Alright everyone, it’s wednesday and I’ve just had one of the most disappointing reviews of my career but, today, it’s time for a different sort of suffering. Because it’s my birthday and that means extract sauce:
This is Ten Minute Burn. The original extract sauce from The Chilli Pepper Company, making waves long before their Hell Unleashed made headlines. So I’m not expecting quite the same level of stomach churning heat but I’m still going to be very careful with this one.
It has a reputation to it and I know full well what the company are capable of. So I won’t be underestimating it, despite my eagerness to see how everything began.
Happy tuesday again, everyone!
This week, I’m looking at another old friend of ours, The Chilli Pepper Company, for what is supposedly a “sweet chilli sauce for psychos”. Though, to me, it looks a lot darker and more barbecue-like:
Hence my decision to feature The Beast now – Right after The Wicked Chilli’s sadly lacklustre naga barbecue – in the hopes that a company who’ve proven themselves in the past can do a better job.
Happy tuesday again, everyone. This week, I’ve got something wicked to show you, from down in somerset.
The “Thirsty Dog” barbecue and sweet pepper “Roco Loco” sauces, from The Wicked Chilli. One using an unusual blend of jalapeño and naga chillies to heat up its cola and smoked paprika base. While the other mixes rare rocoto chillies with a more standard, unnamed variety and some red bells, for a purer pepper flavour.
For once, though, it’s not the flavour of those rare chillies that excites me but the unique feel of the rocoto’s heat. The unique gum tingle which made me love Char Man’s Caribbean sauce and which is integral to a few specific peruvian dishes.
I’m a huge fan of that pepper and I’m really hoping that its prominent position on the label of today’s red chilli sauce means that The Wicked Chilli are using it to the fullest. Yet I’m also very curious what the unsmoked jalapeño and naga bring to the flavour of their barbecue sauce.
Hey folks, remember how I just randomly mentioned Queen Majesty again, last week? For the first time in ages?
Well, believe it or not, it was entirely coincidental and today’s feature was an extremely last minute find. But I do have another of their sauces to show you and this one, in particular, is one that I’ve been waiting a long time for. Ever since the reveal of Hot Ones‘ season seventeen line-up.
The number six of that era, Queen Majesty’s Cocoa Ghost. Which stood out, to me, from the moment I first saw it, as something truly unique.
Hey folks, how’s it going? It’s tuesday again and, honestly, things have been a little rough for my blog work lately. I’m doing a lot of other things on the side and it’s been a bit of a struggle to keep up with even my weekly reviews. Let alone all of the weekend recipes and random thursday things which I feel like I aught to be doing.
But, while I might not be able to offer you any of those extras, right now, I can at least provide you with a bit more than the norm in today’s post. Not the usual one or two sauces. Not even three.
No, the full on five of Spice Island Chilli’s entire range:
Each one a different heat and flavour, wrapped in its own tale of maritime history. Yet the whole lot hailing from a single portsmouth company, with a distinctive style throughout. Meaning that I’d probably just say the same things five times if I were to review them all separately, anyway.
Hey folks, it’s tuesday again and, today, we’re taking a look a Geki Kara. A sauce by 3D Spice which stood out massively when it was featured among Bauce Brothers’ Hot 100. Albeit not necessarily for the right reasons.
In fact, I saw a fair bit of controversy around it, at the time, over its high price and the anime-esque, scantily clad, demon girl on its label. Implying that it might not have been the sauce, itself, which they were selling.
Perhaps I’ll mention her again, later on, but, now that all of the initial criticism has died down, what I really want to talk about is whether or not it was actually deserved. Because, with the bottle here in front of me, it’s clear that a lot more has gone into making the product than is immediately obvious online.
Hopefully there’s some real flavour locked inside, rather than it simply relying on a seductive exterior, like people thought.
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 Dragon‘s 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!
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:
And I should probably also mention The Chilli Alchemist‘s new Gold, which seems like it very may well be the same sauce in a bigger, prettier bottle.
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.
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.