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

The mildest and fruitiest from Besætt. Fermented yellow cayenne with apple and lime leaf, unpasteurised and vegan.

147,-

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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.

Manufacturer

Besætt

Besætt

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