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Everyone experiences heat differently. From people that find Cumberland sausages spicy to seasoned competitive eaters who munch down raw chillies like they’re little apples, the scale is immense, and no two people will ever have exactly the same tolerance.  This makes answering the question “How hot are your sauces” tricky but let’s explore some ways you can rate hot sauces and make better choices!    The Scoville scale is more a guide than an exact science.  When trying to gauge heat lots of people rely on the trusty Scoville scale to give them an answer. However even this isn’t massively reliable...

Credit to my brother Sam Kemp for this recipe. He bought some of our rub (Like a champ) and then made this delicious but simple meal and sent me pictures. He was kind enough to share the recipe with me, so here you go!    Ingredients:  1 whole free range chicken (Plucked and trimmed)  3 onions  3 carrots  4 cloves of garlic  Fresh rosemary (optional)  10g Condimaniac’s Smokey Dragon rub & seasoning  1 knob butter  Salt & pepper to taste    Method:  Cut 3 onions in half and lay them face down in a roasting pan.   Roughly chop carrots and chuck them in the...

HOT SAUCE REVIEW - It’s time again to look outside our own bottles and see what the scene has to offer. We stay informed and you get to discover new sauces. Next up is @cantinauk Chilli Chimi (Review by @kierkemp)_Rating: ⭐⭐⭐⭐ Heat:🔥🔥 Origin: London, UK._👁 I reviewed the original a year or so ago and the bottle is still beautiful. Lovely design and they’ve gone to the effort of adding some texture to the label which gives it some real class._👃 The smell of this is so enticing. Think rich olive oil with a sour tinge and then heaps of fresh herbs. Topped...

Buying food online can be a pain, especially if it’s new. You can’t taste it or smell it and then there’s the problem of shipping. It’s often almost as much as the item! But when there’s still so many hot sauces still to try there must be a solution? Let’s explore the best ways to get a good deal online. Go directly to the producer Going straight to the source has a lot of benefits. You guarantee quality, get personal service but most of all you cut out the middle man. This means there’s no mark ups for the commission...