Some people claim Gold Sauce is HOT, others, not so much...
What we do know is that it is the gold standard for chilli flavour.
Gold shines on chicken, game fish and lamb. Gold adds a fiesty snap to vegetarian food.
You get where this is going... Gold is as good at it gets!
Fire Sauce is a flavour adventure you don’t want to miss...
Perfectly pitched for red meat, game fish (like Tuna), and anything tomato. Built on a solid vegetable base, it has robust depth of flavour - not just shallow burn.
Meatless Monday? Fire Sauce is an absolute winner on griddled red peppers and black mushrooms.
Mamba sauce does not contain snake. The origin of the name is part legend, part fact, but which is which, is a very good question.
Mamba sauce is hot - but not face meltingly so. It tastes as if it was ‘made at home by a chilli wizard’.
Fresh Jalapeño & coriander - think chicken and sweet potatoes cooked in the coals...
South Africa’s flame grilled chickens and prawns love Peri Peri - a jazz tune of chilli energy!
Peri Peri is at its very best when it is added in layers - marinade, baste while grilling and an extra layer just before serving - always with a bit of chopped fresh Italian parsley and lemon cheeks.
The mystery of North African spice flavors adds a delicious enchantment to a butternut puree with glazed parsnip and a drizzle of nut oil (argan is awesome, but hazelnut, walnut or cashew will work).
And for some people this is the best news: it contains no added sugar!
Enjoy the distinctive, ‘fermented’ flavour - the flavour we love in aged cheeses, sourdough bread, salami and beer. Excellent with meat grills, tomato, bean & beef ragu and pizza. And then there's the delight of Fermented Chilli in a seafood pasta... And Fattoush - Fattoush is delicious with Fermented Chilli.
A zing of lemony/herby green Jalapeño with a sting of Birds Eye.
Perfect on flame grilled chicken, white fish, prawns and seafood.
Lemon Hot Drops is such a civilised chilli sauce, and we know that because it is so, so kind to innocent vegies.
Sweet, smoked chilli with a Habanero rumble, is deliciously versatile: great on flame grilled corn (with a little butter and chopped cilantro), hot, pulled pork, grilled chicken, sausages of every kind and ribs. It has a super-fan in creations with hot, melted cheese!
Meet your brand new “favourite of favourites”: Garlic with just a zing of chilli.
Hot enough to be interesting, mild enough for family meals. A great table sauce - perfect for a breakfast fry-up or a neighbourhood cook-out.
Ghost Chilli is very, very hot... So, use with caution when cooking for non-chilli heads.
Ghost chilli adds a lot of heat - and it is the kind of heat that just keeps on building... and then hangs around for a while (some people say days!).
Ghost is best as a table sauce - let the chilli-fans add as much (or as little) as they like. A few drops in a timid sauce will add the 'greatness' buzz.
Sweet Ginger Hot Drops is a merry jester - it cheers up everything it touches!
Soft, white cheeses and Four-Cheese muffins, LOVE Sweet Ginger Hot Drops.
Just enough ginger to cheer up sweet potatoes - it is an excellent glaze for carrots and stunning with quiches. Great with smoked meats and roast or grilled chicken or pork.
Mexican chilli flavour, made in Africa with African chillies puts a cheeky spin on a classic.
Tangy, salty, smokey (nothing ‘sweet’ here!), expect a lively fiesta. Think Nachos, roast corn and bean-bakes. Perfect on chicken, burgers, ribs and sausages - also pasta and hash-browns and fried tomatoes... and tomato salsa wih cilantro. Very, very more-ish!
Peri Peri with Ghost chilli is very hot... but in small drizzles and drops, it is so, so delicious! One of the GREAT peri peri sauces, it is magnificent with flame grilled chicken and prawns. Adds super- charged lemony, chilli flavour to a mixed seafood grill, with tomato, onion and parsley pasta-rice.
