Pure Desire

Hey folks, guess what? This week we have another last minute addition to my review line-up but, unlike the previous one, it’s not because of some seasonal tradition. It’s because, just last thursday, I received something special and unexpected from one of my favourite producers.

Along with my latest order from The Chilli Alchemist – The intended contents of which you’ll be seeing quite soon – was a product so new that it isn’t even on their website yet:

The company’s “Venus” mayo, made with the legendary carolina reaper and set to grace the Alchemist’s web store in the next few weeks.

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Christmas White

Happy solstice, everyone! I’m not doing anything special for the holiday – Or at least, not online – but I do have a rather special sauce to show you, all the same. One that matches the idealised colour of the season, even if I’ve only actually seen two white christmases in my whole life.

This is the White Fatality, from Pika Pika, and it very much lives up to its name, with a beautiful ivory colouration that’s completely unlike any other chilli product. But it’s not just that that makes it special – At least, not to me – because the second half of its name refers specifically to the rare chilli within. One which I first tasted right around the time when this blog began and I’ve been searching tirelessly for it ever since.

It is, of course, the white fatalii. An obscure and beautifully pale variant of the much more common yellow strain, with its own distinctive taste. Smooth, fresh and both slightly wheaty and slightly like clotted cream. Yet still very much its own unique thing. And just as very hot.

After years of searching, I’d all but given up hope of ever seeing it again. Yet here we are, witnessing my long lost love’s return in sauce form. Will they be all that I remember?

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Fresh Hell

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.

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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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Golden Garlic

Hello again, everyone. I’ve had today’s trio in my back pocket for a little while know and, as I understand it, so have two of the companies involved. Because, despite their products looking completely different, both Hot Pods and Foraged Fire have done their absolute utmost to highlight the flavours of fermented honey and garlic, in these two:

And, though our third item may have been made a little quicker, it still promises the same sweet syrup and bold root, at its core:

It’s Torchbearer’s Honey Garlic and, while it promises to be rather milder than their last garlic sauce, that reaper concoction was far from all heat. If They can bring the same creaminess and garlic kick to today’s product, without the world record chilli, my bottle’s going to be gone in no time!

So, without further ado, let’s take a closer look at the lot and see how all three manage to set themselves apart.

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A Bunch of Cherries

Hello again, everyone. We’re fast approaching the end of the month and I would normally use this week to feature something just a little bit on theme for the winter season.

This year, though, I already highlighted Tom’s Curious SaucesCranberry, in the run up to december, and I’m fresh out of everything else with a christmas theme. So, instead, here’s a little gift set from me to me:

Three cherry-based sauces that can hopefully finally replace the long lost 💀T.N.T.💀 that I loved so much.

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Carolina Chocolates

Happy halloween, everyone!

This year, the haunted all hallows eve falls on one of my recipe days and I’m bringing back an old favourite to celebrate. A little something with a lot of heat, once posted on my (now abandoned) Imgur account, several years ago.

Yet these white chocolate and carolina reaper truffles never made it to my site properly. Only an 💀edited version💀, making use of Grim Reaper Foods‘ old chipotle and orange extract.

So, now that my skills and understanding have both had time to improve, I’m going to right that wrong and bring you an update on my favourite recipe for working with the current world record holder. And, more specifically, for enjoying its flavour at a somewhat more manageable heat.

Even if it is impossible to tame the reaper completely.

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The Second Spirit

Hey folks, don’t stop me if you’ve heard this one ’cause, today, we’re looking at Chilli of the Valley’s Calypso.

NewCalypso

Now it’s been over a year since we first saw this sauce and a lot has changed in that time. It looks far more enticing in its swanky new, pirate-themed bottle but, more importantly, its makers have informed me that they’ve changed the vinegar to a far more fruit-friendly, white wine variety.

So, since the overpowering nature of spirit vinegar was my only issue with its previous incarnation and I do so like to preach the benefits of picking the right acid for your sauce, I think it’s only fair that I reward the company for taking my feedback on board by giving it a second shot.

Yes, folks, this is a thursday special to re-review Chilli of the Valley’s product. Partially to ensure that the info on my site is up to date and partially because it’s an interesting, real world example of just how much difference vinegar type can make.

It would be unfair of me to let it take the normal tuesday spot away from something newer but I do feel like it deserves this metaphorical air-time, nonetheless.

Here goes!

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Cool Chocolates

Hey there everyone, it’s just gone easter but, today, I’d like to look at some chocolate anyway. A couple of bars from a creator we know well but haven’t previously seen any snacks from.

Yes, this week, I’m taking a look at Daddy Cool’s new chocolate line:

CoolChocs

Both white, this time around, but one with cranberries and a hint of habanero, while the other is clearly caramelised, making it the only chilli product of its kind. Both put their flavours first on the label but, on closer inspection of the chocolate, their peppers are also quite hard to miss:

CoolBars

Those spots of orange and red look like very generous hints to me. Yet flip them over and we can see that Daddy Cool’s have been just as generous with the fruit and fudge.

CoolBases

These chocolates are going to be fiery, certainly, but I expect that they’ll also be just as full of flavour.

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Cornish Enchiladas

Hey folks, I hope that you’re all holding up well in these hard times.

I am but my access to ingredients has become a lot more limited and so, I’m sad to say, you won’t be seeing the big seafood recipe that I’d had planned for this month. Instead, all I can offer you is another bout of enchiladas from my backlog. A recipe from long ago that got a little lost.

CornishChiladas

This one, like last month’s recipe, is a twist on a family favourite but, this time around, the salsa’s milder and we’re going back to beans. It’s a vegetarian version, for their sake, with almost all of its heat in the filling.

Heat coming from this old sauce:

cornchip

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