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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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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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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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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Chilli Candy

Hey folks, we’ve had a whole bunch of rather hot products, these last two weeks, so today I thought I’d switch it up with something milder: Pure chillies!

No, I haven’t gone insane. Or at least, not any more so than normal. These jars are filled with jalapeños. Mild pepper, potentially made even tamer by being candied.

And, unlike the 📽️caramel flavoured ones📽️ that I got from Daddy Cool’s, they come in two different colours. As well as a most unexpected strawberry jam.

Because, as it turns out, Haynes Gourmet aren’t quite the condiment company that I first took them for. They’re candied chilli specialists and every single of of their creations uses that same, sweet and spicy base.

So let’s try it out, shall we.

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Holy Lychee

Happy tuesday, everyone. Several months back, I showed you all a brand new sweet chilli sauce from Brighton Hot Stuff and, when I did, I mentioned that it came free with one of my orders.

Well, this week, I think that it’s finally time that I showed you what that order was. Along with another little freebie that they’ve sent me since:

Today, we have two rather intriguing items from them – A habanero-based lychee sauce, drawing upon the company’s chinese heritage, and a mixed chilli and buckfast blend, made in conjunction with Super Nothing TV.

Both of which promise to be rather fruity in most unorthodox ways.

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Apple & Mango

Hey there, everybody. It’s time for another review and, today, I’d like to try some more mango sauce. Given that I didn’t get my full fix, last week.

With that in mind, I’d like to crack open a couple of freebies that I recently received, from Chilli Bob’s:

His Spiced Sticky Apple, which is new to me, and his Burmese Mango, which is anything but.

I first tasted that second sauce back in february, during a brief stint of judging for the North East UK Chilli Heads Facebook group’s product awards. Twenty-something chilli condiments graced my desk, that month, all filled with fruit, but this one, in particular, stood out. And, if the company hadn’t sent me a bottle, I’d definitely have had to buy one.

Why? You’re going to have to read on to find out.

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A Local Last Dab

Just the one, this week, my friends, but it’s sure to be a right doozie. ‘Cause, today, we’re looking at Singularity Sauce Co.’s Reapers & Mangoes. The only independent number ten to grace Hot Ones’ table since the advent of 📽️The Last Dab📽️.

Unlike most of the show’s line-up, however, this isn’t another pricey, american import. And, while I’m grateful to Hot-Headz for stocking so many of those, it’s also nice to see Hot Ones showcase a product made here in the UK. In scotland. The country of my birth.

It’s a rare, local highlight, in amongst their otherwise states-centric assortment, and its spot as the final sauce affords it great clout. So, throw in one of my favourite fruits and you just know I had to get my hands on a bottle.

Yet it wasn’t nearly as quick of a pick up as I’d hoped. Because I wasn’t the only one aboard the hype train.

It was going far, it was going fast and it was going… to take months for the next batch to ferment, back when I got in touch.

I’m afraid that it just wasn’t possible to write this review, back when it first saw that january feature. But it is now and I’m eager to make up for lost time.

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Haskhell’s Curry

Hey folks, how’s it going?

I’ve just got the one product for you, this time, but it’s the long awaited third and final Haskhell’s sauce and I’ve saved their best for last. Or at least their most popular:

This is their pineapple curry and, aside from having a two word name, its label looks identical to Haskhell’s others. Yet that warm, golden, yellowy-brown, around its edges, sets it apart from the rest of the range. As well as almost anything else that I’ve ever had.

It’s a unique, beautiful and enticing shade, when seen through the sides of the bottle. But how is it when it’s not behind glass?

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Circus Fire

Hey folks, here’s another one that’s been on the cards for a while: The third and final of my Somerset Chilli Co. reviews. And also their most fiery.

This is “The Circus” – Named after the georgian townhouses in bath – and it’s their carolina reaper product. Their fruity take on the world record chilli.

But, more interestingly for me, it’s also the first strawberry sauce that I’ve seen in almost two years. And, while that last one was not to my tastes, the Fire Breathing Idiot’s strawberry and scorpion “Ball Breaker”, before it, most certainly was.

I’m very eager to see if The Somerset Chilli Co. can recapture that magical mix of sweet strawberry and roasted red peppers here. And what the added mango – My favourite every-day fruit – brings to it.

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