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
- Hot tomato oilDeep Cut85points
- Hotter Than El Ghost SauceDeep Cut85points
- HrousDeep Cut85points
- Huli-huli sauceDeep Cut85points
- Humble HouseDeep Cut85points
- Hung lay curry pasteDeep Cut85points
- Ichimi togarashiDeep Cut85points
- IguanaDeep Cut85points
- Island Chef PepperDeep Cut85points
- J's Small BatchDeep Cut85points
- Jamaican ChoiceDeep Cut85points
- JANG Korean-Style Hot SauceDeep Cut85points
- JBDeep Cut85points
- Jeow bongDeep Cut85points
- Jeow mak lenDeep Cut85points
- Jersey GirlDeep Cut85points
- JindotgaeDeep Cut85points
- Jungle curry pasteDeep Cut85points
- Kachri ki chutneyDeep Cut85points
- Kaitaia FireDeep Cut85points
- KalamazooDeep Cut85points
- Kansas City BBQ sauceDeep Cut85points
- KanzuriDeep Cut85points
- Kara chutneyDeep Cut85points
- Karma Sauce Burn After EatingDeep Cut85points
- Kashmiri chili pasteDeep Cut85points
- Kashmiri masala pasteDeep Cut85points
- Kentucky StraightDeep Cut85points
- KFC Flaming HotDeep Cut85points
- Khao soi pasteDeep Cut85points
- KhrenovinaDeep Cut85points
- Kitchen GardenDeep Cut85points
- Koshari sauceDeep Cut85points
- Kou shui ji sauceDeep Cut85points
- Krasnodar sauceDeep Cut85points
- KyopolouDeep Cut85points
- KYVANDeep Cut85points
- La AnitaDeep Cut85points
- La Casita Hot SauceDeep Cut85points
- La ExtraDeep Cut85points
- La GuacamayaDeep Cut85points
- La MeridanaDeep Cut85points
- La PerronaDeep Cut85points
- La SabrozitaDeep Cut85points
- Lake Superior Spice Co.Deep Cut85points
- LazaDeep Cut85points
- Lazy ScientistDeep Cut85points
- Lexington dipDeep Cut85points
- LlajwaDeep Cut85points
- Localfolks FoodsDeep 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.