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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Dark and Dry

Hey folks, I said that we were going to be seeing some more from Alkemio Kitchen soon. So, what better time and way to start than today, with a sauce that I’ve already shown you but couldn’t previously go into depth about?

This is Fergus’ Black Garlic, Chipotle, Tamarind, Chocolate and that last titular ingredient makes it a perfect fit for my first post after World Chocolate Day. But it’s not the only such festive item that I have for you, this year.

I’d also like to showcase a little something in the same vein – Featuring the same blend of chipotle and chocolate – from a less familiar company:

The Chipotle Chocolate Stout, from Hop’t. Which, as their name implies, is heavily focussed on the use of hops. Albeit in a very different setting from any that we’ve seen such herbs in before.

In fact, it isn’t even the same sort of hops as any of those past products. But you’ll have to read on if you want to see what sets them apart.

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Green Garlic

Hey folks, it’s july already and we’re now well into the middle of summer. So I think that it might be time for a seasonal special, featuring my favourite wild leaf. And I’ll bet you have a pretty good idea of who’s provided it.

This time, though, Foraged Fire aren’t alone in offering up a stunning-sounding, wild garlic product. Their bramley apple salsa verde has some unexpected competition from another of our past partners: The Somerset Chilli Garden.

They’ve created a pale, jalapeño and lime blend with the exact same herb and today, I’m going to find out which sauce uses it better.

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Birthday Badgers

So last week’s post may have had the word “present” in the title but today it’s actually my birthday. And you know what that means?

Yep, it’s time for me to suffer for my craft, once again. To push on through the pain of some of the country’s hottest sauces, far in excess of anything that Pembrokeshire Chilli Farm could offer.

Because, by this point, it’s a well-established tradition that I celebrate with something extract-based. A single product – Or maybe more – that defies nature’s limits, using pure, concentrated capsaicin.

This year, the company in question is one which I know all too well. The ever-enjoyable Badger’s Artisan Foods, whose extract offering caught my attention mere moments too late for the previous festivities but will be on full display today.

Here it is – Their Badger X:

A small, fifty mil bottle but, if it’s truly up there with the world’s hottest, those fifty mililitres are going to go a long way.

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A Present from Pembrokeshire

Hey folks, this week we’re continuing on with our recent theme of not sauces that I’ve not paid for. And today’s come to me courtesy of Pembrokeshire Chilli Farm. A company who’s work was highly recommended by one of our previous features.

Yet they got to me before I could get to them and they sent me two of their most exciting products, free of charge.

Here we have their Burmese Naga Pickle and a rather scary looking pack of peanuts – spiced and honey roasted, yet also a vivid shade of orange. Between that and the scorpion, backing up the naga, I’m more than a little afraid.

Even if they do both look and sound delicious.

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An Audience with the Sultan

Hello again, everyone. Today, we’re looking at a brand new addition to my sidebar. Another company who’ve sent me something free to feature. And, this time, it’s not a sauce.

It’s a pair of curry kits, containing all of the necessary spices for two full meals and their sides:

Two of the most popular products from The Spice Sultan – Their Thai Yellow and Sri Lankan Coconut & Lime flavours. Both tangy, coconut-forward curry styles, based on authentic spice blends from the founder’s asian backpacking adventures.

Let’s have a look, shall we?

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Double Dingo

G’day everyone.

Today I have my third fling with Aussie Hot Sauces – The australian import company known for carrying both 🔥Bunsters🔥 and Byron Bay. Of which the first was even featured on Hot Ones.

Yet Bunsters’ Black Label was a number seven on the show and today we’re looking at a full on nine. One of the hottest sauces to ever be made with the current range of record-level chillies.

This is Dingo Sauce Co.’s Widow Maker. A condiment claimed to be fifteen out of ten on the company’s own scale. But I did also pick up a nice six, for those of you who might find that intimidating.

A more medium heat, smoked sriracha, if its label is to be believed.

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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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The Cooper Crew

Hello again, my fellow freaks.

Today, we’re going to take a look at another trio of american imports. The new range from rock legend and fellow madman, Alice Cooper:

Though their actual manufacturer turns out to be one of our previous features. The well-known and highly regarded company that is CaJohn’s.

Previously, I was a big fan of their 7-pot primo sauce, until the fakeness of it’s lemon oil came through. So I’m interested to see how CaJohn’s handle the serrano, habanero and reaper in today’s products and whether they’ll taste just that little bit more real.

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