Everything chili.
Nothing padded.

Salt-fermented Peruvian crush, 100 ml. Mild heat, deep golden colour.

Dried poblano flakes, whole-ground, 40 g. Mild and fruit-sweet.

Dried Birds Eye, fine grind, 45 g. Sharp and direct.

Dried Carolina Reaper, fine grind, 35 g. Handle with care.

Salt-fermented Carolina Reaper crush, 100 ml. Two drops is a serving.

Sun-dried cayenne, fine grind, 35 g. The last touch on the plate.

Salt-fermented cayenne crush, 150 ml. Balanced, everyday heat.

Slow-smoked jalapeno, coarse flake, 40 g. Deep smoke, gentle heat.

Salt-fermented smoked jalapeno crush, 100 ml. Dark and smoky.

100% Korean red pepper, coarse-milled, 40 g. No additives.

Dried habanero, coarse flake, 35 g. Tropical and sharp.

Fresh habanero crush, 150 ml. Three ingredients, nothing else.

Dried Kashmiri, fine grind, 45 g. Colour before heat.

Pure ghost chili, hand-milled, 30 g. Handle with care.

Ghost chili fermented long, 100 ml. Two drops is a serving.

Salt-fermented red chili sauce, 100 ml. Slow, rounded heat.

Salt-fermented red habanero crush, 100 ml. Tropical and hot.

Ripened red jalapeno, fine grind, 40 g. Rounder than the green.

Dried scotch bonnet, coarse flake, 30 g. The Caribbean one.

Dried scotch bonnet, fine grind, 50 g. Fruit and a long burn.

Salt-fermented scotch bonnet crush, 100 ml. Sweeter than habanero.

Salt-fermented green serrano crush, 100 ml. Grassy and fresh.

Salt-fermented Trinidad Scorpion crush, 100 ml. No compromises.

Sun-dried and sweated Turkish flake, 40 g. Dark and layered.

Salt-fermented green habanero crush, 100 ml. Fresher than the red.

Dried green jalapeno, fine grind, 40 g. Fresh and vegetal.

Salt-fermented green jalapeno crush, 100 ml. Balanced, everyday heat.