Blazin' Asian Hot Sauce Review (Ep. 14)
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- Опубліковано 29 вер 2024
- Today we are checking out Blazin' Asian Hot Sauce from Grumpy Spice LLC. This is the sauce developed and mentioned in the Hulu and Disney documentary, Superhot. Episode 14 of Checking out Chilli Sauces with ChilliChump.
🔥Grumpy Spice LLC: grumpyspice.com/
🔥ChilliChump Hot Sauce! chillichump.co...
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The criteria I use to rate the sauces (all out of 10):
🟠Overall - My overall score. (Higher is better)
🟠Heat level - How spicy it is (Higher is hotter)
🟠Heat linger - How long the heat hangs around for (Higher is longer)
🟠Sweetness - How sweet it is
🟠Acidity - How acidic/vinegary it is.
🟠Saltiness - How salty it is.
🟠Umami - How much Umami/Savoury flavour there is.
🟠Mouthfeel - How it feels in the mouth, texture etc.
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❓Have you tried this sauce yet? What did you think?
🔥Grumpy Spice LLC: grumpyspice.com/
🔥ChilliChump Hot Sauce! chillichump.com/shop
You can find Aurea and Bobby on Instagram:
👉 instagram.com/chilipino_pepper_co/
👉 instagram.com/the_mighty_mustache/
Become a Patreon or UA-cam Member:
ua-cam.com/users/chillichumpjoin
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I... have not. Unfortunately this is one of those sauces I'll just have to imagine tastes good.
Thanks for the great review. Appreciate your honest opinion!
Great video again. Love the appearance of the lady of the manor!
Who are you calling a lady 😂😊
@@mrschillichump9980 I stand corrected my liege!
Might have to send you some aussie tasties.
Your are my ideal. I watch you for many year. Now I have Dragon fire chilli sauce sale in Thailand.
Gochujang adds the fermented pepper. I think that's what you get up front. Try that stuff, I love it.
Very interesting color to this sauce Shaun! Sounds like a different set of ingredients that someone has taken the time to blend, combine, and meld into a tasty sauce. The choice of label matches nicely with the sauce itself. Good to see Caroline take a taste of a sauce and survive! lol A sauce with the Mrs ChilliChump approval has to bea good sauce for just about anyone! Stay Spciy! -Bob...
Gochujan is fermented soybean with chilli. It has an umami flavour like miso paste, and is quite thick because it has glutinous rice flour in it. Hence why there is no need for a binder in this sauce. Very smart move.
Never tried this one before. Happy to hear that it's actually tasty. I love really spicey hot sauces, but not to the point where they're hot just for the sake of being hot and you can't taste either the sauce or the food it's supposed to be enhancing.
Great review! I have not tried this, but have seen it reviewed by people. I like your review. Great honest review by both of you. I wish you a strong season with bountiful harvests.💪🌶️🌱
You are such a great inspiration thank you thank you thank you for being real and for sharing great tricks and ideas with the viewers. We grew up in the tropics down in Durban and we had a couple Birds Eye Chilli bushes. I thought then it was the hottest chilli but I was just a young lad and and knew nothing and I avoided it like a plaque and It was only years late when I discovered the magic of the Birds Eye Chilli thanks to your great UA-cam videos. I am now growing reapers and the whole lot of others. You are a machine big Love to you and Mrs ChilliChump!
Thank you!
Now im curious to what Miso is or smells like
(Ooooof. Sodium 3,728 mg. So dam yum I say !)
Shame this is only shipped in USA and Canada was going to buy some
Thankyou mrs chillichump.
Sorry if I missed it, but what's you take on the XPERIENCE hot sauce?
It's supposedly made from over 91% Pepper X
I mean it's hot surely, but to be made from the hottest pepper? It far off of being the hottest sauce.
It's a bit disappointing tbh.. It tastes really good tho
Still waiting on a bottle that was shipped to me a little while back.
Lol. Wrong Blazing Asian.. 🍃 💨
Thanks for all your amazing and informative videos! Quick question. I've developed a recipe for a yellow fermented hot sauce and want to kill the fermentation without heating it and changing the colour profile.
Any advice please?
Sorbates? Sulphates? If so, amounts please?
Many thanks, Ade 😊👍🏾
@@Count_Ade thank you! To kill the fermentation without heating, you could increase the acidity by adding acetic acid or citric acid. Lactobacillus becomes dormant at low pH
Thanks very much! ❤
Mrs Chump would enjoy the Byron Bay hot sauce im sure of it.
I will see if I can get hold of some here in the UK!
Can I send you a bottle of my hot sauce for review?
Get in touch through my website.
Seldom sauces get such a positive review here 😃
There have been some very positive reviews! You are just remembering the negative ones (which there have certainly been a few of! 😊)
Thank you for SEEDSIO. It is fantastic.
I am happy you are enjoying it! It will only get better too! ❤️
Sounds like a real good one. Thanks so much for sharing. Stay Spicy!
I just watched that documentary.
One of the best sauces I've tried is the (I've taken the name of the sauce directly from the page, as they are all kind of the same names etc, so might get the wrong one) "African Double Oak Smoked Chilli Sauce | Limited Edition | Mild", it's a very lemony chili sauce, heat wise there isn't much, but taste wise, amazing, I normally go through a bottle of mild hot sauce in like 2-3 months, this entire bottle I went through in 2 weeks, it's so damn good. I'd really love to see a review on this one! It's quite cheap too which is also nice.
Where did you buy it from? I will take a look!
There is a hotsauce from Cape Town named Jou ma se Chili
Clever name!
@@ChilliChump had a lekker laugh about that 🤣
The hotter. the better.