True Belgian fermented sriracha.

The difference between this pure golden nectar and the red industrial stuff you are used to is the quality of the base ingredients and the purity of the process.

Fermented organic sweet peppers from Sicily, habaneros from Rwanda and organic garlic, cooked with organic apple vinegar & brown cassonade.

Heat: 5/10

PEARS FOR TEARS

Designed to match any classic northern European dish like Pot-au-feu, Waterzooï, Blanquette de veau or even simple mashed potatoes or mild cheeses like brie, this sauce provides a fair amount of heat without acting as a taste disturbance like a more classic hot sauce would.

Local organic pears, red onions, garlic and apple cider vinegar, paired with fresh HABANERO peppers and a very subtle blend of spices.

Heat: 7/10

SUN BURN

A.K.A. SWET ONE. This was the first SWET HOT SAUCE ever made.

This is the source of all of this hot sauce obsessive making.

Fresh HABANERO peppers from Rwanda, the best fresh ripe mangos from the Congo, fresh ginger, lime zest and a complex blend of rare spices make this sauce a very sweet tropical explosion that goes wonderfully with roasted fish or chicken, or shoyu fried tofu.

The good dose of ginger it contains gradually builds up the heat of the chilli pepper in the mouth, which makes it a rather long rush.

Heat: 7/10