Our Story
Made in small batches, around specific chillies, for Indian food lovers who want more than burn.
Why we make it
Mass-market sauces tend to chase one note: as hot as possible. Chillies are far more interesting than that. They can be fruity, smoky, sharp or sweet.
We wanted a sauce that tastes like the chilli it came from, and that tells you honestly how hot it is.
A small batch lets us build each sauce around one chilli and pay attention to it. It also means what you receive is fresh.
We will not hide behind flames and skulls, and we will not inflate a heat level for effect. Ingredients, process and the heat level go on the label plainly.
How it's made
Always the starting point
Every sauce begins with one chilli. We decide what we want it to taste like before anything else goes in the pot.
Other ingredients are there to support the chilli, not bury it. If something does not help the flavour, it stays out.
Batches are kept small so each can be tasted and judged before it is bottled.
The finished sauce is given one of four heat levels: mild, medium, hot or fiery, in words you would use yourself.
Ask us what goes into a sauce, how hot it runs, or what to cook it with.