On July 1st, 2021, things changed with regards to shipping to the EU from the UK. There is a requirement to collect extra VAT from customers at point-of-sale, and then each month pay that VAT to the relevant country. You can read more about this here: https://www.grantthornton.co.uk/insights/ioss-big-changes-to-eu-vat-from-july-2021/

The short answer

If you don’t want to read the whole explanation below, the bottom line is that I will be opening up shipping again to the EU, but there is a risk of additional fees when you receive your parcel. If you reject the parcel, I will provide refunds for the cost of the products once I receive them in a re-sellable condition, but NOT for the cost of postage.

The long answer

I have spent many hours looking into my options with regards to shipping to the EU. The problem is that you have to register for VAT with each country, and you have to send the VAT every month, to each country you have sold to. The solution is meant to be something called IOSS (Import One Stop Shop), which allows you to register with a single EU country, and pay it all once. You still need to keep track of each countries purchases, and apply the various different VAT rates, and pay this each month.

To do this you need to use an intermediary. Deloitte offers a service, at a pretty steep cost. There is another service I am looking at that would add a further £2 per package (plus the extra VAT)….however they require direct integration, but don’t provide integration with my sales platform yet. I will keep an eye on this, and probably go with this service if/when they can integrate.

Currently, this leaves me with 2 options:

1. Stop shipping to the EU
2. Allow EU customers to decide whether they want to risk incurring extra fees when buying from my store

But there is hope!

The ultimate hope is that the UK and EU come to their senses, and agree on a trade agreement that gets rid of all this overhead, and gets back to how things were before. One of my Patrons who works in the shipping logistics industry mentioned that there is some progress on this front.

The bottom line

I decided on option 2. Ultimately what this means is that I will open up shipping again to the EU, but I want to make it very clear that for now there is a risk of additional fees when you receive your parcel. If you reject the parcel, I will provide refunds for the cost of the products once I receive them in a re-sellable condition, but NOT for the cost of postage. It seems that these charges aren’t occurring with every parcel, so you may get lucky. If we don’t get a good trade agreement in the future, and this continues to be an issue, then as my business grows I will of course do what I can to rectify this (either using that service when it integrates with my sales platform, or working with an intermediary). But the amount I make from my online store selling to the EU doesn’t justify these extra expenses right now.

And here is the link for your submission: https://chillichump.com/ccsk2020_entry/

Good luck!

• For the ChilliChump chutney on page 169, it says you need 120g of salt. You only need 20g of salt! (https://youtu.be/zFfBH-T9uuA?t=302)
• On page 88 I mention that there is a QR Code for instructions on how to build a biltong box. I haven’t yet published this video. When it does get published I will link to it here
• On page 31, an onion is listed in the ingredients, but not mentioned in the method. If you follow the link to the video you will see how I use the onion…it is to keep things submerged below the brine. If you are using weights, then no need for the onion! (https://www.youtube.com/watch?v=9TGfYcJefpk&t=422s)
• On page 141 (Killer Cajun), there is a missing ingredient: 5tbsp dried Oregano (this is in fact optional, some people don’t like the Oregano taste, and it can actually taste soapy to them)
• On page 64 I mention sugar, but don’t show it in the ingredients on page 65. This is actually optional, but you can add 0.5 – 1 tbsp of sugar (or equivalent)
• On Page 153 the recipe differs from my video recipe (https://youtu.be/f2-7Ppn0oBE). The video recipe is a little more indulgent, with more sugar. Both will work!

I will keep this post updated with any other corrections I find or get reported to me.

The Bhut Jolokia, also known as the Ghost Pepper, is a legend in the chilli world.  In 2007 it was certified by Guinness World Records as the worlds hottest pepper. That really kicked off the race to create even hotter chillies. Even though the Bhut Jolokia is no longer rated as the worlds hottest chilli pepper, it is no slouch at over 1 million Scoville heat units!

I developed this recipe so that the delicious Bhut Jolokia flavour is dominant, with the other ingredients coming together to compliment the taste and take it to another level! I made sure to use a more subtle vinegar with the White Wine Vinegar, but not too much. Instead, I added some water so that the vinegar wasn’t too overwhelming. This is a hot one!

Buy it here

p.s. You may have noticed a new “mascot” on the bottle. I talked about this in my last livestream. This will be what I use in the future to show the heat of my sauce and spice (the facial expression should give an indication)! I am still trying to figure out a name for the little guy, so if you have any good ideas, please get in contact! 

Pricing Improvements

I am constantly trying to improve prices, to be fair to you as well as to myself. As I am able to improve efficiency while making my sauces and spices, bottling, labelling etc., I will constantly revise my pricing to reflect this. As a result, I have decided to permanently reduce the price of my Blazing Buffalo eXtreme Hot Sauce by 15%.

Buy it here

You may have also noticed there are some better prices and options with shipping too! There is now an economy option to the USA, which is similarly priced to shipping to Europe. 

A massive thank you

I hope that you and your loved ones are staying safe in these times of turmoil. It can be easy to be overwhelmed by everything that is going on in the world. I try to focus on one positive thing each day, big or small! It may be some new chillies forming from my flowers, or seeing the ladybugs visiting my plants. My positive focus today is how fortunate I am to know all of you, for the support you give me…and that is a big one!

Stay Safe and Stay Spicy!

From ChilliChump and Mrs ChilliChump

There are many different spicy recipes, not just sauces! If you would like to buy one, please visit my shop: https://chillichump.com/shop/

To those of you that have already purchased one, thank you so much! I hope you enjoy the delicious recipes, and sincerely, thank you for supporting me and my channel.

I do not currently have an ebook or Kindle version of my recipe book.

I need some help with growing peppers (soil mix, lights, watering schedule, planting seeds, harvesting etc.)
https://www.youtube.com/playlist?list=PLuQ_ySnkV1en8UPfuoJVWCLT9dIZnKCQa

How do I isolate my chillies so that I don’t get cross pollination?
https://youtu.be/pOI00hHt5oQ

How do I harvest seeds to use next year?
https://youtu.be/rr8K7PYvgo0

Why are my flowers dropping from my chilli plant? And how do I fix it?
https://www.youtube.com/watch?v=XBvR-D1Z_1c

Can I ferment with dried chillies?
https://youtu.be/da9yn5jJKYc

Why do you ferment in a fridge? I thought you need higher temperatures for fermenting?
How do I make my own Ferminator (fermenting fridge)?
https://youtu.be/nMMbdDRJaUY

What the shortest time I should ferment my chilli peppers?
https://youtu.be/VZt7PY8ESg4

How long can I ferment my chilli peppers for?
https://youtu.be/6wdkVQJbNwQ

I need some ideas for hot sauces
https://www.youtube.com/playlist?list=PLuQ_ySnkV1emnrUiann1se5l06Ze3gIF6

Whats the difference between a Mash and Brine fermentation?
https://youtu.be/1IyrvH-Gexk

Where do I get fermenting jars from? How do I make my own?
https://youtu.be/Sz-I4jlm9mc

How do I stop my sauce from seperating, without using an emulsifier e.g. Xantham gum?
How do I make a stirplate!
https://youtu.be/eDbqt_xynDY

How do I clean, store and calibrate my pH meter?
https://youtu.be/AqF66AyZow4

How do I pot up, and how do I know when to?
https://www.youtube.com/watch?v=wag4Zgv8iRU

Help! How do I know if my fermentation is healthy?
https://www.youtube.com/watch?v=SIPAqoxF710

How do I keep my ferments from going bad? (Clean/Sanitize/Sterilize)
https://www.youtube.com/watch?v=R7SSisK-uUk

What kind of compost/soil mix should I use?
https://www.youtube.com/watch?v=hbcRpC7vG-c

How do I get rid of all these bugs? They’re wrecking my plants!
https://www.youtube.com/watch?v=q86hMKa7nBI