Hot Sauces

Each of the collection of spicy sauces is superlative in it's own way. Busha Browne's Pukka Hot Pepper Sauce. An aged sauce of prestige, this sinful blend of mangoes, raisins, onions, tamarinds, peppers and spices, adds a curiously delightful flavour to casseroles, stews , meats, poultry and seafood dishes.

Indispensable in gourmet cuisines for awakening the appetite, chutneys can range in flavor, textures, and ingredients. Chutneys are exotic in taste without the fat. They may also be called relish, condiments salsas, dips. Chutneys offer a burst of flavor.

What is a Hot Sauce?

A thick liquid that is served with food to add extra flavor. To add flavor to food using a sauce, excellet to add zest and excitement to meats, soups and more.

The word "sauce" is a French word that means a relish to make our food more appetizing. Sauces are liquid or semi-liquid foods devised to make other foods look, smell, and taste better, and hence be more easily digested and more beneficial. Because of the lack of refrigeration in the early days of cooking, meat, poultry, fish, and seafood didn't last long. Sauces and gravies were used to mask the flavor of tainted foods.

Highly flavoured sauces often containing as many as a dozen ingredients were extensively used to mask the natural flavours of Roman food. The most commonly used seasoning was liquamen, the nearest equivalent today being a very strong fish stock, with anchovies as its main ingredient. This was so popular that it was factory-produced in many towns in the Roman empire.