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
- Z'sDeep Cut85points
- ZacuscăDeep Cut85points
- Zatarain's Cajun Hot SauceDeep Cut85points
- Zuzu's 7-Pot SauceDeep Cut85points
- Adobo sauceRare60points
- AjíRare60points
- AjvarRare60points
- AmatricianaRare60points
- Arby's sauceRare60points
- ArrabbiataRare60points
- Banana ketchupRare60points
- Beet hummusRare60points
- Birria sauceRare60points
- Bruschetta toppingRare60points
- Buldak sauceRare60points
- Calabrian chili pasteRare60points
- Carolina Reaper sauceRare60points
- Catalina dressingRare60points
- ChamoyRare60points
- Char siu sauceRare60points
- Cherry jamRare60points
- Cherry sauceRare60points
- Chili crispRare60points
- Chili flakesRare60points
- Chili garlic sauceRare60points
- Chili jamRare60points
- Chili pasteRare60points
- Chipotle hot sauceRare60points
- Chipotle salsaRare60points
- CholulaRare60points
- CrystalRare60points
- Curry ketchupRare60points
- Da BombRare60points
- Dave's InsanityRare60points
- DoubanjiangRare60points
- Enchilada sauceRare60points
- Firecracker sauceRare60points
- Garlic chutneyRare60points
- GochujangRare60points
- Halal Guys hot sauceRare60points
- HarissaRare60points
- Honey chipotle sauceRare60points
- Honey srirachaRare60points
- Hot dog chiliRare60points
- Hot OnesRare60points
- Kimchi pasteRare60points
- Lao Gan MaRare60points
- Lingonberry sauceRare60points
- Louisiana hot sauceRare60points
- Mala sauceRare60points
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.