For the spice syrup: good for three days
1800 g sugar
1800 g h2o
4 g allspice, cracked
4 g grains of paradise, cracked
Combine in a pot and bring to 180 degrees. Stir well, remove from heat and let cool at room temp.
For the chili syrup: make
every other day
2300 g spice syrup
125 g Holland red finger chilies, seeded, ribs removed
1 g thai chili, seeded
35 g orange peel, all pith removed
Puree until completely smooth. Pass through a chinois
without pushing any sediment through.