Hailing from Merthyr Tydfil in the Welsh valleys, our family run business shares a passion for spice.

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Early beginnings. Arwel, the patriarch of the family, had a passion for making curry. These curries were renowned amongst family, friends and the locals, and his closely guarded secret mix of spices kept the masses returning.

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Having grown up with heat and cooking 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!

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With the next generation of chilli-lovers coming through - we are proud to present the Chillidren of the Valley! We are sharing our knowledge and experience with the kids, and also learning more from them each day about the ever changing trends and fashions in the culinary world. Together, we discuss new flavours and recipes, pairings of ingredients and how much we want to burn (sometimes not at all!). 

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With the Chillidren developing their own, not for profit, range. We proudly support local charities who have helped friends, family and loved ones. More information on the charities we support can be found on the Chillidren/Not for Profit products themselves. 

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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.

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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.