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That's a lot of chilli.
Well, these ones taste of chilli.
A little bit of chilli," he explains.
I'm expecting a hint of chilli or yuzu, perhaps.
Season with salt and a pinch of chilli flakes.
As well as the usual potato base found in standard vodka, this one contains chilli – quite a lot of chilli, in fact.
Chilli Dave, although retired from super-hot chilli eating ("Your body tells you"), has four potent capsules of chilli powder on his keyring "for emergency back-up".
The "Chilli Freak" had two things I like: an admission that chilli is now a key British flavour and the use of six different types of chilli.
Finish off with a good drizzle of chilli oil.
Serve topped with a dollop of chilli sambal or sweet chilli sauce and a squeeze of fresh lime juice.
Some form of chilli seasoning would be appropriate here.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com