For the final part of the series of reviews of hotsaues created by Florida-based chef Todd Warosh aka tmudder, Felix of Pfefferhaus and myself picked The Blaze and Krazy Kurry. Again, these two were excellent, very round and with a solid, but still manageable burn which rather supports and invigorates the flavours instead of overwhelming them.
The Blaze turned out to be a good, all-around hot-sauce. In contrast to all the other sauces by tmudder that we’ve tried throughout the series, this one probably has the least characteristic taste of its own. It’s still pleasant and round, but it doesn’t provide as much of a full and rich whack of flavours as the other ones. So The Blaze is closer to a regular hot-sauce but still way above it: there’s no strong note of vinegar, just a bit of a tang from the Tamarind. You might use it as a condiment as well as an ingredient for your own cooking, whenever you want to add a bit of heat and a basic layer of flavour to your dish.
The Krazy Kurry is a whole different ballgame. Heatwise it’s clearly stronger than The Blaze and the curry aroma is very present as soon as you open the bottle. Down a spoonful and you get an amazingly intense blast of curry flavour, with nice, subtle notes of roast from the toasted cumin and the grilled scallion. A perfect sauce for any sort of classic curry usage that will make any old stir-fry or rice-dish into something special and exciting. To me it felt like someone had kicked off a party in my mouth, everything was lighting up and coming to life. So along with the Roasted Ghost and the Crazed Jamaican, Krazy Kurry is one of my absolute faves of tmudder’s line of sauces.