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
- Melinda'sRare60points
- Mixed berry jamRare60points
- Mole rojoRare60points
- MuhammaraRare60points
- Mumbo sauceRare60points
- Nam prikRare60points
- Nando's peri-periRare60points
- Nashville hot sauceRare60points
- NdujaRare60points
- Pepper sauceRare60points
- Peri-periRare60points
- Picante sauceRare60points
- Polynesian sauceRare60points
- Popeyes Sweet HeatRare60points
- PuttanescaRare60points
- Raspberry compoteRare60points
- Raspberry coulisRare60points
- Raspberry glazeRare60points
- Raspberry jamRare60points
- Raspberry sauceRare60points
- Raspberry vinaigretteRare60points
- Red chile sauceRare60points
- Red chimichurriRare60points
- Red curry pasteRare60points
- Red habanero sauceRare60points
- Red pepper dipRare60points
- Red pepper hummusRare60points
- Red pepper jellyRare60points
- Red pepper relishRare60points
- Red pestoRare60points
- Redcurrant jellyRare60points
- Reggae Reggae sauceRare60points
- RomescoRare60points
- Salsa bravaRare60points
- Salsa machaRare60points
- SambalRare60points
- Sambal oelekRare60points
- Sloppy Joe sauceRare60points
- Strawberry compoteRare60points
- Strawberry coulisRare60points
- Strawberry glazeRare60points
- Strawberry jamRare60points
- Strawberry rhubarb jamRare60points
- Strawberry sauceRare60points
- Szechuan sauceRare60points
- Taco Bell DiabloRare60points
- Taco Bell FireRare60points
- Taco Bell sauceRare60points
- Taco sauceRare60points
- TajínRare60points
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.