AWARD-WINNING SMALLBATCH CHILLI PRODUCTS
PURE HEAT - ALL NATURAL - HANDMADE

Product Photography by Steven Sharp

Welcome to Lazy Scientist Sauces — The UK’s Home of Proper Hot Sauce

At Lazy Scientist, we don’t do boring. We make small-batch, fermented hot sauces and seasonings that bring real heat and big taste. Born in Brixton, brewed in barrels, and made with chillies that actually taste of something.

Whether you’re a hardcore chilli head or just testing the waters, our sauces will take your food from bland to bang in one hit. No gimmicks. No filler. Just heat, flavour, and a bit of mischief in every bottle.

Came Up Rosy BBQ Seasoning and Chip Dust

Buy Hot Sauce Online — Turn Bland into Bang 🔥

Craving some proper heat? You’re in the right place. At Lazy Scientist, we brew small-batch hot sauces that bring real flavour and fire to your food.

Ordering your new favourite UK hot sauce couldn’t be easier — just a few clicks and it’s on its way. Stock up, sauce up, and turn every meal into an experiment worth repeating.

Shop the Lazy Scientist range now and see why our bottles are flying off shelves from Brixton to beyond.

New Arrivals

Best Sellers

Why Choose Lazy Scientist?

Handcrafted Excellence: Our hot sauces and BBQ seasonings are lovingly handcrafted in small batches, ensuring quality and consistency with every bottle.

Flavour forward Heat: Lazy Scientist Sauces strike the perfect balance between flavour and fire, taking your dishes to the next level.

Online Convenience: Want to buy sauces online? It's never been easier! Explore our online store for a hassle-free shopping experience.

UK's Hot Sauce Destination: We're your go-to destination for the best hot sauce and BBQ seasonings in the UK. Sourced, crafted, and delivered right to your doorstep.

Join the Lazy Crew 🔥

We’re not just a hot sauce brand — we’re a bunch of chilli-obsessed flavour tinkerers who love to play with fire (and food).

Follow @lazyscientistchilli on social to get stuck into recipes, cooking hacks, and behind-the-scenes experiments straight from the lab. Come join the chaos — it’s way more fun when it’s spicy.

Meet the Orange Erotica – a seductive stunner with curves, colour, and a kick that’s impossible to forget. This wicked cross flaunts its vibrant orange glow and glossy skin like it knows exactly how good it looks — and trust me, it’s not all show. Beneath that sultry exterior lies a wild heat that builds slow, lingers long, and leaves you wanting just one more bite.

Born from years of selective growing, the Orange Erotica isn’t just a chilli — it’s an experience. Bold, juicy fruit notes wrap around a searing, tropical burn that dances on the edge of pleasure and pain.

🔥 Super productive – because temptation should never be in short supply.
🌶️ Intense but balanced – a perfect mix of beauty and bite.
👀 That colour? 100% natural attraction.

I’ve got something special brewing with this one… a limited edition that’ll turn up the heat in more ways than one.

Would you dare to taste desire?

#OrangeErotica #lazyscientist #ukchilligrower #limitededition #fermentedfire #superhotchilli #chilliobsessed #foodiewithaflame #spicewithsoul

When your kitchen smells like sunshine, spice & a little bit of trouble 🌶️☀️

This batch of Brixton Carnival is bubbling away with homegrown habaneros, jalapeños & a few mini meany chillies just to keep things interesting 😉

Big flavour, proper heat, and all the Lazy Scientist chaos you love — bottled soon, if I don’t “taste test” it all first 👀

#BrixtonCarnivalSauce #LazyScientistSauce #SmallBatchBigFlavour #HotSauceLife #FermentedFlavour #ChilliHeads #HomegrownHeat #UKFoodie #SpiceLoversUnite #MadeInBrixton #HotSauceAddict #EatBold #ChilliSauce

📍 London Beer Lab | 🗓 Sunday 2nd November 2025 | ⏰ 12:00- 14:00 | 💰 £30 per person | 👥 Max 10 people

Get tix from the link in my bio.
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Join me for a hands-on fermentation workshop where you’ll learn how to turn fresh ingredients into flavour-packed ferments!
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Over two hours, you’ll:
Start your very own fermented hot sauce from scratch
Make a classic sauerkraut to take home
Learn how to process your hot sauce at home once your ferment is ready
Gain the skills and confidence to create your own sauces and ferments at home
Take away a comprehensive guide to ferment care so you can continue your fermentation journey with confidence

Please bring two clean, standard-size jam jars (max 500ml) with screw-on lids for your creations.
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Places are limited to 10 people to keep things relaxed and hands-on — grab your ticket early!

Back in the test kitchen! 🍳

Playing with some gorgeous UK-grown quince today — tart, fragrant, and absolutely perfect for a new small-batch hot sauce experiment. 🔥
Sweet meets heat, and the flavour possibilities are wild.

💬 What’s your favourite unexpected fruit in a hot sauce?!

#HotSauce #FermentedFlavours #UKQuince #ChilliSauce #SmallBatchSauce #CraftHotSauce #FoodieUK #FarmToBottle #LazyScientistSauce #TestKitchen #BritishProduce #ArtisanSauce #ChilliLovers #FlavourOverFire

It’s alive. 🔥

After 18 months of slow fermentation, the Fermented Chocolate Habanero Hot Honey is finally here. 🍯🌶️
Sweet meets heat, patience meets chaos — and it’s now live on the website.

Go grab your bottle before it disappears into legend.

#LazyScientist #HotHoney #FermentedFlavour #ChocolateHabanero #SweetHeat #WainwrightsBeeFarm #CraftHotSauce #SpicyHoney #SmallBatchSauce #UKFoodie #ChilliLoversUK #ScienceMeetsSpice

Fermented Chocolate Habanero Hot Honey
18 months in the making.

Zambian forest honey from @wainwrightsbeefarm meets our slow-fermented chocolate habaneros.
Sweet. Spicy. A little bit unhinged. 🍯🌶️

Dropping tomorrow at 10am.
Set your alarms — this one’s pure fire. 🔥

#LazyScientist #HotHoney #FermentedFlavour #ChocolateHabanero #WainwrightsBeeFarm #SweetHeat #CraftHotSauce #SpicyHoney #SmallBatchSauce #UKFoodie #ChilliLoversUK #ScienceMeetsSpice

Put the date in your diaries, people! 🗓️
Tuesday 21st — the day it finally drops. #nationalhoneyday 🔥
18 months of fermented chocolate habaneros meet @wainwrightsbeefarm’s rich Zambian Forest honey 🍯
Sweet. Spicy. Silky. Absolute madness in a bottle. 😏
This is Fermented Chocolate Habanero Hot Honey — Lazy Scientist style.
Get ready to drizzle like you mean it. ⚗️🌶️🍯

#LazyScientist #HotHoneyDrop #FermentedFlavour #ChocolateHabanero #WainwrightsBeeFarm #ZambianHoney #SweetHeat #SmallBatchSauce #CraftHotSauce #ChilliLoversUK #UKFoodie #FoodieFindsUK #SpicyHoney #FermentationNation #ScienceMeetsSpice #SauceLaunch

18 months of fermentation.
Chocolate habaneros, @wainwrightsbeefarm Zambian honey… and just a touch of madness. 🌶️🍯
The result? Our Fermented Chocolate Habanero Hot Honey — finally ready for action.
Thought we’d celebrate the only way we know how…
A drizzle over some fancy French toast — La Di Da! 🥂🔥
Even little Ralph approves. (He’s just here for the vibes.) 😏
Lazy Scientist style — flavour, patience, and a bit of playful chaos.

#LazyScientist #HotHoney #FermentedFlavour #ChocolateHabanero #WainwrightsHoney #SweetHeat #FermentationNation #CraftHotSauce #SmallBatchSauce #UKFoodie #ChilliLoversUK #FoodieFindsUK #SpicyHoney #FrenchToastGoals #LaDiDa #DadAndSauce #ScienceMeetsSpice

The wait’s over.

18 months of fermented chocolate habaneros — finally out of the jar. 🌶️

Time to meet @wainwrights’ rich Zambian honey. 🍯
Sweet. Spicy. Sticky.

This is where science gets deliciously messy. 😏🔥
Lazy Scientist style — flavour experiments that actually work.

#LazyScientist #HotHoney #FermentationFlavour #ChocolateHabanero #WainwrightsHoney #BTS #BehindTheSauce #CraftHotSauce #SpicyHoney #SweetHeat #FermentationNation #UKFoodie #ChilliLoversUK #FoodieFindsUK #ScienceMeetsSpice #SmallBatchSauce

Big Christmas restock coming atcha @theofficialselfridges @selfridgesfood 🎄🔥

With my Dutch sauce clocking in at a wild 50% chilli content, it’s crucial those chillies are top notch. This batch’s no different — and that deep red hue on the finished sauce? Absolute dream material. 🌶️✨

Something dangerously tasty just kicked off in the lab in celebration of #nationalhoneyday in a couple of weeks time!

18 months of fermentation later…
My chocolate habaneros are finally ready for their next experiment. 🌶️
And the lucky partner? @wainwrightsbeefarm rich Zambian honey. 🍯
Sweet meets heat — but not just yet.
The experiment begins soon… and it’s gonna get sticky. 😏🔥
Lazy Scientist style — patience, precision, and a little bit of mischief.

#LazyScientist #HotHoney #FermentedFlavour #ChocolateHabanero #WainwrightsHoney #SweetHeat #FermentationJourney #UKFoodie #ChilliLoversUK #SmallBatchSauce #CraftHotSauce #SpicyHoney #FoodieFindsUK #ScienceMeetsSpice #FermentationNation

🔥 Meet the Yellow Wartryx

Born from the blazing union of Trinidad Scorpion, 7 Pod Jonah and an Ubatuba Cambuccithis rare C. chinense hybrid isn’t just another superhot—it’s a legend in the making. Bred by Matthew Arthur, the Yellow Wartryx glows with an unassuming golden hue, but don’t be fooled… this beauty bites hard, clocking in at a scorching 1,000,000–1,200,000 SHU.

Its floral aroma and subtle citrus twist tease your senses before the inevitable inferno takes hold—sharp, lingering, and utterly addictive. Perfect for those who chase the burn and the flavour.

#YellowWartryx #SuperhotChilli #UKChilliGrower #ChilliAddict #PolytunnelPower #ChinenseHeat #GrowYourFire #OrganicInferno #ChilliLegends

🌶️SPICED CHERRY 🍒

LIVE ON THE WEBSITE NOW, BUY IT!

THIS ONE’S DARK, DEEP, AND JUST A LITTLE
DANGEROUS.
THINK BLACK SPICED RUM SLOW-DANCING WITH STICKY BLACK CHERRIES, A WHISPER OF MADAGASCAN VANILLA, AND THEN B00M-SCOTCH BONNET HEAT COMING IN HOT.
IT’S SWEET. IT’S SMOKY. IT’S GOT THAT SLICK LINGERING BURN THAT MAKES YOU QUESTION YOUR LIFE CHOICES (IN A GOOD WAY).
POUR IT ON PORK, GLAZE YOUR RIBS. SPOON IT STRAIGHT FROM THE BOTTLE AT 1AM… BUT WHATEVER YOU DO, DON’T CALL IT JAM.

Had a random surprise plant pop up this year. No idea what variety it actually is—must’ve been a mix-up in the seed packet, as it was labelled Purple UFO. Whatever it is, I’m not complaining: super tasty, fresh, with a fruity apple note and really mild heat. Perfect for pickling and using like those classic kebab shop chillies.

The process couldn’t be simpler:
• Chillies cleaned, dried, and slit with a knife, then packed into a Kilner jar.
• Pickling liquid = 3 cups white vinegar, 1 cup water, 1 tsp Himalayan salt.
• Bring to a boil to dissolve the salt, then pour hot over the chillies until fully covered.

Now it’s just a waiting game—leaving them for a month before tucking in. Can’t wait to see how they turn out!

Mondays don’t need motivation—they need heat. 🔥
Meet the Filthy Fakeaway Brixton Zinger Tower Burger, stacked high and dripping with flavour, powered by my award-winning Brixton Hot Sauce. 🌶️🍔

Because sometimes the cure to Monday blues is spice, crunch, and a little bit of mess. Who’s hungry? 👀

#LazyScientistSauce #FakeawayGoals #HotSauceObsession

🔥 Spatchcock season isn’t over yet! I’m squeezing every last drop of British summer sun with this simple but seriously killer BBQ chicken.

💥 Marinade magic:
Harissa • Lemon juice • Garlic • Onion powder • A good hit of Primo hot sauce (hello Carolina Reaper oomph!)

🐾 Cameo from my sous-chef, Flint — he never misses a chance when chicken’s on the grill.

🥔 On the side? My Came Up Rosy rosemary & habanero roasted new potatoes (legendary status unlocked) + grilled baby courgettes and sweetcorn to balance the heat.

Whether you’re firing up the coals one last time or just daydreaming about BBQ weather, this is the kind of cook that brings big flavour to the table.

👉 Who else is still clinging on to BBQ season?

Fat stash of fresh chillies incoming and this is just scratching the surface of what’s going ripe in the tunnel at the moment! Go go go for more sunny days like today to really bring home the proverbial bacon!

🔥 Back to basics, but make it bold.
Carrots for sweetness, garlic for sass, chillies for that kick-your-tastebuds wake-up call.
Returning to a true classic style of sauce today for a new client…
Go on then, have a guess—I’ll give you a hint: it’s not ketchup

🔥 Meet the Creamo B.O.C. x Primo – a fiery fusion born from Bhut Orange Copenhagen and Primo Red, now blazing its own trail in the chilli world. This gnarly beast has evolved through generations, with the F5 phenotype locking in its signature creamy yellow pods and Moruga-style tips. It’s not just hot—it’s extra hot, with a super productive streak and a taste that teases with subtle fruit tones before the burn kicks in.

Originally crossed by Paul Willet and refined through a color variation discovered by Bryan Townshend, this hybrid has a story as wild as its shape. From smooth pods in 2018 to the gnarlier, more desirable form in 2019, growers now chase the Orange lineage for its bold look and even bolder heat.

🌱 Hardy and unfussy – a grower’s dream. 🌶️ Chinense dominant – a chilli head’s challenge. 👀 Creamy yellow pods that look innocent… until they don’t.

Would you dare to grow it? Would you dare to eat it?

#CreamoBOCxPrimo #ukchilligrower #chillifundamentals #superhotchilli #allotmentlife #organicfire #polytunnelpower #chilliobsessed

When life gives you spring onions… set fire to them 🔥🥢

That smoky sweetness is the secret weapon behind my Wasaaabi Hot Sauce – fermented chillies, a lick of wasabi heat, a sprinkle of sansho magic. Think Japanese soy + wasabi + chilli oil had a late-night love child.

Dangerously moreish. Utterly unserious. Properly delicious.

Mmm mmm 3 month red chilli and garlic fermented mash. Some of you may know this already but for those that don’t, this is the base I use to create a bunch of my sauces. I’ve tried buying in mash from other producers and it’s never been quite right so I’ll just keep on making it myself thanks!

Back in the kitchen making new things today!

🌮🔥 Crispy, cheesy, juicy BIRRIA TACOS made at home! Slow-cooked beef short rib in a smoky chilli consomé, folded into golden fried tacos and dipped back into that rich broth.

These are next-level tacos 👌 Who’s hungry?

Ingredients

For the birria:
• 2kg Jacob’s Ladder / short rib
• ½ tbsp salt
• ½ tbsp black pepper
• 1 ½ tbsp olive oil
• 4 pasilla chillies
• 5 ancho chillies
• 2 mulato chillies
• 1 tbsp árbol chilli powder (or 3 whole chillies)
• 2 tbsp guajillo chilli powder (or 4 whole chillies)
• 4 medium tomatoes
• 1 medium onion
• 1 inch piece fresh ginger
• 5 cloves garlic
• 2 tsp cumin
• 1 tsp cinnamon
• 1 tbsp dried Mexican oregano (or regular oregano)
• 2 tsp ground coriander
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp ground cloves
• ½ tsp black pepper
• 2 tbsp tomato purée
• 500ml beef stock
• 60ml cider vinegar

To serve:
• Fresh corn tortillas
• Grated mozzarella (or Oaxaca cheese if you can get it)
• Fresh coriander (cilantro)
• Chopped onion

⸻

👩‍🍳 Method
1. Prep the chillies: Deseed, then toast them in a dry pan for 1–2 mins until fragrant. Cover with boiling water and soak for 30 mins.
2. Sear the beef: Season generously with salt & pepper. Sear in hot olive oil in a large saucepan or Dutch oven until browned all over. Set aside.
3. Build the base: In the same pot, fry onion, garlic, and ginger until softened. Add tomatoes, tomato purée, vinegar, and all dry spices. Stir well.
4. Blend the sauce: Add the soaked chillies, half the stock, and cook for 10 mins. Blend until smooth (work in batches if needed).
5. Slow cook: Return beef to the pot, cover with sauce and remaining stock. Simmer gently for 3–3½ hours until the beef is fall-apart tender.
6. Shred the beef: Remove bones, shred with two forks, and return to the consomé.
7. Make the tacos: Dip corn tortillas into the top layer of chilli oil from the stew. Fill with beef, cheese, coriander, and onion. Fold and fry in a skillet 2–3 mins per side until golden and crispy.
8. Serve: With a side of the rich consomé for dipping, plus fresh onion and coriander on top.

🔥 Pure flavour. Crispy, cheesy, juicy birria tacos done at home.

This year’s grow has a special place in my heart 🌱🔥

These beautiful Bombay Morich chillies came from seeds gifted to me by my good friend, @biggie_z

There’s something pretty satisfying about nurturing a plant that started life on the other side of the globe and then came all the way here to start the process all over again!

Bold, aromatic, and packing a serious punch, these chillies remind me why I fell in love with growing and working with heat in the first place.

Big thanks to Z for keeping the chilli love alive! 🌶️❤️

A behind the scenes shot for a reel I’m currently editing to test out the new kitchen setup!

No prizes for guessing what’s on the menu here 😜

Smoked chicken wings, given the full Lazy Scientist treatment. 🔬🍗

First, dusted in my Ol’ Smokey Rub – espresso, chipotle, and Maple sugar working overtime for deep, dark flavour. ☕🌶️🔥
Then glazed in my Chip BBQ Sauce – sweet, smoky, and unapologetically bold.
Finally, crowned with a crunch of crispy fried onion crack – because texture matters as much as taste. 🧅💥

The result? Rich. Smoky. Spicy. Crunchy. Pure wing sorcery. And yes, you’ll be back for more.

#wingsforlife #wingsoffire

🥢 Sushi’s secret weapon. Sunday roast’s spicy sidekick. And the cure for bland dinners everywhere… meet our Wasaaabi Hot Sauce 💚🔥

Big wasabi kick, chilli fire, and enough flavour to make your tastebuds do the cha-cha. Careful though… it’ll open your sinuses faster than your nan’s horseradish.

🌶️ Fermented flavour bomb
🥗 Perfect for sushi, noodles & steak
😏 Not just spice – SERIOUS flavour

👉 Who’s brave enough to drizzle this on their sushi roll?

#WasabiHotSauce #HotSauceAddict #SpicyFoodLovers #FermentedFlavour #UKFoodie #LazyScientistSauce

Pork & leek dumplings?Respectfully delicious.
Pork & leek dumplings drowned in Burnt Spring Onion, Sansho Pepper & Wasabi?
Downright sacrilegious. 🔥🥟

East meets spice-mad West, and the result is so wrong it’s dangerously right.

Purists, look away. Rebels, grab a fork.

Check out the tail on this Golden Haze Horizon chilli from @townsendchiliandspice !!!

I’ve absolutely loved growing these chillies. They come from a beautiful lush bluey green and purple foliage plant which is super productive. The plant shown here has maybe 100 pods ripening from a mix of green/purple hues to orange yellow when ripe. There’s a good mix of fun shapes on the pods but most have that fab tail indicative of blistering heat… I can confirm after trialling an unripe pepper I knocked off last week that they are fruity and vicious all the way to the tip. That’s definitely this year’s rendition of my eagerly awaited hot chilli salt sorted!

🔥🌶️Available Now!!!🌶️🔥

🇯🇵 The Japanese Allstars - Wasabi, Miso Naga and Katsu Curry Gift Bundle

Introducing my latest Japan inspired creations in one fantastic gift bundle!

Wasabi, Burnt Spring Onion & Sansho pepper Hot sauce
Heat Level: 🌶️🌶️
You know those culinary rebels who shamelessly mix soy sauce, wasabi, and chilli oil into one sad little bowl at sushi joints? Yeah… this sauce is that chaos — but done properly. With smoky-charred spring onion, a sharp wasabi zing, Sansho’s cheeky citrus twist, and just the right hit of chilli, it’s the most delicious way to disrespect your dumplings. Dunk, drench, or drizzle. This isn’t amateur hour.

Miso Naga Fermented Red Chilli, Miso, Naga Chilli & Nori Seaweed Hot Sauce
Heat Level: 🌶️🌶️🌶️🌶️
Straight from the Lazy Scientist test kitchen, this sauce is inspired by the rich and complex flavours of Japanese cuisine. It combines the earthy depth of miso, the oceanic essence of nori seaweed, the nuttiness of sesame, and the umami richness of soy sauce—all infused with the fiery heat of Naga chilies. Versatile and bold, this culinary powerhouse elevates grilled meats, tofu, rice bowls, sushi rolls, stir-fries, and noodle dishes. Get ready for an unforgettable flavour experience!

Katsu Sweet Curry Hot Sauce
Heat Level: 🌶️🌶️🌶️🌶️
Indulge in a harmonious blend of sweet and spicy flavours with my Katsu Sweet Curry Hot Sauce! Crafted with precision and passion, this sauce takes your taste buds on a journey through the vibrant streets of Southeast Asia. Infused with the richness of traditional Katsu Curry, it balances the sweetness of ripe mangoes with the kick of fiery Naga and Carolina Reaper chilli peppers. Versatile and dynamic, this culinary chameleon elevates grilled chicken, spring rolls, stir-fries, and more. Whether you’re a seasoned chef or a home cook, experience the magic of Southeast Asian cuisine in every delicious drop!

Dropping tomorrow… are you ready?!

You know those culinary rebels who shamelessly mix soy sauce, wasabi, and chilli oil into one sad little bowl at sushi joints? Yeah… this sauce is that chaos—but done properly. With smoky-charred spring onion, a sharp wasabi zing, Sansho’s cheeky citrus twist, and just the right hit of chilli, it’s the most delicious way to disrespect your dumplings. Dunk, drench, or drizzle—this isn’t amateur hour.

🔥 Meet the WhyNot White – a rare hybrid born from the Jay’s Peach Ghost Scorpion x White 7 Pot. Not only does it pack a 1,000,000 SHU punch, but it also puts on a show in the garden – shifting from pale green to a beautiful ivory white as it ripens. I got the seeds from a pod grown by Corey Cadell via the @league.of.fire legends. It was a leftover from their European belt match at the Windsor Chilli Fest last year. It’s proving to be a super productive big hitting plant after a pretty lethargic start!

🌱 A true head-turner for growers.
🌶️ A serious test for chilli heads.
Would you dare to try it? 👀

#ukchilligrower #chillifundamentals #allotmentuk #allotment #polytunnel #organic

New Labels are ready! Can you guess what it is?!

Meet Miso Naga – the umami bomb that went backpacking in Japan, made a few fiery friends, and came back dripping in awards 🏆🔥.

Packed with Aka miso, naga chillies, and a cheeky hit of Nori seaweed sass, this bad boy has enough depth to write a novel and enough heat to set it on fire. 🌶️🌶️🌶️🌶️

Perfect for marinades, drizzles, stir-fries, or just flexing on your mates at dinner. Basically, if your food’s looking a bit… meh… this is the glow-up it’s begging for.

👉 Who’s brave enough to take the first spoonful?

Right, let’s crank up Taco Tuesday, Lazy Scientist style 🌮🔥

First, brown off that pork—don’t be shy, get it sizzling. In goes the taco seasoning, a bit of onion, red pepper, and a squeeze of tomato paste. Looking good already, yeah?

Now for the real magic: a hit of Brixton Carnival for that carnival kick, and a splash of water to keep it saucy. Let it simmer, let it soak, let it get cheeky.

Grab your hard shells—crunch central. Fill with that porky goodness, pile in some mature cheddar, salsa, lettuce, and then… boom 💥. A naughty drizzle of Chip Smoky BBQ Chipotle sauce over the top.

Spicy, saucy, and absolutely banging. Who needs bland when you’ve got tacos like this?

#SpicyTacoDelight #FlavourfulFiesta #TacoTuesday #SaucyCreation #HomemadeTacos #blandtobang #spicysandwich #sarnie #sandwich #sandwichwars #saucescientist #saucewars #snacktime #spiceitup #absolutelydelicious #chillisauce #hotsauce #spiceitup

🔥 Something saucy’s bubbling away in the Lazy Scientist lab… and it’s about to blow your tastebuds wide open.

New recipe.

New level of flavour.

New excuse to put hot sauce on literally everything.

Keep your spoons ready — this one’s dropping soon. 👀🌶️

#LazyScientist #HotSauceAddict #ComingInHot

Baby Got Back was born for ribs.

Sweet, smoky, and just a little bit naughty – I gave this rack the full Lazy Scientist treatment. First, a generous rub down with my Baby Got Back seasoning, then into the smoker at 110 °C loosely using the 2-2-1 method: 2 hours soaking up that smoky cherrywood goodness, about 2 hours wrapped up cosy in foil with oodles of butter and brown sugar, then 1ish final hour unwrapped at 150 °C with 15 mins to get glazed and go tacky so it can strut its stuff.

Finished with a sticky BBQ glaze made from my Smoky Chipotle Chip hot sauce, ketchup, onion granules, cider vinegar, and brown sugar. The result? Ribs that pull cleanly from the bone but still hold together – none of that floppy ‘fall-apart’ nonsense.

The times are approximate as what you’re really looking for is the ribs to crack slightly when you pick them up in the middle. That’s the sweet spot if you don’t want overdone ribs which fall to pieces on cutting!

Sweet. Smoky. Spicy. Sticky. Basically… a public service announcement for your taste buds.

Starting to get difficult to move around in the polytunnel now!

I’ve been growing chillies for a good number of years and now know that nearly all “good” but well intentioned advice about how to do it is simply wrong. There are just soo many misconceptions when it comes to chillies… I’ve discovered through a lot of trial and error I was making every mistake possible. This isn’t to say I’ve got it nailed now. I definitely do not but boy do I have a lot more success now than when I started this journey over 20 years ago!

This year hasn’t been without some of those mistakes either. I’ve let a number of plants starve unintentionally through neglect and lack of time, so currently trying to rectify that issue and seeing the yellowing plants all begin to bounce back.

Here’s a run down of my setup this year.
10l pots
No topping!!! Do not do this EVER.
Balanced homemade soil mix (compost, vermiculite, blood and bone, chicken manure, Epsom Salt
Mycorrhiza Granules when potting up,
@plantmagicuk Soil Supreme and Root Stim for early development stages followed by Old Timer organic liquid feed to supplement throughout the season.

Going to give fish hydrosylate and seaweed a go next year as a trial vs the Plant Magic nutes but it’s not as common here in the UK so I’d like to see what the fuss is about!

This year’s in no particular order are…
Why Not (Cory Cadell)
Yellow Reaper
Primotalli
Purple UFO (Pickles)
Bombay Morich (From a plant in Bombay)
Mini Wartryx (Pickles)
JP Piranha (Pickles) Yes… Yes I know before you all start 😆
Golden Haze Horizon (Townsend)
Creamo (TownsEnd)

Advice and criticism very welcome. I do this for giggles and the joy of growing weird hybrids only.

Also trying to grow cucumbers this year… feeling pretty happy with them so far!

🔥🍑 Baby Got Back – because your ribs deserve more than a polite pat on the bum. Sweet, smoky, and a little bit sassy, this rub will have your BBQ strutting off the grill like it owns the place.

Shake it. Rub it. Grill it. Repeat. 🐖🔥

Available in 60g Glass Shakers and BBQ friendly 180g Tins

#BBQGoals #BabyGotBack #SweetSmokySassy #LazyScientistSauce

She’s sweet. She’s smoky. She’s got back. 🍒🔥 This rib’s been treated to a rubdown with Sweet, Smoky, Baby Got Back and a sultry glaze of smoky chipotle BBQ sauce.

Warning: prolonged staring may cause uncontrollable drooling. 💦

#RibGoals #LazyScientist

Smoked chicken wings, given the full Lazy Scientist treatment.

First, a long soak in my Pretty Thai’d Up Green Curry Seasoning (because flavour > boring marinades), then glazed in Mango Reaper Sweet Chilli Hot Sauce for that sweet–savage kick, and crowned with fresh coriander. 🌿

This isn’t just a combo. This is smoky, sweet, spicy chaos in your mouth – and yes, you’ll love it. 🔥🍗

🌶️ Chilli Update Week… no idea!

Managed to grab a moment down the tunnel to feed my chillies today. Great to see how things are coming along.
Nearly all the plants are either full of flowers or chillies or both. A few have even got ripe first pods on.
I’ve noticed the plants in my organic compost mix are doing a bit better than the ones in the all purpose , which is interesting to see. The all purpose was much more barky/mulchy than the full on well rotted organic stuff but none of the plants have shown signs of nutrient deficiency since putting out in April and I haven’t needed to feed them once. I decided to give them all a good dose of liquid feed today just to keep on top of things but it’s looking like I’m not going to need to put as much time in feeding going forward. Amazing what a decent soil mix will do!

Here’s some photos of a few fun ones

@jimmypickles5 JP Piranha
@biggie_z Bombay Morich
@jimmypickles5 Mini Wartryx
Purple UFO
Why Not
@townsendchiliandspice Golden Haze Horizon

I’ve got a bunch more but these are the front runners so far!

Hey Spice Lovers!

So the cat is well and truly out the bag now… didn’t want to jump the gun on this one as it’s been a wild journey to get here, but this explains the lack of communication over the last few months… I’m now a proud father to a beautiful baby boy. Big love to all the new dads out there @big.jimstagram and even bigger love to my stellar fiancé @squibby25 for brewing up such a winning bottle of joy. Baby Spice is in the house! 🌶️

With that being said, I may be a tad slower getting orders out for the next couple of weeks, but I’m still here cracking on with running the business around my new and exciting commitments so keep those orders flowing people. I’ll be launching a new sauce soon too so keep your eyes peeled 👀

It’s all about the journey, not the destination. Steve aka The Lazy Scientist

My OG Brixton sauce has had a revamp!

Trialling an adjusted recipe with done epic fermented scotch bonnet mash from @chillimashco and I’m super happy about the results! Slightly darker on the colour palette, bit thicker but utterly delicious and packs that good old punch you’ve all come to expect from a Scotchy based sauce!

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