Fermentation: cooking without fire.

WHY FERMENT?

All the Taste. No Preservatives.

Fermentation is a natural and traditional way of preserving food. Its the same remarkable process that turns milk into curd and makes our breakfast dosa fluffy and light.

It is also an excellent way to add enzymes and healthy bacteria to our gut; something that science is now discovering is the key to our overall health.

Fermentation allows us to craft sauces that preserve all the taste without using any preservatives - nature does that job for us. So you can make your taste buds happy without any of the guilt 😇

NATURAL FERMENTATION

Science meets Art.

Lactic Acid Bacteria (LAB) naturally present on the surface of chillies and aromatic vegetables kickstarts the fermentation process. The right amount of salt helps the healthy bacteria thrive and keeps out the harmful ones. The LAB convert sugars into lactic acid, creating our signature fruity-tangy-spicy taste.

So that's the science. The art lies in the fermenter's expertise in gauging and orchestrating the play of temperature, salinity, acidity and viscosity.

Put together with fresh fruit, its just the most versatile, healthy and delicious hot sauce ever!