Our Hot Sauces

2500 – 8000 Scoville Heat Units Chipotle Peppers begin life as a Red Jalapeño. They go through a drying process, then they are smoked to become the oh so famous Chipotle Peppers. Ground into flake form, they become simple and easy to use. These flakes have a wonderful red colour, a deep smoked taste and a warming medium heat. Using dried flakes is a quick and easy way to get that authentic blast of Smokey Mexican heat.

2500 – 8000 Scoville Heat units 12 whole pods in a pack Chipotle Morita Peppers begin life as a Red Jalapeño. They go through a special process of drying and smoking over special wood - to then become, the famously known, Chipotle.  These delicious Peppers were grown under the hot Portuguese sun. They have a rich dark colour, intensely smoky smell and a beautiful, smokey, medium spicy flavour. Fresh peppers are not always easy to come by, so using dried Chipotles can be a quick and easy replacement for an authentic blast of Smokey Mexican heat. You can just slice them up as they are, crush them into a powder or you can rehydrate them by soaking them in a bowl of hot water for about 10 minutes until they soften.

The Scotch Bonnet Pepper is originally a cultivar of the Habanero family – often used in the Caribbean kitchen – where it originated and is widely grown. The flavour is fruity and bright, with a bit of sweetness. Jerk Chicken is a typical dish made with Scotch Bonnet’s. West African dishes are typical for using them also. Named for its supposed resemblance to the shape of a Scottish “Tam O’Shanter” bonnet / hat. Fresh Peppers are not always easy to come by, so using dried Scotch Bonnet Peppers can be a quick and easy replacement to add into your dishes. You can just slice them up as they are, crush them into a powder or re-hydrate them by soaking in a bowl of hot water for 10 – 15 minutes until they soften.

100,000 – 350,000 Scoville Heat Units Looking for a chili pepper that has the right balance of heat and flavour? The Mexican Habanero is the perfect choice.  These peppers are one of the most popular in the world, mostly known for their fruity taste while also having a great balance of heat.  The powder comes from whole dried Habanero pods which are ground down to make this very fine, delicate powder.

The World’s strongest Chili Pepper  Fresh Peppers are not always easy to come by, so using dried pods can be a quick and easy way to give you that Superhot addition to any meal, party or challenge! Cut or crush when dried. Rehydrate to become soft by soaking them in a bowl of warm water for 10 minutes Wash hands after handling or wear gloves Use with caution

The Worlds hottest Chili Pepper The Superhot Carolina Reaper Pepper - dried and blended down into a very fine powder Easy and simple to use with a teaspoon Wash hands after use and use with caution

855,000 - 1 Million Scoville Heat Units The 3rd Hottest Pepper in the World The Naga / Ghost Pepper goes by a few different names. It’s original Indian name is Bhut Jolokia. It originated in Nagaland, North East India and is often referred to as the Naga pepper because of this, but people generally know it as the Ghost Pepper. Sitting at the hottest in the world for a long time this pepper really packs a punch. It has a great flavour. At first it tastes almost smokey, almost sweet. But wait 30 – 40 seconds, the intense heat sneaks up on you, just like a ghost! These flakes are direct from Nagaland, use with care. Fresh Peppers are not always easy to come by, so using dried Naga / Ghost Flakes can be a quick and easy replacement to give you a super Hot chili heat.

855,000 – 1 Million Scoville Heat Units 12 whole pods in a packet The 3rd hottest pepper in the world The Naga / Ghost Pepper goes by a few different names. It’s original Indian name is Bhut Jolokia.  It originated in Nagaland, North East India and is often referred to as the Naga pepper because of this, but people generally know it as the Ghost Pepper. Sitting at the hottest in the world for a long time this pepper really packs a punch. It has a great flavour. At first it can taste smokey, almost sweet. But wait 30 seconds, the heat creeps up on you, just like a ghost! Fresh peppers are not always easy to come by, so using dried Naga / Ghost Peppers can be a quick and easy replacement to give you a super Hot chili heat. You can just slice them up as they are, crush them into a powder or you can re-hydrate them by soaking them in a bowl of hot water for 10 - 15 minutes until they soften.

The Worlds Hottest Chili Pepper Super Hot Carolina Reaper Peppers – dried and ground into beautiful flakes of fire (seeds included) A little sprinkle as your cooking will give you that great Reaper heat. The heat will develop over time due to the nature of the flaked texture Easy and simple to use. Use with caution and wash hands after handling

855,000 - 1 Million Scoville Heat Units The 3rd hottest Pepper in the World The Naga / Ghost Pepper goes by a few different names. It’s original Indian name is Bhut Jolokia. It originated in Nagaland, North East India and is often referred to as the Naga pepper because of this, but people generally know it as the Ghost Pepper. Sitting at the hottest in the world for a long time this pepper really packs a punch. It has a great flavour. At first it tastes almost smokey, almost sweet. But wait 30 – 40 seconds, the intense heat sneaks up on you, just like a ghost! This powder is directly from Nagaland, to be used with care. Fresh Peppers are not always easy to come by, so using dried Naga / Ghost Powder can be a quick and easy replacement to give you a Super Hot Chili heat.

1.2 Million Scoville Heat Units The World's 2nd Hottest Pepper Dried and crushed into a fine powder. Easy and simple to use. Perfect for adding into soups, curries, spaghetti and pasta dishes. Sprinkle into any meal just like you would your add salt and pepper – also great mixed into mayo. Enjoy the delicious super hot building heat the Stinging Scorpion brings. To be used with caution