Even Further Beyond!

Alright everybody, it’s my last post of twenty twenty-one and we’re now in that weird nothing period between the big winter holidays. So I feel like I’m fighting the inevitable here but I still want to at least try to make this post memorable and end the year on a high point.

To that end, I’ve gathered together three of the potentially hottest natural sauces on the planet:

Daddy Cool‘s Final Destination, made with everything from habanero up to hurt berry – A new FG Jigsaw hybrid, said to far exceed the heat of the reaper.

Chilli Bob‘s Dragons Breath Chilli Sauce, crafted from a similarly named pepper that we’ve already established surpassed that current record holder. Yet haven’t seen in anything pure enough to shift the upper limits of my scale just yet.

And Badger’s Chilli Kitchen’s Armageddon The End, with a whopping eighty percent armageddon chilli, making it the most chilli-centric sauce of the lot.

Any one of these three could be the new top of nature but which, if any, actually will?

It’s time to find out!

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One Two Punch

Hey folks, welcome back to another of my rare thursday reviews. Reviews that I do specifically when I have an exciting item not sold in the UK, something which is claimed to be inedible or something that has undergone a major recipe change.

Today, I believe that what I have for you falls into the third category. Though the situation is a little weird, this time, because our new, fruit-based “Punch” doesn’t quite share its name with Dorset Chilli Shop’s old one. And the ingredients and design are so vastly different from that 💀“Dorset Punch”💀 that it could easily be considered a whole new product. Even if it doesn’t seem like its makers actually see it that way.

To show you what I mean, here’s a brief look at the bottle before I get into what’s changed:

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Fresh Hell

And just like that, folks, we have a theme. Not one that I ever intended, mind you. I didn’t mean to go on a binge, revisiting a bunch of old favourites.

My second shot at the EEC‘s 🔥chance🔥 just so happened to coincide with a new release from Opal Sunshine that may or may not end up being limited edition. So I had to get that review out quickly and I’m having to do the same with today’s pair, too. If only because one of them might not last, otherwise.

I’m talking about the two most recent additions to Haskhell’s line-up – Their Piquante and their Horseradish:

One made with ghost pepper, for some serious heat, and the other chock full of one of my favourite mild chillies – The sweet and succulent malawi picanté. More commonly known by its brand name, Peppadew.

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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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East Coast Reason

Happy tuesday, everyone, and welcome to september proper. Today, we’ve got my first review of the month but it’s from some old friends, down on the east coast, who I really feel like I should have revisited sooner.

This is Reason. The East Coast Chilli Co. – Or ECCC, as I like to call them – ‘s supposed range topper. Their extra hot, naga-enhanced, habanero sauce.

Now, I love these guys. Their marketing man is super friendly, their sauces are delicious and their use of garlic, in particular, is masterful. But I’m a little sceptical on this particular product. Because, as much as I want to believe in the E triple C, I just don’t see how a five percent ghost pepper sauce is going to match or exceed the heat of their carolina reaper Midnight 21.

In fact, even at sixty percent, Dr. Burnorium’s most brutal naga sauce only achieved the same rating. And that was with unusually strong, roasted chillies.

So I’m not expecting anything super from today’s sauce, heat-wise, but I’ll be putting its claims to the test, anyway. And I sure am expecting some serious flavour, after the company’s others.

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A Fowl Fifth

Hey folks, it’s that time of year again. The first thursday of september, on which I write my yearly homage to the Hot Ones YouTube show, designed to give you all an alternative and far more UK-friendly version of their ten sauce line-up.

Hot Ones

Last year, I went a little off the rails with the most out there product selection that I could but, for today’s fifth round, I want to be a tiny bit more down to earth. To still pull a whole host of delicious finds from out of my review catalogue, yet also stick a little closer to the real show and bring back a few old favourite producers, in the process.

So, with that in mind, I’m going to kick things off with one of my all time favourite companies and see how things go from there.

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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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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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Chocolate Hell

Hello again, everyone, and welcome back to the last tuesday of march. The perfect time for a quite unusual pair.

Today we have two very different sauces, with very different heats and flavours, but one particularly appropriate ingredient in common: Chocolate.

It is coming up to easter, after all, so why not start the celebrations early with Ignis’ CNC9 and Haskhell’s Chipotle?

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The New Moon

Happy new year, everyone! For the second time this month.

I’m well aware of how strange that might seem but this week’s post is a little bit different. Because it’s not just a late celebration of the julian new year, like my previous feature, but a spotlight on two chinese-style products, for the lunar one. Which took place a mere four days ago.

So, this time around, I’m actually on time. Here’s what I’ve got:

Dragon Salt from Tubby Tom and a special sauce from Chilli Bobs, which I’ll give you a closer look at in a moment or two.

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