Spicy sauce made with red chillies. Ideal with poultry such as diced chicken or chicken strips but also with red meat or fries.
Vegetable oil, water, egg yolk, vinegar, mustard (water, vinegar, mustard seeds, salt, spices), dextrose, salt, spices, tomato powder, glucose syrup, starch, shellfish extract, vegetables, wheat flour, flavours (contains celery), yeast extract, sugar, fish, herb extract.
Preservatives: citric acid, calcium sorbate, sorbic acid.
Colouring: paprika extract.
Some like it hot
Eaten something just a little bit too hot? Don't extinguish your mouth with water!
Capsaicin – the substance responsible for the burning sensation – is a kind of oil and therefore won't dissolve in water. In other word: water only spreads it over your whole mouth!
It's better to rinse your mouth with tomato juice, lemon juice or lime juice. The acidity will neutralise the alkaline capsaicin. Capsaicin also dissolves in alcohol and dry bread or rice can help, too.
Over time, you can boost your tolerance for spicy food. It helps to gradually eat spicier and spicier foods.Read more great stories!