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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Vin D’ Blue

Greetings, hot things. This week, I’m back for another fiery twist on a traditional recipe but, this time, the traditional recipe is my own. My vin d’ aloo. I’m returning to that recipe, and to Exban’s place, to put a newer, bluer twist on it, using this sauce:

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Bravado Spice Co’s Ghost Pepper and Blueberry.

Why? Because the two are a perfect match. A sauce that’s full of dark berry tanins and pepper but has a tad too much vinegar tang, and a curry that wants more fire and a wine-like flavour but previously wasn’t the most religiously appropriate of dishes.

The sauce gives the curry all the depth and slight fruitiness that it needs without actual alcohol, while the curry gives the sauce a highly spiced base to tone down its unpleasant acidity.

All that’s left is to swap from pork to a more halal meat in lamb.

I will mention, though, just to be completely upfront and clear with you all, that this dish will still be only debatably halal. The vinegar in our sauce comes from white wine and, while it has been fermented to a point where it no longer has any chance of affecting one’s sobriety, some muslims may still be upset by the idea of alcohol byproducts in their food.

I’m sorry to say that makers and eaters of this recipe will have to assess the situation themselves and make their own decision as to whether my recipe matches their beliefs. All I can say for sure is that making vin d’ aloo with wine vinegar, rather than wine, has a historic and religious precedent behind it and that the added berries in this sauce make for a far more accurate flavour substitution than simply using such a vinegar alone.

It’s not going to be the same as our previous dish, of course, since this vinegary sauce adds rather more heat and tang, but it’s still going to be a fiery-flavoured, garlic and ginger-heavy, goan delight full of red meat, rich berry undertones and soothing spuds. A proper vindaloo, despite the extra acid.

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A Posh Pair

Hello again, chilli lovers, today, we’re trying some Posh Pickles & Preserves.

Poshpair

Another small company but, if their place at Reading Chilli Fest is anything to go by, they’re a big favourite. Their products were all over Chilli Bob’s stall alongside his Dragon’s Breath plants, to the point where I almost thought they were his own brand. Clearly at least one major name in the chilli world loves them but, this week, we’re going to find out what I think.

I have for you their Fiery Chilli Extra Jam, made with Peppadews, and a vietnamese lemongrass relish known as “Sẚ Và Tu’o’ng ó’t”. Or “Sa Va Tuong Ot”, if your device can’t read the accents.

Two very different preserves in very similar jars.

The only differences, in fact, are the colours and a printed medal on the relish – One that says that it got gold at the World Hot Sauce Awards.

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Chocolate Chimp

Konnichiwa yet again, spice lovers, and welcome to another mildly japanese-themed post. This time, a tuesday review, featuring one of my favourite holidays and one of my least favourite companies.

WhiteChimp

You see, I’ve tried all of the Screaming Chimp’s main range (as you can find links to in my sidebar) and I didn’t hate them. In fact, I quite liked a fair few of them, I just didn’t find that the chilli flavour came across very strongly. And they took issue with that.

I don’t dislike their products but I’ve come to hate talking about them because it always ends in a twitter argument that I’d really rather not be a part of. All because I’m trying to give an honest opinion.

But today, I think things are going to be a little different. Because their limited edition sauce certainly is and their chocolate is perfect for a white day post.

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Wasabi and Blueberry

Welcome back, everyone, to the last of my importer highlights. At least for a while.

Today, we’re looking at a company called Sous Chef, who previously featured as the suppliers for my rare peppercorn taste test and the bean paste in my mapo tofu.

This time, though, I don’t want to focus on their ingredients. I want to take a look at their import sauce:

soustwo

Why, because these guys don’t import a lot that’s ready to eat but they do import one of the most talked about sauces on Hot Ones. The controversial Ghost Pepper & Blueberry from Bravado Spice Co.

So today, I’ll be looking at that and a little something from the UK that they also stock. But we’ll talk about that item in a bit.

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Seasonal Chutney

Welcome to december, everyone – The real month of christmas content but also the last week of it on my blog, since there’s no point in me making recommendations if I can’t be sure that they’ll reach you in time.

Today is definitely a seasonal review, though, and it marks the return of Holly and the Ivy, who you’ve seen before under their other name as The Mini Jar Company. Before I try out their little freebie, though, I want to give you a bit of backstory.

I dislike brussel sprouts. I don’t find them bitter so, just as with coriander, I’m not genetically inclined to hate them. I just do. The same way that many kids apparently hate broccoli.

After all, all it takes sometimes is a single bad experience to put you off a food for life. And let me tell you, getting your packed lunch wrecked by schoolyard bullies, only to have it replaced with an almost indeterminable green mush, is definitely a bad experience. A terrible introduction to the traditional veg of the season.

So it’s entirely possible that I’m going to hate today’s product through no fault of its own but, when Holly and the Ivy asked if I wanted to try their Red Onion, Sprout & Naga Chilli Chutney, I realised that I haven’t actually given the vegetable a fair shot in my adult life.

And, since 📽️ Mushemi Fire 📽️ and Cowley’s Fine Food have both proven that I can like even mushrooms if they’re prepared right, I said “yes”. I decided to give their christmas special a go.

sprout

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Shaken, Not Stirred

Hello again, folks. As you’ve probably noticed, I like to deal most in the weird and wonderful but, with the day of my christmas recap steadily approaching, I’d like to switch it up a little and show you all something made for a broader appeal. Something super simple, featuring a mere two ingredients but boasting a whole world of sophistication.

Today, what I want to show you is Shake – The first sauce from Bad Boy Chilli Co and, at the time I purchased it, their only non-mash product.

Shake

As a mash company, they’re all about ageing and fermenting their chillies and, for this particular item, they make a big deal out of the whiskey casks that they use. Which might be impressive if it weren’t what McIlhenny Co already do producing Tabasco.

How does today’s product hold up in light of that fact? Well, that’s the point of today’s review. You’re going to have to read on and find out.

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Meat with Heat

Hey folks, it’s review day again and again we’re looking at Cowley’s Fine Foods but there’s a bit of a difference this time:

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This is not their vegan jerky and it’s not in the same white-labelled clear plastic that I’ve come to expect from them. It’s their Exotic Jerky Trinidad Scorpion, wrapped in a rather fancier card sleeve, windowed so that you can still see the clear packet within.

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Murder Me!

Hey guys, it’s coming to the end of may and my birthday’s just under a month away.

You know what that means. It means extract sauce! Sauce that’ll melt my face off with a single cocktail stick.

There’s only one problem. I haven’t been sent any to review lately.

So, this year, I have to pick my own poison and I just can’t do it. So, to make things both easier and more fun, I’m going to let you guys have a bit of a say.

I’m going to let you pick from three company’s unnaturally hot concoctions – Ones that I’ve been eyeing up throughout the year – and choose the one that kills me. All you have to do is read the rest of this post and vote in the poll at the end.

Assuming, of course, that you’re ok with strong language.

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Fresh and Fruity

Hey folks, today it’s time to take another look at the East Coast Chilli Co.

A couple of months ago (has it really been that long?), I brought you a review of their teriyaki-style reaper sauce and told you that I thought it was probably their hottest. This month, we’re going straight to the opposite end of the spectrum, to their absolute mildest offering:

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This latest freebie of mine is their “Passion”, supposedly an extra mild mango sauce and one that they really talk up when it comes to flavour. We’ll see how well it holds up to their sales pitch in just a moment, though.

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