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
- FAIYA Co.Deep Cut85points
- Fermented red bean curdDeep Cut85points
- FilDeep Cut85points
- Filipino BBQ sauceDeep Cut85points
- Filipino spaghetti sauceDeep Cut85points
- FirebarnsDeep Cut85points
- Firehouse SubsDeep Cut85points
- FirewalkerDeep Cut85points
- Fletcher's Sauce Co.Deep Cut85points
- Four fruits jamDeep Cut85points
- Fra diavolo sauceDeep Cut85points
- Francesinha sauceDeep Cut85points
- Fresco Sauce Arbol ScorpionDeep Cut85points
- FriggioneDeep Cut85points
- Frog BoneDeep Cut85points
- FukujinzukeDeep Cut85points
- Garlic pickleDeep Cut85points
- Gator HammockDeep Cut85points
- Ghost ScreamDeep Cut85points
- Gindo'sDeep Cut85points
- Ginisang kamatis with bagoongDeep Cut85points
- Gochujang dressingDeep Cut85points
- Grace Hot Pepper SauceDeep Cut85points
- Grindrod Garlic CoDeep Cut85points
- Gringo BanditoDeep Cut85points
- Grumpy Gary'sDeep Cut85points
- Guajillo sauceDeep Cut85points
- Guava jellyDeep Cut85points
- Guava pasteDeep Cut85points
- Guilin chili sauceDeep Cut85points
- Habla DiabloDeep Cut85points
- Handsome DevilsDeep Cut85points
- Harissa dressingDeep Cut85points
- Haw jellyDeep Cut85points
- Hawaiian BBQ sauceDeep Cut85points
- HeartbeatDeep Cut85points
- HecklerDeep Cut85points
- Hedgerow jellyDeep Cut85points
- HellfireDeep Cut85points
- Hibiscus jamDeep Cut85points
- Hibiscus salsaDeep Cut85points
- High River RogueDeep Cut85points
- Hoff & PepperDeep Cut85points
- Hog's BreathDeep Cut85points
- HogaoDeep Cut85points
- Holy SauceDeep Cut85points
- Hook & ArrowDeep Cut85points
- Hoppin Hot SauceDeep Cut85points
- HorsetoothDeep Cut85points
- Hot garlic sauceDeep 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.