Pronouncing Peppers

Greetings everyone, it’s time for another thursday post. But not another sauce review.

Unlike the last two thursdays, this post isn’t about a product but it is inspired by one: The Dorset Chilli Shop’s chipotle extract. Because that one little bottle changed the way I talk.

It came labelled with the ancient aztec name of it’s chilli, “Chilpōctli”, which turned out not to be pronounced the way I thought.

So today we’re looking at pronunciation. At how to say the names of your favourite chillies and why they’re pronounced the way they are.

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The Early Bird

Happy new year, everyone!

I know it’s a day late, like my christmas post but I do my reviews on tuesdays and this post is most definitely a review.

It’s something special, too. An unusual type of sauce that I’ve been after since christmas 2016.

That year, I got a naff gift set containing green sriracha.

It wasn’t well made and it had no branding that I could trace. It wasn’t something that I could feature here.

Yet the concept was a good one. I enjoyed that product, despite its poor quality, and have been looking for a better version ever since.

So, while my christmas post was a gift to a reader, today’s is a gift to myself. Taking a quick break from my backlog of freebies and festival finds to look at not one but two sauces that I’m highly excited for.

Hopefully they pique your interest as well.

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Red Jalapeño

Another Mahi Fine Foods sauce this month, everyone, and it isn’t really listed as mild, medium or hot. Instead, this one gets a number for its heat, a rather hard to interpret “2”.

Yet its name implies it’ll at least put a little more focus on its peppers.

Jalapeños that have ripened fully to red. Could the “Red Jala” really use anything else?

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Indian Potato Cakes

Hey folks, it’s recipe time again.

Not that you haven’t already had a couple this month but both of those were little, product specific recipes I came up with on the fly. Today’s is a touch more thought out.

This time, we’ll be making one of the best carriers for sauces – Potato pancakes.

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The Dragon’s Smoke

Happy tuesday again people, it’s time for another little shot of Dragon’s Blood. But, instead of showing you my free sample jar, here’s what you’d get if you actually purchased today’s product:

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A black and golden brown, scale patterned bottle that both strongly resembles the others in its line and uses the two main colours associated with its sauce type.

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So Many Sauces!

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Hey everyone, welcome to Sticky Sisters, a new fast food joint in the middle of my home town. Round the back of leeds’ Merrion Centre, just by their First Direct Arena, if you feel like visiting for real.

Because we can’t all eat fancy food all the time. Sometimes we just want chicken wings.

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Verde Blood

Hello again spice lovers, this week we’re going to look at another of my samples from Chilli Pepper Pete and, like the Zhoug, it’s one of their milder ones.

Emphasis on the “er”, of course, because, as I mentioned back in my overview, Chilli Pepper Pete doesn’t actually do anything below medium. Which makes today’s offering rather hot when compared to other, similarly coloured sauces.

That’s right, it’s a green one. And, unlike the Zhoug, it’s not getting its colour from fresh herbs.

No, it’s using tomatilloes and green chillies to make a salsa verde. One that I’m sure you’ll agree, once we talk about its other ingredients, is far from ordinary.

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Image provided by Chilli Pepper Pete.

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Extract of Flavour

Today, everyone, I’d like us to take a look at another item from Grim Reaper Food’s gift box. Something that I didn’t want to talk too much about at the time, for fear of ruining the company’s biggest surprise.

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You see, what we have here may be a scary little bottle of extract but it’s not like the rest of its kind. It’s not about the heat.

No, unlike most extracts, the Grim Reaper’s Raging Goblin isn’t a concentrated resin of extreme chilli firepower. In fact, it isn’t concentrated at all. It is hotter than the chillies it was made from but that’s only due to the loss of their flesh.

Because what this product actually is is jalapeño juice. All the oils, both heat and flavour, from a good number of green jalapeños, mixed with a little bit of lime.

And it all comes packaged in a black-tinted aromatherapy oil bottle.

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Jalapeño Jerky

Hello again heat eaters, today I intend to bring you a couple of things from Cowley’s Fine Foods but, for starters, let’s just look at their mild and flavourful Sweet Potato and Jalapeño Jerky.

It’s an interesting combination of flavours that isn’t clarified at all by its packaging.

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The Holy Hot Sauce Trinity

Hello again everyone, today we’re taking a look at The Ribman’s sauces. All of them.

Because he doesn’t really make three different sauces, just the same one with slightly differing chilli content. And that chilli content doesn’t change the flavour anywhere near as massively as it did for the Melliculus Popping Candy.

But, while it is just three heats of one sauce, it’s a very interesting one that showcases a recent trend, allows me to explain some flavour science and provides an experience like little else.

If you don’t mind a bit of strong language, click that Continue Reading button and I’ll show you what I’m talking about.

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