Fermentation brings chillies out in vivid technicolour visually, as well as in flavour. When the closely-related Habanero and Scotch Bonnet peppers are fermented, we pick up tangy stone fruit and sweet tomato in both, with the floral topnotes of Habanero leaning to blossoms and white flowers, whereas in the Scotch Bonnet we detect muskier rose. These flavours come from a symbiosis between the chillies and all-important microorganisms.

Lactic acid bacteria are naturally occurring on chilli peppers - in fact, you can use chilli stems to culture your own yoghurt! When we form a mash, we create an environment that allows these bacteria to thrive but prevents the growth of mould and undesired bugs. The bacteria get to work breaking down the carbohydrates in the peppers and transforming them into acid which, in turn, preserves the mash.

Chillies, like the whole capsicum family including bell peppers, contain huge doses of Vitamin C as well as Vitamin A, antioxidants, and a compound that lends the chillies their heat, but also works as a natural pain reliever and anti-inflammatory: capsaicin. As with all fermented foods, the probiotics found in fermented hot sauce are fantastic for the gut and the mind, whose connection to each other is an area of particular biological interest; the health of the gut microbiome has been seen to have a significant effect on levels of anxiety and depression, and physical diseases related to inflammation, as well as mood, focus and sleep quality.

Our chilli oil is made over the course of three separate stages of boiling whole spices in a light-flavoured oil. This is what brings it depth, and makes the ‘bits’ soft enough to stir up in the sauce and eat.

Fresh and dried chillies are slowly caramelised along with bay leaves, cinnamon, cloves, garlic, togarashi seasoning blend and citrus peels. It’s warm and gently spicy to the taste, with a depth of sweet and savoury flavours. It was first developed to dress dumplings and gyoza, but has proved to be an extremely versatile ingredient.

We endorse seasoning any food with our Warm Chilli Oil, but it can also be used to: sauté meat and vegetables on the stovetop, add richness to stews and braises, punch up dressings and table sauces, crisp up roasts in the oven.