Say hello to Chilli No. 5’s collection of 13 globally-inspired hot chilli sauces – including the temptingly named Heavenly Harissa, Ever So English, Wicked Wasabi, Sriracha-Cha-Cha-Cha, Jamaican Jerk and Forever Phall – packed with healthier ingredients.
Each sauce features a blend of five chillies, in addition to a range of superfoods such as black and white garlic, ginger and apple cider vinegar.
All of the sauces are vegan too, and most are free from any flavourings and colourings – and they also come in sustainable packaging.
“Not only did I want to create incredibly tasty hot sauces, but I also wanted to make sure they were healthy and as sustainable as possible,” co-founder Rumble Romagnoli says. “All of our sauces are made with the finest ingredients and are designed for foodies who not only want to add pizzazz to their culinary creations, but also want to enjoy a healthy and active lifestyle.”
Chilli No. 5 is giving ES readers the opportunity to win one of 10 Kitchen Collection gift sets. The Kitchen Collection includes five hot sauces – Forever Phall, Ever So English, Chinese Hot & Sour, Wicked Wasabi, and Sriracha-Cha-Cha-Cha – to add pizzazz to your culinary repertoire.
To enter, fill in your details below.
To find out more about Chilli No. 5 and to purchase, visit the website, or the Facebook and Instagram pages.
Terms & Conditions: 18+. Promotion closes at 23:59 on Sunday 29 November 2020. There are 10 prizes of a Chilli No. 5 Kitchen Collection gift set containing five 25ml sauces: Forever Phall, Ever So English, Chinese Hot & Sour, Wicked Wasabi, and Sriracha-Cha-Cha-Cha. The winners will be the first 10 entries selected at random after the closing date and will be contacted by 10 December 2020. The prizes are non-transferable and there is no cash alternative. One online entry per person. Usual promotion rules apply, see www.standard.co.uk/rules. For further information, please write to Customer Care, Evening Standard Limited, Northcliffe House, 2 Derry Street, London, W8 5EE. Promoter: Chilli No. 5.
