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(3 customer reviews)

Bubblegum Chilli Sauce Ultra Hot (250ml)

$16

27 in stock

This Ultra Hot chilli sauce is made with the Bubblegum 7 Pot chilli (a cross between the Moruga Scorpion and Yellow 7 Pot).

The Bubblegum chilli comes in at 850,000 SHUs and was created by Jon Harper. As the “Father” of this variety, and based in the UK, he has been growing this and a lot of other Hybrids for a number of years. Jon called it Bubblegum because he thought it had a taste of Bubblicious Bubblegum, while others say the name is because the chilli has a mixed colour stem and crown that looks like bubblegum.

All we can say is, good luck with picking the flavour of bubblegum – that’s a challenge for diehard chilliheads only.

Stock

27 in stock

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Description

Nutrition Information

Servings per package:

25

Serving size:

10
ml

Average Qty
per Serving

Average Qty per 100ml

Energy

31 kJ
314 kJ

Protein

0.2 g
2.2 g

Fat, total

0.1 g
0.5 g

-saturated

0 g
0.1 g

Carbohydrate

1.2 g
11.5 g

-sugars

1.1 g
10.6 g

Sodium

22 mg
222 mg

Ingredients

Fresh Tomato, Fresh Bubblegum Chilli (30%), Fresh Onion, Sugar, Vinegar, Fresh Garlic, Sea Salt, Cumin Seed, White Pepper

Serving Suggestion

Anything off the BBQ (Red or White Meat), in burgers, on hot dogs, casseroles and can be a great addition to liven up your pasta or add some heat to any meal.

Additional information

Weight 0.65 kg
Dimensions 7 × 7 × 22 cm
Heat

Size

250ml, 8.5oz

Barcode

"0799632177883"

Australian % Ingredients

95

3 reviews for Bubblegum Chilli Sauce Ultra Hot (250ml)

  1. Josh (verified owner)

    As advertised- ultra hot! Has a nice flavour that burns at the front of your mouth and doesn’t spread much. I put this stuff on everything. Pasta, tacos, souvlaki. Yet unmatched in heat. Keep up the good work folks.

  2. Chris

    Delicious flavour packs a punch and is is noticeabley natural in its ingredients. I have made chill sauces fo years and this is awesome for chilli connoisseurs.

  3. Steven (verified owner)

    The productions are great.

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