Happy new year everyone! I know that I’m a whole month late but, well, twenty-twenty wasn’t exactly the best of years and the post hasn’t exactly been the best. Though I certainly can’t blame everything on Royal Mail, either.
As it turns out, the company that I’d hoped to feature in january is very new and still getting used to the workings of their online store. To the point where my purchase went to the wrong email address and only got noticed when I asked them what had happened.
So, if you plan on buying from Ignis, I’d suggest sending a polite “hello” with your order, just to make sure that it’s been seen. But they’ve been very attentive ever since and clearly care about their products, so I’m not going to let that slip up colour my opinion of their sauce.
I am, however, going to use it as a bit of an excuse to turn this post into a comparison. To show their JGA7 off alongside a second, less clinically named green sauce that I found while I was waiting.
Two sauces which look quite different, yet still both put a thai twist on a classic green chilli.
Hey there everyone, this week we have something very out of character for the current year: A festival find. But don’t worry, I’ve not been getting out and about and putting my family or my reviewing ability at risk. I’ve simply been saving today’s feature since back in january.
This is Briscoe’s Jellyment #2
Also known as their Tempting Thai Jelly. A yorkshire-made preserve which, like Farraday’s Surinamese Piccalilli before it, is rapidly approaching its best before and thus needs to be showcased sooner, rather than later.
Yet, while that’s why I’m bringing it to you now, it’s not why I have it in the first place. I picked up this particular product because I found it, and the other sweet spreads that Briscoe’s were selling, quite fascinating.
After all, thai sweet chilli might normally resemble a jam or jelly but this is the first time that I’ve seen someone actually try and turn it into one. Let alone give it an apple base.
This product is unique and I’m really hoping that it works as well as the heatless vanilla, cinnamon and thyme flavours which I tried off record.
Hey folks, I don’t know about you but, for me, time seems to be moving abnormally fast in our new, pandemic-stricken world. I mean, it’s already september, for crying out loud!
So, with that being the case, there’s a little something that I have to show you today. A somewhat different product from a previously featured producer that I’ve been keeping in reserve but is now fast approaching its best before date:
This is the Surinamese from Farraday’s Tasty – A product which they claim, on their website, is a traditional surinamese-style pickle, yet describe, on the jar, as a spiced up piccalilli. Seemingly quite the contradiction, given that piccalilli is another example of british bangladeshi cuisine.
In actuality, though, it would appear that piccalilli found its way over there, somehow, and has become a major ingredient in the country’s traditional cooking. Albeit adulterated slightly, in order to fit the locals’ tastes.
Let’s see what’s changed, shall we?
Hello again, chilli lovers, today, we’re trying some Posh Pickles & Preserves.
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.
Happy tuesday all of you, today we’re going to look at the first of Grim Reaper Foods’ freebies, the Vengeance oil from their thai style gift box.
It’s a chilli oil but, unlike most of the ones I’ve seen before, there’s a little more going on than just the chilli. This oil also has ginger and lemongrass for that authentic thai taste.
Happy tuesday again, everyone.
Last month we took a look at a good, hot scotch bonnet sauce given to me by ChimouliS so this time we’re going to see their milder side.
I have for you today, their medium heat Pear & Lemongrass sauce. Or, as their info sheet calls it, simply their Pear sauce.