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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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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When Dragon Meets Tiger

Dydd mawrth da, annwyl ddarllenwyr. Do you remember the dragon’s breath chilli?

Well, as it turns out, that pepper wasn’t nearly as welsh as my opening sentence. Or as the guy who named it.

It may have been presented to the world by a welsh gardener, named Mike Smith, but its actual grower was a Neal Price, from nottingham, who runs Chilli Bobs. A company that I know from this year’s lunar new year feature, among other items, and one who’ve given me something new and special to show you, this week. Bred from that infamous strain of theirs.

This is the Chimera Chilli Sauce – named for its new, hybrid pepper – and it’s made from very little else. Yet its flavour still excites me, because of how much I enjoyed the dragon’s breath, last time, and how its colour is unlike anything that I’ve tried before.

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Watermelon Sugar Spice

Happy Star Wars day, everyone!

Unfortunately, I didn’t find anything as amazingly on theme to show you as the D_ _ th S_ ★r O.G, this year, and a look at Disney’s Galaxy’s Edge show’s that they’re only serving drinks and snacks, right now. So no inspiration there.

But, from what little I saw of their old menu, they sure seemed fond of their charred meats. And I do, at least, have a sauce for that.

This is Alkemio Kitchen’s Watermelon, Cucumber, Lemongrass, Sugar and, if you’re thinking that you’ve seen it before, you might well be correct. Not only does it use the exact same packaging as the rest of the brand but it also featured lightly in my recent overview of the company. Which you can find here.

Today, however, I’m going to give it far more thorough look.

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Circus Fire

Hey folks, here’s another one that’s been on the cards for a while: The third and final of my Somerset Chilli Co. reviews. And also their most fiery.

This is “The Circus” – Named after the georgian townhouses in bath – and it’s their carolina reaper product. Their fruity take on the world record chilli.

But, more interestingly for me, it’s also the first strawberry sauce that I’ve seen in almost two years. And, while that last one was not to my tastes, the Fire Breathing Idiot’s strawberry and scorpion “Ball Breaker”, before it, most certainly was.

I’m very eager to see if The Somerset Chilli Co. can recapture that magical mix of sweet strawberry and roasted red peppers here. And what the added mango – My favourite every-day fruit – brings to it.

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Sweet and Sour

Alright, everyone, we’ve just seen a whole bunch of fruity flavours and I was planning to bring you another one. But then Brighton Hot Stuff went and shipped an unexpected extra in with my order and it felt like a far better fit for today.

So, this week, I’m putting that flurry of fruit-based products on hold, real quick, in order to add a little more variety to my line-up and show off their Extra Hot Sweet Chilli:

A brand new addition to the company’s range, which combines their delicious red habaneros with a mixed superhot blend, for a far fiercer take on the thai classic.

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Two Berries

Hey folks, it’s tuesday, again, and last week we looked at some bright and tangy, yellow sauces. So, today, I figured I’d go the other direction with somethings dark. Yet twice as fruity.

Another couple from the companies that we’ve been looking at recently but, this time, they’re blueberry. Or, in the case of Alkemio Kitchen, Blueberry, Miso, Scotch Bonnet, Mint.

A very curious combination which is sure to provide an interesting counterpoint to Haskhell’s more traditional take.

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Alkemio Yellow

Yo, what’s up, peeps? We’ve been on the rich and dark for a few weeks now and I think it’s time for something bright and fresh, to shake things up.

So, today, we have a couple of vibrant, yellow sauces from Alkemio Kitchen, down in surrey. A highly experimental dinner club restaurant who are pretty new to the hot sauce scene but sure do seem to have some crazy flavours. Like the Jalapeno, Lime, Mustard, Turmeric and Pineapple, Shiso Leaf, Calamansi, Sugar that you see here.

And, while their names are a mouthful, they’re also pretty informative. If you know what all of those ingredients actually are.

For those of you who don’t, however, I’m more than happy to help. Since I am, after all, very excited to get into these two before the launch of their their crowdfunding campaign, later this month.

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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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