Armageddon

So twenty-nineteen is on the way out, dear readers, and today is all that remains of it but I do have one last sauce to show you, before the year is out. It’s a special one, too. The very first to use Tesco’s latest attempt at the world record: The Armageddon pepper.

SauceAgeddon

Upon release, this superhot was actually claimed to be milder than the reaper but, as most professional growers will tell you, later crops average hotter chillies. Tesco and their grower, Love My Chillies, were expecting it to make up the difference towards the end of twenty-nineteen’s growing season, though I’ve seen no word on whether or not it really did.

So I don’t know if this is now the hottest pepper in the world but I do know what today’s bottle says. It says that this is Brighton Hot Stuff‘s hottest sauce, made with habaneros, reapers, moruga scorpions, ghosts and the armageddon from which it gets its name. A huge range of red chillies, from hot to world record level and possibly even beyond.

Let’s take a closer look at it.

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Harissa – Hot & Hotter

Happy tuesday again, everyone. Today, we’re going to be carrying on our african theme, from the weekend’s jollof recipe, but we’re going to be moving up north for a more tunisian treat.

HarissaPair

In this week’s review post, I’m going to be taking a crack at some artisan harissa, from Burning Desire Foods and Carringtons, to see how it compares to the simpler, more traditional sort that I once stuffed peppers with.

It’s quite easy to tell which is going to be closer, though. The free sample that I got from Burning Desire uses the same blend of red bell peppers and serenades that I’ve used in my own harissa attempts, while Carringtons does away with anything so mild, in favour of a ghost, scorpion and reaper mix.

It’s pretty obvious that they’re going for heat over tradition but how will that same mellow pepper mix that we saw in 📽️ Mad Dog’s Gold Edition 📽️ impact the flavour of a harissa paste?

I can’t quite picture it but I’m certainly excited. For both of today’s products, since Burning Desire Foods have a long history of quality that we’ve seen many times on this site.

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Trick or Trinidad?

Happy halloween, my fellow heat freaks. It’s trick or treat time and I’m really hoping that today’s seasonal special is the treat that I was promised.

CauldronSauce

This “cauldron” sauce has come to me, quite last minute, from the lovely folk of Brighton Hot Stuff. Too late to make my usual tuesday timeslot. Yet the company’s previous products have earnt my respect through their flavour and I’m willing to fit them in, where I can, with that rare thursday review.

There is, however, a nagging voice in the back of my mind which can’t be ignored. One that’s more sceptical of this sudden freebie, thinking “This would be the perfect time for a company to prank you with another Hell Unleashed.”. And it’s not just BHS’ work, either. It’s a collaboration with a company who I can find very little about online. One by the name of Lazy Scientist.

So, while it’s likely no more than my own paranoia, I’m going to be taking things a touch more cautiously with today’s review.

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Irish Legends

Hey folks, this week we’re exploring the far reaches of the UK with a couple of sauces from northern irish producer, Rock A Doodle Do. A company built on classic metal music puns.

If that’s what you’re after, though, you’re going to have to be patient because I’m not featuring their Can I Play with Mangos quite yet. Instead, I’m focussing on their “Irish Legends” bundle, designed to shine a light on the local mythology. Because, what can I say? I’m a sucker for fantasy themes done well.

IrishLegends2

It doesn’t take a real fantasy fan to know the one on the left, though. The banshee, famous for its bone-chilling, soul-piercing shriek, is definitely a part of popular culture. Albeit a tad less so than your dragons, unicorns and vampires.

It’s the second sauce – The one on the right – where we see something that I’d consider genuinely obscure.

The Pooka, according to Rock A Doodle Do, is “a Malevolent Spirit and a shape-shifter that can take any form it chooses”. Unlikely to do humans any harm but always eager to be their horse for a wild and death-defying night’s ride, taking delight in their terror.

What they don’t say, however, is that this dark creature is also the steed of the more well-known dullahan – The headless horseman – and that it, like the banshee, can be a deathly omen.

You’d think that that would be a selling point for these sauces.

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Hot Ones Round Three

Happy thursday, folks. Today, we’re back for round three of my Hot Ones-style line-up.

Hot Ones

Because, given the popularity of the show, I feel like it’s worth making an annual tradition out of. Especially when importing some of their actual sauces can be quite the struggle.

So here I am, yet again, to provide you with a more brit-friendly alternative, comprised entirely of sauces that are available in the UK. Sauces that I have featured on this very site and know will make for the most enjoyable and entertaining of challenges.

You can read all about last year’s choices in my previous post but, this year, I’m going to be refreshing most of the line-up, oncemore. So, as with the last time, read on to see which old sauces have stayed, what new ones have made my list and why I’ve made the decisions that I have.

Or watch 📽️ my YouTube videos 📽️ to see me tackle a line-up of real Hot Ones sauces.

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The Eleventh Hour

Happy thursday again, spice lovers. Today we’re looking at a sauce, despite it being a bit of a departure from my regular upload schedule.

Why? Because, like with The Chilli Pepper Company’s second Dragon’s Breath, it’s not a new sauce. It’s a revision of an older item using a possible “reaper killer” pepper.

Of course, the situation isn’t quite the same here. Today’s isn’t a new “reaper killer”, or even one that wasn’t in the sauce before, but this latest version of Burning Desire’s Critical Mass uses significantly more FG jigsaw than the old. And it was already a ten out of ten last time.

CriticalMass2

You can see the increased chilli in its colour – Now much nearer red than its old, yellow-tinged orange – and I’m a tiny bit scared. If this sauce is even a smidge hotter than it used to be, it’s going to be the hottest non-extract one that I’ve written about and I’m going to have to change my entire numbering system to account for it.

But, much as I expect it to hurt, I’m still grateful to Jason for sending this to me. For including it with my birthday purchase.

Why? Because his Critical Mass isn’t just pure chilli. It’s also a delightfully tropical, passion-fruit and mango concoction that I’m happy to have on hand for my cooking, oncemore.

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Serious Sweet Heat

Hello there, everybody. Last week we looked at a few jams and one of them was really rather hot. It wasn’t super hot, though, despite using superhot chillies, so, today, we’re gonna go hotter. And we’re going to do it with a similar product type: Thai sweet sauces.

Essentially just bottles of pourable chilli jam.

SweetHeatSauces

We’ll start off mild, with Wiltshire Chilli Farm’s hungarian hot wax version, but quickly take a flying leap into the extreme with their Trinidad Scorpion sauce, recently featured on Hot Ones. Then, to finish off, we’re going to look at a very special breed of reaper from Chillis Galore.

It’s going to be a wild ride but I’ll have sweetness to balance out my suffering and I’ll make it through, as I always do, to bring you my thoughts on the whole lot.

Let’s get started!

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Killer Ketchup

Greetings, spice fans, and welcome back to another month of fiery food reviews. As we enter into july, I’m finally caving to pressure and throwing a spotlight on the ketchup that Daddy Cool has been bugging me about. His Ketch the Reaper:

DCKetch

A chilli ketchup made with the current world record chilli but apparently still suitable for beginners.

After Farraday’s “mild” sauce, I’m a little sceptical of anything that claims to be both reaper and a sensible heat. Yet Encona came pretty close to a satisfying world record chilli sauce for the general public and, in doing so, made for my all time most read review. It would be remiss of me not to try the artisan equivalent and, considering who’s making it, my hopes are high.

I have never had a bad product from Daddy Cool’s before and I have no reason to believe that that will change today.

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Hot & Cool

As one bottle reaches its end, another two come to light. For today, dear readers, we’re taking another look at Daddy Cool’s. At his Ghost Pepper Extreme and Jeepers Reapers Revenge.

Coolbottles

Two of his hottest sauces, both in rather more current packaging than my past reviews, yet absolutely nothing to do with 📽️ the other Jeepers Reapers 📽️ that I tried. And still equally unrelated to Star wars.

But, while these sauces may be made for heat, they have a lot more going on than just that.

The Ghost Pepper Extreme is made with butternut squash, coconut water and an assortment of smoked ingredients to enhance the bhut’s flavour, while Jeepers Reapers Revenge contains scotch bonnet, roasted tomato and papaya to compliment its reaper chilli. I can’t say that I fully understand what that means for either but, having had Steve Cooley’s products before, I’m expecting the best.

Especially as this is only the second reaper sauce that I’ve seen boast a great taste award.

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Tasty & Tame?

Guten nacht, meine freunde. Guten walpurgisnacht.

It’s that time of year again, where we remember the saint of calm seas and celebrate the night when witches roam free but it’s surprisingly hard to find a UK-made, witch themed sauce with which to do so. So, instead, we’re looking at the sorceress’ traditional sidekick, the familiar Flying Monkey. As produced by Farraday’s “Tasty” brand.

FlyingMonkey

How tasty it actually is, however, is something that remains to be seen, since I’m sure every thinks the best of their own creations. And, also, I’m a little bit wary of the words “Carolina Reaper Tame Chilli Sauce”.

I’ve shown off some comparatively mild Reaper products, like Encona’s hottest sauce or the Jalapeño Creaper from Devon Chilli Man, but nothing that I would ever truly call “tame”. And I doubt that that’s going to change today.

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