Nando's Peri Peri Sauce Honest Review: Is it a Sub or a Scrub?

[0:00] Music.

[0:17] In this video, Nando's Peri Peri Sauce. Is it a sub or scrub?

We know and love Nando's chicken. The sauce is delicious too.

But today we're asking the question, will it do? And much more.

[0:42] Music.

[1:01] Welcome to All Sauce Matters, your source for all things All Sauce. What's up everybody?

I'm Uncle Brutha. I make award-winning all sauce and I'm a radical self-care extremist. How you doing? Greetings, greetings and salutations. Thank you so much for joining me, for coming back yet again. I wanted to pop in with you here on a Saturday say hello and talk a little bit about Nando's Peri Peri. But as indeed as I said I make award-winning all sauce and as many of you are already aware Uncle Brutha's all sauce has two award-winning flavors. All sauce number 9 chili verde garlic and ginger featuring fresh serrano chili peppers fresh ginger and fresh garlic and there's all sauce number 10. 4 chilies and garlic which features fresh habanero red and green jalapeno and serrano chilies along with fresh garlic. Always fresh too. I you know I I always use the fresh.

[2:27] Snap!

[2:33] However, currently, albeit temporarily, they're unavailable.

But we're in the process of an all-sauce comeback. Yes, I'm bringing them back, although this time we have to keep the processing in-house.

Now, like I said, the process is underway. So I'd just like to take a moment to remind you you that you can help power the process. Jump on over to UncleBrutha.com. Check us out.

Sign up and if it's within your means, join up and visit the merch store. Whatever your heart compels you to do. And let me just say thank you in advance for that, that, that, that you do.

Thank you.

All right. Now.

[3:39] I do understand the problems which plague us during this little dry spell we're experiencing when it comes to your favorite all songs.

So, I've created this new segment called Sub or Scrub where I will be reviewing sauces, primarily looking at their ingredients to evaluate their nutritional qualities and determine whether or not they might be suitable as a placeholder.

Now, I've been saying hold over, but I think I like placeholder a little better for all of my fam out there longing for the return of their favorite all sauce. Some.

[4:25] Are calling me crazy for you know doing this, talking about other sauces saying that I'm just trying to be controversial while others consider it genius. You know, I'm going with the others of course right? You know that. Of one thing you can be certain is this. I've always taken pride in offering you a product of superior quality. One I'm happy to serve my family and when it comes back you You better believe it's gonna be even better.

All right? And I tell you what else I know.

You know what I'm gonna say. Ain't no other like Uncle Brutha.

Having said that.

[5:23] All right, you know, if I'm going to be designating other so-called sauces, Yes, I said so-called.

Yes. Yeah. We've already seen. We have to be on the lookout for imposters.

Food-like products pretending to be foods.

[5:49] You can catch some earlier episodes where we call out a couple of hot sauce or sauce-like products, that really ought to be reconsidered as a hot sauce. Hot sauce like products.

But that's okay, you know, place for those I guess. Anyway, if I'm going to be, you, know, talking about some potential subs here, they have to pass, they must pass the label test. So if it doesn't pass the label test, well you know, might have to, scrub off the list of potentials. But that's you know, that's just how it goes. So without any further delay, let's get into sub or scrub.

All right, so as I said, today it is Mando's Perry Perry. Hot!

Not the extra hot. Not the mild. Who's that?

Nando's Perry Perry, you know, I told you I went on a reconnaissance mission actually this one.

[7:18] Now this one came from yes this one came from the reconnaissance mission I believe it was Walmart so available locally now.

[7:26] This is interesting, you know, because you know when I had the store we sold Nando's Perry Perry sauce at the store, very popular sauce and, during that time, Nando's had been, the sauce, Nando's sauce had been partnered, had partnered with, not, been, but had partnered with McCormick, which is located here in Maryland. Large company, you know, you're familiar with McCormick's spices, McCormick's products. So Nando's had partnered with McCormick to bring their sauces to the US. Now I'm pretty surprised to see there don't appear to be any signs of McCormick on this particular bottle. So I don't think, I don't know if they're still working. I haven't, did not take the time to find out if they're still working with McCormick or not. But we did sell Lando's at the store and it was a very good product and I've enjoyed them and you have used them and even recently have used Nandos which is why I got another bottle because I you know had some myself. So let's take a look at the label. Let's see here. We've got vinegar, butter.

[8:55] Lemon puree, let's see, pecan, I believe that says puree, salt spices, African bird chili, paprika, cayenne, I believe that's peri-peri, green chili, oh boy, sunflower oil. Okay, garlic, xanthan gum, Ooh, what's this one?

This one is in, all right, propylene glycol alginate.

[9:41] Derived from seaweed, derived from seaweed. And then we have a preservative, it's ascorbic acid, which as you know, is vitamin C and rosemary extract.

I would imagine that's just a little tad, a touch of flavor.

So all in all, let's see. Started out pretty good, but then we got to sunflower oil, which I've been talking about, the pufa in sunflower oil, but it's pretty far down on the list.

You know, it's not right up at the, it's not the second ingredient, like we've seen in some sauce-like products.

Products so it's in here, but you know it's.

[: 10:31

Was this propylene glycol?

Algae taped, Did I get that hope I got that right it's kind of small so Because of the propylene I wanted to take a closer look at that, So I did, I pulled up a little.

So let's take a look at the propylene glycol algetate.

[: 11:15

Alginate. Ok, propylene glycol alginate, PGA, is an emulsifier, stabilizer, and thickener used in food products.

It is a food additive with E number, E405. Chemically, propylene glycol alginate is an ester of alginic acid, which is derived from kelp.

Some of the carboxyl groups are esterified with propylene glycol.

Some are neutralized with an appropriate alkali and some remain free.

Okay, interesting.

Let's see, it's a E number, I believe that designates it is something that normally is European Union.

So that brings up the question.

[: 12:34

So that's why we're looking at this propylene glycol alginate.

And so I also found some more information. I did a little bit more digging.

So, here on NIH PubChem, propylene glycol.

[: 13:35

Used in foods, thickener, emulsifier, and stabilizer. We saw that already with Wikipedia.

Industrial processes with risk of exposure, it says here, photographic processing.

Okay, so it's used in photographic processing and it's also a thickener in foods.

Stabilizer for the foam head on beer, salad dressings, non-carbonated fruit drinks, soberts, frozen custard, frozen milk dessert. So we see it's used in foods quite widely.

Okay. It's in ice cream.

And here again, see this is where the food, EU food improvement agents.

So food additives, this is where the source of the information.

EU food improvements agents, you see. Again, it's thickener, it's even used in cosmetics, household and commercial institutional products.

Now this was the interesting part.

Now it's methods of manufacturing.

[: 14:59

Okay.

All present methods based on original process. So let's see, where did it, there was something here that showed.

[: 15:20

Oh, okay. Let me get to one other. There's one other one I found here.

[: 15:35

That appears to be a privately run site, but the person claims to have some eight years or so of experience in the food industry.

And he goes into how propylene glycol alginate is made. So PGA can be produced by partial esterification of the carboxylic acid groups in algenic acid with propylene oxide and alkaline catalyst in the temperature of approximately 70 degrees.

After the synthesis reaction, the final product is made of PGA, neutralized algenic acid, and free algenic acid.

The esterification degree for use in food is requested not less than 85% by the FDA.

Different food grades of PGA are based on the percentage of esterification and the following viscosity.

So it goes into a lot of scientific chemical stuff here.

[: 16:54

So I believe this is the one.

Okay, there was a spot, where there was some concerns about gastric upset.

I mean, basically it meets all of the, It checks all the boxes for most people's concerns.

[: 17:32

So if you notice, let me go.

[: 17:46

And again, you know, Uncle Brutha separates because I don't use emulsifiers. Now, why?

Because one of the concerns with even this glyco, called, what's this stuff called again?

See this, that's another, how are you supposed to remember the names of these things?

Propylene glycol alginate.

One of the concerns with it is it causes gastric upset. Okay, let me show you this one other thing.

This is why, one other thing I wanna show you before, I don't wanna spend too long on the problems, But an equivalent product that's similar to this propylene glycol alginate is called carrageenan.

And this is used in American products more frequently than not. It's used quite a bit.

And it's very similar to the other stuff, propylene glycol.

[: 19:07

The European food additive number for it is E407.

Now in the previous additive, the propylene glycol.

[: 19:42

So when it comes to using these types, achieving the outcome, getting the outcome that a soft manufacturer is desiring, it's limited as to what ways of doing that other than using More.

Ingredient, source ingredient, as opposed to filler ingredient or binding ingredient. So.

[: 20:28

Manufacturing processes. During the refined carrageenan production, the carrageenan is solubilized to remove the cell wall of the seaweed, while the semi-refined is made by simple alkaline treatment without extraction and filtration process and therefore contains, cellulosic structural matrix. So I think the idea is that you don't want the cellulose, You just want the gel.

So it has to go through a process here, semi-refined and then refined.

[: 21:25

[: 21:52

It's totally something else. You know what I mean?

And then, like I said, these additives, carrageenan especially, now I know that's not in Nando's Perry Perry.

We're talking about the propylene glycol alginate.

But they can cause gastric upset. So that's why I say, I will say, advise caution.

Use it because like I told, like I've been, I've used Nandos Peri Peri.

Now I don't know, I did not confirm when I was using it before if it was a Netherlands produced, or, you know, more locally produced.

I, you know, did not confirm that. And I don't have the bottles from when I've had it previously to know whether or not it was. So I'm willing to give it a shot.

[: 23:10

They're wonderful and I love the restaurant. Chicken off the chain.

And the sauces are good.

But like I've been explaining, when you're going to mass produce these products, There's a lot of things to take into consideration.

Like Judy, that's why I had Judy Savage come on and do an explanation.

If you want to go back and find the episode with Judy Savage, she explains.

There's a lot that has to go, considerations, that go into modeling and packaging a product like this.

We talked about pink sauce and that whole thing that is pink sauce and you want to see I'm not even finished with pink sauce I got an expert coming on we're gonna talk some more about that that was something else I tell you but there's a lot to take into consideration. So, you know, to bring this.

[: 24:28

[: 24:46

Now I didn't notice any problems like that with using Nando's previously. So you know what?

Before we get out of here, I'm gonna take a few minutes, I'm gonna go ahead and taste Nando's for you all.

And you know, real quick, not gonna take a long time. I wasn't planning to, but I'm gonna go ahead.

Now it's not really, I didn't have to really shake it and it's all, and that's the whole reason why they use a product like that, an ingredient like that.

And so you don't have to shake it. It's so it looks good. And you know, it thinks it sells better.

But I like the purity of, you know, just using more material.

It can give it more body. So you, anyway.

[: 26:12

I think the Netherlands version is pretty good. It's a little different from what I remember the, domestic U.S., possibly McCormick version. I think it's a little better.

[: 26:40

Apparently, I don't know if this is, you know, Nando's doing their own thing in the Netherlands.

I believe that they just finally got to a point where they just had to bring this stuff, from their own stuff here directly, and not worry about having someone else produce it for them here.

That's a really tough thing to deal with sometimes.

I was fortunate. I had Judy and ICC for a long time. And then after that, I was fortunate to find, following with a local, small local production center that I could work with.

[: 27:35

[: 28:13

But nando's, you know, I'm, I'm, you know, I'm not, I'm not gonna be hardcore, when it comes to nando's. We're gonna give them a pass.

So, uh, and like I said for most people it's probably fine. I'm advising caution if you notice by chance that you get a little gastric upset. It could be, from the additives.

You just have to be aware of these things. Now, if however, you want to make the most of your health, it's important to be aware of the impact of your choices and be accountable for your own wellbeing.

Doing the research to get familiar with food labels and understanding the nutrition contained within them can be a great.

[: 29:13

To get started, check out our new site, healthradicals.com for a free copy of our Decoding Food Labels and Nutrition Facts Guide.

Doing this now can help you make healthier choices in the present, as well as lay the groundwork for healthier habits and lifestyle in the future.

All right. So that's why I take the time. That's why I've been taking the time. I'm taking the time to go over these labels for you. I want everybody who's waiting for the return of allsauce and you're seeking placeholders to be sure that you're making the best decisions possible. Okay.

So, all right, I'm gonna wrap it up.

[: 30:22

Thank you for being there. Thank you for joining me.

I really appreciate it because again, I'm only here because you're here. All right?

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It's all appreciated. It's all love. It's all sauce matters.

Your source for all things all sauce. I'm Uncle Brutha, maker of award-winning all sauce and radical self-care extremist.

Catch y'all next time.