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
- Loganberry jamDeep Cut85points
- Lola'sDeep Cut85points
- Los Calientes RojoDeep Cut85points
- Louisiana GoldDeep Cut85points
- Lunu mirisDeep Cut85points
- LutenitsaDeep Cut85points
- LyutikaDeep Cut85points
- Mad Dog 357Deep Cut85points
- Magic Pepper SauceDeep Cut85points
- Malaysian chili sauceDeep Cut85points
- Mapo sauceDeep Cut85points
- Marie Sharp'sDeep Cut85points
- MarysolDeep Cut85points
- Massaman curry pasteDeep Cut85points
- Mastodon Thai Chili MisoDeep Cut85points
- MatbuchaDeep Cut85points
- Matouk'sDeep Cut85points
- Mayhaw jellyDeep Cut85points
- MazavarooDeep Cut85points
- Memphis BBQ sauceDeep Cut85points
- MerkénDeep Cut85points
- Mexico LindoDeep Cut85points
- Mezzetta Twist & ShoutDeep Cut85points
- Mighty Hot SauceDeep Cut85points
- MiguelitoDeep Cut85points
- MitmitaDeep Cut85points
- Mojo rojoDeep Cut85points
- Mole coloraditoDeep Cut85points
- Mole poblanoDeep Cut85points
- Mole rancheroDeep Cut85points
- Molho à campanhaDeep Cut85points
- Momiji oroshiDeep Cut85points
- Momo acharDeep Cut85points
- Monkey gland sauceDeep Cut85points
- Morca-DellaDeep Cut85points
- Motherlode ProvisionsDeep Cut85points
- Mountain ManDeep Cut85points
- Mule SauceDeep Cut85points
- Nali sauceDeep Cut85points
- Nam jim jaewDeep Cut85points
- Nam jim sukiDeep Cut85points
- Nam prik ongDeep Cut85points
- Nam prik paoDeep Cut85points
- Nam prik ta daengDeep Cut85points
- Napolitan sauceDeep Cut85points
- Nashville BBQ sauceDeep Cut85points
- Neapolitan ragùDeep Cut85points
- Nerpy'sDeep Cut85points
- NtsamaDeep Cut85points
- Nuclear 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.