following.

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A Blast from the Past

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Halifax News clip about Constant Creation
On May 29, 1991, Richard Levangie of the Halifax Daily News, a tabloid that ceased publication in 2008 wrote an article about then budding Commercial Hot Sauce Creator, our very own, Greg Brooks. Here is that article: Take a trip on the Hot Side Richard Levangie The Daily News Maryse...
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