Hey folks, remember how I just randomly mentioned Queen Majesty again, last week? For the first time in ages?
Well, believe it or not, it was entirely coincidental and today’s feature was an extremely last minute find. But I do have another of their sauces to show you and this one, in particular, is one that I’ve been waiting a long time for. Ever since the reveal of Hot Ones‘ season seventeen line-up.
The number six of that era, Queen Majesty’s Cocoa Ghost. Which stood out, to me, from the moment I first saw it, as something truly unique.
Hey folks, how’s it going? It’s tuesday again and, honestly, things have been a little rough for my blog work lately. I’m doing a lot of other things on the side and it’s been a bit of a struggle to keep up with even my weekly reviews. Let alone all of the weekend recipes and random thursday things which I feel like I aught to be doing.
But, while I might not be able to offer you any of those extras, right now, I can at least provide you with a bit more than the norm in today’s post. Not the usual one or two sauces. Not even three.
No, the full on five of Spice Island Chilli’s entire range:
Each one a different heat and flavour, wrapped in its own tale of maritime history. Yet the whole lot hailing from a single portsmouth company, with a distinctive style throughout. Meaning that I’d probably just say the same things five times if I were to review them all separately, anyway.
Hey folks, it’s tuesday again and, today, we’re taking a look a Geki Kara. A sauce by 3D Spice which stood out massively when it was featured among Bauce Brothers’ Hot 100. Albeit not necessarily for the right reasons.
In fact, I saw a fair bit of controversy around it, at the time, over its high price and the anime-esque, scantily clad, demon girl on its label. Implying that it might not have been the sauce, itself, which they were selling.
Perhaps I’ll mention her again, later on, but, now that all of the initial criticism has died down, what I really want to talk about is whether or not it was actually deserved. Because, with the bottle here in front of me, it’s clear that a lot more has gone into making the product than is immediately obvious online.
Hopefully there’s some real flavour locked inside, rather than it simply relying on a seductive exterior, like people thought.
And just like that, folks, we have a theme. Not one that I ever intended, mind you. I didn’t mean to go on a binge, revisiting a bunch of old favourites.
My second shot at the EEC‘s 🔥chance🔥 just so happened to coincide with a new release from Opal Sunshine that may or may not end up being limited edition. So I had to get that review out quickly and I’m having to do the same with today’s pair, too. If only because one of them might not last, otherwise.
I’m talking about the two most recent additions to Haskhell’s line-up – Their Piquante and their Horseradish:
One made with ghost pepper, for some serious heat, and the other chock full of one of my favourite mild chillies – The sweet and succulent malawi picanté. More commonly known by its brand name, Peppadew.
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?
There’s only one way to tell.
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.
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.
Today I have my third fling with Aussie Hot Sauces – The australian import company known for carrying both 🔥Bunsters🔥 and Byron Bay. Of which the first was even featured on Hot Ones.
Yet Bunsters’ Black Label was a number seven on the show and today we’re looking at a full on nine. One of the hottest sauces to ever be made with the current range of record-level chillies.
This is Dingo Sauce Co.’s Widow Maker. A condiment claimed to be fifteen out of ten on the company’s own scale. But I did also pick up a nice six, for those of you who might find that intimidating.
A more medium heat, smoked sriracha, if its label is to be believed.
Hello again, everyone, and welcome back to the last tuesday of march. The perfect time for a quite unusual pair.
Today we have two very different sauces, with very different heats and flavours, but one particularly appropriate ingredient in common: Chocolate.
It is coming up to easter, after all, so why not start the celebrations early with Ignis’ CNC9 and Haskhell’s Chipotle?