Ghost peppers power an apricot-and-pomegranate blend with toasted coconut and a little garlic depth.
Flavor & heatSource-informed
Heat: 1 Mild → 5 Superhot
How to read this profile
Scores describe estimated intensity, not quality: 0 = not noticeable, 5 = very pronounced. A dash means not established from our sources, not zero. Shading connects adjacent known points; open sections have unscored flavors. Heat uses tiers from 1 (Mild) to 5 (Superhot), not Scoville measurements. Texture is listed separately.
- Heat
- The sauce’s heat tier: 1 Mild, 2 Medium, 3 Hot, 4 Extra hot, 5 Superhot. These are broad categories, not measured Scoville units.
- Sweet
- Sugar-like sweetness, such as honey, ripe fruit or molasses.
- Sour / tangy
- The sharp, mouthwatering bite of vinegar, citrus or fermentation. “Vinegary” tells you which kind.
- Smoky
- A smoke or char character, such as chipotle. Roasted or barrel-aged does not automatically mean smoky.
- Garlicky
- How much the taste of garlic stands out.
- Fruity
- Recognizable fruit notes, such as pineapple or mango, separate from sweetness.
- Savory / umami
- A broth-like, earthy or deeply rounded flavor, such as mushroom or soy. It does not mean spicy.
