The sauce was judged as appealing thanks to a studied balance of the integrated components, which includes no less than a dozen different chillies and peppers but also spices such as bay leaf, anise, cardamom and fennel for an appealing blend.
In terms of flavour, the intense pungency is unsurprisingly present on the palate, but also leaves room for very tasty spicy notes. The balance between the different spices is pleasant and gives the product a savoury taste according to the jurors.
The jury appreciated the long finish on the palate marked by flavours that went beyond basic pungency. It bears noting that a slightly numbing sensation manifested itself on the tongue as well, something that is actually typical of preparations made with Sechuan pepper.
Mainly composed of spices immersed in oil, the product tends towards oil separation and therefore requires stirring before use.