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Featured bottle is unopened - I assure you, it has not remained that way.

Tyring's Curse from Halogi Hot Sauce, LLC brings an interesting profile which is why I picked it up. It is a gingery/citrus profile, which isn't inherently bad, but does make it tough to pair. Roasted chicken will work well, fish (poached White fish perhaps),and this sauce would be killer on baja tacos - ginger/citrus on anything asian would be good, but I would much rather use my reaper sauce with 'prik nam pla' and call it a day. That said, the bottle does rate the sauce as: 4 [out of five] chile peppers, which would have one assume it's hot. I would rate this sauce at a 20k SHU with maybe a stretch to ~40K maxima.

Ingredients:

Yellow Bell Pepper; Red Onion; White Wine Vinegar; Baby Carrots; Orange Juice; Apple Cider Vinegar; Habanero Pepper; Ghost Pepper; Scorpion Pepper; Garlic; Ginger; Spices; Salt; and Cayenne Pepper

Another super clean ingredient list - but I wonder, with as mild as this sauce is with these particular peppers, did they use but one of each per batch; but I digress. The sauce does come with some quick mythos on the side for some background into the namesake and profile for the sauce, so that's neat (I assume its the color of the sauce that ties into the mythos and thus the namesake - that's the Nordic connection I can make). Overall, I am glad I tried it, but have no inclination to buy this flavor again, perhaps I will try another one of Halogis' flavors. I do not recommend this sauce unless a super-mild ginger sauce is what you're looking for.

I have one more R&D to present, and I saved the best for last.

Featured bottle is unopened - I assure you, it has not remained that way. Tyring's Curse from Halogi Hot Sauce, LLC brings an interesting profile which is why I picked it up. It is a gingery/citrus profile, which isn't inherently bad, but does make it tough to pair. Roasted chicken will work well, fish (poached White fish perhaps),and this sauce would be killer on baja tacos - ginger/citrus on anything asian would be good, but I would much rather use my reaper sauce with *'prik nam pla*' and call it a day. That said, the bottle does rate the sauce as: 4 [out of five] chile peppers, which would have one assume it's hot. I would rate this sauce at a 20k SHU with maybe a stretch to ~40K maxima. Ingredients: Yellow Bell Pepper; Red Onion; White Wine Vinegar; Baby Carrots; Orange Juice; Apple Cider Vinegar; Habanero Pepper; Ghost Pepper; Scorpion Pepper; Garlic; Ginger; Spices; Salt; and Cayenne Pepper Another super clean ingredient list - but I wonder, with as mild as this sauce is with these particular peppers, did they use but one of each per batch; but I digress. The sauce does come with some quick mythos on the side for some background into the namesake and profile for the sauce, so that's neat (I assume its the color of the sauce that ties into the mythos and thus the namesake - that's the Nordic connection I can make). Overall, I am glad I tried it, but have no inclination to buy this flavor again, perhaps I will try another one of Halogis' flavors. I do not recommend this sauce unless a super-mild ginger sauce is what you're looking for. I have one more R&D to present, and I saved the best for last.

(post is archived)

[–] 0 pt

totally. when I mix a 1/4 cup of sauce in a bowl of wings I know the top of my head will look like the skin of a tent in a rainstorm - great feeling. I have only gotten as far as 3 sauces made with Pepper X and it is a great tasting pepper. Ed Curry has not yet, and may not release the seeds commercially, but if he does I know I will be growing them. Until then, I have had some success albeit not very much with growing Dragon's Breath which unofficially beat the reaper by about 500k SHU - I have two jars soaking right now, a little over a year age for both.

[–] 1 pt

I just wanna say your comments are top notch and as a student of spicy i feel like I'm learning. I'll get there. Not in a hurry tho.

[–] 1 pt

right on, and thank you. I concur - this is not a rush process, nor should it be. I believe the goal is to enjoy it, not simply consume it.