For that person who puts hot sauce on everything (we all know one of those!),
and for anyone who likes to add some extra spice and depth of flavour.
High quality whole chillies and fresh spices, with fantastic recipes to make your own:
- Caribbean Habanero Pepper Sauce
- Moroccan Rose Petal Harissa
- Indian Chilli and Garlic Chutney
- Malaysian Sambal Belacan
Whole chillies and spice blends, along with the recipes, to make 4 different hot sauces from around the world.
The four recipe kits are sent inside a limited edition fabric giftbag with a giftcard, packed inside a brightly coloured box. Add your gift message at checkout!
Moroccan Rose Petal Harissa
Harissa is North Africa’s aromatic version of chilli sauce. Also known as Tunisian chili paste, it’s used as a condiment or as an ingredient in cooking and provides a real boost of flavour as an accompaniment to vegetables and pulses. Aromatic caraway seeds with their slightly anise-like flavour are a key ingredient along with chilli, paprika, cumin, coriander and rose petals. Perfect for livening up simple grilled meat, fish, Middle Eastern stews and tagines, it also works well stirred into root vegetable soups or stirred into yogurt and used as a marinade for chicken.
spices: HARISSA BLEND: Caraway, chilli, coriander, cumin, garlic, sweet paprika, mint, salt
ROSE PETAL BLEND: red pepper flakes, rose petals
Malaysian Sambal Belecan
Malaysian meals always come with a side sauce known as a chilli sambal. Every family sambal recipe is slightly different, but the main ingredient is usually red or green chillies - raw or cooked – along with other ingredients such as dried shrimp, garlic, tamarind or lime to give them a characteristic flavour - there are literally hundreds of different types! Ours contains belacan (shrimp) powder and garlic which gives it a delicious savoury edge known as umami - the 5th taste after salty, bitter, sour and sweet. Create huge amounts of instant flavour by adding it to plain white rice or noodles topped with a fried egg or stir a spoonful into cooked green beans.
In Indian food, condiments are the ultimate tool for customising a meal - with every forkful, you can add more sweetness, heat, or even sour to the mix, making each bite a completely different experience. One of our favourites here at the Spicery is an Indian chutney which really packs a spicy punch with the use of lots of dried Kashmiri chillies and garlic. It’s great served with any type of curry, but goes particularly well with plain rice, dahl and yogurt for a simple yet satisfying meal.
Even though you might not get the chance to visit the Caribbean, at least you can have a taste of it with this delightfully fruity but wickedly hot habanero pepper sauce. Caribbean chilli sauce, also known as hot sauce or pepper sauce, is a staple in West Indian households and we’ve made ours with a blend of yellow chilli (known as aji amarillo), garlic, Caribbean spices including nutmeg and allspice, a touch of mango powder for extra fruitiness, fresh yellow pepper and lime. The hottest of our 4, it makes a fantastic addition to jerk chicken and rice & peas or - if you’re a particular chilli fiend - any meal where you’d usually have ketchup!