$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
Nutrition Information
Servings per package:
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Fresh Tomato, Fresh Bubblegum Chilli (30%), Fresh Onion, Sugar, Vinegar, Fresh Garlic, Sea Salt, Cumin Seed, White Pepper
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.
| Weight | 0.65 kg |
|---|---|
| Dimensions | 7 × 7 × 22 cm |
| Heat | |
| Size | 250ml, 8.5oz |
| Barcode | "0799632177883" |
| Australian % Ingredients | 95 |
Commonly used in Indian cooking, Black (also known as brown) are used either whole and toasted before using or ground for curry blends. Its a great addition to making pickles.
Panch Phoran (Indian Five Spice) is a whole spice blend featuring fenugreek, nigella, cumin, black mustard, and fennel seeds. Ideal for tempering and adding a complex flavour to dals, vegetables, and pickles.
Onion & Capsicum Mix (20g) combines the sweetness of onions with the crispness of capsicum, offering a versatile base for fajitas, stir-fries, and omelets. This blend simplifies meal preparation, adding depth and flavour to a variety of dishes with its convenient, ready-to-use mixture.
The mouth-watering red tinge on tandoori chicken comes from the gorgeous tandoori red colour. This colour can be used for a variety of other recipes such as marination of paneer tikka and soya chaap, cakes, fondant, ice-creams, marzipan etc.
Ingredient: E110 (sunset yellow FCF)
Cinnamon Verum Quills (15g) are the true cinnamon, offering a delicate, sweet flavour that’s ideal for fine pastries and desserts. These quills can be grated fresh for a superior taste and aroma, distinguishing them from their cassia counterpart.
Peppercorn Black Cracked 16/24 Medium offers a versatile spice level with a medium grind, ideal for everyday cooking. It adds a pungent, sharp flavour to dishes, suitable for a wide range of culinary applications.
This curry is a beautiful dish to serve at a buffet style party. Whilst being tasty it also presents well and is easy for guests to serve themselves.
Traditionally this is a muslim curry from the capital of Hyderabad in the province of Andhra Pradesh. It is different to a pulao, in that is not just an Indian style fried rice, it is a layered dish of basmati rice and curry.
When presented on a platter with a side dish of raita and some Indian chutney, it makes a yummy addition to any dinner or party.
The first layer is made up of basmati rice topped with curried chicken or lamb pieces, this is then garnished with fried onions, sliced hard boiled eggs and tomatoes, followed again by another layer of basmati rice. To finish it off, it is decadently garnished with fried nuts and raisins.
Historically, the Nizams of the Hyderabad state where responsible for the development of the Hyderabadi cuisine. It was derived from the royalty banquets and festivals, where they would commonly serve up to 26 varieties of biryani’s for their guests. Originally the biryani dish is an amalgamation of Mughlai, Turkish and Arabic cuisine, along with the influence of the native Telugu and Marathwada cuisines.
Traditionally, the biryani is cooked in a Dum pukht. This means, that the dish is cooked in a pot that is sealed with dough, then simmered gently over a slow cooking fire to increase the absorption of aromatic spices. Firstly, the mutton or chicken is sealed with all the spices on a hot fire. To put it all together, and finish off the cooking process, the biryani is layered in the Dum pukht. Rice on the bottom then topped with the sealed meat, then rice again. Saffron that has been soaked in water (the aromatic water) is drizzled over the top to add moisture; the pot is sealed then slow cooked over a fire.
This 250g jar will cook with approximately 15kg of meat, vegetables or seafood – 75 servings.
Fenugreek Seed (Methi) Ground is known for its slightly bitter taste and is commonly used in spice blends, curries, and as a health supplement. Ground fenugreek seeds add a complex sweetness and depth to dishes.
Dill Seed (Sowa) Whole (45g) carries an earthy, slightly sweet flavour ideal for pickling, bread baking, and seasoning fish. Their whole form ensures the freshest taste, releasing subtle hints of citrus when crushed.
Chia Seeds Black are a nutritional powerhouse, offering a rich source of omega-3 fatty acids, fiber, and protein. Perfect for puddings, smoothies, and baking, they add a crunchy texture and are known for their health benefits.
Ras-El Hanout is a Moroccan spice blend that translates to “top of the shop,” indicating it’s made from the best spices available, ideal for tagines, rice dishes, and marinades.
Beetroot Powder is a vibrant, nutritious addition to smoothies, baking, and cooking, offering a sweet, earthy flavour and a rich colour. It’s packed with vitamins, minerals, and antioxidants, making it a healthy and versatile ingredient.
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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.
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.
Steven (verified owner) –
The productions are great.