Death Sauce

Quite possibly the hottest sauce in the world, Death Sauce hails from New Jersey, and contains some of the hottest ingredients to exist on earth, include lethal red harbanero pods. Even a little drop is enough to have steam coming out of your ears like some 50s cartoon character. In fact, we recommend diluting the sauce before use; that's how strong it is.

Next time you and your mates are arguing about who can take it the hottest, offer to cook up a chilli with a splash of Death Sauce - then you'll see who's really got an iron stomach. The sauce even comes with a free skull keyring, to be awarded to whoever survives getting their head blown off...

Did you know?

• Capsaicin is insoluble in water - or to translate that into English, drinking water actually makes the burning from eating extra hot chillies worse. Milk is a much better option to soothe your mouth, or try eating ice cream or fruit.

• The Scoville scale, invented in 1912 by chemist Wilbur Scoville to measure the heat of chillies, puts harbaneros at 577,000 Scoville units. To put that into context, the jalape?o only manages 5,000 and the Tabasco 50,000!

Please note: We do not recommend using Death Sauce undiluted. Each bottle contains 150ml of sauce. Ingredients: red harbanero pods, cayenne chillies, white vinegar, natural pepper flavouring (including soybean oil), tomato puree, piri-piri chillies, pumpkin seeds, lime juice, salt and spices.