Finding the right chili

The same chili tastes different depending on where and how it grows: flesh thickness, moisture, sweetness and the way the heat rises all change. We travelled to growing regions, collected chilies variety by variety, and tasted them side by side.

Thin-walled chilies turned watery when ground, and their heat spiked sharply. A sauce needed thick flesh, natural sweetness underneath, and heat that rises slowly and rounds out.

We use only the variety that fit the sauce best.

The right temperature, the right time

Fermentation turns the same ingredients into very different flavors depending on temperature and time. Too fast and sourness takes over; too slow and the umami never fully develops.

We adjusted temperature and duration a little at a time and recorded every batch, repeating until umami and acidity met at the same height.

Fermenting in the tank

The conditions we found in a home kitchen moved straight into the mixing tanks at our facility. The chilies ferment slowly there, held at the temperature we settled on.

We keep checking how fermentation is going, and the sauce moves on only when its flavor and aroma reach our standard.

Fermented, then pasteurized

Once fermentation is done, the sauce is pasteurized. This keeps the flavor fermentation built, and keeps it steady while the bottle sits on a shelf.

Processed under HACCP controls, every bottle opens to the same taste.