
Doomed would be useless very quickly if the flavor didn't hold together, considering how much heat it packs. Luckily, it starts out pretty normal, with a really good chili flavor, and then it starts to hit hard. The heat builds gradually, which is dangerous because it quickly tricks you into adding a little more. It works best in small amounts, like in chili or on meats where you want a serious kick but still have some substance.
Spicyness
Fruit
A little
Garlic
None
Sugar
None
Smoke level
None
Salt
A little
Vinegar
A little
Distilled vinegar, water, red habanero puree (red habanero, salt), Trinidad Scorpion puree (Trinidad Scorpion chili, salt), mustard (vinegar, mustard seed, salt, turmeric, spices), chili extract, garlic puree (garlic, water), onion, cumin, black pepper, salt, turmeric, xanthan gum.


