National Chilli Awards - Category Guide
All products MUST contain chilli as an ingredient, and this must be declared on the product labelling. The following questions are a few examples of what the judges will be asking in relation to each product:
CHILLI BBQ SAUCE
Can the product be used as a marinade, basting, condiment or topping sauce for BBQ foods? Does it carry characteristics that denote a BBQ style sauce? Have the correct ingredients been used to compliment the chilli?
Can this product be used as a table condiment? Does the product carry characteristics that denote a ketchup. Are the spices balanced? Is the viscosity suitable for a table condiment?
FRUIT BASED CHILLI SAUCE
Is the fruit working well with the other ingredients? Has the correct chilli been used to work with the fruits? Is the sweetness balanced?
ASIAN STYLE CHILLI SAUCE
Is the product indicative of an Asian style sauce (eg. Hoisin, Teriyaki) or carrying ingredients commonly used such as soy sauce, ginger, garlic, lemon grass, sesame, shrimp paste etc.
GARLIC CHILLI SAUCE
Is garlic (or black garlic) at the core? Has the right chillies been used to compliment the garlic?
MILD CHILLI SAUCE
Can the taste/heat level of the product be described as mild? Is the chilli flavour apparent?
MEDIUM CHILLI SAUCE
Can the taste/heat level of the product be described as medium? Is the chilli flavour apparent?
HOT CHILLI SAUCE (Non-Extract)
Can the taste/heat level of the product be described as hot? Is the chilli flavour apparent? Are the ingredients balanced against the heat?
EXTRA HOT CHILLI SAUCE
Can the taste/heat level of the product be described as extra hot? Is the chilli flavour apparent? Are the ingredients balanced against the heat? Is this product purely heat or has it been well made with considered ingredients?
Is the product made with mashed (not whole) fruits? Does the fruit and chilli work well together? Is the sweetness balanced? How is the texture? Does it have aclean, bright appearance.
Is there good balance of sweetness and acidity. Do the fruits and vegetables used work well together? Is the chilli well balanced? How is the texture?
SAVOURY CHILLI SNACK
Is the chilli working well with the primary ingredient(s)? Is the heat balanced?
Is the chilli providing flavour as well as heat? Is the texture of the product appropriate for the product? Is the sweetness appropriate for the product?
CHILLI RUB/SPICE MIX
Are the spices considered and well blended? Is the chilli apparent and working well with the other ingredients? Is the finish of the flavour lasting and pleasant?
Has a good quality oil (or oil blend) been used? Has the chilli infused well? Is the heat and chilli flavour balanced against the other flavours? How is the viscosity and mouth feel?