So, at the end of last week’s review, I promised you cayenne and I intend to deliver. Yet what you’re seeing, this week, might not be quite what you expected.
You see, Mahi have been pretty busy since we last saw them and they’ve brought out a whole new range of fruitier sauces. Everything from Tamarind & Mango to Reaper & Pineapple but the one that caught my eye was this:
Their Cranberry & Cayenne.
Something on the milder side, yes, but still high enough up the scale to state its chilli Which is exactly what I’m into – Interesting pairings with specific pepper flavours. So let’s see how this one does, shall we?
Hey there, everyone, last month we saw the last of Mahi Fine Foods’ sauce samples and it was quite possibly the best thing in either of my two gift boxes from them. But their last tablesauce wasn’t their last product so, to truly see if it’s the best that Mahi have to offer, I’m going to have to try their last marinade as well.
This is, as you can see, their wing one. And, like their Tikka, it’s labelled in black as part of their barbecue range.
Yet what little other colour we can see on the front is yellow, this time, to distinguish it from the Tikka’s deep orange. The only major change to set it apart from that previous marinade, so I won’t be saying much more about the labelling today.
What I will say, though, is that the british crown to the left of the company’s name makes much less sense here, given that wings are a predominantly american dish.
Now, onto the product inside.
Happy tuesday again, folks. Today, it’s time for another golden brown sauce.
Yet this isn’t another mustard one like earlier this month. No, today we’re looking at the last of Mahi’s table sauces and it’s a more traditional, peri peri sort.
Their Peri Peri Herb Sauce, with a claimed heat intensity of medium.
I’ve been putting it off because it didn’t look or sound like anything special but actually, upon tasting it, I think I might have unwittingly saved their best for last.
Guess what, everyone?
It’s another surprise recipe sunday and, this time, I’m working with one of Mahi’s samples for a simple, tasty, lunchtime wrap. Like the one I mentioned back in my review of their Peri Peri Marinade.
It’s a dish with a tiny bit of indian flare from its paneer cheese filling but also the crispness of fresh veg paired with a the smooth chilli taste that very product. Not that you couldn’t go a little bolder and more traditional with their tika if you really wanted.
Happy tuesday again people. Last month I took a look at Mahi Fine Foods’ Lime & Coriander Rub & Marinade, only to find it absolutely heatless.
It wasn’t bad but it did leave me scrambling for something else to feature. It was a mistake that I won’t be making twice.
As I sit down to write about their Tikka Marinade, I can assure you that I’ve already read through the ingredients at least five times:
Water, Tomato Paste, Onions, Red Chilli Paste, Garlic Paste, Rapeseed Oil, Salt, Ginger Paste, Citric Acid, Ground Paprika, Yoghurt, Mixed Spices, Beetroot and Stabilizer: Xanthan Gum.
This one has chilli in it and, if the taste is anything to go by, it’s got a fair bit at that.
Hey folks, bit of a last minute switcheroo this week.
I was going to be showing you another Mahi product – One of the many extra marinades that they sent me recently – but then I took another look at its ingredients list and realised something:
Their Lime & Coriander Rub & Marinade has no chilli in it!
And sure, I’ve featured a couple of non-chilli products before and done recipes that focused on non-chilli spices but that’s the thing; they all focused on their heat source.
The marinade in question does no such thing. Despite claiming a medium heat intensity, it has no burn to it, nor any obvious black pepper flavour. It’s just sweet yet tangy, in a way that makes it rather like ranch dressing.
I can imagine it would make a gorgeous caesar salad with a bit of anchovy blended into it or an equally wonderful new potato one without but, as a spice freak writing for other fiery food lovers, I just can’t make a main feature out of it.
So instead, here’s some cheese:
Welcome back, everyone, to the fourth in my series of Mahi Fine Food products.
This time around, I bring you the hottest from that box you saw before – Their “Green Savi”.
This is the reason that I got in touch with the company. Not to ask for anything from them but simply to enquire about the chilli that they used.
Because, while it wasn’t outright stated anywhere on the bottle or on their website, the word “savi” certainly sounded like the kind of shorthand that you might use if you wanted to avoid the colour and copyright associated with the “red savina”. A chilli that was once considered the hottest in the world and is still arguably the hottest of habaneros.
A chilli that I’ve tried before in Mr Vikki’s Banana pickle and the Death at the Crimson Altar‘s four pepper blend but not one that I’ve never had much chance to taste on its own. Even off record.
So to see it take centre stage like this in something from such a seemingly mainstream company was quite the shock. Especially when it turned out they had it in both red and green.
Almost as much of a shock, in fact, as when they decided to send me it free of charge.
Alright, everyone, I’ve left a little too much time between these and will try to be a little quicker about uploading the next one but here we go with the third of my Mahi Fine Food reviews.
This time, though, it’s not your average sauce. It’s a dedicated rub and marinade.
The first such product to be featured on my site, in fact.
Another Mahi Fine Foods sauce this month, everyone, and it isn’t really listed as mild, medium or hot. Instead, this one gets a number for its heat, a rather hard to interpret “2”.
Yet its name implies it’ll at least put a little more focus on its peppers.
Jalapeños that have ripened fully to red. Could the “Red Jala” really use anything else?
Hello again spice lovers, today’s product is the first of my freebies from Mahi Fine Foods. Their garlic peri peri sauce.
It’s a pale one, with garlic way up in second on its ingredients list, and it’s the first sauce of its type that I’ve looked at. I can’t help but be a little curious.