Lingham’s chilli sauce was born in Penang, Malaysia in 1908. From that time it has changed hands only three times, the last time in 2011 into the hands of the Yeoh family. It is found pretty much around the world.
Depending on the flavor, it is made with only four ingredients--cane sugar, red chillies, salt, and vinegar--and no preservatives or stabilizers of any sort. More than one hundred years old, the ingredients for Lingham’s recipe have not changed--making it one of the original “natural” food condiments.
I happen to like Lingham’s very much. Unfortunately, it has been a bit difficult to find these last few years. But Corti Brothers now has a good supply, and I am pleased to offer it again to our customers. There are many, perhaps too many, chilli sauces on the market, but none compare with Lingham’s. It’s unusually good and its balanced hot and sweet flavor combines very well with the two added ingredients of ginger and garlic that flavor
two of the Lingham sauces. The Original Chilli Sauce, called Hot Sauce for our market’s label, is delicious with its mouth filling warmth and balanced sweetness which allows food flavors to play with spiciness. There are four types which Corti Brothers offers of Lingham’s: Original Chilli Hot Sauce; the Extra Hot, (which is really not that hot); and then the Garlic and the Ginger versions with their dominant flavor from fresh garlic and ginger. There is one thing one must do with Lingham’s: You must shake it from side to side to mix it before using. I store mine, once opened, in the refrigerator for best quality. If you have not tried Lingham’s before, I suggest you try it now. You’ll probably not be without it again. I cannot imagine corned beef hash without it!