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Besætt Chilisaus Trippelpakke 3 x 105 g | Gul, Rød og Grønn

All three fermented chilli sauces from Besætt in full bottles. Yellow, red and green, 105 grams each. Cheaper than three singles.

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    Besætt Yellow Cayenne 105 g | Chilli Sauce with Apple and Lime Leaf

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    Besætt Yellow Cayenne: the fruitiest and the mildest

    Yellow cayenne with apple and lime leaf, fermented and bottled unpasteurised. This is the mildest sauce in the Besætt range and the most aromatic. The lime leaf reaches your nose before the sauce reaches your mouth, and the apple brings a sweetness that keeps the acidity in check. It belongs in lighter dishes: raw fish, chicken, pork strips and anything that goes in a wok. Besætt themselves call this one Gul, the yellow bottle in the range.

    Mildest in the Besætt range
    Lime leaf and apple up front
    Fermented and unpasteurised
    Gluten free and vegan

    Carolina reaper is on the ingredient list, but in small amounts and far back in the flavour. That is deliberate: the reaper gives a clean, quick heat without the smoky weight many hot chillies carry, and sitting under apple and lime leaf you notice it as a pinprick at the end rather than a punch. The fermentation does the rest. Lactic acid bacteria build an acidity with breadth, and that acidity is what makes the sauce more than a seasoning.

    Pro tip!
    Stir a knob of cold butter into the sauce once the pan is off the heat and you have a pan sauce in thirty seconds. The butter binds the sauce into a glossy emulsion, and the fat takes just enough off the heat to let the lime leaf through. Try it over fried pork strips or in a wok just before serving. For raw fish, mix it with soy and a splash of vinegar instead, and skip the butter.

    Features

    • The mildest of the three: Start here if you are unsure about heat, or if the sauce is going on the table with guests.
    • Lime leaf carries it: The aroma arrives before the flavour and follows the dish all the way through.
    • Apple brings sweetness: Enough to balance the acidity, not enough to make the sauce sweet.
    • Fermented and unpasteurised: Live lactic acid bacteria in the bottle, and an acidity with depth rather than a vinegar sting.
    • No declarable allergens: Gluten free, lactose free and vegan.

    How to use

    1. Shake the bottle well. The sauce is unpasteurised and separates naturally.
    2. Start with a few drops and taste your way forward.
    3. Add it after the heat, not before, and you keep the fruit.
    4. Use it as acidity in dressing, mayonnaise and sour cream, not only as a topping.
    5. Refrigerate the bottle after opening, and keep the spout clean.

    Dosage guide

    As a topping per serving 5 to 10 ml, or 1 to 2 tsp
    In a dip, mayonnaise or sour cream 10 to 20 ml per 100 ml
    In a stew or soup 1 to 2 tbsp per litre, added at the end
    In a marinade 2 to 3 tbsp per kg of meat, holding back half for serving
    In a dressing 1 tsp per 100 ml, alongside oil and acid
    First taste A few drops on a plain piece of bread

    Specifications

    Product Chilli sauce, yellow cayenne with apple and lime leaf
    Contents 105 grams
    Heat Mildest in the Besætt range
    Colour in the range Yellow, known as Gul Besætt by the producer
    Ingredients Yellow cayenne, Carolina reaper, apple, lime leaf, vinegar, salt, thickener xanthan gum E415
    Energy per 100 g 85 kJ / 20 kcal
    Nutrition per 100 g Fat 0.05 g, of which saturates 0 g. Carbohydrate 4.01 g, of which sugars 3.79 g. Protein 0.24 g. Salt 2.05 g
    Packaging Plastic bottle with dripper spout
    Origin Norway
    Producer Besætt, Stavanger
    Shelf life 18 months from the date of production
    Properties Gluten free, lactose free, unpasteurised, vegan
    Allergens None of the 14 declarable allergens
    Storage Cool and dark unopened, refrigerated after opening

    FAQ Frequently asked questions

    How hot is it?

    The mildest of the three Besætt chilli sauces. Yellow cayenne sits moderate on the heat scale, and although Carolina reaper is on the list it is used in small amounts alongside apple and lime leaf. You feel the warmth, but it arrives as a pinprick at the end rather than a wall. If you handle a medium taco you will be fine with this one.

    What do I use it for?

    Lighter dishes. Raw fish such as sashimi or ceviche, alongside soy and lime. Fried pork strips. Wok dishes. Chicken. It is too aromatic to disappear into a heavy stew, so use it where you want the lime leaf to be heard.

    What is lime leaf?

    Leaves from the kaffir lime tree, used widely in Thai and other Southeast Asian cooking. They give a sharp, floral citrus aroma that is clearly different from the lime fruit itself. That aroma is what makes this sauce easier to recognise than the others.

    Why does the bottle need shaking?

    Because the sauce is unpasteurised. It is never heat treated after fermentation, so it is not stabilised the way a cooked sauce is. Solids and liquid separate naturally in the bottle, just as in an unfiltered juice. That is a sign the product is what it says it is. Shake until it is even again.

    How long does an opened bottle last?

    Vinegar and salt make this an acidic, well preserved product, and an opened bottle in the fridge normally keeps for months. Colour and flavour hold best when it is kept cold and dark. Keep the spout clean and follow the date printed on the bottle.

    Is it gluten free and vegan?

    Yes. The sauce is labelled gluten free, lactose free and vegan, and contains none of the 14 declarable allergens. It is also unpasteurised, so the lactic acid bacteria from the fermentation are still in the bottle.

    Besætt Mango and Sea Buckthorn 105 g | Fermented Chilli Sauce

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    Besætt Mango and Sea Buckthorn: the all rounder you reach for

    Red chilli with mango and sea buckthorn, fermented and unpasteurised. This is Besætt answer to a Sriracha, but with more fruit and less sugar. It is made to be used on anything, and that is precisely the point: if you are only keeping one chilli sauce within reach, this is the one. Sea buckthorn gives an acidity you will not find in any ordinary chilli sauce. Besætt themselves call this one Rød, the red bottle in the range.

    The all rounder in the range
    Sriracha style with more fruit
    Fermented and unpasteurised
    Sea buckthorn gives unusual acidity

    Sea buckthorn is one of the sourest berries growing in Norway, and that acidity is what separates this sauce from an ordinary chilli sauce. The mango lays sweetness underneath and makes the acidity edible, while red chilli, habanero and Carolina reaper share the heat across three layers that arrive one after the other. Shallot and garlic tie it together. The result is a sauce with enough breadth to be used every day without becoming dull.

    Pro tip!
    This one is best on eggs. Fried, scrambled, boiled and sliced on bread, all of it. The reason is that eggs are fatty and mild with no acidity of their own, which gives both the sea buckthorn and the heat the whole stage. Try a few drops over a soft boiled egg with flaky salt and you will see why the bottle belongs on the counter rather than at the back of the fridge.

    Features

    • The all rounder: The one you reach for without thinking. Good on eggs, tacos, pizza, soup and rice.
    • Sea buckthorn gives unusual acidity: One of Norway sourest berries, and the reason this tastes different from a standard chilli sauce.
    • Three chillies in layers: Red chilli, habanero and Carolina reaper arriving one after the other rather than all at once.
    • Less sugar than a Sriracha: The sweetness comes from mango, not from added sugar.
    • No declarable allergens: Gluten free, lactose free and vegan.

    How to use

    1. Shake the bottle well. The sauce is unpasteurised and separates naturally.
    2. Start with a few drops and taste your way forward.
    3. Add it after the heat, not before, and you keep the fruit.
    4. Use it as acidity in dressing, mayonnaise and sour cream, not only as a topping.
    5. Refrigerate the bottle after opening, and keep the spout clean.

    Dosage guide

    As a topping per serving 5 to 10 ml, or 1 to 2 tsp
    In a dip, mayonnaise or sour cream 10 to 20 ml per 100 ml
    In a stew or soup 1 to 2 tbsp per litre, added at the end
    In a marinade 2 to 3 tbsp per kg of meat, holding back half for serving
    In a dressing 1 tsp per 100 ml, alongside oil and acid
    First taste A few drops on a plain piece of bread

    Specifications

    Product Chilli sauce, mango and sea buckthorn
    Contents 105 grams
    Heat Middle of the range, between yellow cayenne and jalapeño
    Colour in the range Red, known as Rød Besætt by the producer
    Ingredients Red chilli, Carolina reaper, habanero, mango, sea buckthorn, garlic, shallot, vinegar, salt, thickener xanthan gum E415
    Energy per 100 g 108 kJ / 26 kcal
    Nutrition per 100 g Fat 0.96 g, of which saturates 0.18 g. Carbohydrate 3.02 g, of which sugars 2.8 g. Protein 0.7 g. Salt 2.16 g
    Packaging Plastic bottle with dripper spout
    Origin Norway
    Producer Besætt, Stavanger
    Shelf life 18 months from the date of production
    Properties Gluten free, lactose free, unpasteurised, vegan
    Allergens None of the 14 declarable allergens
    Storage Cool and dark unopened, refrigerated after opening

    FAQ Frequently asked questions

    How hot is it?

    Middle of the Besætt range, hotter than the yellow cayenne and milder than the jalapeño and pineapple. It carries three chillies and they arrive in layers: red chilli first, habanero underneath, and Carolina reaper as a short tail at the end. That makes the heat feel longer than it is high.

    What is sea buckthorn?

    Sea buckthorn is an orange berry that grows wild along the Norwegian coast. It is one of the sourest berries we have, with a fresh, almost citrus character. In this sauce it is the sea buckthorn that gives the acidity its identity and makes it taste different from an ordinary chilli sauce.

    Can I use it instead of Sriracha?

    Yes, it is built as an all rounder in the same genre. The difference is that the sweetness comes from mango rather than added sugar, and that the sea buckthorn brings an acidity a Sriracha does not have. It is also fermented and unpasteurised, so it has more depth and needs shaking before use.

    Why does the bottle need shaking?

    Because the sauce is unpasteurised. It is never heat treated after fermentation, so it is not stabilised the way a cooked sauce is. Solids and liquid separate naturally in the bottle, just as in an unfiltered juice. That is a sign the product is what it says it is. Shake until it is even again.

    How long does an opened bottle last?

    Vinegar and salt make this an acidic, well preserved product, and an opened bottle in the fridge normally keeps for months. Colour and flavour hold best when it is kept cold and dark. Keep the spout clean and follow the date printed on the bottle.

    Is it gluten free and vegan?

    Yes. The sauce is labelled gluten free, lactose free and vegan, and contains none of the 14 declarable allergens. It is also unpasteurised, so the lactic acid bacteria from the fermentation are still in the bottle.

    Besætt Jalapeño and Pineapple 105 g | Fermented Chilli Sauce

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    Besætt Jalapeño and Pineapple: the acidity that cuts the fat

    Jalapeño and pineapple, fermented and unpasteurised. This is the sharpest of the three and the one that earns its place beside red meat. The pineapple brings an acidity that slices straight through fat and smoke, which is why the bottle ends up next to the grill. Coriander, ginger, garlic and red onion sit underneath and give the breadth a plain fruit sauce lacks. Besætt themselves call this one Grønn, the green bottle in the range.

    Sharpest of the three
    Cuts through fat and smoke
    Fermented and unpasteurised
    For grilled food and red meat

    It is the interplay between two acids that makes this one work. The pineapple brings fruit acid, the fermentation brings lactic acid, and the two work at different speeds: the fruit acid lands first and sharp, the lactic acid sits underneath and lasts longer. Against a fatty ribeye or smoked ribs that means the sauce does not just cut through once, it keeps clearing the whole mouthful. Carolina reaper sits behind and adds the heat.

    Pro tip!
    Swap the lime for this when you make guacamole or salsa. You need acidity in both anyway, and here you get the acidity, the heat and a fruitiness lime does not have, all in the same spoonful. Reckon on about 1 tbsp per two ripe avocados and taste as you go. The same move works in a coleslaw destined to sit next to pulled pork.

    Features

    • The sharpest of the three: Noticeably hotter than the yellow cayenne, but still built around fruit rather than heat alone.
    • Two acids in one bottle: Fruit acid from the pineapple landing first, lactic acid from the fermentation lasting longer.
    • Made for rich food: Red meat, grilled food, BBQ and fried chicken are where it earns its keep.
    • Aromatics underneath: Coriander, ginger, garlic and red onion give breadth rather than fruit alone.
    • No declarable allergens: Gluten free, lactose free and vegan.

    How to use

    1. Shake the bottle well. The sauce is unpasteurised and separates naturally.
    2. Start with a few drops and taste your way forward.
    3. Add it after the heat, not before, and you keep the fruit.
    4. Use it as acidity in dressing, mayonnaise and sour cream, not only as a topping.
    5. Refrigerate the bottle after opening, and keep the spout clean.

    Dosage guide

    As a topping per serving 5 to 10 ml, or 1 to 2 tsp
    In a dip, mayonnaise or sour cream 10 to 20 ml per 100 ml
    In a stew or soup 1 to 2 tbsp per litre, added at the end
    In a marinade 2 to 3 tbsp per kg of meat, holding back half for serving
    In a dressing 1 tsp per 100 ml, alongside oil and acid
    First taste A few drops on a plain piece of bread

    Specifications

    Product Chilli sauce, jalapeño and pineapple
    Contents 105 grams
    Heat Sharpest of the three chilli sauces
    Colour in the range Green, known as Grønn Besætt by the producer
    Ingredients Jalapeño, Carolina reaper, pineapple, coriander, ginger, garlic, red onion, vinegar, salt, thickener xanthan gum E415, colour E141a
    Energy per 100 g 98 kJ / 23 kcal
    Nutrition per 100 g Fat 0.14 g, of which saturates 0.03 g. Carbohydrate 4.31 g, of which sugars 3.92 g. Protein 0.58 g. Salt 1.78 g
    Packaging Plastic bottle with dripper spout
    Origin Norway
    Producer Besætt, Stavanger
    Shelf life 18 months from the date of production
    Properties Gluten free, lactose free, unpasteurised, vegan
    Allergens None of the 14 declarable allergens
    Storage Cool and dark unopened, refrigerated after opening

    FAQ Frequently asked questions

    How hot is it?

    The sharpest of the three Besætt sauces, but still well within what most people handle. Jalapeño sits low to medium on the heat scale, and it is the Carolina reaper in the background that lifts it. The acidity from the pineapple makes the heat feel sharper than it is, rather as lemon makes a dish feel more alive.

    What does it suit best?

    Red meat and anything off the grill. It freshens a fatty steak, a ribeye or smoked ribs, and it is good on fried chicken. It is also a natural choice in salsa, guacamole and coleslaw, where you need acidity anyway.

    What is the colour E141a?

    Copper complexes of chlorophyllins, a green colour extracted from plants. It is added so the sauce keeps its green colour across its shelf life, since fermented chilli otherwise greys over time. It is approved in the EU and does not affect the flavour.

    Why does the bottle need shaking?

    Because the sauce is unpasteurised. It is never heat treated after fermentation, so it is not stabilised the way a cooked sauce is. Solids and liquid separate naturally in the bottle, just as in an unfiltered juice. That is a sign the product is what it says it is. Shake until it is even again.

    How long does an opened bottle last?

    Vinegar and salt make this an acidic, well preserved product, and an opened bottle in the fridge normally keeps for months. Colour and flavour hold best when it is kept cold and dark. Keep the spout clean and follow the date printed on the bottle.

    Is it gluten free and vegan?

    Yes. The sauce is labelled gluten free, lactose free and vegan, and contains none of the 14 declarable allergens. It is also unpasteurised, so the lactic acid bacteria from the fermentation are still in the bottle.

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Besætt Chilli Sauce Triple Pack: the whole range in one box

All three fermented chilli sauces from Besætt, in full bottles rather than tasting minis. Yellow Cayenne with apple and lime leaf is the mildest and most aromatic, Mango and Sea Buckthorn is the all rounder you reach for daily, and Jalapeño and Pineapple is the sharpest, cut for rich grilled food. Besætt themselves call them Gul, Rød and Grønn, the yellow, red and green bottles in the range.

Three full 105 gram bottles
Mild, medium and sharp
Fermented and unpasteurised
Cheaper than three single bottles

The point of having all three is that they do different jobs. The yellow is built around lime leaf and apple and belongs in lighter dishes: raw fish, chicken, pork strips and wok cooking. The red carries sea buckthorn, one of the sourest berries growing in Norway, and is made to go on anything from eggs to tacos. The green has pineapple, whose fruit acid slices straight through fat and smoke, which is why it ends up next to the grill. What they share is the fermentation: lactic acid bacteria build an acidity with a breadth no vinegar based sauce comes close to, and none of them is heat treated afterwards.

Pro tip!
Put all three on the table when you grill, not just one. Three small bowls of sour cream or mayonnaise with 1 tbsp of sauce in each gives your guests three dips in a minute, and everyone finds their own favourite instead of having to agree on one. Yellow for chicken and fish, red for everything else, green for the richest thing on the grill. To taste them neat, go yellow, red, green, or you will lose the lime leaf in the yellow afterwards.

Features

  • The whole range: Yellow Cayenne with apple and lime leaf, Mango and Sea Buckthorn, and Jalapeño and Pineapple, each in a 105 gram bottle.
  • Three heat levels: Yellow is the mildest, red sits in the middle, green is the sharpest.
  • Fermented and unpasteurised: Live lactic acid bacteria in the bottles, and an acidity with depth rather than a vinegar sting.
  • No declarable allergens: All three are gluten free, lactose free and vegan.
  • Cheaper together: The pack costs less than three single bottles bought separately.

How to use

  1. Shake the bottles well. The sauces are unpasteurised and separate naturally.
  2. Start with the yellow one if you are unsure about heat.
  3. Add the sauce after the heat, not before, and you keep the fruit.
  4. Use them as acidity in dressing, mayonnaise and sour cream, not only as a topping.
  5. Refrigerate the bottles after opening, and keep the spouts clean.

Dosage guide

As a topping per serving 5 to 10 ml, or 1 to 2 tsp
In a dip, mayonnaise or sour cream 10 to 20 ml per 100 ml
In a stew or soup 1 to 2 tbsp per litre, added at the end
In a marinade 2 to 3 tbsp per kg of meat, holding back half for serving
In a dressing 1 tsp per 100 ml, alongside oil and acid
Tasting all three A few drops of each on plain bread, in the order yellow, red, green

Specifications

Product Triple pack of fermented chilli sauce
Contents 3 x 105 grams, 315 grams in total
Sauces in the pack Yellow Cayenne with apple and lime leaf, Mango and Sea Buckthorn, Jalapeño and Pineapple
Colours in the range Gul, Rød and Grønn
Heat order Yellow mildest, red in the middle, green sharpest
Ingredients Yellow Yellow cayenne, Carolina reaper, apple, lime leaf, vinegar, salt, thickener xanthan gum E415
Ingredients Red Red chilli, Carolina reaper, habanero, mango, sea buckthorn, garlic, shallot, vinegar, salt, thickener xanthan gum E415
Ingredients Green Jalapeño, Carolina reaper, pineapple, coriander, ginger, garlic, red onion, vinegar, salt, thickener xanthan gum E415, colour E141a
Energy per 100 g Yellow 85 kJ / 20 kcal. Red 108 kJ / 26 kcal. Green 98 kJ / 23 kcal
Nutrition Yellow per 100 g Fat 0.05 g, of which saturates 0 g. Carbohydrate 4.01 g, of which sugars 3.79 g. Protein 0.24 g. Salt 2.05 g
Nutrition Red per 100 g Fat 0.96 g, of which saturates 0.18 g. Carbohydrate 3.02 g, of which sugars 2.8 g. Protein 0.7 g. Salt 2.16 g
Nutrition Green per 100 g Fat 0.14 g, of which saturates 0.03 g. Carbohydrate 4.31 g, of which sugars 3.92 g. Protein 0.58 g. Salt 1.78 g
Packaging Three plastic bottles with dripper spouts
Origin Norway
Producer Besætt, Stavanger
Shelf life 18 months from the date of production
Properties Gluten free, lactose free, unpasteurised, vegan
Allergens None of the 14 declarable allergens
Storage Room temperature unopened, refrigerated after opening

FAQ Frequently asked questions

Which one should I start with?

The yellow. Yellow Cayenne with apple and lime leaf is the mildest in the range and the most aromatic, so you taste what the fermentation does without the heat taking over. Move to the red next and leave the green until last. The other way round and you lose the lime leaf in the yellow.

How hot are they?

All three sit well within what most people handle. Yellow Cayenne is the mildest, Mango and Sea Buckthorn sits in the middle, and Jalapeño and Pineapple is the sharpest. Carolina reaper is on all three ingredient lists, but in small amounts and far back in the flavour. If you handle a medium taco you will be fine with all three.

Which sauce goes with what?

Yellow for lighter dishes: raw fish, chicken, pork strips and wok cooking. Red is the all rounder and is best on eggs, but works on tacos, pizza, soup and rice. Green for red meat and grilled food, where the pineapple acidity cuts through fat and smoke.

Can I buy them individually?

Yes, all three are available as single bottles here. This pack costs less than three single bottles bought separately, so it pays off if you want more than one.

Why do the bottles need shaking?

Because the sauces are unpasteurised. They are never heat treated after fermentation, so they are not stabilised the way a cooked sauce is. Solids and liquid separate naturally in the bottle, just as in an unfiltered juice. Shake until even again.

Are they gluten free and vegan?

Yes, all three. They are labelled gluten free, lactose free and vegan, and contain none of the 14 declarable allergens. They are not pasteurised either, so the lactic acid bacteria from the fermentation are still in the bottles.

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Besætt

Besætt

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