Inspired by my love of Cajun cooking and hot and spicy food. The sauces range from 1 to 10 and use a variety of chillies to add flavour and heat. The chillies used are rated on the scoville scale depending on heat. From the Jalapeno pepper at +2500 SHU to the Carolina Reaper at over 2,000,000 SHU, there is something for everyone.
All the sauces have been developed over the past four years for family and friends at my BBQ’s. Originally created for a heat challenge game, I soon realised that the sauces were in high demand. I began to supply my dad with his favourite sauce, and he used it to ‘make his broccoli taste nice.’
I grow my own chillies and use the chillies to enhance the food I serve. Each year I grow different variety's and test the chillies in my sauces to find the best flavours and heat levels. My favourite is the No 5
The sauces were originally designed with carnivores in mind, as there are no vegetarians in my family. However, I have since redeveloped the sauces to make them suitable for vegans. They are also gluten free.
The sauces are rated based on their heat level . Ranging from mild to exceptionally hot, they are indicated by one to five chillies.
1 - Mild
2 - Medium
3 - Hot
4 - Very hot
5 - Exceptionally hot
A word of warning for all you brave souls. The sauces 8, 9, and 10 are extremely hot. They must be treated with respect and caution.
HOT, HOT, HOT
FIND YOUR NUMBER
Heat and taste senses are different in every individual. If you are in doubt, start low and work your way up until you find the perfect number. All sauces have been developed to be used as a condiment or dipping sauce at your table or used as a marinade. If you find the one you have bought is too hot, it can also be used in other dishes to add flavour and heat. The chillies used come in various forms, including fresh, ground, dried and mashed. The sauces may contain seeds.
THE SCOVILLE SCALE
The heat of the peppers is measured by the Scoville scale. Invented by Wilbur Scoville in 1912, he created a method to measure the pungency, spiciness, and heat of the various chilli peppers. The chillies are diluted until the heat cannot be detected. They are then given a rating on the Scoville Heat Units (SHU) scale. The Jalapeno starts at 2500 SHU, while the Carolina Reaper averages at just under 1,600,000 SHU. Individual chillies have been tested at 2,200,000 SHU.