Bottom line up front: Too hot for its own good.
I do not know where they were going with this sauce, but could anyone with a familiarity with Egyptian cuisine taste this sauce and think, “Wow! This definitely captures that Egyptian flavor!”
When I opened it for a smell, it suffered from the same predilection as the British Red. An overbearing smell of dehydrated fruit. This time it was raisins. Maybe it’s me…
I put it on my bland food and was immediately hit with heat similar to a standard habanero. As I mentioned in prior posts, there’s a point where flavor outpaces heat. That is the point in which I bail. This sauce goes beyond that point. It’s hot without much flavor. I do not know what I expected with Egyptian, but not this.
