Who Dares Burns

I've heard a fair few chiliheads talk about Who Dares Burns from Hot-Headz with a lot of affection: for some it was the first super hot sauce they ever tried, and hence it was the one that popped their chilihead cherry. So, as you can imagine, I was very excited to finally get my hands on a bottle of the good stuff. When something claims to be "UK's No.1 best selling Super Hot Sauce" you just have to sit up and take notice.

Who Dares BurnsThe first thing that hits you, when you uncap a bottle of Who Dares Burns, is the distinctive but slight tinge of chili extract mixed in with a veritable concoction of herbs and spices. However, that aromatic vanguard is only temporary and rapidly gives way to the deliciously earthy vapours for which this sauce is famed: there is a heavy hit of chipotle (smoked chili pepper) that rises up the nostrils and threatens to cling to your windpipes like oven cleaner; and every now and then I swear I could sense just the subtlest hint of vinegar rounding things off right at the end (or maybe that was just the chipotle making me delirious).

After such an olfactory hammering, I was keen to dare and burn; and boy does it burn! The use of extract in this sauce gives it an intense punch of heat that you can feel all the way up to your temples. Rather like wrapping your head up in a hot towel. At a guess I would place the heat at around 750K to 800K SHU. On the other hand, the flavour is no slouch either: attempting to measure up against that level of heat is not easy, but the BBQ-style tangs provided by the smoked peppers are powerful enough to give this sauce a heck of a lot of character. Unfortunately it's not quite enough to mask the noticeable taste of extract, which buzzes in the background like a running motor. However, at £4.99 for 148ml, it's still decent value for what you get.

There is very little texture of which to speak as this sauce is completely liquid, but then it probably isn't the sort of condiment you would want to consume for its own sake (at least I wouldn't). Such a smokey and sulphurous flavour works best when sparingly added to a good quality minced beef, or some other dark and gamey meat. Alternatively, use as a Worcestershire sauce substitute, alongside a strong mature cheddar, for the most insane cheese-on-toast you'll ever make.


  • Intense and sustained heat
  • Powerful and complex flavour that just demands respect


  • Can taste rather synthetic or manufactured if too much is used in one go
  • Less versatile than most other sauces on the market



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