Dingo Sauce Co. Psycho features the Moorestard Psycho chilli, a new variety of super-hot chilli developed in Western Australia which has been used as the feature ingredient along with other super hots chillies to create this Moroccan inspired fermented hot sauce.

This hot sauce is a collaboration between Dingo Sauce Co and Moore Veggies in WA. Karyn is the mastermind behind the development of the new Moorestard Psycho chilli, which has a reputation for having a hard and fast-hitting heat balanced with a smooth earthy flavour. Leigh from Dingo Sauces has enhanced the earthy attributes of the chilli in this amazing fermented hot sauce, combining it with strong aromatic Moroccan spices including cinnamon, cumin, fennel seeds and fresh turmeric along with garlic and mustard powder to create a truly unique sauce. Along with the Moorestard Psycho chilli, Moruga Scorpion, Trinidad Scorpion and Carolina Reaper chillies have also been added.

The chilli heat slowly builds to invade the back half of your mouth and down your throat and the added mustard powder slowly moves up through your nose. It is an intense lingering heat that you really must experience.

Use this to super-charge your next steak sandwich or "drizzle" on your bangers and mash. Also makes a great addition to a lamb casserole.