Some like it hot! Australian-made chilli product takes out top prize for 2025
If Australia were to crown a Queen of Chillis, it would be Jessica Myers, founder and operator of Edible Alchemy.
Not only has she been awarded top prizes for her recent chilli creations, the Beechworth local grows most of her own chillis, tomatoes and tomatillos at Murmungee Basin Produce.
Myers most recently took out the top prize for Champion Chocolate or Confectionery for Edible Alchemy's Cowboy Candy at the Sydney Royal Fine Food Awards. Edible Alchemy also won Champion Sweet Preserve for its Kimchi Honey Syrup
Edible Alchemy recently took out two top prizes at the Sydney Royal Fine Food Awards. Edible Alchemy
Myers works with super hot chillis to create a number of products for her award-winning brand, wearing protective equipment to protect her from the intensity of the potent aromas.
She first decided make Cowboy Candy when she found herself with a bumper crop of jalapenos.
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Myers wearing protective equipment to protect her from the intensity of the potent aromas. Edible Alchemy
The candy is made with jalapeno chillis after Myers was left with a bumber haul. Edible Alchemy
"I had to come up with something to do with them," she tells nine.com.au. "I looked around at a bunch of different recipes and found Cowboy Candy."
After a false start, Myers perfected the spicy treat.
"Traditionally Cowboy Candy is served in syrup. I didn't like the texture of jalapenos, they're kind of soft. So I dehydrated some to see what would happen.
"To be fair, the first batch was just the jalapeños and kind of gave you instant heartburn. So I added the toffee and sprinkled salt and sugar on top."
Cowboy Candy is made with dehydrated jalapenos, toffee, salt and sugar. Edible Alchemy
Production takes place in Beechworth, Victoria. Edible Alchemy
Cowboy Candy is a delightful experience for chilli lovers who like plenty of heat.
"Some of the pieces are mostly toffee, some pieces have lots of seeds, it just depends on how it breaks up. So it's a little bit of a lucky dip piece to piece as to which are really hot and which are not."
Myers with her sous chef Keira Lips. Edible Alchemy
Myers started Edible Alchemy during the pandemic. She and her former partner were both chefs who found themselves at a loose end.
"I spent a lot of time in the garden and started fermenting different vegetables I was growing. Friends were really encouraging for us to package it up and sell it."
Their very first product was a habanero apricot persimmon hot sauce. Their second was kimchi, a traditional Korean dish of salted, fermented vegetables similar to sauerkraut
Myers grows approximately eight different types of chillis from 420 plants, although this year she is planning to grow even more varieties, up to 20.
Myers started Edible Alchemy during the pandemic. Edible Alchemy
She uses her own chillis as well as local produce. Edible Alchemy
Other products include their tomatillo Salsa Verde.
"I only make that with tomatillos that I grow myself because tinned tomatillos taste like nothing. Freshly roasted tomatillo smells like apple pie, they're unreal. And then I've got a couple of rows of tomatoes as well. And I sometimes put random stuff in for fun."
Each year, she creates new flavours. In addition to their core products, Myers creates seasonal flavours, which is where they "get a little bit weirder".
At the moment Myers has a seasonal sauce with smoked chillis, Whitlands blueberries, oregano, lemon juice, all sourced locally.
Edible Alchemy also has food service sized products and supplies a number of local restaurants
For those not familiar with eating foods and condiments with intense levels of heat, Myers provides them with a sheet with basic ratios for easy recipes. Edible Alchemy products can be used on sandwiches, in salads, on top of steaks ... or products like the Kimichi can be eaten on its own.
The hottest products they currently sell are their Reaper Marmalade, their Green Reaper Kiwi Lemongrass hot sauce and Reaper Fermented Honey. Her sous chef Keira Lips, calls them the "see Jesus sauces".
The level of heat of many of their products can be challenging for some. Edible Alchemy
Myers provides information on proper ratios for her products. Instagram @ediblealchemyau
Mountain of Pain hot sauce while still quite hot, is not one of their hottest products, despite the name.
"Mountain of Pain is called that because I make it each year for Metal in the Mountains, which is the metal festival in Beechworth"
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Edible Alchemy is preparing for a busy Christmas season. Edible Alchemy
Between now and Christmas Myers will have a new seasonal hot sauce collection and expect to sell plenty more Cowboy Candy, which sells for $16 per jar.
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