Blog — hot sauce

Hey, nothing against markets - we've done the odd one and we're actually doing one this year (shoutout to Hot Sauce Society in London), but I was thinking yesterday that Condimaniac really did not grow the way condiment brands usually do. I don't know if you get many small business ads, but I do - I guess because I have my own one and I follow lots of others, but when it comes to sauce and seasonings brands, the ads usually show the founders behind a market table with a little stand and the caption will be something like "We...

We've been making sauces for a few years so wanted to share our Top 5 tips with you. These apply for making condiments like hot sauce, chutney, relish and jams at home - these are acidic foods that are pretty low-risk, however, before you start we'd always recommend doing some extra research on food safety and use a beginner recipe to ease into the topic of at-home preserving. Once you're comfortable, we hope these tips help you on your journey! 1. Overdo it You're trying to make something that carries not only itself but also other food that goes with...

The most important meal of the day wouldn’t be complete without some next level sauces and seasonings to amp it it. In fact if you’re anything like me and Jen you’ll adorn your morning food medley with a range of them and this morning, before scoffing mine I had the idea to share some of my top tips with you. So here’s three of our condiments that work best with breakfast, and some ideas for how to use them.   The Good Bagel (Everything Bagel Seasoning) for your eggs. Everything bagel first blew up on TikTok when it was used...

Last updated: 05/08/2022 We've got our fair share of spicy products, but which is the spiciest? Well, here is our ranking for the heat lovers among you. 1. Flying Fox No doubt, this is the spiciest sauce we do at the moment. As always, we don't do extracts, so it relies on the natural heat of the Carolina Reaper and Habanero peppers (and there are A LOT of them in the recipe). We've tried to keep this as pepper-heavy as possible whilst still providing lots of interesting flavour using garlic and blood orange. The Guild of Fine Food liked it...