Change of plan, everybody. We’ve been through a lot of hot stuff over the last year and a bit but I’ve still managed to build up quite the backlog of review products. So, as of today, I am no longer going to be dedicating the last tuesday of each month to a recipe.
Instead, every tuesday will be a review day but don’t worry, I’ll still give you something tasty to cook up. Only it’s now going to be on the final weekend. The saturday or sunday upload slot that I’ve previously saved for the very occasional bonus dish.
And this gives me a little more flexibility with what I can show you, as well.
Previously, I’ve tried to keep at least close to one superhot item, one hot one and one mild or medium thing a month in order to please as many different heat tolerances as possible but now, with an extra slot opened up, showing off something crazy that won’t suit the vast majority of people doesn’t have to take the place of one of those.
Today I can finally show you one of the all time hottest natural sauces that I’ve ever had. A natural
Alright, everyone, if you’ve been paying attention to my twitter account (@spicefreakblog) then you might already know that I recently got another bottle free from The Chilli Alchemist.
This time, however, it’s not a review sample. Their latest gift came with any purchase at Reading Chilli Fest because the product in question has been discontinued. They are nolonger making their Elixir Orientem.
So, while I have been enjoying that sauce on my macaroni cheese, it’s not what I’m here to talk to you about today. No, today’s product is the new one that takes its place:
Their mango and aji amarillo chilli sauce, quite simply named “Aurum” after its golden colour.
Happy tuesday, heat eaters, I’m back from Reading Chilli Festival. In the coming months, there’ll be all sorts of wondrous new things featured here but today it’s time for something a little less new.
Something just as exciting, mind you. It’s my favourite of the Screaming Chimp’s product samples.
Last time we heard from them we took a look at their hottest “Stinger” sauce but this week we’re going back down to the very bottom of their heat scale to try out Vic’s Ol’ Smokey. A sauce that uses smoked paprika, instead of chillies, for its flavour but does back it up with bird’s eye heat.
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.