Happy tuesday, everyone! This week, we have another company who wax seal their beautiful bottles but their products aren’t shipped over from the states like our last. They’re made here in the UK and I’ve got not one but two of them to show you, today:
These are Heriot Hott’s sweet chilli and barbecue-style sauces but neither has anything like the usual list of ingredients and neither looks quite like I’d expect, either.
Continue readingHey folks, welcome back to another of my weekly reviews. This time, I want to talk about a Hot Ones featured favourite, made by Dawson’s in the US. Their Shawarma Sauce, from season thirteen:
One of the show’s milder features – Taking only the number two spot on that season – but one with a very clear and specific purpose. And it’s not a purpose that we’ve seen on this blog before, so I’m excited to see what unique set of flavours it brings to the table.
Though, if its presence on the show is anything to go by, those flavours should apply rather more broadly than just over the advertised shwarma.
Continue readingSo, seeing as we’re on a bit of a downward trend now, heat-wise, how about we take this week to look at a milder style of condiment? One with chillies, yes, but focussed at least as much on its tomato content as its spice.
Today’s pair come to us from Pip’s and Boom Sauce, both of whom I’ve featured exactly once before. Yet it’s been a good few months since the last of those reviews and neither of this one’s products are the chocolate, verde or ginger-based hot sauce that we previously witnessed.
Instead, as we move into july, I want to take a look at their ketchups and see just how much difference the trinidadian spices and classic cocktail theming make. Giving Pip’s Bloody Mary and the Boom Sauce Hot Chup a fair whack, in order to see what makes them tick and what separates them from the rest of the pack.
Continue readingHey folks, how’s it going?
For me, life’s been pretty good lately. But, sadly, the same cannot be said for our last few sauces. Since, as much as I liked the taste of rocoto in The Wicked Chilli’s Roco Loco, it still didn’t express the pepper’s unique heat as well as I’d hoped. And the other two that I tried these last couple of weeks were similarly disappointing.
So, this time around, I think I’m going to play it safe with a company who’ve already really impressed me once before: Balefire.
We saw their Get Schwifty a while back and, aside from the name, I thoroughly enjoyed every aspect of that sauce. So, today, I’m going to take a look at two more in the hopes that their Tortuga and Critical Masala are just as stunning.
Continue readingHey folks, I hope you’re ready for another heaping helping of hot because, this week, I’m back with not one, not two but three fiery jerk blends, featuring everything from the traditional scotch bonnet to one of the UK’s absolute hottest. And every single one of them comes from a company that I know and love!
Hot Pods, Alkemio Kitchen, Daddy Cool’s and even Cliff, the Devon Chilli Man, are all represented among today’s trio and I’m looking forward to the lot. But, even so, one particular product stands out. And not just in its appearance…
Continue readingArrr, me hearties, it be talk like a pirate day again* an’ the sun be o’er the yard arm somewhere.
Which spells good winds fer this ‘ere recipe, as we’ll be hittin’ the grog hard in a mo’.
Yer see, today’s bounty hails from the pirate isles an’ were plucked from me hold fer her thematic relevance. She be laden t’ the brim wi’ enough rum an’ pineapple to satiate any sea dog or marooned scallywag!
Aye, they be the mainsails o’ today’s vessel. O’ our golden, spice-glazed cure fer scurvy.
She be a real blossomin’ beauty, this un!
Continue readingGreetings, spice lovers, today is talk like a pirate day again* and I’m sure it’s late enough to drink somewhere in the world.
Which is good news for this particular recipe, since we’ll be using a fair bit of booze.
You see, today’s treat comes from the caribbean and was chosen specially for its connection to today’s theme. Since it features both rum and pineapples – Favourites of pirates and castaways, alike.
Indeed, those are the main ingredients of today’s golden, spice-glazed fruit.
And it’s a face-reddening delight!
Continue readingMerry early christmas, everyone. It’s the end of november again and therefore time for another seasonal dessert. This time, a quick and easy take on christmas cake, with a blend of jamaican-style spices.
It’s not going to be a traditional jerk flavour, since it lacks any thyme, but it’ll still bring together the fragrant peppercorn flavour of allspice and black pepper with some christmassy dried fruit and the blend of cinnamon, nutmeg and cloves that both influences share.
A real taste of the season but also of the caribbean.
Plus, I swapped out the chillies in my old “mincemeat” recipe for a couple of scotch bonnets to give this cake a little bit of extra jamaican goodness and I strongly suggest that you do the same. Continue reading
Spicefreak 