Peppers and More

Tag Archives: hot sauce

04/12/2012
by Peppers and More
5 Comments

How Wisbech firm became the innocent victim of scam involving Jamaican Pickapeppa hot sauce

WISBECH became the centre for a scam involving a Jamaican hot sauce, a court was told.Bosses at London based Wanis hired Eastern Country Foods in Smeeth Road, Marshland St James, to manufacture a speciality but fake sauce after it had lost the contract to import the original.

What bosses at Eastern didn’t know was that Wanis had devised its own recipe, created thousands of fake labels and over a 16-month period produced 30,000 counterfeit bottles of Pickapeppa sauce which it carried on selling into major supermarkets.

The scam only came to light when a shopper who bought the sauce from Asda complained that the sauce tasted sweeter than she was used to and she complained to Pickapeppa in Jamaica.

Brent and Harrow Trading Standards began a probe and the fake sauce trail led officers to the Leyton HQ of Wanis.

Three days into the trial at Harrow Crown Court Wanis bosses Sanjay Wadhwani, 45, and Vickas Shah, 34, changed their pleas and admitted breaking trademark laws. Each was given a community work sentence.

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11/17/2011
by John Z
3 Comments

Crushed Scotch Bonnet Pepper Sauce

Ingredients: Scotch Bonnet Peppers, Vinegar, Sugar, Spices. (fair amount of salt, although that is not listed, unless it is considered a spice).

Appearance: The sauce looks OK in the bottle. The color is a pale yellowish / orange. It is much lighter than it appears in the photo.
The consistency is weird, the sauce pours out in clumps. There is some texture from the pepper pulp, and a nice amount of seeds.
The opening in the top of the bottle is unrestricted, which is good, as the thickness and clumping would clog a smaller opening. Even though it is not listed on the bottle ingredients, there must be some sort of emulsifier in the sauce.

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05/11/2011
by Peppers and More
1 Comment

Sauce maker Ventures Out


The sound of the clanking of glass bottles, the aroma of spices and the warmth of large simmering kettles filled the air at the Ohio River Valley Food Venture, the shared use kitchen at the Venture Out Business Center.

This week, a team led by master chef, Edmund “Hoboken Eddie” McCarthy, worked to produce several hundred cases of Hoboken Eddie’s hot sauce.

McCarthy said he moved the production of the sauces here from Poughkeepsie, N.Y., to save on costs and to place the production in a more beneficial location.

“We buy our bottles from the Anchor Glass plant in Lawrenceburg. We grow our peppers right here in town,” McCarthy said. “Before, when we were in New York, we had to ship the peppers and the bottles out East, then I had to pay for storage space for the bottles I didn’t use right away. So now we are cutting down on our overhead and strategically placing ourselves to reach further out West.”

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02/18/2011
by Rick B
3 Comments

Bourbon Street Bad sauce..

The website’s address is: B.S.B.
I went to the website, and it is only the single page with a few pictures of the hot sauce.

The label is pretty cool. It has dark colors and an old school street lamp with a gator in the lamp. When I was at the website, there were no prices listed. If you want to order a bottle, they have a phone number you can call. That is not very good for sales. I don’t know that I would want to call and ask. I would rather just see prices listed, then decide from there.It is a really nice dark color. It looks like it was aged in a barrel and the color comes from that. I would say the color is about the color of Chipotle Tabasco sauce.

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10/28/2010
by Scott Roberts
7 Comments

Weekly Firecast Episode 9 – Hippy Seed Company’s Skobiyan and Yellow 7 Turkey Slap Sauces

This time around I taste a pair of excruciatingly hot natural sauces made by Neil Smith of The Hippy Seed Company.

The first sauce is Skobiyan F*****G Hot Chilli Sauce, a volcanic elixir containing the frighteningly hot Trinidad Scorpion chile peppers. The second is Yellow 7 Turkey Slap Sauce made with screamin’ Yellow 7 Pot chile peppers. I take a tablespoonful of each and have come to the conclusion that they are among the top five hottest sauces I’ve ever sampled that didn’t contain extract.

Don’t miss the interview I did with Neil several months ago. He’s a great guy, and as I said in the video a good ambassador of chile-related madness from Australia.

I also mention the BBQ Central Radio Network as the Resource of the Week.

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10/02/2010
by Rick B
9 Comments

Blairs Golden Death Sauce

Were going to be doing a “Best dressed Hot dog contest” soon, Doug will fill everyone in on that. To kick of the contest I sent sent some Blairs Golden death sauce to review.

I was told that this sauce was created for hot dogs. This sauce really is a beautiful golden color, like a spicy mustard sauce.

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