Dorset Naga by Weymouth 51

£9.99

The Dorset Naga was developed from the seed of a Bangladeshi Naga by Joy and Micheal at Sea Spring Seeds Dorchester. It was the hottest chilli in the world in 2006. This sauce gives you floral notes a a little earthy flavour. Really rich body with Dorset Naga flavours and it’s super hot! Ideal with a medium rare steak, crispy Tofu, tempura prawns or a strong goat Cheese, all will go perfectly with this sauce.

Description

Weymouth 51 are a new and enthusiastic company, growing 51 varieties of chillies and creating handcrafted small batch sauces. Simplicity and honesty are paramount in everything they produce and supply depends on availability, locality, freshness and our demand for producing unique handcrafted products right within Weymouth, truly handmade with love.

From Seed to Sauce… they use quality seeds for growing. Natural outdoor planting, the use of green houses and poly tunnels alongside modern use of hydroponic systems gives a great variations of growing. Some of the varieties they grow include Habaneros, Trinidad 7 Pot Katie, Pink Tiger, Fatalii Gourmet Jigsaw, Primo Red, Havana Gold, 7 Pot Chocolate Brain Strain, Komodo, Welsh Dragon, Peach Scorpion and many more.

Small batch fermentation takes place in different vessels including whisky barrels and demijohns etc. This allow Weymouth 51 to produce sauces with amazing and unique flavours and showcase layers of flavour and complexities of every chilli. From growing to bottling, Weymouth 51 ensure the process is natural and the flavour is wonderful. From seed to sauce, handcrafted under beautiful Jurassic sunshine. Natural, fruity and aromatic!

Dorset Naga Chilli, Sausage Seasoning – Traditional Honeyroast: (Salt, Sugar, Dextrose, Stabilizer (E451), Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Flavourings, Preservative (E221), Antioxidant (E300), Sunflower Oil, Honey Powder, Anticaking Agent (E551))

ALLERGENS: Wheat