Additional information
Weight | 0.04 kg |
---|---|
Dimensions | 8 × 12 × 1.2 cm |
Barcode | "0796167988397" |
$2.50
Out of stock
Stock
Out of stock
Weight | 0.04 kg |
---|---|
Dimensions | 8 × 12 × 1.2 cm |
Barcode | "0796167988397" |
The star of Cobra Chilli, meet our highly decorated ultra hot BBQ sauce.
Carolina BBQ Sauce has a smoky, sweet flavour which combines beautifully with the great taste of the Carolina Reaper chilli. It is a perfect fusion of four sauces: Ketchup, BBQ, Chilli and Mustard.
The Carolina Reaper (HP22B) chilli was ranked as the hottest chilli in the world, according to Guinness World Records in 2013, then again in 2017 at an average of 1,641,183 Scoville Heat Units.
With fresh tomato, garlic and onion, this sauce combines the sweet smoke flavours of molasses and Worcestershire to create a velvety smooth sauce that goes perfectly on anything off the BBQ.
Grid Mesh Wall Rack 6 x wall mounting fixtures 52 x 10cm hooks Colour: Black
Ingredients: Cumin Seed, Ginger, Allspice, Pepper, Cinnamon, Coriander, Chilli & Cloves
A splash-on sauce made with the unmistakable Jalapeno chilli.
This is a Mild, Louisiana-Style Pepper Sauce that is such a versatile condiment for nearly all kinds of food. This sauce hot enough to give a good zing, but still mild enough to please a wide range palettes.
Jalapeno (pronounced ha-la-PAY-nyo) has been used in Mexican cooking since the 16th century and is named after the city of Jalapa in the state of Veracruz, Mexico, and is now the most popular chilli in the world. Relatively mild as far as hot chillies go, Jalapeno comes in at around 6,000 Scoville Heat Units (SHU).
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Its wonderfully delicious, fruity and sometimes spicy! Besides being a traditional accompaniment to many Indian dishes, here are some great ideas of how to enjoy our gorgeous
Will you survive? To rate the heat of chilli peppers in your chilli or BBQ sauce, we have always used the Scoville scale created by an American
How to make the perfect cheese platter❤️?? That no man or mouse can resist! Have you ever met a cheeseboard you didn’t drool over? Not me! When
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