“How to make Hot Sauce?” – I do not know how many times I have googled this. Although I had an idea on the components and the process, I would never imagine how complex it would turn out to be

After reading countless of culinary literature and recipes, and binge-watching YouTube videos, I was ready to make my first sauce. I created the first batch of Saffron & Rose… which was bad. You could taste that it had something, but at the same time it lacked everything. Even more reading and trying, the adding of spices and working on ratios slowly evolved the sauce. Then I learned to ferment chili peppers

Fermentation is an artform in itself. Salt amount, time, choice of container, whole chili peppers in brine or processed chili peppers in salt. I tried them all and at one point it felt like my tiny studio apartment was getting fermented too

To create a sauce (or any product) at home is one thing, to do it on an industrial scale is a whole different ball game. After a full year of infinite testing and nonstop head-scratches, the sauce was ready

I am now ready to share the sauce with you

// Behrang Bandali - Founder