I tried about 75 hot sauces from 30 different companies this summer and reviewed around 50 of them here. The plan was to find my...

It's the first Saturday I've been home in what feels like months. The Habanero fermentation is bubbling in the kitchen. The fridge is...

After a few days away I return to devastation in the greenhouse.   I’ve spent more than six months going out every night and removing...

I seem to have spent a lot of time in trains and cars and boats and planes the past few weeks, then in bookshops and galleries and...

The past couple of days we’ve had quite a few Cayennetta ripen - around fifty. They’re a pretty simple-flavoured hot pepper and they’ll...

‘I wrote this book because . . .’ I say as I walk Puffin through the woods.   ‘Ultimately, it’s about . . .’ I say as I’m watering the...

I was meant to be doing a barbecue for Sarah’s parents while they’d all gone swimming, but as I was wheeling out the cooker from the...

The end of July has seen a number of the peppers accelerate, although the wet has also seen the slug population accelerate too. I've seen...

So many ingredients in here and nothing is especially dominant, which is a nice change. This is another wonderfully rich, dark fermented...

Most of the sauces I’ve tried the past couple of weeks have been mild and I almost forgot what the sting of a good Scotch Bonnet hot...

I’m enjoying these fermented hot sauces at the moment and this one is primarily made from the Korean fermented pepper paste gochujang. So...

I recently noticed the yellowing of some leaves in the greenhouse and a couple of plants dropped their leaves. I’ve been pretty attentive...

A bit more garlicky than Troublemaker, but again a strong sense of the ferment. I’m not getting a lot of chipotle or mango, which is a...

A new company. I’ve picked up three sauces, all made with fermented ingredients and I’m starting with their Troublemaker, which is made...

I love this company. This is how it should be done. The play, the flavours, the originality. A specific Peruvian pepper is used here, the...

At the beginning of the year I hadn’t even heard of the Cayennetta but right now, as of 3rd July 2024, it’s just about my favourite of...

Another design misfire. This is a heatless condiment that says it's made with honey and butter. So the image? A blood-soaked bison with...

I bought this one a while ago and have been putting it off. It sounds like it’s going to be way too hot for me. I’m not here for the...

Intro I’ve grown peppers idly for a number of years but only a few varieties. Cataloguing what’s been happening and when it’s happening...

My second Buffalo Hot Sauce is from Bristol's Ginger Beard. This one is sharper and less unctuous than the Guzzalo. More peppery, less...