Killer Ketchup

Greetings, spice fans, and welcome back to another month of fiery food reviews. As we enter into july, I’m finally caving to pressure and throwing a spotlight on the ketchup that Daddy Cool has been bugging me about. His Ketch the Reaper:

DCKetch

A chilli ketchup made with the current world record chilli but apparently still suitable for beginners.

After Farraday’s “mild” sauce, I’m a little sceptical of anything that claims to be both reaper and a sensible heat. Yet Encona came pretty close to a satisfying world record chilli sauce for the general public and, in doing so, made for my all time most read review. It would be remiss of me not to try the artisan equivalent and, considering who’s making it, my hopes are high.

I have never had a bad product from Daddy Cool’s before and I have no reason to believe that that will change today.

Continue reading

Hot & Bothered

It’s my birthday again! Today, I turn twenty-seven and, like every other year, I rate some extract sauces. Ultra-hot chilli products that surpass the natural limits of my scale by using a chemical concentrate of chilli’s capsaicin.

So, while I would normally bring you a recipe post on a weekend, like this, I’m putting my cooking on hold for a bonus review of my annual suffering.

Yet I have something a little different for you, this year. A sauce that comes not from an artisan chilli company but from the garlic specialists of the Isle of Wight:

BotherBottle

The Garlic Farm’s fang melting “Vampire Botherer” – To my knowledge, the only ever craft sauce to blend green chilli and chilli extract.

It’s not going to be as insane as today’s other item, given that a mere tenth of a percent of it is actually capsaicin concentrate, but I feel like its uniqueness is worth addressing, before I dive head first into the real deep end of the Five Finger Death Punch.

FFDPSauce

Continue reading

Spanish Superfruit

What’s up fiery food fans? My name’s Coran Sloss and, if this sounds like the start of a Youtube video, I’m very sorry but there is a good reason for it.

You see, today’s product is one that’s going to hold a special place in my heart, whether I wind up liking it or not, so I really aught to give you a bit of backstory to explain why.

As you’re hopefully all aware, this is a UK-centric recipe and review site, for the simple reason that I’m from the UK. More specifically, though, I’m british. British through and through.

I was born in scotland, I grew up in england, my humour is both pun-based and cynical and I speak only one language fluently. Yet my name is anything but typical of the country or countries that I call home.

My given name, Coran, comes from my mother’s irish heritage and, while similarly celtic, my surname is from my dad’s side, by way of america.

Both of my parents were well travelled and, between the two of them, they spoke more or less every major language in europe. And a few beyond.

It is from them that I have picked up my rudimentary german, french, italian and spanish – Enough to read an ingredients list, even if I can’t manage much more – and my interest in other cultures is likely their influence as well. My interest in weird fruit, though? That comes from slightly further afield.

In recent times, it has been spurred on by anime, my love of fruity hot sauce and a friend that I made on youtube but, even back in high school, I was buying dragonfruit, horned melons and yellow tomatoes to see what they were like.

And, before that, I had a grandma with a house in spain. One with a garden that grew something that you’ve probably never heard of. Nesparos – The key ingredient in today’s sauce and a fruit that I’ve not had since childhood.

Continue reading

Dorset Berries

What’s up my fellow chilli lovers? This week, we’re looking at the fourth and final product that I picked up from Saucey Lady in reading.

NagaBoth

It has the exact same label as her other three so, much as I find Kaz’ logo amusing, I won’t be talking about it again today. And nor, for that matter, will I be mentioning the bottles that you can buy it in, since they were also discussed previously.

This week’s post is going to be all about the flavour, texture, heat and aroma of the sauce inside. The bit that matters most.

So let’s get on with it, shall we?

Continue reading

Hot & Cool

As one bottle reaches its end, another two come to light. For today, dear readers, we’re taking another look at Daddy Cool’s. At his Ghost Pepper Extreme and Jeepers Reapers Revenge.

Coolbottles

Two of his hottest sauces, both in rather more current packaging than my past reviews, yet absolutely nothing to do with 📽️ the other Jeepers Reapers 📽️ that I tried. And still equally unrelated to Star wars.

But, while these sauces may be made for heat, they have a lot more going on than just that.

The Ghost Pepper Extreme is made with butternut squash, coconut water and an assortment of smoked ingredients to enhance the bhut’s flavour, while Jeepers Reapers Revenge contains scotch bonnet, roasted tomato and papaya to compliment its reaper chilli. I can’t say that I fully understand what that means for either but, having had Steve Cooley’s products before, I’m expecting the best.

Especially as this is only the second reaper sauce that I’ve seen boast a great taste award.

Continue reading

Tasty & Tame?

Guten nacht, meine freunde. Guten walpurgisnacht.

It’s that time of year again, where we remember the saint of calm seas and celebrate the night when witches roam free but it’s surprisingly hard to find a UK-made, witch themed sauce with which to do so. So, instead, we’re looking at the sorceress’ traditional sidekick, the familiar Flying Monkey. As produced by Farraday’s “Tasty” brand.

FlyingMonkey

How tasty it actually is, however, is something that remains to be seen, since I’m sure every thinks the best of their own creations. And, also, I’m a little bit wary of the words “Carolina Reaper Tame Chilli Sauce”.

I’ve shown off some comparatively mild Reaper products, like Encona’s hottest sauce or the Jalapeño Creaper from Devon Chilli Man, but nothing that I would ever truly call “tame”. And I doubt that that’s going to change today.

Continue reading

Mad Dog Burger Topper

Howdy, peeps, it’s recipe day again and, while I don’t plan on doing this every week, I do have another mini one for you today. One that makes use of Mad Dog’s 25th Anniversary Gold Edition.

Why? Because something has to.

It’s a tasty sauce. A great blend of mellowed out reapers, scorpions and ghosts that even tastes rather mexican. It’s gentle on the palate but not even remotely gentle on the rest of the body. A brutal assault on one’s sense of heat at a freakin’ crazy

45/10

A heat that renders it inedible for all but the most hardcore of chilli lovers and was enough to send me and my friends loopy 📽️ with a single mozzarella stick 📽️.

So it should come as no surprise that I’ve barely touched my bottle since. I just don’t want that kind of mouth-hurting, mind-destroying challenge spice very often and my video reviews more than satiate any such need that I might have.

It is, therefore, about time I toned it down a bit. Made a secondary sauce out of it that’s only super hot, not beyond nature. Something that at least the crazy people, like me, might enjoy.

Here it is, my Mad Dog burger topper recipe.

Continue reading

Peachy Keen

Hello again, everyone, and welcome to what could almost be called a follow up to the apple tart recipe that I posted two days ago.

Don’t worry if you haven’t read that one, though. It’s not a requirement for this sauce review. Just a dish that I made to go with it.

No, if there’s one thing that you should know beforehand, it’s The Prodigy’s hit song from nineteen ninety seven. Because what we’re looking at today is Devon Chilli Man’s tribute to it: His Smack m,Peach up!

peachupbot

A sauce that I’ve long been meaning to talk about, since it’s the only one that I’ve found with Jay’s famous Peach Ghost Scorpion – A chilli once thought to be a potential candidate for the world’s hottest.

But, before I dive in to talking about the product and its pepper properly, I just want to quickly clear up a misconception about the song for which it was named. Since, if the lyrics are taken literally, it sounds a lot like it’s advocating domestic abuse.

It’s not.

Smack My B🔥🔥ch Up is, as I only discovered when researching for this very post, code for getting one’s fix. Normally one’s fix of a different sort of smack but, in the case of this sauce, it’s sweet, superhot chilli instead. A subtle mention of its addictiveness, hidden within reference to the music of my youth.

Not that I was ever a fan of hard techno.

Does it live up to that meaning, though? Is it good enough to cause addiction? Will it cause the rush of endorphins often referred to as a “chilli high”? Does it even contain peaches?

Well, I can answer the last of those now – It most definitely does – but you’re going to have to read on for the rest.

Continue reading

Winter Ginger

Good general holiday season, everyone. I hope you’ve been enjoying it and that the coming turn of the year treats you well.

I’ll be making a vaguely themed review post then (and it’s going to be a goodie!) but, in the mean time, here’s a simple recipe to tide you over.

Not one for christmas food, per se, since I gave you that last month but one for some nice, warming, earthy gingerbread – A seasonal special all the same.

Continue reading

Badger’s Beginnings

As another year comes to a close, it’s time to turn my sights to a new company:

Badgers Artisan Foods

2018-04-05 14.10.17

A fairly recent one, started in 2016 with some home-grown chillies and this very sauce.

You might think, therefore, that they’d call it their original, but you’d be wrong. The peach and orange packaging and cheeky badger logo may look friendly and inviting but this is their Reaper Sauce.

It takes a bold chef to start a company with a world record but what I want to know is whether the taste can match the implied burn?

Continue reading