arrow-right cart chevron-down chevron-left chevron-right chevron-up close menu minus play plus search share user email pinterest facebook instagram snapchat tumblr twitter vimeo youtube tiktok subscribe dogecoin dwolla forbrugsforeningen litecoin amazon_payments american_express bitcoin cirrus discover fancy interac jcb master paypal stripe visa diners_club dankort maestro trash

Shopping Cart

The Sauce Process


“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 art form 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 sauces with you.

// Behrang Bandali - Founder