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Ingredients, Transformed
Many of the ingredients in Hott sauces are fermented first.
Fermentation deepens flavour and creates natural acidity, allowing the sauces to stay bright and balanced without relying on vinegar.
It’s where the character of the sauce really begins.
From the Lab to Your Table
Hott started as a series of kitchen experiments — fermenting chillies and blending bold ingredients to see what worked.
Some experiments were great. Some definitely weren’t.
What goes with Hott.
As seen in
