A Black Gem

Hello again, everyone, and happy tuesday!

Just last weekend, we revisited an old friend of the site and had some fun with one of my favourites. But, today, I’m hoping to enjoy something new and special from another former feature.

This is “Blackman Eddy’s”, from Opal Sunshine. A company who I’ve not seen or heard from since she sent me her main line-up. But, when her fourth sauce appeared on my social media, I just knew that I had give it a go. Because it’s completely different from the pepper and carrot-forward blends that I’ve previously seen from belizean cuisine.

This is a black garlic sauce, with dates, tamarind and avocado oil, for flavour. And, while it does pack the hottest chilli of any of Opal’s products, it’s far from the first thing on her ingredients list.

So I’m really curious to see how such a unique and not so chilli-forward, belizean-style sauce will taste.

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Freaky Mary

Hey folks, do you remember East Coast Chilli Co.‘s Chance? I did and I decided I needed another bottle of that creamy, roasted garlic deliciousness. So I went back to them.

I grabbed a bottle of their Reason – Their naga sauce – a little over a month ago. And I grabbed some more of my old favourites, along with.

When I cracked the seal on that new bottle, however, it wasn’t quite how I remembered. It was close but the worcestershire sauce was just a little bit more prominent. And that gave me the idea for today’s cocktail recipe.

A freaky, garlicky twist on a tomato-based classic. Click on through for the details, if you’re old enough to drink.

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Third Hop

Hello again, everyone, and welcome back to the third and, for now at least, final feature of Hop’t. A company who’s craft beer-inspired, hop-infused hot sauces have really impressed me.

I’d like to say that I’ve saved the best of them for last but they’re all so well made and so different that it really is quite hard to choose. All I can say is that today’s product has grown on me a lot lately.

And, of course, that it’s their Tropical Habanero Lager sauce. Described as fruity, crisp and fiery:

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Bonnie Wee Spice

Hey folks, I’m scottish and I’ve mentioned that a few times on here. Especially when highlighting companies from my homeland. But, as much as I appreciate scottish sauce, I don’t actually live there and I haven’t done so in many years.

I only see the high profile stuff. The Singularity Sauce Co.s, who make big internet appearances, and the Foraged Fires, who shock social media with their wild ingredients.

The smaller companies do pop up online, occasionally, but even when they do, they don’t always make a good impression. Like today’s jalapeño and chipotle pair:

Two products from The Bonnie Sauce Co., in edinburgh, who’s website is grey, gloomy, uninviting and full of desaturated, off-colour images of their craft. Of sauces which actually look quite enticing, in real life, yet might well have gone entirely untasted if my relatives hadn’t found them in person, while visiting my sister.

So, before we begin today’s review in earnest, I’d like to take a brief moment to thank my family for their find and remind you all that not everything is as it appears online.

Then we can give them a closer inspection.

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Single Habanero Jams

Three, two, one, let’s jam!

Today, I’ve got a jazzy little duo from Single Variety Co. – Makers of simple, straight-forward jams that use only a single fruit. Or, in this case, chilli.

In fact, our new, limited edition pair only have a single pepper between them – The habanero – and are intended to showcase the difference between two of its distinct strains. One made with the most common, orange variety and the other with the richer, darker and more earthy – Yet not in the least bit cocoa-y – “chocolate” colouration. A glossy brown version with rather more heat than most.

You can find a little bit more about these peppers on my encyclopedia pages but, today, I’m going to see what they do to jam and just how much difference the colour of the pepper truly makes to a product. Because these two are, in fact, the exact same recipe.

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Indian Fruit & Fire

Sup folks, it’s tuesday again and, I’ve held off on this pair for a little too long already. So, today, we’re going to see a couple more mango sauces, from Alkemio Kitchen and Hop’t:

Two rather unique takes on this fruit and chilli combo from two very experimental companies. One featuring green jalapeños, red scotch bonnets and citrussy hops, while the other’s more focussed on indian spices, including turmeric, cumin and nigella seed.

Neither sounds quite like what I’m used to but that’s part of the fun of running a blog like this. I get to try a tonne of unique flavours and, hopefully, find something which I truly love.

Now let’s see if I’m going to do so today.

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The Chilli Project

Happy thursday, everyone! Today I have some great news to share!

It’s taken a little while to sort out, on both my end and theirs, but The Chilli Project are finally featuring in the sidebar as my first ever paid affiliate link. Which means not only that can you easily check them out but also that anything you buy, while doing so, directly supports this site. And, considering the quality of their products, I’d call that a major win-win!

Because no, I haven’t written reviews of The Chilli Product for this site and I don’t intend to – My impartiality is a matter of pride – but I have written many of the blurbs for theirs and I’ve tried most of their range, in the process. So I know their sauces, pickles and preserves well and I can honestly say that I would recommend the lot.

Plus, I will be writing something about them, in the coming months.

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Fearless Firemite

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.

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Wiltshire Chocolate

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.

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Gods of Sesame

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.

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