Genusskoarl Spicy Seasoning, 100 ml. Fermented organic chili seasoning sauce with Carolina Reaper chili – fruity, medium-hot, vegan.
Genusskoarl Spicy Seasoning, 100 ml is a fermented organic seasoning sauce made from water, lupins, oats, non-iodized salt, and 1 percent Carolina Reaper chili, brewed in Wolkersdorf in the Weinviertel region. Fruity and spicy, well-rounded, with umami depth, vegan, 100 ml. A chili sauce without vinegar and without additives.
Spicy Seasoning by Genusskoarl is a chili seasoning sauce: a fermented lupin seasoning sauce spiced up with organic chili. The base is the same as the WienerWürze from the same producer. Lupins and oats are mixed with salt and water and left to ferment for several months until a dark, savory seasoning is created. One percent Carolina Reaper chili, considered one of the hottest varieties of all, is added. This small portion turns the seasoning into a medium-hot sauce: according to the manufacturer, it is around 1,000 Scoville, roughly the level of classic chili sauces. The difference lies in the base. Instead of vinegar and chili, it is based on a fermented seasoning that provides salt and depth. The sauce was created in collaboration with JULIBERG from the Mühlviertel, where the chilies are grown.
Taste: fruity heat on a savory foundation
The sauce first tastes savory and salty like the lupin seasoning, then the heat follows: fruity, rounded, and, according to the manufacturer, pleasantly balanced. It builds up slowly and lingers for a while without burning. Genusskoarl themselves call it "mittelschoarf," using the local dialect.
Carolina Reaper has a fruity aroma in addition to its heat, and that is exactly what comes through with one percent. The chili therefore seasons the dish rather than just providing heat. Beneath it lies the umami depth of the fermented lupins, which carries the heat and makes it well-rounded.
The biggest difference to common chili sauces is the lack of vinegar. You get heat and spice, but no acidity, which makes the sauce taste fuller and warmer. If you are expecting the sharp, acidic heat of a vinegar-based chili sauce, you will find something different here.
Conversely, those looking for the heat of a pure Reaper extract will find the sauce too mild. It is made for people who want to eat spicy food and still taste what is on their plate.
Use: Chili con and sin carne, salsa, barbecue marinade, and a dash at the table
Genusskoarl recommends the sauce for barbecue marinades, Bloody Marys, chili con carne and chili sin carne, salsa, soups, sauces, marinades, and dips, as well as for seasoning at the table. Because it provides salt and heat at the same time, it often replaces chili and salt together. The manufacturer advises caution when seasoning: better to add a little bit twice than a lot once.
In everyday life, this means: a few dashes in the tomato sauce for pasta, a teaspoon in lentil stew, a splash in the marinade for chicken or grilled vegetables. In a yogurt or sour cream dip, it provides heat and flavor at the same time. For chili, it is added at the end so the fruity note is preserved.
For a Bloody Mary, it replaces the usual chili sauce and salt: a few dashes into the glass with tomato juice, plus pepper, celery, and lemon. As a Virgin Mary, i.e., with tomato juice alone, it works just as well. A dip made from sour cream, chives, and a few drops of the seasoning goes well with baked potatoes and vegetable sticks.
At the table, the small bottle sits next to the salt and pepper. A few drops over scrambled eggs, fried potatoes, soup, or a cheese sandwich, and everyone decides for themselves how spicy it gets.
After opening, keep the bottle tightly closed. The best-before date is on the label.
Our tip: Stir the sauce into a chili sin carne made of beans, corn, and tomatoes, only at the end and a spoonful at a time. It brings heat and salt in one, and the fermented base gives the pot the depth that usually only comes from long simmering.
Origin: Chili from the Mühlviertel, seasoning from the Weinviertel
The chilies grow at JULIBERG in the Mühlviertel in Upper Austria, cultivated by Thomas Schauer in organic quality. According to Genusskoarl, the idea for the sauce came about in 2019 at the Bio Österreich trade fair in conversation with JULIBERG; the first bottle went on sale in the spring of 2021.
The seasoning underneath comes from Wolkersdorf in the Weinviertel, where Genusskoarl has been fermenting, brewing, bottling, and packaging since 2019. The company was founded by Karl Severin Traugott, a graduate engineer, in October 2016 in Vienna. The lupins grow in Lower Austria, the oats come from the organic farm Lust-Sauberer in Schalladorf in the Weinviertel. The non-iodized salt comes from the salt works in Ebensee, and the water from the Wolkersdorf municipal network.
All agricultural raw materials come from Austrian organic farming, controlled by Austria Bio Garantie under number AT-BIO-301. The base matures for several months and is pressed, then 1 percent chili is added. Genusskoarl works without additives: color, heat, and flavor come from lupin, oats, salt, chili, and time.
For whom: Spicy food lovers, grill enthusiasts, and anyone bothered by vinegar in chili sauce
The sauce is for anyone who enjoys spicy food and values flavor. It is perfect for a chili night with friends, for the barbecue season, and for the table where one person prefers spicier food than the others. The 100 ml bottle is handy, fits well next to the salt shaker, and lasts for weeks when dosed by the drop. It is a safe bet as a gift for chili fans. For those who collect hot sauces, this one is special as it is created from fermentation instead of vinegar, which is a rarity on the shelf.
If you prefer the same seasoning but mild, choose the WienerWürze 100 ml, the base of this sauce. If you prefer it smoky rather than spicy, go for the TirolerWürze with beechwood smoked salt. You can find all seasonings and misos from Wolkersdorf on the Genusskoarl page, and other varieties from other manufacturers in our seasoning sauces category.
Note: The sauce contains lupin and oats, which means gluten-containing cereals. It is not suitable for those who react to lupin or gluten, and for children or guests who avoid spicy food.
A fermented organic chili seasoning sauce with Carolina Reaper chili from Austria – in a 100 ml bottle for chili, grilling, and the table.
