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
- Obe ataDeep Cut85points
- Oklahoma BBQ sauceDeep Cut85points
- Old Bay Hot SauceDeep Cut85points
- Old Bones Chilli Co.Deep Cut85points
- Ole Ray'sDeep Cut85points
- Ong Cha VaDeep Cut85points
- Onion tomato chutneyDeep Cut85points
- Oyster omelette sauceDeep Cut85points
- Pain 100%Deep Cut85points
- Pain Is GoodDeep Cut85points
- PaladinDeep Cut85points
- Palmetto Pepper PotionsDeep Cut85points
- Palo Alto FirefightersDeep Cut85points
- Panang curry pasteDeep Cut85points
- Pancho VillaDeep Cut85points
- PantaiDeep Cut85points
- Paprika pasteDeep Cut85points
- Peri-peri seasoningDeep Cut85points
- Pex PeppersDeep Cut85points
- PicamásDeep Cut85points
- Picante Chombo RedDeep Cut85points
- Pico PicaDeep Cut85points
- Piko PeppersDeep Cut85points
- PilpelchumaDeep Cut85points
- Piment d'Espelette puréeDeep Cut85points
- Pimenta moídaDeep Cut85points
- PindjurDeep Cut85points
- Pipián rojoDeep Cut85points
- PizzaiolaDeep Cut85points
- Poirier's Louisiana StyleDeep Cut85points
- Pol sambolDeep Cut85points
- Pomegranate jellyDeep Cut85points
- Pomegranate vinaigretteDeep Cut85points
- Popeyes Hottie SauceDeep Cut85points
- Prawn pickleDeep Cut85points
- PuckerbuttDeep Cut85points
- Queen Majesty Red Habanero & Black CoffeeDeep Cut85points
- Quince pasteDeep Cut85points
- Quinta D'AvóDeep Cut85points
- QuiquirimichiDeep Cut85points
- RADS Pepper SauceDeep Cut85points
- Ranchero sauceDeep Cut85points
- Raspberry chipotle sauceDeep Cut85points
- Reaper MadnessDeep Cut85points
- Red ant chutneyDeep Cut85points
- Red basbaasDeep Cut85points
- Red chili chutneyDeep Cut85points
- Red chili pickleDeep Cut85points
- Red ClayDeep Cut85points
- Red ClipperDeep 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.