East Coast Chilli Co.

Hello again folks. I wasn’t going to post anything today but, mere moments before typing this, three sauces arrived at my door:

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Freebies from the East Coast Chilli Company – One of their choice and two of mine. I must say, I’m excited.

I’ve had my eye on these guys since their appearance in the Lick My Dip box – Before it even changed to Flaming Licks – but I’ve been swamped by freebies and festival finds for a while now. I’ve not had chance to give them the attention they deserve.

Thanks to their generosity, however, I’m now left with no choice but to squeeze them in. You’ll be hearing about these sauces shortly.

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Smoky, Sweet and Smooth

Greetings everyone. This week, I think it’s time I took another look at the products I got from Grim Reaper Foods.

I’m not talking about the last piece of their thai gift box, though. That’s going to have to wait a little longer because today’s item is something I actually bought from them. Their Wraith:

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A black and bronze version of their Vengeance oil’s stunning bottle that contains what could be a very controversial sauce.

Why? Because, like their Vengeance, this sauce contains extract instead of actual chilli. Here it is on the ingredients list:

Oak Smoked Cold-Pressed Rapeseed Oil, Apple Balsamic Vinegar (Cyder Vinegar, Concentrated Apple Juice, Colour: caramel E150d), Honey, Golden Syrup, Tamari Soy Sauce (Water, Soya Beans, Sea Salt, Koji (aspergilus oryzae)), Onion Powder, Chilli Extract, Mustard Powder, Garlic Extract.

Right near the bottom, greater in quantity than only the sauce’s garlic extract and its emulsifier.

It’s so low down that its presence isn’t going to affect the taste of the sauce and it probably won’t hit above the Vengeance’s three out of ten heat, either.

I did find the lack of pepper flavour in that oil quite disappointing but, fortunately for me, this isn’t another infused oil. It’s a barbecue sauce, which means it should have plenty going on without it.

After all, barbecue sauces are made to be sweet, sticky, smokey and molasses-heavy, not to focus on their chilli content. For the most part, chipōtle is only ever added for its smokiness and mild heat.

So, sacrilegious as it may seem from a fiery food fanatic like myself, I didn’t care about the chilli content when I opened up this item. I went in with an open mind and high hopes.

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Kiwi Crazy

Hey there heat eaters, I’m still working my way through 2017’s backlog of reviews so I’m sorry if I come off as a bit of a broken record with regards to Reading.

It was a great festival with searing heat, in more ways than one to tell the truth, but I survived the summer sun and made it back with some awesome finds. Perhaps even a few too many.

Yet, while they all stood out to me in one way or another, Dorset Meadows, from the chilli shop of the same location, stood out more than most.

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For a start, it was wrapped in a smooth foil label that really caught the sunlight on their stall but, beyond that, it also has some pretty unusual ingredients:

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Unleash the Demons

It’s thursday again, fiery food fans, and it’s a weird one.

Once again, I’m bringing you a sauce review off schedule. And no, it’s not for jokey reasons like last time.

Noone’s said that this sauce or its peppers are inedible. It’s just not available in the UK.

It’s an australian sauce that focuses on a unique heat source – A distant relative of black pepper known as the tasmanian mountain pepper.

Or, in some cases, the diemen pepper berry, the name from which today’s company get theirs.

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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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The Welsh Dragon

Happy thursday folks, we’re getting close to christmas and this is a bit later than I’d originally hoped to have it but here’s the dragon’s breath:

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And yes, it’s in a sauce.

In fact, it’s a sauce you’ve already seen. It’s an updated version of The Chilli Pepper Company’s earlier, less grammatically correct “Dragons Breath”.

Whether this change is just to avoid confusion or because they seriously believe in the strain, I couldn’t say but I appreciate it. It keeps the sauce from having the name of a chilli it doesn’t contain and, more excitingly, it gives me a way to check the pepper out.

I never did manage to get a sample from either of the two people who claimed to have developed it but, while I’m still very sceptical of the dragon’s breath chilli, I’m definitely curious. I’m definitely happy to have my hands on it.

And, as the first superhot said to be literally inedible, I feel I have a duty to prove its growers wrong.

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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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More Death from Devon

Happy tuesday again, folks, it’s time for another little hotty.

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This time, it’s Death at the Crimson Altar – One of Devon Chilli Man’s hottest, shown here in its more portable, karabiner-adorned, mini bottle. Perfect for those who want hot sauce on the go, a sample size before committing to the full thing or simply something small for christmas.

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Screaming Mango

Hey guys, it’s time for the final one of my Screaming Chimp sample sauces, their Mango & Papaya.

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And, just like last month’s, this one forgoes the brand’s main simmered tomato base in favour of a 42% mango content, supported by papaya and pineapple for an equally strong but much smoother fruitiness.

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