A festival with a bit of a kick . . .
HOT stuff will be on the menu at the second Gower Chilli Festival on Saturday when growers, cooks and foodies gather in Port Eynon village hall to taste and to learn about the pungent spice with the big kick.
Chilli specialist Andrew Brooks is the man behind the event, and he says that far from being the stomach-churning all-you-can-eat chilli con carne binges you see in the US, this one is a more palatable affair.
"We do have some of the world's hottest chillies here, like the Naga Jolokia and the Bhut Jolokia. They are rated at more than a million on the Scoville Scale, which measures the heat of chillies."
Along with the scorching curries, tex-mex and Thai dishes on the menu on Saturday, there will be milder breakfast offerings of burritos and tortillas with gently-spiced sauces and salsas.
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Spiced brownies, tongue-soothing ice-creams and chilli jam will be up for grabs too at this sizzling festival, which starts at 8am, running until the evening, with a gala dinner plating up at 7pm.