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
- Sambal bajakDeep Cut85points
- Sambal baladoDeep Cut85points
- Sambal bawangDeep Cut85points
- Sambal belimbing wuluhDeep Cut85points
- Sambal bongkotDeep Cut85points
- Sambal dadakDeep Cut85points
- Sambal ebiDeep Cut85points
- Sambal gamiDeep Cut85points
- Sambal geprekDeep Cut85points
- Sambal gesek ikan bilisDeep Cut85points
- Sambal ikan bilisDeep Cut85points
- Sambal kalasanDeep Cut85points
- Sambal korekDeep Cut85points
- Sambal lalabDeep Cut85points
- Sambal lampungDeep Cut85points
- Sambal matahDeep Cut85points
- Sambal pecakDeep Cut85points
- Sambal penyetDeep Cut85points
- Sambal petaiDeep Cut85points
- Sambal plecingDeep Cut85points
- Sambal rica-ricaDeep Cut85points
- Sambal roaDeep Cut85points
- Sambal setanDeep Cut85points
- Sambal stroberiDeep Cut85points
- Sambal taliwangDeep Cut85points
- Sambal tempoyakDeep Cut85points
- Sambal terasiDeep Cut85points
- Sambal tomatDeep Cut85points
- Sambal tuktukDeep Cut85points
- Sambal tumisDeep Cut85points
- Sambal udang bawangDeep Cut85points
- Sambal udang keringDeep Cut85points
- Sambal uyah-lombokDeep Cut85points
- San LuisDeep Cut85points
- SaoussounDeep Cut85points
- Satan's BloodDeep Cut85points
- Satini pomme d'amourDeep Cut85points
- SatsebeliDeep Cut85points
- Sauce américaineDeep Cut85points
- Sauce basquaiseDeep Cut85points
- Sauce CraftersDeep Cut85points
- Sauce LeopardDeep Cut85points
- Sauce provençaleDeep Cut85points
- Sauce viergeDeep Cut85points
- Sauced & GlazedDeep Cut85points
- Saucy BitchDeep Cut85points
- Saus PadangDeep Cut85points
- Savore SanguinoDeep Cut85points
- Scarlet FireDeep Cut85points
- Schaschlik 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.