Hey there, everybody. It’s time for another review and, today, I’d like to try some more mango sauce. Given that I didn’t get my full fix, last week.
With that in mind, I’d like to crack open a couple of freebies that I recently received, from Chilli Bob’s:
His Spiced Sticky Apple, which is new to me, and his Burmese Mango, which is anything but.
I first tasted that second sauce back in february, during a brief stint of judging for the North East UK Chilli Heads Facebook group’s product awards. Twenty-something chilli condiments graced my desk, that month, all filled with fruit, but this one, in particular, stood out. And, if the company hadn’t sent me a bottle, I’d definitely have had to buy one.
I’m afraid I don’t really have a proper post for you today. Just a quick little update to say “Check out my sidebar again” because I’ve just added a couple of producers. Specifically Opal Sunshine and Saucey Lady.
Now these two producers should really have been on there a long time ago and I feel bad about not featuring them fully, in the past. However, at the time when I reviewed them, neither company had their own website. And I don’t know about you but I’m still a little sceptical about social media selling off all of my data.
So, with that in mind, I didn’t really want to place Facebook, Instagram or Twitter links directly onto my front page, without warning, and I wasn’t sure how to handle these two companies. Meaning that they sort of got left behind, until Alkemio Kitchen finally made me sit down and figure things out.
My appologies to you, and to both Kaz and Opal, for not sorting things sooner. But you can see them now.
Just the one, this week, my friends, but it’s sure to be a right doozie. ‘Cause, today, we’re looking at Singularity Sauce Co.’s Reapers & Mangoes. The only independent number ten to grace Hot Ones’ table since the advent of 📽️The Last Dab📽️.
Unlike most of the show’s line-up, however, this isn’t another pricey, american import. And, while I’m grateful to Hot-Headz for stocking so many of those, it’s also nice to see Hot Ones showcase a product made here in the UK. In scotland. The country of my birth.
It’s a rare, local highlight, in amongst their otherwise states-centric assortment, and its spot as the final sauce affords it great clout. So, throw in one of my favourite fruits and you just know I had to get my hands on a bottle.
Yet it wasn’t nearly as quick of a pick up as I’d hoped. Because I wasn’t the only one aboard the hype train.
It was going far, it was going fast and it was going… to take months for the next batch to ferment, back when I got in touch.
I’m afraid that it just wasn’t possible to write this review, back when it first saw that january feature. But it is now and I’m eager to make up for lost time.
Hey folks, I said that we were going to be seeing some more from Alkemio Kitchen soon. So, what better time and way to start than today, with a sauce that I’ve already shown you but couldn’t previously go into depth about?
This is Fergus’ Black Garlic, Chipotle, Tamarind, Chocolate and that last titular ingredient makes it a perfect fit for my first post after World Chocolate Day. But it’s not the only such festive item that I have for you, this year.
I’d also like to showcase a little something in the same vein – Featuring the same blend of chipotle and chocolate – from a less familiar company:
The Chipotle Chocolate Stout, from Hop’t. Which, as their name implies, is heavily focussed on the use of hops. Albeit in a very different setting from any that we’ve seen such herbs in before.
In fact, it isn’t even the same sort of hops as any of those past products. But you’ll have to read on if you want to see what sets them apart.
Happy thursday again, everyone. Do you remember when I got an affiliate link from Alkemio Kitchen?
Well, that link ran out a while ago, since it was only good for the duration of the company’s Kickstarter, but, for anyone who needs a refresher, my old post about it is still up and running. And my rewards arrived just recently.
So, today, I’d like to take a quick moment to welcome Alkemio Kitchen to my sidebar proper. And to thank you all for making it happen.
Hey folks, it’s july already and we’re now well into the middle of summer. So I think that it might be time for a seasonal special, featuring my favourite wild leaf. And I’ll bet you have a pretty good idea of who’s provided it.
This time, though, Foraged Fire aren’t alone in offering up a stunning-sounding, wild garlic product. Their bramley apple salsa verde has some unexpected competition from another of our past partners: The Somerset Chilli Garden.
They’ve created a pale, jalapeño and lime blend with the exact same herb and today, I’m going to find out which sauce uses it better.
Hello again, everyone. We’ve been looking at some serious hot stuff lately and, if I’m honest with you, I really have been suffering from it. It’s been hard work, assessing the flavours of and writing about such brutal products. So, this week, I’d like to swing the pendulum back the other way and show you something incredibly mild, instead:
This is Silli Chilly – A weirdly spelt chilli jam from our good friend, Stephen Dixon, over at Hot Pods. And it’s quite unlike anything else that I’ve ever tried.
So last week’s post may have had the word “present” in the title but today it’s actually my birthday. And you know what that means?
Yep, it’s time for me to suffer for my craft, once again. To push on through the pain of some of the country’s hottest sauces, far in excess of anything that Pembrokeshire Chilli Farm could offer.
Because, by this point, it’s a well-established tradition that I celebrate with something extract-based. A single product – Or maybe more – that defies nature’s limits, using pure, concentrated capsaicin.
This year, the company in question is one which I know all too well. The ever-enjoyable Badger’s Artisan Foods, whose extract offering caught my attention mere moments too late for the previous festivities but will be on full display today.
Here it is – Their Badger X:
A small, fifty mil bottle but, if it’s truly up there with the world’s hottest, those fifty mililitres are going to go a long way.
Hey folks, this week we’re continuing on with our recent theme of not sauces that I’ve not paid for. And today’s come to me courtesy of Pembrokeshire Chilli Farm. A company who’s work was highly recommended by one of our previous features.
Yet they got to me before I could get to them and they sent me two of their most exciting products, free of charge.
Here we have their Burmese Naga Pickle and a rather scary looking pack of peanuts – spiced and honey roasted, yet also a vivid shade of orange. Between that and the scorpion, backing up the naga, I’m more than a little afraid.
Hello again, everyone. Today, we’re looking at a brand new addition to my sidebar. Another company who’ve sent me something free to feature. And, this time, it’s not a sauce.
It’s a pair of curry kits, containing all of the necessary spices for two full meals and their sides:
Two of the most popular products from The Spice Sultan – Their Thai Yellow and Sri Lankan Coconut & Lime flavours. Both tangy, coconut-forward curry styles, based on authentic spice blends from the founder’s asian backpacking adventures.