Dingo Sauce Co. The Psycho X features the first hot sauce made with the MUSTARD X CHILLI a new variety of super-hot chilli developed in Western Australia which has been used as the feature ingredient to create this Moroccan inspired fermented hot sauce.
This hot sauce is a collaboration between Dingo Sauce Co and Moore Veggies in WA. Karyn is the mastermind behind the development of the new "MUSTARD X" chilli, which has a reputation for having a hard and fast-hitting heat balanced with a smooth earthy flavour. Leigh from Dingo Sauces has enhanced the earthy attributes of the chilli in this amazing fermented hot sauce, combining it with strong aromatic Moroccan spices including cinnamon, cumin, fennel seeds and fresh turmeric along with garlic and mustard powder to create a truly unique sauce. The chilli heat slowly builds to invade the back half of your mouth and down your throat and the added mustard powder slowly moves up through your nose. It is an intense lingering heat that you really must experience.
Use this to super-charge your next steak sandwich or "drizzle" on your bangers and mash. Also makes a great addition to a lamb casserole.
Rodney @ ChilliBOM
Some of the Technical Stuff
||Mustard X Chilli, Cider Vinegar, Garlic, Salt, Turmeric, Coriander Seed, Mustard Powder, Cumin Seed, Fennel Seed, Cinammon Sticks, Ground Mace, Cloves
||Vegan, Vegetarian, Gluten Free
Disclaimer: This product is used strictly at the purchaser’s risk. By purchasing this product, you understand the dangers associated with the consumption of extreme-heat products, and there-by release ChilliBOM from all liability in relation to damages or injuries resulting from the consumption or contact with this product.
Delivery charges apply and will be calculated at checkout.
This product is available wholesale