Krillion Recorded answers
681 recorded answers
How to approach it
Treat the prompt as a colour filter laid over an entire aisle rather than over a single cuisine. Begin by listing every format you already know that is served cold or spooned from a jar: poured dressings, thick dipping pastes, fermented condiments, jarred preserves and oily table sauces. Then walk through regions one at a time and ask what each one puts on the table in a red tone, since the scoring rewards breadth of travel far more than loyalty to one brand. Keep a running list and prune anything brown, green or clear before you submit. Finally, favour the names you had to look up: the reveal clearly pays more for entries most players could not produce.
Get a hint
Start with the colour itself: the family runs from thin, pourable dressings to thick spoonable pastes, and every shade between brick and scarlet is fair game.
A little more
Think across cuisines and formats at once: bottled table sauces, home-made relishes, jarred preserves, fermented pastes and cold oil-based dips all belong to the same extended family.
One step further
The highest-value entries are the obscure ones, so keep pushing past supermarket staples toward single-producer bottles and regional preparations that only appear in one country's home cooking.
Reveal answers 681
- Scorpion pepper sauceDeep Cut85points
- Scotch bonnet pepper sauceDeep Cut85points
- Secret Aardvark Red ScorpionDeep Cut85points
- Señor LechugaDeep Cut85points
- SepenDeep Cut85points
- Shaquanda's Hot TropicDeep Cut85points
- Shaquanda's Sorrel Hot SauceDeep Cut85points
- ShattaDeep Cut85points
- Shichimi togarashiDeep Cut85points
- ShigniDeep Cut85points
- Shutki tomato chutneyDeep Cut85points
- Sin SinDeep Cut85points
- Skyline Chili Hot SauceDeep Cut85points
- Slap Ya MamaDeep Cut85points
- Sloe jellyDeep Cut85points
- Small Axe The Chicago Red Hot JalapeñoDeep Cut85points
- Smokey Dragon Hot SauceDeep Cut85points
- SobrassadaDeep Cut85points
- Soleil RéunionDeep Cut85points
- Sour curry pasteDeep Cut85points
- Spanish sauceDeep Cut85points
- Spicy Korean QDeep Cut85points
- Spicy pork bulgogi marinadeDeep Cut85points
- Spicy Three Pepper sauceDeep Cut85points
- Springfield TradingDeep Cut85points
- Sriracha RevolverDeep Cut85points
- St. Louis BBQ sauceDeep Cut85points
- Strawberry salsaDeep Cut85points
- SucklebustersDeep Cut85points
- Sugo MarinettiDeep Cut85points
- SumacDeep Cut85points
- Sun-dried tomato vinaigretteDeep Cut85points
- Sweet + Spicy Sichuan Chili SauceDeep Cut85points
- Sweet and Spicy SrirachaDeep Cut85points
- Sweet pepper chutneyDeep Cut85points
- Sweet sambalDeep Cut85points
- Taco Bell Red SauceDeep Cut85points
- Taiwanese sweet chili sauceDeep Cut85points
- Takis Fuego Hot SauceDeep Cut85points
- TamazulaDeep Cut85points
- Tanjong sauceDeep Cut85points
- Taos HumDeep Cut85points
- Tayberry jamDeep Cut85points
- Tennessee SunshineDeep Cut85points
- Terra NativoDeep Cut85points
- Texan HeartlandDeep Cut85points
- Texas BBQ sauceDeep Cut85points
- The ConstrictorDeep Cut85points
- The Cornish Smoke SquadDeep Cut85points
- The Crabby ShackDeep Cut85points
Why these answers count
The reveal shows a steep pyramid rather than a flat list. One entry, Manchamanteles, holds the full 100 points, and its isolation suggests a preparation so regional that almost nobody else could name it; that obscurity is precisely what the top band pays for. The 85-point tier, 510 answers deep, is where most capable players landed: it holds a vast spread of regional pastes, small-producer hot sauces, preserved fruit condiments and diaspora staples, from Achiote paste and Ajika to Ballymaloe Relish. The 60-point band, 139 answers, is the consolation shelf for correct but obvious picks. Because only one answer reached the century mark, the practical lesson is that rarity beats recognisability: a name a rival has to look up earns more than a pantry staple everyone can spell. Knowledge of specific cuisines, not brand fame, separated the head of the list from the middle.