A Curry Hot Sauce With Serious Kick

For American cooks, the simple route to India is curry powder; a spoonful in chicken salad or lamb stew, and you’re on your way. But you can take it up a notch or two with a splash of a new vindaloo curry sauce, which delivers pungency and serious fire. Vinegar, onions, coconut oil and honey temper the Moruga scorpion peppers in the sauce; those chilies are among the world’s hottest, according to the University of New Mexico, which keeps a record of such matters. A little of this mustard-colored seasoning will go a long way.

Posted 3:27 a.m. Jul 31, 2018 — Updated 3:27 a.m. Jul 31, 2018

By

Florence Fabricant

, New York Times

For American cooks, the simple route to India is curry powder; a spoonful in chicken salad or lamb stew, and you’re on your way. But you can take it up a notch or two with a splash of a new vindaloo curry sauce, which delivers pungency and serious fire. Vinegar, onions, coconut oil and honey temper the Moruga scorpion peppers in the sauce; those chilies are among the world’s hottest, according to the University of New Mexico, which keeps a record of such matters. A little of this mustard-colored seasoning will go a long way.

Ghost Scream Vindaloo Curry Hot Sauce, $10 for 5.5 ounces, ghostscream.com.

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