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Hailing from Merthyr Tydfil

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Chillies Grown Ourselves

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Locally Sourced Ingredients

Hailing from Merthyr Tydfil in the Welsh valleys, Arwel and Dan Reed, father and son, share a passion for spice.

Our sauces are made in small home made batches, using fresh ingredients, and chillies grown ourselves in Wales.

Wherever possible we source our ingredients locally, and try to keep our carbon footprint as low as possible.

About

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Hailing from Merthyr Tydfil in the Welsh valleys, Arwel and Dan Reed, father and son, share a passion for spice.

 

Arwels curries are renowned amongst family, friends and the locals, and his closely guarded secret mix of spices keep the masses returning.

Having grown up with a curry-maker in the family, Dan's exposure to spices began at an early age, and has developed into a compulsive desire to all things hot, all of the time. In one form or another, chillies feature in most meals, from breakfast to supper... snacks included!

At Chilli of the Valley, we grow a variey of chillies, from the mild to the hot and onto the extreme. These include the more common types like Jalapeno, Scotch Bonnets and Habaneros, to the lesser known Aribibi Gusano, Rocotos,Peruvian Ajis and the superhot Trinidad Scorpions, 7 pots, Bhut Jolokias, and the current world record holder - the Carolina Reaper, to name but a few.

Our sauces are made in small home made batches, using fresh ingredients, and chillies grown ourselves in Wales. Wherever possible we source our ingredients locally, and try to keep our carbon footprint as low as possible.