I don’t find the regular Tabasco hot at all. It doesn’t even register. I do love habanero sauces and recently picked up this one (at a restaurant, not a grocery store). It’s very flavorful and delivers a nice amount of heat.
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These are good. I can’t stop at 1 or 2, so I can’t keep them in my house.
https://www.mcvitiescanada.com/
These are good, too
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If you like those wafers try those from Kras called Napolitanke (croatian company but quite well available in general in Euopean shops in the US so mist likely also in Canada) - they have different fillings
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The range from El Yucateco is very flavorful without burning your mouth off.
Here’s a pic of several of them from a place in Queens:
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Yep, they are available here, too.
We have a lot more Eastern European imports available at regular grocery stores lately. It’s been a big change over 6 months.
I’m hesitant with some Croatian imports. The jarred sour cherries from Poland and from Germany look more appetizing than some of the jarred sour cherries being imported from Croatia.
I’ve had some issues with the inside of the lids looking less clean than they should look when I’ve opened some Croatian jarred sour cherries.
Obviously, wafers don’t have the same kinds of concerns as canned goods. 
I do enjoy the yukatecos! Sounds like a hot sauce thread is in order.
Looks like we have one, for those interested Hot sauces: what are you eating now? How many is too many?
Also I forgot I bought a bunch of interesting Chinese/Asian condiment type things recently. Will report back as I go through them.
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Has anyone any experience with koji and using it as a marinade orflavor enhancer?
koji or shio koji ? Koji itself is just the spore which isn’t used directly for flavoring (as far as I know but might be wrong)
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The koji I purchased is the granulated rice that has been innoculated (?) and then dehydrated. The instructions say to hydrate and salt it, let it ferment at room temp for a week or so, while giving it a stir once a day. That apparently makes it shio koji.
I think today was day 4 and I gave it a sniff and taste. No real smell, but oh boy was it salty! Once it reaches a longer fermentation, I plan to puree it and refrigerate it for a marinade in the future.
Seems like a lot of work for umami.
I think shio koji not only adds umami but also helps to tenderize meats when used as marinate - but yes you could also in theory jaccard your meat (or marinate in pineapple juice) and add some msg for umami in the future
