Krillion Recorded answers
670 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 670
- Brooklyn Delhi Ghost PepperDeep Cut85points
- BúfaloDeep Cut85points
- Bull City PepperDeep Cut85points
- Bulliard'sDeep Cut85points
- Busha Browne'sDeep Cut85points
- Butterfly BakeryDeep Cut85points
- Byron Bay ChilliDeep Cut85points
- CaJohnsDeep Cut85points
- Cajun ChefDeep Cut85points
- Cajun PowerDeep Cut85points
- California Hot Sauce SolutionsDeep Cut85points
- Cantina RoyalDeep Cut85points
- Cap JempolDeep Cut85points
- CapuliatoDeep Cut85points
- Cardinal sauceDeep Cut85points
- Casa FirelliDeep Cut85points
- CastilloDeep Cut85points
- ChakalakaDeep Cut85points
- Chancho en piedraDeep Cut85points
- Char ManDeep Cut85points
- Chelsea FireDeep Cut85points
- Cherry mostardaDeep Cut85points
- Cherry pepper relishDeep Cut85points
- Cherry salsaDeep Cut85points
- Cherry vinaigretteDeep Cut85points
- Chicatana sauceDeep Cut85points
- Chicken rice chili sauceDeep Cut85points
- Chile crisp vinaigretteDeep Cut85points
- Chili crab sauceDeep Cut85points
- Chili gravyDeep Cut85points
- Chilli con carne sauceDeep Cut85points
- ChiltomateDeep Cut85points
- ChimolDeep Cut85points
- Chiu Chow chili oilDeep Cut85points
- ChogochujangDeep Cut85points
- Chokecherry jellyDeep Cut85points
- CholimexDeep Cut85points
- Choo chee curry pasteDeep Cut85points
- Ci ba laDeep Cut85points
- Clam sauce (red)Deep Cut85points
- Clarence DutchieDeep Cut85points
- Clark & Hopkins CalabriaDeep Cut85points
- Coleman's Pepper FarmDeep Cut85points
- Cornelian cherry jamDeep Cut85points
- Cosecha P'UrhepechaDeep Cut85points
- Cranberry cherry preservesDeep Cut85points
- Cranberry salsaDeep Cut85points
- Cranberry vinaigretteDeep Cut85points
- Crazy Good SaucesDeep Cut85points
- CrucialsDeep 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.