Happy new year, everyone! For the second time this month.
I’m well aware of how strange that might seem but this week’s post is a little bit different. Because it’s not just a late celebration of the julian new year, like my previous feature, but a spotlight on two chinese-style products, for the lunar one. Which took place a mere four days ago.
So, this time around, I’m actually on time. Here’s what I’ve got:
Dragon Salt from Tubby Tom and a special sauce from Chilli Bobs, which I’ll give you a closer look at in a moment or two.
Hey folks, it’s february and I really appreciate all of you, for reading my reviews and making this blog feel worthwhile. Chilli is my love and my passion but it’s you, dear readers, who give my writing meaning. And so, with that in mind, I’d like to share my valentine’s day chocolates with you.
Chocolates which are, of course, very on brand for my site ;).
This year’s come to me from Somerset Chilli Garden – Not to be confused with The Somerset Chilli Co. – and were actually sent to me a little in advance of their public release. Since a friend of mine happens to live nearby and put me in touch, back when they were still just prototypes.
What I have now, however, are the finished release. Just a little bit early, in order to give you all a good look at what’s inside, before you buy.
Happy new year everyone! I know that I’m a whole month late but, well, twenty-twenty wasn’t exactly the best of years and the post hasn’t exactly been the best. Though I certainly can’t blame everything on Royal Mail, either.
As it turns out, the company that I’d hoped to feature in january is very new and still getting used to the workings of their online store. To the point where my purchase went to the wrong email address and only got noticed when I asked them what had happened.
So, if you plan on buying from Ignis, I’d suggest sending a polite “hello” with your order, just to make sure that it’s been seen. But they’ve been very attentive ever since and clearly care about their products, so I’m not going to let that slip up colour my opinion of their sauce.
I am, however, going to use it as a bit of an excuse to turn this post into a comparison. To show their JGA7 off alongside a second, less clinically named green sauce that I found while I was waiting.
Two sauces which look quite different, yet still both put a thai twist on a classic green chilli.
Hey folks, it’s recipe time again and we’re now in the middle of winter, right after what can only be described as the most depressing year of the century. So, I don’t know about you, but I think we could all use some serious comfort food.
This is chocolate denver pudding and it is one of the richest, gooiest, chocolatiest and most warming desserts that I know. A recipe handed down the american side of my family for generations, which always comes out at times like these.
And, today, I’m going to pass it on to you.
Hello again, everyone. I feel like we’ve had a lot of red chilli lately, don’t you?
We’ve seen an impressive array of heats and flavours, this year, don’t get me wrong, but I still think that it’s time for something a bit different. Something that isn’t another red chilli. Or even another sauce.
So, instead, I’d like to bring you another item from Foraged Fire. Because, while we’ve seen the company before, Tim’s products are all completely unique and this Dulce de Leche is no exception:
He could have gone ahead and used generic red chillies for this argentinian-style, caramel spread and it’d’ve still been quite the talking point. But no, this sweet treat uses mexican pasillas and a chinese five spice blend, for something truly multicultural and, honestly, quite baffling.
I have no idea what to expect from the seemingly unrelated influences at play here. Yet, knowing Foraged Fire, I have faith that it’ll all make sense as soon as I get stuck in.
What’s up my dudes?
Last week, we had a very surprising find from a large, supermarket brand and it was packed full of absurd, carolina reaper heat. So, today, I figured we’d turn things around a tad and try looking at a rather more sensible and flavour-focussed product from a friend of a friend’s ex. An item that even I wouldn’t know about, had I not stayed in touch with Lord Grim’s former girlfriend.
This is the Fermented Chilli Hot Sauce from Rad Dude Sauces and its artwork sure is intense, despite its lack of colour, but that’s not how it came to me.
No, Rad Dude Sauces are, in fact, a part of a larger company – If you can call it that. A two man business, known as Rad Dude Foods, who run a sandwich shop in sheffield.
The sauce is – Or was – their side project. A nice, artisan alternative to Tabasco, made to spice up their already rather stacked-looking subs. Yet now, with the state of the world being what it is, sauce sales have gone online and appear to have become their new focus. Wrapped up just like their lunches once were.
A fun little nod to the origins of today’s sauce.
Hello again, heat eaters!
Today, I have a rather unusual feature for you all. One which, unlike most of my finds, comes from a local supermarket and a very well known brand.
You see, I got a bit of a tip-off, recently. One of my readers mentioned that they’d seen a new carolina reaper sauce, in the wild, from one of Encona’s caribbean-style rivals. And I got curious.
But what really sold me on this particular product was actually its ingredients list:
Carolina Reaper Peppers (60%), Water, Sugar Cane Vinegar, Salt, Onion, Limes, Garlic, Antioxidant: Ascorbic Acid, Thickener: Xanthan Gum
Sixty percent reaper, at big brand prices, is completely unheard of! So, if Tropical Sun can deliver on everything that the number implies, this isn’t just going to be a hell of a hot sauce. It’s going to be a complete game changer!
Hey folks, welcome to twenty-twenty-one. This tuesday was my first post of the year, so now it’s time to address the year that’s gone and what my resolutions are for the year ahead. Though I don’t think that it’ll surprise any of you to know that last year was a complete and utter mess.
If anything, I’d say that I deserve a pat on the back just for surviving twenty-twenty. But let’s have a look at what I was supposed to be doing with the year anyway.
Sad new year everyone. I’d say “happy” but it’s not.
Not for me and my blog.
The year that’s just gone has taken away both of my usual new year’s traditions – The night of partying and the green sauce for my first january review. So, while my special jalapeño product is still stuck in the twenty-twenty mail backlog, I’m afraid that I’m going to have to show you something else. A pair of red and yellow items from Prices Spices:
Their Reclus Red chilli jam and their El Salivate Ador sauce. Both of which will hopefully have the great taste to live up to their fake stickers’ claims and kick off this year, if not “right”, at least well.
After all, Prices Spices have managed to wow me many times before, including with their use of pineapple, so I definitely have reason to expect great things from the fruit in today’s sauce.
But it’s actually the jam that I’m really excited for. Because, despite its simple, red and black labelling, its chilli of choice is quite unique.
Hey folks, welcome back. I hope that you’ve all had a wonderful christmas – Or whatever winter holiday you celebrate – despite this year’s limitations, and that you and all of your family and friends are keeping well.
I know that I’m a lot more fortunate than many of you, to still be living with most of my loved ones, but I hope that you haven’t been out spreading the virus and getting yourself on the naughty list. Because, while I’m sure that we can all get up to some mischief, from time to time, that’s the kind which risks the lives of others. Not the fun kind that I’m looking to highlight with today’s product pair.
No, these scotch bonnet and fatalii sauces are simply labelled with a sweary pun on their dog-based branding. They aren’t hurting anyone.
So, if you’ve been a good little elf and you’re old enough to appreciate the bad language, do click on through to the main post to see the uncensored bottles.