Another hot condiment with a unique taste is Indian Brinjal (aubergine ) pickle. Pataks make a good one or Bolsts (if you can find it). It really is a unique combination of taste and texture - too good to mix with any other condiment.
Also in case anyone is wondering there is a Lea and Perrins shortage at the moment. I could only find Henderons relish in the supermarket which is unheard of In Oxfordshire , i had never seen the stuff before .
Upon checking online supermarkets it seems the same is happening withe everyone due to a bottling problem at the plant of something,
Where do we get the alcohol?Has anyone tried extracting capsaicin from chilli peppers?
It's apparently fairly easy to do and just requires cutting / blending hot chillis (scotch bonnets, bird eyes or habaneros are supposed to work well) into a fine mush, soaking in alcohol, filtering out the bits of plant and then leaving the liquid to evaporate.
It's something on the list of stuff to do if I get really bored.
On topic, Encona original, flying goose sriracha and Tabasco are at the right point for me between heat and flavour. I'd rather add a bit more sauce than go for the painfully hot stuff.
Ortholith, sorry, I’m being a dick.Shops? Cheap vodka should do the trick.
Having looked it up capsaicin is most soluble in ether and benzene but I'm not keen on eating anything that's been near benzene and there are better uses for ether.
Worms probablyChin Su from the 'nam isn't too bad at all-daughter brought me a squeezy bottle of it back from there.
Bit of sweetness but not overpowering like the Blue Dragon glop, and a decent bit of heat too.
F8ck knows what the ingredients are as it's all in worm writing.
Ohhh. I have Tom Yum paste in the cupboard.Tom yum paste let down with a bit of water heats seafood up nicely. Very strong initial lime hit with the lemon grass coming in then the chilli hits you. It after the initial "f**k that" response it grew on me very quickly.
You can still buy mustard powder in a metal boxI don't recall heat being a trait of any of great British brown sauces like OK, HP, Daddies and Brands steak sauce, though they were tangy, fruity and savoury.
Shop bought mustard was seldom hot enough for my tastes either. My mum used to buy Colmans mustard powder and make an incredibly strong and flavoursome paste.