It’s thursday again and I do believe I promised you guys a little extra info on one of the things I got at Challock Chilli Fest. So, umm, here it is. A short post on the CGN21500.
Or, as I like to call it, the cereja roxa.
Hey there folks, today we’ve got a little surprise freebie. A certain something from a company that needed no special introduction post because they only make the one product.
It’s an interesting one, though, and a pretty big name to boot:
This is Matt Tangent’s Bang Bang Chilli Oil and I’ve been wanting to talk about it for a while but there’s a second little something today that I’ve wanted to mention for even longer: The little bottle on the side that inspired Matt’s signature creation.
Hello again, folks, it’s time for a bit of sunshine. Opal Sunshine.
Today, we have the first of the sauces that she sent me and, in my mind at least, it makes sense to start with her first. Her original.
And, while I will talk about its packaging later on in this post, I want to talk about that name a little more before I do so. About what “Original habanero pepper sauce” suggests to me and how its flavour defies all expectation.
Welcome back, everyone.
Last week we looked at 🔥 a german sauce brand 🔥 imported into the UK by my friend Russell at Grim Reaper Foods. So, following on from that, I’d like to show you another of his recommendations. One that, this time, he isn’t the one selling:
Prices Spices’ fabulous Pineapple & Dorset Naga Chilli Chutney. Their “India Joywala”.
Apparently a great taste award winner back in 2014 and definitely a great taste, it’s one of the best items that I picked up from Reading but there is something about it that I’m not as fond of and I’d like to get into that first.
Hey folks. Having branched out to a second hot sauce importer fairly recently, I feel obliged to follow up on that post with a few more. To really show the full spectrum of suppliers.
But, of course, this post isn’t going to do that. No one post can.
Today, I’m just looking at one such company. One that brings over delicious sauces from germany and one that’s already quite close to my heart.
Today, I’m looking at Grim Reaper Foods but I’m looking at what they import, not what they make, for a change. Just be aware that the company that they stock is another slightly sweary one before you click through to read this article in full.
Hi guys, it’s october again, so we’re going to be looking at a box of sweets.
Or rather, chocolates. Specifically, James’.
James Chocolates’ Smokey Chipotle Chocolate Chillies. A rather less prankworthy item than what I showed you last year but hopefully one that you’ll enjoy all the same.
It is, after all, a rather tried and tested flavour combination, used in my early cupcakes, my take on Dorset Chilli Shop’s lava cake and my christmas truffles. I know it works but does it work for James?
Today, I intend to find out.
Happy tuesday again fiery food fans, it’s time for another smoky chipotle sauce:
This one, however – The Raven from Grim Reaper Foods – is likely to be a lot hotter than most and rather more savoury to boot.
Why? Because it’s not just smoked jalapeño. Its first chilli is actually the trinidad scorpion.
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 some seasoning.
Chilli salts, instead of sauces, this week and both from companies that we know well.
And, on the right, Wiltshire Chilli Farm, sporting the same brown action lines that we saw on their Dark Habanero sauce for a chipotle salt. A product that promises to be a massive step down in heat from both that and 🔥 the last two items that I had from them 🔥.
Two rather different product flavours – One bright and citrusy and the other rich and smoky – but a single product type all the same.
Let’s see what I make of them.
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.