Who are we?
Penny DeWaal and Shani Farboud, both of whom have spent lots of time enjoying foods from around the world, concluded that Vancouver Island needed an upgrade with its variety of local spice.
Shani Farboud, a chef by trade with a passion for cooking unique and flavourful foods, created Fat Chili Farm’s first ever product which is a cumin and honey based habanero sauce called: Wizards Choice. Not long after, Fat Chili Farm was born.
Penny Dewaal, self proclaimed Chili Queen of the Cowichan Valley, can be found behind the scenes crunching numbers, and in the greenhouse making sure the crops are fruitful. Whereas Shani, Penny’s husband, can be found creating recipes and making the product in the onsite commercial kitchen.
All of the Chilis grown at Fat Chili Farm are grown inside a glass green house and Polly tunnels. Currently Fat Chili Farm grows 1500 Chili plants, with 45 different species.
How are Chilis' heat measured?
Chilis' heat are measured by Scoville units. Although each variety of Chili can quite easily be categorized into, mild, medium or hot, they aren't always consistently an the same rank on the Scoville scale.
Here are a few examples of Scoville ratings:
Bell Pepper 0
Jalapeño Pepper 2,500 - 8,000
Cayenne Pepper 30,000 - 50,000
Habanero Pepper 100,000 - 350,000
Ghost Pepper 855,000 - 1,000,000
Carolina Reaper 1,400,000 - 2,200,000
What's the goal?
Fat Chili Farm's goal is to create locally made hot sauces (and condiments) that everybody can have and enjoy, from the extreme heat lovers to our less spicy customers.
Fat Chili Farm also strives to find the balance between heat and flavour, to better serve our customer base, which is both diverse in taste and spice tolerance.