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
- Red coconut chutneyDeep Cut85points
- Red fruit compoteDeep Cut85points
- Red fruit coulisDeep Cut85points
- Red huckleberry jamDeep Cut85points
- Red RanchDeep Cut85points
- Red RoosterDeep Cut85points
- Red zhugDeep Cut85points
- Resek agvaniyotDeep Cut85points
- Richard'sDeep Cut85points
- Ring of FireDeep Cut85points
- Roasted red pepper dressingDeep Cut85points
- Roasted SOLDeep Cut85points
- Rocky'sDeep Cut85points
- Rocoto sauceDeep Cut85points
- Rogan josh pasteDeep Cut85points
- Rooibaard OriginalDeep Cut85points
- Rose hip jamDeep Cut85points
- RougailleDeep Cut85points
- RouilleDeep Cut85points
- Route 77Deep Cut85points
- Rowan jellyDeep Cut85points
- Royal PepperDeep Cut85points
- Royal ThaiDeep Cut85points
- RozaDeep Cut85points
- Rudi'sDeep Cut85points
- Sa teDeep Cut85points
- Sabarac Fermented SaucesDeep Cut85points
- SakayDeep Cut85points
- Salsa BotaneraDeep Cut85points
- Salsa cayenaDeep Cut85points
- Salsa chiltepínDeep Cut85points
- Salsa de chile anchoDeep Cut85points
- Salsa de chile cascabelDeep Cut85points
- Salsa de chile de árbolDeep Cut85points
- Salsa de chile piquínDeep Cut85points
- Salsa de gusanos de magueyDeep Cut85points
- Salsa de molcajeteDeep Cut85points
- Salsa dressingDeep Cut85points
- Salsa endiabladaDeep Cut85points
- Salsa HuicholDeep Cut85points
- Salsa MagaDeep Cut85points
- Salsa moritaDeep Cut85points
- Salsa para tingaDeep Cut85points
- Salsa portuguesaDeep Cut85points
- Salsa taqueraDeep Cut85points
- Salsa veracruzanaDeep Cut85points
- Salsa vizcaínaDeep Cut85points
- SalvitxadaDeep Cut85points
- Sambal andalimanDeep Cut85points
- Sambal asamDeep 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.