Sinclair Condiments Smokey Naga £2.49

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100 ml 


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Additional Info


Water, Naga Mash (Naga Jolokia, Vinegar, Salt) (19%), Sugar, Habanero Mash (Habanero, Vinegar, Salt), Treacle, Garlic, Citric Acid, Natural Smoke Flavour (0.5%), Xanthan Gum, Herbs.

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Free from

Free from

Celery Free
Cereal Free
Crustaceans Free
Egg Free
Fish Free
Gluten Free
Kiwi Free
Lupin Free
Milk Free
Mollusc Free
Mustard Free
Nut Free
Peanut Free
Peanut & Nut Free
Sesame Seed Free
Soya Free
Sulphites Free
Wheat Free

Ratings & Reviews

The views expressed below are the opinion of Holland & Barrett customers. Holland & Barrett does not endorse these views, nor should they be regarded as health claims or medical advice. Find out more

Sinclair Condiments Smokey Naga is rated 5.0 out of 5 by 4.
Rated 5 out of 5 by from this stuff is vindaloo chilli red hot!!! ... this Naga sauce is delicious but caution it is extremely hot very moreish and addictive just so yummy , when preparing this I poured the sauce over some fresh chopped vine tomatoes added a little garlic and diced chopped onions then covered the chicken thighs or quorn fillets and baked in oven very nice with rice but works very well with sweet potatoes as the meal is then really balanced the heat with the sweet!!! hotHOTHOT!!!!!
Date published: 2017-03-07
Rated 5 out of 5 by from Very tasty hot sauce This sauce is surprisingly full flavoured for a fairly hot sauce, lots of depth and not too vinegary. Worth noting it is quite sweet so more of a barbecue style sauce than a straight chilli sauce. Very moreish.
Date published: 2016-11-25
Rated 5 out of 5 by from Pretty hot and smokey Myself and family love this sauce. We eat spicy food, and this is pretty hot if used in too large amounts. It has a lovely smokey flavour and we mix it into many things to liven them up. Works well for spicy chicken wings, just shake them up in a plastic bag with some of this sauce in to spread it around.
Date published: 2016-09-25
Rated 5 out of 5 by from HOT and Smokey A great product, can use to marinade and or just add to flavor, careful its Hot
Date published: 2016-09-21
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