So I didn’t really want to do this, folks, but we’re seeing the same company two weeks in a row, this month. Because, shortly after I ordered their chocolate, I found out that Wiltshire Chilli Farm had also released this:
A chilli and yeast extract spread with the exact same name as 💀Fire Foods’ old product💀. My review of which has been getting a suspiciously high number of hits, recently. Making it clear, to me, that this is the content that you all want.
So here you go, everyone: My thoughts on Wiltshire Chilli Farm’s Firemite.
Happy international chocolate day again, everyone! I know I said that last year was my last time celebrating it, because of my disdain for what Milton Hershey did to chocolate, but I just so happened to come in to some very exciting bars this week. And I couldn’t just leave the Wiltshire Chilli Farm’s latest ’til later, now could I?
These are their brand new chilli chocolate line and they range from a medium chipotle and orange milk to the extreme, extra dark naga. With a habanero and lime flavoured regular dark in the middle.
All three sound and look fantastic, wrapped in a mix of black and Wiltshire’s signature action lines. But will their taste and texture live up to that first impression?
Hey folks, I’ve got another import sauce or two for you, this week, and they’re just as highly spoken of as the last. Despite the makers being a far younger company:
These are the Korean and Passion Fruit Korean sauces from Gods of Sauces. An australian company who popped up, like many, in response to covid precautions shutting down their in-person food business. So, like our good friend at Alkemio Kitchen, they’ve only been around for a year or two. And yet they’re already here in the UK, courtesy of Aussie Hot Sauces.
Today, I’m going to be trying out their mildest two. But there are plenty more available, if the company’s style catches your interest, like it did mine.
Hello again, everyone. It’s time for another hot sauce review and today I have a very high profile import, courtesy of Dr. Burnorium’s Hot Sauce Emporium.
Yes, this week’s product is from McIlhenny Co.’s famous Tabasco brand, named after the state of mexico where their peppers first originated. And yet, this is not a tabasco pepper sauce.
No, this is the company’s extra hot scorpion sauce. Made with forty percent trinidad scorpion chillies and much loved, throughout america, despite the more fanatical of chilli lovers usually writing Tabasco off for its low heat, heavy use of vinegar and general lack of nuance.
So, given its unusually positive reception, I’m very curious to see what’s won people over about this particular product. Or if american chilli fans really are just all about the heat.
Hey folks, it’s tuesday again and, today, I feel like trying something new. A different kind of product than anything that I’ve brought you before:
These are Chilli Bobs’ pickled onions, made with chilli and pink peppercorns. And labelled in pink and purple, to match.
Their kilner jar, alone, is quite distinctive. Yet so, too, is the pepper and I’ve previously found that those little pink peppercorns pair wonderfully with spicy food. Though I’d never have thought of using them in a setting like this.
Chilli Bobs’ pickled onions are an extremely creative product and there’s still at least one more surprise, hidden within. So let’s have a look, shall we?
So, folks, last week may have seen the release of my latest Hot Ones-style line-up but it also gave me the idea for something else. A quick and simple recipe, inspired by the show and by one of the companies that I’ve recently featured.
Back when I tried Chilli Bobs‘ Chimera Chilli Sauce, I mentioned that such a tangy sauce would be perfect for eggs and its maker got in touch to say that I absolutely had to try them scrambled.
So here I go, recreating Gordon Ramsay’s recipe and doing exactly what he told us all not to: Adding hot sauce!
Happy tuesday, everyone, and welcome to september proper. Today, we’ve got my first review of the month but it’s from some old friends, down on the east coast, who I really feel like I should have revisited sooner.
This is Reason. The East Coast Chilli Co. – Or ECCC, as I like to call them – ‘s supposed range topper. Their extra hot, naga-enhanced, habanero sauce.
Now, I love these guys. Their marketing man is super friendly, their sauces are delicious and their use of garlic, in particular, is masterful. But I’m a little sceptical on this particular product. Because, as much as I want to believe in the E triple C, I just don’t see how a five percent ghost pepper sauce is going to match or exceed the heat of their carolina reaper Midnight 21.
In fact, even at sixty percent, Dr. Burnorium’s most brutal naga sauce only achieved the same rating. And that was with unusually strong, roasted chillies.
So I’m not expecting anything super from today’s sauce, heat-wise, but I’ll be putting its claims to the test, anyway. And I sure am expecting some serious flavour, after the company’s others.
Hey folks, it’s that time of year again. The first thursday of september, on which I write my yearly homage to the Hot Ones YouTube show, designed to give you all an alternative and far more UK-friendly version of their ten sauce line-up.
Last year, I went a little off the rails with the most out there product selection that I could but, for today’s fifth round, I want to be a tiny bit more down to earth. To still pull a whole host of delicious finds from out of my review catalogue, yet also stick a little closer to the real show and bring back a few old favourite producers, in the process.
So, with that in mind, I’m going to kick things off with one of my all time favourite companies and see how things go from there.
Hello again, everyone. I’ve had today’s trio in my back pocket for a little while know and, as I understand it, so have two of the companies involved. Because, despite their products looking completely different, both Hot Pods and Foraged Fire have done their absolute utmost to highlight the flavours of fermented honey and garlic, in these two:
And, though our third item may have been made a little quicker, it still promises the same sweet syrup and bold root, at its core:
It’s Torchbearer’s Honey Garlic and, while it promises to be rather milder than their last garlic sauce, that reaper concoction was far from all heat. If They can bring the same creaminess and garlic kick to today’s product, without the world record chilli, my bottle’s going to be gone in no time!
So, without further ado, let’s take a closer look at the lot and see how all three manage to set themselves apart.