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
- The Forbidden FruitDeep Cut85points
- The General's Hot SauceDeep Cut85points
- The Hamsa BrandDeep Cut85points
- The Pepper PlantDeep Cut85points
- Thimbleberry jamDeep Cut85points
- Ti-maliceDeep Cut85points
- Tia LupitaDeep Cut85points
- Tierra BravaDeep Cut85points
- Tiger SauceDeep Cut85points
- Time's Up ReaperDeep Cut85points
- Tingly Ted'sDeep Cut85points
- TkemaliDeep Cut85points
- Tomatillo-red chili salsaDeep Cut85points
- Tomato caviarDeep Cut85points
- Tomato gravyDeep Cut85points
- Tomato jamDeep Cut85points
- Tomato kasundiDeep Cut85points
- Tomato mustardDeep Cut85points
- Tomato pickleDeep Cut85points
- Tomato smoorDeep Cut85points
- Tomato vinaigretteDeep Cut85points
- Top Shelf CanadaDeep Cut85points
- Trailer TrashDeep Cut85points
- Trappey'sDeep Cut85points
- Truckee Hot SauceDeep Cut85points
- Tubby Tom'sDeep Cut85points
- TumacaDeep Cut85points
- Umeboshi pasteDeep Cut85points
- Uncle Big'sDeep Cut85points
- UrnebesDeep Cut85points
- Vermont Pepper ProjectDeep Cut85points
- Viburnum preserveDeep Cut85points
- Vindaloo pasteDeep Cut85points
- Volcanic PeppersDeep Cut85points
- Warrant Man Pepper Co.Deep Cut85points
- Weak Knees Gochujang SrirachaDeep Cut85points
- Whisker BombDeep Cut85points
- Whitehouse StationDeep Cut85points
- Wild Elephant DeterrentDeep Cut85points
- Wiltshire Chilli Farm Trinidad ScorpionDeep Cut85points
- Wineberry jamDeep Cut85points
- Wingstop AtomicDeep Cut85points
- Wiri wiri pepper sauceDeep Cut85points
- Xató sauceDeep Cut85points
- Yak-gochujangDeep Cut85points
- YaksoDeep Cut85points
- Yangnyeom sauceDeep Cut85points
- Yeo's Chilli SauceDeep Cut85points
- Yongfeng chili sauceDeep Cut85points
- Yuzu kosho (red)Deep 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.