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Most hot sauces are designed to blow your face off, pure and simple. A quick look at the ingredients will reveal sugar, vinegar, some sort of capsicum-based battery acid, and a list of chemical additives as long as your arm. Who needs flavour when you've got fire?
The boys behind Chilli No.5 disagree. Between them, Rumble and Colin – one a clean-eating chilli obsessive, the other a classically trained Scottish chef – spent years backpacking around the world, letting their tastebuds loose on spicy sensations from Central America to Southeast Asia. The gap between authentic flavour and supermarket hot sauce became increasingly hard to ignore, so they got on and did something about it.
The sauces and chilli oils from Chilli No.5 are made fresh in the UK in small batches, with whole ingredients and none of the usual laundry list of synthesised additives, acids and starches. The Heavenly Harissa is earthy and garlicky. The Totally Thai is bright and aromatic. The Truffle Picante chilli oil is the kind of thing you'll be putting on everything. Even their most ferocious concoctions boast complex flavour profiles that'll make your mouth water as well as your eyes.
Award-winning hot sauces and chilli oils, inspired by real adventures and ready to accompany you on yours.
White truffle lifts risotto, burrata and pasta into restaurant territory – the chilli here is a warm whisper rather than a shout, so the truffle stays front and centre.
Award-winning extra virgin olive oil with rosemary, thyme, garlic and a very hot chilli finish: drizzle it on pizza, pasta or anywhere that needs livening up.
Built on African bird's eye chilli with lemon, lime and black garlic — a piri piri that leads with flavour and finishes with heat, not the other way around.
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