Scotch Bonnet & Gochujang Chilli Jam – a little jar of addictive heat, made for those who want more oomph from their chilli jam.
How does it taste? The gochujang gives this one a savoury edge, a perfect companion to the spicy scotch bonnets and birds eyes, the smokiness of the charred bell peppers, and the sweetness from the brown sugar
How’s it made? We take dark and savoury gochujang – a fermented red pepper paste from South Korea – and blend it with charred bell peppers, brown sugar, fermented birds eye chillies for a sharp initial heat and fermented scotch bonnet chillies for a long lasting burn. Then we slowly cook the mixture in small batches in open pans until perfectly jammy
How spicy is it? Heat tolerance is very individual! This is a medium/hot level chilli jam rated 3/5 on our heat scale, a little hotter than the general UK public would prefer, but deliciously warming for fans of spice
Great with… brilliant in a BBQ situation, straight in burgers or as a glaze for meats a couple of minutes before taking them off the grill. Also great as the sauce in Korean Fried Chicken, or delicious as a stir-fry base for any fried noodle dish.
What’s the shelf life? 12 months from production unopened, 3 months once opened and in the fridge.
Brown sugar, roasted peppers (capsicum, olive oil, salt), organic vinegar blend (cider, balsamic), gochujang (tapioca syrup, water, brown rice, gochugaru, salt, alcohol, soybean, garlic, onion), gochugaru, fermented birds eye chilli mash (inc. cider vinegar, salt), fermented scotch bonnet chilli mash (inc. cider vinegar, salt), pectin
Typical nutritional values per 100g: Energy 1447KJ/341Kcal, fat 3.0g, of which saturates 0.5g, carbohydrates 77g, of which sugars 73g, protein 0.7g, salt 1.8g
UK (All)
Standard Delivery |
|
up to £25 total order value | £4.00 |
£25-£50 total order value | £6.00 |
over £50 total order value | £8.00 |
Tracked Express Delivery |
|
up to £75 total order value | £12.50 |
over £75 total order value | £15.00 |
Ireland
Not currently available for this location.
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