Pukka Hot Sauce Review

Busha Browne's Pukka Hot Pepper Sauce

I sometimes wonder from what planet the guys who write the copy for hot sauce labels emerge. Take this one, "BE WARNED. IT IS VERY HOT AND NOT FOR THE FAINTHEARTED." From the front, "EXTRA HOT AND FIERY. USE WITH DISCRETION." Evidently whoever wrote it didn't also taste it, as the only way this sauce is actually hot is if you make it physically that way, in a temperature sense. As far as spiciness, this has precious little heat, maybe slightly more than a Tabasco or in that range somewhere.

But...and this is a big one...we all know by now that the only thing which matters is flavor and in that regard, this one delivers in a major way. The Scotch Bonnet, one of my personal favorites, is in full force here and delivers not only major deliciousness, but that slight bit of sweetness along with it as well. Heat, as mentioned, is miniscule, but that can mostly be forgiven. Could I have used more? Certainly, but not enough people are utilizing that pepper these days, so part of me is just glad someone is, though the Bad Brains Burn Babylon (ahhh, the alliteration!) sauce is notably better.

This is a Caribbean sauce, which is similar in many ways to a Louisiana-style sauce, but carries a bit more heat, a lot more spices generally and definitely an undeniable sweetness element to it that sets it apart. Still, practical usage puts these on the same types of foods. Personally, as much as I'm enjoying some of these diversions into the Caribbean, my money is still on the diehard, tried-and-true and often brutal and bracing Louisiana side of things.

Bottom line: This one has been around for a while and with good reason. It is a very flavorful sauce that adds a nice cutting element to foods, though a very minor amount of heat.

Breakdown:

            Heat level: 2
            Flavor: 7
            Flexibility: 6
            Enjoyment to dollar factor: 6

Overall: 5