Original hot sauce

Simple, mild, versatile! Made with red chilies from Chittagong, sea salt, and our own raw apple cider vinegar (which took 12+ months to make but who’s counting).

fruity fire sauce

This arranged marriage of pineapple and naga morich is a solid one. We start by fermenting roasted Naga chilies from Sylhet with roasted red chilies from Chittagong, and roasted pineapple from Gazipur. As always, we finish off this well-loved sauce with our raw apple cider vinegar.

COMING SOON!

spooky Heat sauce

This sauce is so deliciously hot that it needs its own special, scary label with old school, pre-partition Bengali ghosts. Not for the faint of heart! An amazing combination of red ghost chilies (bhut jolokia), red Naga chilies, ripe mangoes, raw pineapple vinegar, garlic, cumin, and sea salt.

(Illustrations by Warwick Goble for Folk-tales of Bengal by Lal Behari Dey, 1912)

deathly GHOST MASH

The hottest sauce we will ever make.

50 ghost (bhut jolokia) peppers fermented for 2+ years, our very own vinegar, spices, and sea salt. That’s it, that’s all.