Happy tuesday again, spice lovers! Today marks the return of my most recent sample-sender – Opal Sunshine.
Now, last time we looked at her sauces, Opal did prove herself to be rather heavy handed with the spices in the best of ways but will she still be so when their main focus is their fruit content? That’s what my next two reviews of her company are set to find out. Starting with her Lime-Anero blend.
In terms of ingredients, today’s product is barely any different from her original sauce. That one had lime in it already and its placement on the list has not changed. All that’s different is the apple juice below it:
Habanero Peppers, Scotch Bonnet Peppers, Fresh Carrots, Onion, Garlic, Recardo, Lime Juice, apple juice White Vinegar, Sugar, Salt.
Yet I can assure you, this is most certainly not the same sauce.
Hello and welcome back to another Reading review. I honestly can’t believe I’m still doing these but there’re still plenty more to be uploaded.
It was a very fruitful festival and today, we have two very fruit-full sauces. If you’ll pardon the pun.
What I’m about to show you is a pair of products that share a single genre but take it in completely different directions. They’re both rather unique twists on the classic mango and habanero blend:
G’day, folks, today we’re going down under to check out Matt Tangent’s other business.
Because, while he makes some fantastic Bang Bang Chilli Oil, his main passion appears to be his Aussie Hot Sauce. A company that deals exclusively in australian imports – Sauces that you couldn’t otherwise get in the UK.
On the menu for this week: Bunsters’ famously rude and to the point, twelve out of ten labelled sauce, and The Chilli Factory’s Scorpion Strike. Two serious hotties with quite the fan following.
Will they be worth the import costs? Read on to find out.
Assuming that you don’t mind the odd sweary label.
Merry early christmas, everyone. It’s the end of november again and therefore time for another seasonal dessert. This time, a quick and easy take on christmas cake, with a blend of jamaican-style spices.
It’s not going to be a traditional jerk flavour, since it lacks any thyme, but it’ll still bring together the fragrant peppercorn flavour of allspice and black pepper with some christmassy dried fruit and the blend of cinnamon, nutmeg and cloves that both influences share.
A real taste of the season but also of the caribbean.
Plus, I swapped out the chillies in my old “mincemeat” recipe for a couple of scotch bonnets to give this cake a little bit of extra jamaican goodness and I strongly suggest that you do the same. Continue reading
Hey folks, Today I’m back with another importer highlight but also an apology to Laterra.
In my post about Mex Grocer, I mistakenly referred to their product as their “Savoury Mexican Tomatillo Sauce”, when that was not its name at all. It was merely the product description.
The true name of that sauce was “Michoacan”, after the region that inspired it – A name that I had mistaken for the sauce’s place of origin.
No such mistakes will be made today, however, as I look at another pair of Laterra’s sauces, purchased from Spices on the Web.
It’s that time again, everyone. Time for my recipe of the month. And this month, I’m going to be using one of the peppers that I picked up in challock.
The cereja roxa*.
Why? Well, two reasons really. One, they’re starting to look a little old and wrinkly so I really do need to use up the last of them. And two, I was wanting to revisit this dish anyway and I thought that it would be the perfect fit for such a fruity chilli.
If, however, you don’t have access to the cereja roxa or its relatives, today’s curry will still work great with the scotch bonnet’s more savoury, earthy fruitiness. Just don’t expect it to have the same light and refreshing top notes.
Because, despite being a rather gentle flavour, this rare pepper really pulls its weight when cooked into my passion fruit dansak.
And yes, this is a dish that I’m rehashing but it’s one that you’ve never seen before. One that I first made for a shokugeki, prior to ever writing this blog.
It was formulated to showcase lentils as an ingredient, without sitting heavily on the stomach like a full on daal, and it was created to capture the hearts of vegetarian chilli lovers, without relying on overly rich additions like soy or black garlic.
It was a winner at the time but, with the light and refreshing quality of its new chilli and a few years worth of refined cooking techniques, today’s version is greater than it ever was before. I just know that you’ll love it.
Welcome back, everyone.
Last week we looked at 🔥 a german sauce brand 🔥 imported into the UK by my friend Russell at Grim Reaper Foods. So, following on from that, I’d like to show you another of his recommendations. One that, this time, he isn’t the one selling:
Prices Spices’ fabulous Pineapple & Dorset Naga Chilli Chutney. Their “India Joywala”.
Apparently a great taste award winner back in 2014 and definitely a great taste, it’s one of the best items that I picked up from Reading but there is something about it that I’m not as fond of and I’d like to get into that first.
Hey folks. Having branched out to a second hot sauce importer fairly recently, I feel obliged to follow up on that post with a few more. To really show the full spectrum of suppliers.
But, of course, this post isn’t going to do that. No one post can.
Today, I’m just looking at one such company. One that brings over delicious sauces from germany and one that’s already quite close to my heart.
Today, I’m looking at Grim Reaper Foods but I’m looking at what they import, not what they make, for a change. Just be aware that the company that they stock is another slightly sweary one before you click through to read this article in full.
Hey there chilli lovers, it’s the weekend again and, this week, I feel like paying a little tribute to one of my fellow bloggers.
Not a pure food blogger this time, like I’ve Got Cake’s Dana (who inspired my superhot brownie recipe), but one who I’m a big fan of all the same. One who’s stunning pictures of the australian landscape feed my love of bright colours through winter just as much as their recipes make me hungry throughout the rest of the year.
Today, we’re looking at Eat Live Escape and the simple tweaks that turn their recent Dark Cherry Chocolate Bark into an insanely hot, chilli lover’s treat.
Do be warned before I begin, though: This isn’t for the faint of heart or tongue. Today’s recipe uses one of the world’s hottest chillies and winds up reaching a crazy
that comes close to double the strength of my own hottest past recipes, let alone what restaurants will typically serve. And it’s not like you’ll just be putting a little bit on your meal like with a sauce, either.
If you’re sure you know what you’re getting into, feel free to click on through to the recipe but don’t say I didn’t warn you. For even most chilli fans, ELE’s original recipe will likely be more suitable. My chocolate bark really is just for the select few who eat things unreasonably hot.
Happy tuesday again, folks. Today, it’s time for some seasoning.
Chilli salts, instead of sauces, this week and both from companies that we know well.
The Mini Jar Company on the left, makers of salsa, chutney and a great, fiery peanut butter, making their return with an aji lemon (or lemondrop) sea salt.
And, on the right, Wiltshire Chilli Farm, sporting the same brown action lines that we saw on their Dark Habanero sauce for a chipotle salt. A product that promises to be a massive step down in heat from both that and 🔥 the last two items that I had from them 🔥.
Two rather different product flavours – One bright and citrusy and the other rich and smoky – but a single product type all the same.
Let’s see what I make of them.