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
- 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
- Crazy SauceDeep Cut85points
- Creole sauceDeep Cut85points
- CrucialsDeep Cut85points
- Culley'sDeep Cut85points
- Cumberland sauceDeep Cut85points
- Curious ElephantDeep Cut85points
- Dabu-dabuDeep Cut85points
- DadaegiDeep Cut85points
- Dakgalbi sauceDeep Cut85points
- Dan dan sauceDeep Cut85points
- DaqqusDeep Cut85points
- Dat'l Do-ItDeep Cut85points
- Datil pepper sauceDeep Cut85points
- Dawson's OriginalDeep Cut85points
- De La ViudaDeep Cut85points
- DefconDeep Cut85points
- Del InfernoDeep Cut85points
- Del MolcajeteDeep Cut85points
- Del ScorchoDeep Cut85points
- Del Taco Red SauceDeep Cut85points
- DersaDeep Cut85points
- DiaguitasDeep Cut85points
- Diemen'sDeep Cut85points
- Dingo Sauce Co.Deep Cut85points
- Don Don DiabloDeep Cut85points
- Dorset ChilliDeep Cut85points
- Double ComfortDeep Cut85points
- Dr Will'sDeep Cut85points
- Dua BelibisDeep Cut85points
- Duo jiaoDeep Cut85points
- Ebi chili sauceDeep Cut85points
- Édes AnnaDeep Cut85points
- El Chilito HotsauceDeep Cut85points
- El PatoDeep Cut85points
- El Yucateco RedDeep Cut85points
- Elijah's XtremeDeep Cut85points
- Enchilado sauceDeep Cut85points
- EnconaDeep Cut85points
- Entomatada sauceDeep Cut85points
- Erős PistaDeep Cut85points
- EspinalerDeep Cut85points
- EzayDeep Cut85points
- EzmeDeep 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.