Two Berries

Hey folks, it’s tuesday, again, and last week we looked at some bright and tangy, yellow sauces. So, today, I figured I’d go the other direction with somethings dark. Yet twice as fruity.

Another couple from the companies that we’ve been looking at recently but, this time, they’re blueberry. Or, in the case of Alkemio Kitchen, Blueberry, Miso, Scotch Bonnet, Mint.

A very curious combination which is sure to provide an interesting counterpoint to Haskhell’s more traditional take.

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Alkemio Yellow

Yo, what’s up, peeps? We’ve been on the rich and dark for a few weeks now and I think it’s time for something bright and fresh, to shake things up.

So, today, we have a couple of vibrant, yellow sauces from Alkemio Kitchen, down in surrey. A highly experimental dinner club restaurant who are pretty new to the hot sauce scene but sure do seem to have some crazy flavours. Like the Jalapeno, Lime, Mustard, Turmeric and Pineapple, Shiso Leaf, Calamansi, Sugar that you see here.

And, while their names are a mouthful, they’re also pretty informative. If you know what all of those ingredients actually are.

For those of you who don’t, however, I’m more than happy to help. Since I am, after all, very excited to get into these two before the launch of their their crowdfunding campaign, later this month.

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Somerset Chilli Choc

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.

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Price’s Pair

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.

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Wild Finds

Welcome back, everyone, to yet another review of a generous company’s free samples.

This week, they’re from Foraged Fire, who, unlike my last two features, are entirely new to me. A company that I’d barely heard of, before their owner got in touch, but one that I’m super excited to show you.

Every single one of their products contains at least one major talking point. And I have three of them!

Each of these items is easily special enough to warrant its own post and, at any other time of year, I’d definitely split them up. But we’ve just entered into december and it’s mere days until my christmas recap. So I’m taking this opportunity to talk about all three because, if they’re as special as they sound, they’ll all deserve my holiday recommendation.

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Can I Try Some Mangoes?

So, now that we’re back onto sweet sauces, what do you lot say we take another look at one of my favourite fruit?

CanIPlay

This, here, is Can I Play with Mangos – A product that I promised to talk about back when I tried Rock A Doodle Do’s other, more mythology-themed sauces. Because, while that pair highlighted their irish heritage, the company’s origins lie elsewhere. In classic rock and metal puns.

But, truth be told, I’ve felt no urgency in getting to their Iron Maiden-inspired mango and habanero sauce because, hard as such a pairing is to screw up, Rock A Doodle Do’s last feature didn’t exactly fill me with confidence.

So, just in case they have gone that extra mile somehow, I’m going to throw in another couple of mango sauces alongside theirs. Both with rather more exciting chillies.

Charibbean&Lemon

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Yuzu & Lemon

Happy tuesday, my fellow fiery food fans. Today, we’re taking a second look at the Chilli Brothers.

This time around, however, I’m trying out one of their sauces:

CBYuzu

One that’s wrapped in a sleek, stylish and super shiny, silver label with the same logo and lack of information that we saw on their syrups. One that, once again, only gives us the sauce name, in small, above its ingredients list on the back.

That’s bad branding, pure and simple, but at least we can see the sauce around the label’s edges. At least we can make out its browned-apple colour and texture. Even if we can’t see the yuzu that actually got me interested.

Hopefully that yuzu comes through in its taste but, since I wasn’t so impressed with the company’s last pair, I figured I’d bring in a second sauce this week:

SBLemon

One that, sadly, isn’t the same asian citrus but still makes a wonderful, warming flavour from its whole, organic lemons.

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The Brothers Shrove

Happy pancake day again, everybody! It’s time for my favourite food-based holiday oncemore and, this time, I’m featuring not just one syrup but two. Two different flavours from the Chilli Brothers:

ChilliBrothers

Not that you can tell the pair apart at first glance. Or even second or third.

No, their weapons-grade bottles are identical in all but the ingredients lists, making it real hard to know what you’re grabbing off the shelf. And, unfortunately, I can’t help you with that.

What I can help you with, though, is knowing what each variety brings to the table. So that you at least know which one you should be grabbing for your pancakes, if any.

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A Citrus Surprise

It’s another tuesday, everybody, and time for the first of my freebies from Saucey Lady. Four of her standard-sized sauce bottles that I chose but wasn’t charged for, on the grounds that it was christmas.

Thank you, Kaz.

Of the sauces that I chose, only two are new, but you’ll be seeing the lot, anyway, as the other feature in recipes and an upcoming video.

For now, though, I’d like to talk about this one:

StClements

Her St Clements, named in reference to the classic schoolyard rhyme and her inclusion of both oranges and lemons. Fruit that, when combined with the product’s aji limon chillies and yellow bell peppers, give it a warm and vibrant yellow unlike anything else in her range.

Despite having the exact same label as all of her others, this sauce stands out as a real looker. And its UK Chilli Awards sticker bodes well, too.

But can it live up to those impressive first impressions? Well why don’t we find out?

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Loquat Topped

And yes, I’m posting on sunday, as well, everyone. I’m keeping busy this week.

For this particular recipe, though, it’s not just me that you have to thank. Its inspiration comes from Hot Ones and my own comments section.

You see, just over a week ago, I was watching Kristen Stuart eat wings and, despite putting on a good performance, I didn’t feel like I could relate to her like other guests. Until, that is, she hit wing seven and the big food question dropped.

As it turns out, Kristen is a forager. And not a ramson, elderflower and bilberry forager, like me. She forages for loquats.

Now, if you’ve read my review of Ibiza Chilli Co’s Magnificent 7, you’ll know that I’ve got a lot of love for the citrussy, slightly mango and apricot-like, loquat. So, naturally, I got excited to try her crumble.

Unfortunately, though, loquat season ended several months ago. I couldn’t get the fruit fresh and nowhere sells it dried or frozen. All I could get my hands on was another bottle of that glorious spanish hot sauce, with which to try out Glempsto’s crazy-sounding loquat drizzle cake suggestion.

Now, I took a few liberties with the recipe, as you’ll see in a moment. I wanted to highlight the fruit’s citrus qualities and the sauce’s spices, not just replicate a lemon drizzle. And, while I wasn’t sure quite what to expect, I absolutely adore the resulting sweet and tangy cupcakes.

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