Pumpkin Panang Chili Sauce

$6.00 $3.60

4.33 out of 5 based on 3 customer ratings

In stock

  • Description

    Flavor
    Profile

    Spicy

    Sour

    Sweet

    Savory

    Good gourd! A premium quality hot sauce inspired by Thai panang curry dishes. Made with real pumpkin, coconut, kaffir lime leaf, and lemongrass. Pairs well with pizza, sandwiches, steamed or grilled veggies, stews. Use it to replace condiments; as a drizzle sauce for high-end plating.


    100% All Natural No Fake Colors or Flavors No Added Oils No Fat No Gluten No GMOs Low Vinegar Low Calorie Low Sodium
  • Additional Information
    Weight 0.51 lbs
    Dimensions 2 x 2 x 6 in
    Features

    • 7 fl oz • Made in USA • Color may vary because there is no fake coloring • Refrigeration after opening recommended but not necessary • Best within 30 days of opening, up to 8 months • See bottle for “best by” date •

    Ingredients

    Pumpkin, Coconut milk (coconut extract, water), Vinegar, Water, Ginger, Fish sauce (anchovy extract, water, salt, sugar), Shallots, Garlic, Thai chilies, Sugar, Lemongrass, Phosphoric acid, Salt, Kaffir lime leaf, Spices.

    Nutrition Facts

    Serv Size: 1 tsp (3.4g), Servings: 42, Amount Per Serving: Calories 3, Fat Cal 2, Total Fat 0g (0% DV), Cholest 0mg (0% DV), Sodium 19mg (1% DV), Total Carb 0g (0% DV), Protein 0g. Percent Daily Values (DV) are based on a 2,000 calorie diet.

    Ingredient Origins

    Illinois, Pennsylvania, Thailand, Mexico, China, Dominican Republic, Florida. May vary by batch.

  • Reviews (3)

    3 reviews for Pumpkin Panang Chili Sauce

    1. 4 out of 5

      :

      My daughter tried this at the Chili Pepper Festival and loved it. We bought some of this and the Ghost Vindaloo to bring home. I am in awe of the flavor punches that Apinyas’ sauces have in them. Not like any others I have ever tried.

    2. 4 out of 5

      :

      Subtle pumpkin taste, not over sweet and packs a punch!

    3. 5 out of 5

      :

      To any other vegetarians out there, it’s worth noting that the Pumpkin Panang — I think? — is made with fish sauce. I still tried a bit though and, yeah, I sometimes regret being a vegetarian.

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