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Harissa gets that aromatic North African je ne sais quoi from a specific combination of spices: cumin and coriander for earthiness, smoked paprika for depth and colour, and caraway for its distinctive anise-like warmth. Whizz it all up with garlic, fresh herbs and a good blast of chilli heat, and you’ve essentially got Morocco and Tunisia in a little glass tube. Chilli No. 5 make all their spice mixes and sauces in small batches in the UK, with the finest ingredients and no weird additives. Rub it into lamb before it goes on the grill, mix it into yoghurt for a quick dipping sauce, or stir it through roasted vegetables.
Ingredients: cumin, coriander, smoked paprika, garlic, chilli flakes, chilli powder, celery salt, caraway seed, oregano, mint, parsley
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 – have spent years backpacking around the world, tickling their tastebuds with spicy sensations from Central America to Southeast Asia. Years of travel made the gap between authentic flavour and supermarket hot sauce increasingly hard to ignore, so they got on and did something about it.
The sauces, spice mixes and chilli flakes from Chilli No. 5 are made fresh in the UK in small batches, featuring whole ingredients and superfoods without the usual laundry list of synthesised additives, acids and starches. The Jamaican Jerk rub is aromatic and zingy. The Harissa is earthy and garlicky. The Piri Piri is bright and citrus-forward. 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 spices, inspired by real adventures and ready to accompany you on yours.
