About Hamajang Kiawe Smoked Ghost Pepper Sauce
HAMAJANG in Pidgin English means “messed up”. The Hamajang Kiawe Smoked Ghost Pepper sauce is Kiawe (relative to Mesquite) fresh smoked Bhut Jolokia (Ghost Peppers) and fresh smoked Habanero. So you’re asking what’s messed up about it? It’s not the sauce that’s messed up but it could mess you up if you decide to eat too much of it at once. It’s VERY HOT, you’ll be able to enjoy the flavors and some really, really good heat. We suggest you take it slow because Ghost Pepper heat builds.
The combination of smoked Bhut Jolokia (Ghost Pepper) and fiery Habanero give this sauce an intense level of heat and flavor. Watch out, because the Ghost Pepper builds and may reach its hottest after 20-30 minutes. This sauce can add heat & flavor to your meal, just make sure you know what you’re doing.
Spicy Addict Review
“Kiawe” is a wood similar to Mesquite that is used for creating that rich, smoky flavor.
This sauce is similar to the Habanero sauce from Adoboloco. The main difference is it has a smoky quality and a stronger presence of salt.
The first thing you taste is Apple Cider Vinegar with a quick following of Smoke and Salt. Then the heat from (we are guessing) Habanero Peppers hits you. Finally, a much stronger but slower building heat from Ghost Peppers begins to build in your mouth and throat. The lovely Smokiness of the Kiawe Smoked Peppers lingers for a while.
This sauce has some really solid heat! This vinegary but smoky sauce does well on fish and pork especially where the smokiness is desired.
Here’s our Flavor Profile Breakdown in order of flavor occurrence:
(0-None, 1-Slight, 2-Moderate, 3-Intense)
Tangy (Vinegar): 3
Other Highlights: N/A
Heat Level: HOT