# Hott. llms.txt > ## Products - [Charred Peach, Scotch Bonnet and Spiced Rum Hott Sauce](https://www.hottsauces.com/products/charred-peach-scotch-bonnet-and-spiced-rum): SAUCE PROFILE ConsistencyThick · Textured Heat5/10 · Balanced AcidityLayered · Fermented SweetnessCaramelised · Balanced Charred peaches unlock a complex smoky sweetness. A body of fermented onions, peppers and carrots deliver savoury depth with natural acidity. Scotch Bonnets lend a medium mouth-coating warmth to our signature base. This Hott. sauce is rounded with dark fruit and creamy caramel-vanilla notes using Dead Man's Fingers spiced rum. 150g per bottle Ingredients: Peaches (Water, Sugar, Glucose-Fructose Syrup, Citric Acid) (37%), Red Peppers, Carrots, Onions, Spiced Rum (4%), Scotch Bonnet Mash (Chilli, Acetic Acid) (4%), Salt, Cider Vinegar, Sugar, Paprika. For allergens, see ingredients in BOLD. Made in a kitchen which handles all allergens. - [Roasted Pineapple and Yellow Fatalli Hott Sauce](https://www.hottsauces.com/products/roasted-pineapple-and-yellow-fatalli): SAUCE PROFILE ConsistencyMedium · Fine Texture Heat8/10 · High AcidityBright · Fermented SweetnessCaramelised · Balanced Roasted pineapples provide their caramel sweetness and gentle acidity. Balanced by lime and ginger to bring a citrusy brightness. Fermented bell pepper base elevates chilli flavours without increasing heat intensity. This Hott. sauce's punchy tropical heat is delivered by fermented yellow Fatalii with allspice rounding the profile. 150g per bottle Ingredients: Roasted Pineapple (59%), Yellow Fatalli (7%), Yellow Peppers, Ginger, Salt, Allspice Berries, Lime Juice. For allergens, see information in Bold. Made in a kitchen which handles all allergens. - [Yellow Habanero Sweet Chilli Hott Sauce](https://www.hottsauces.com/products/yellow-habanero-sweet-chilli): SAUCE PROFILE ConsistencyMedium · Fine Texture Heat2/10 · Warm AcidityBright · Fermented SweetnessPronounced · Caramelised Yellow Habaneros lend their familiar warmth and tropical fruit character to our signature base. Lime juice and tamarind bring bright acidity and lift. This Hott. sauce brings caramel sweetness through coconut sugar which is balanced by the savory depth of white miso. 150g per bottle Ingredients: Yellow Peppers, Coconut Palm Sugar, Lime Juice, Miso [Water, Soybeans (Soya), Rice, Salt], Water, Soybeans, Rice, Salt, Yellow Habanero (3%) All allergen information in Bold. Made in a kitchen which handles all allergens. - [King Alphonso Mango and Orange Habanero Hott Sauce](https://www.hottsauces.com/products/king-alphonso-mango-and-orange-habanero): ConsistencyMedium · Smooth Heat6/10 · Building AcidityBalanced · Fermented SweetnessNatural · Fruity King Alphonso mangoes carry a rich and fruity sweetness and smooth body. Orange Habaneros establish a bright building heat, balanced by our signature base. This Hott. sauce presents a subtle aromatic complexity born from saffron and green cardamom. 150g per bottle Ingredients: King Alphonso Mango (52%), Yellow Pepper, Orange Habanero (11%), Salt, Green Cardamom, Saffron All allergen information in Bold. Made in a kitchen which handles all allergens. - [Seabuckthorn Sriracha Hott Sauce](https://www.hottsauces.com/products/seabuckthorn-sriracha): SAUCE PROFILE ConsistencyMedium · Smooth Heat1/10 · Gentle AcidityBright · Fermented SweetnessBalanced · Natural Seabuckthorn shares a bright natural acidity while sugar balances its sharpness. Using our signature bell pepper base with Scotch Bonnets for a gentle heat. This Hott. sauce has a savoury backbone of miso and fermented garlic for depth. 150g per bottle Ingredients: Yellow Peppers, Seabuckthorn Juice (15%), Sugar, Garlic, Salt, Scotch Bonnet, Miso [Water, Soybeans (Soya), Rice, Salt]. For allergens, see ingredients in Bold. Made in a kitchen which handles all allergens. - [Lousiana-Style Seaweed Hott Sauce](https://www.hottsauces.com/products/lousiana-style-seaweed-sauce): SAUCE PROFILE ConsistencyThin · Fine Texture Heat4/10 · Quick AcidityClean · Tangy SweetnessMinimal · Subtle Fermented Cayenne and Habaneros provide a clean and steady heat. A vinegar base has sharp, tangy acidity while dried garlic builds body. This Hott. sauce utilizes seaweed for its complex umami flavours and salinity. 150g per bottle Ingredients: Spirit Vinegar, Cayenne Mash (Cayenne, Acetic Acid, Salt), RedHabanero Mash (Cayenne, Acetic Acid, Salt) Salt, Garlic, Sugar Kelp (1%). For allergens, see information in Bold. Made in a kitchen which handles all allergens. - [Sriracha X Hott Sauce](https://www.hottsauces.com/products/sriracha-x): Specifications ConsistencyMedium · Smooth Heat10/10 · Escalating AcidityBalanced · Fermented SweetnessBalanced · Integrated The heat of fermented Scotch Bonnets builds slowly to a high is extended by dried Carolina Reapers. Built from the foundations of our signature base. This Hott. sauce is lead by sweet and savoury fermented garlic and bolstered by the depth of red miso. 150g Ingredients: Scotch Bonnets, Red Peppers, Garlic, Red Miso [Soybean (Soya), Rice, Salt, Sake Lee], Sugar, Salt, Dried Carolina Reapers. All allergen information in Bold. Made in a kitchen which handles all allergens. - [Pickle Juice Buffalo Hott Sauce](https://www.hottsauces.com/products/pickle-juice-buffalo-sauce): ConsistencyMedium · Buttery Heat4/10 · Sharp AcidityBright · Tangy SweetnessGarlicky · Savoury-led Butter creates a smooth and velvety body while toasted garlic gives depth and complexity. Cayenne and Habaneros provide a punchy heat carrying the flavour throughout. This Hott. sauce sports the savoury tang and sharp acidity of pickle juice. 150g per bottle Ingredients: Pickle Juice [apple cider vinegar, water, cucumber, salt, sugar, turmeric,fennel, celery] (46%), Vegan Butter [plant oils, coconut oil, water, faba bean preparation,emulsifier (sunflower lecithin), natural flavouring, colour (carotenes)], Cayenne Mash(cayenne, salt, vinegar), Red Habanero Mash (habanero, salt, vinegar), Garlic, Xantham Gum - [Lychee and Lemongrass (Heriot Hott x Keith Cooks)](https://www.hottsauces.com/products/lychee-and-lemongrass-heriot-hott-x-keith-cooks): ConsistencyMedium · Creamy Heat6/10 · Warming AcidityBright · Citrussy SweetnessFloral · Sweet This sauce is a love letter to Thai Cuisine and is perfect for a variety of dishes. It's hot, sweet and aromatic, everything you would expect in Thai food. Use it as a marinade, drizzle it to elevate your dish. This product is Vegan HEAT GUIDE - 6/10 150ml per bottle Shake well before use Store in a cool dry place Once opened, please refrigerate and consume within three weeks Ingredients: Lychees (39%), Fermented Red Peppers, Lime Juice, Whisky Barrel Smoked Scotch Bonnets, Ginger, Lemon Grass (4%), Tamarind, Coconut, Sugar, Salt. Allergen Free. GF/VG friendly. For allergens, see information in Bold. Made in a kitchen which may handle all allergens. - [Garlic & Miso Hott Sauce (Firebowl x Heriot Hott)](https://www.hottsauces.com/products/garlic-miso-hott-sauce-firebowl-x-heriot-hott): ConsistencyMedium · Smooth Heat7/10 · Building AcidityLayered · Fermented SweetnessMinimal · Savoury-led Fermented garlic and red miso yield savoury depth and complexity. Our signature base is complimented by the tangy acidity of cider vinegar. This Hott. sauce is heated by the fruity warmth of Scotch Bonnets and elevated by fiery ginger to liven the flavour profile. 150g Ingredients: Red Peppers, Scotch Bonnet, Ginger, Red Miso (7%) (Soya), Garlic (5%), Apple Cider Vinegar, Salt. Allergen information in Bold. Made in a kitchen which handles all allergens. - [Rum & Coke BBQ Hott Sauce](https://www.hottsauces.com/products/rum-coke-bbq-hott-sauce): This product is Vegan HEAT GUIDE - 4/10 150ml per bottle Shake well before use Store in a cool dry place Once opened, please refrigerate and consume within three weeks Few tales are darker — or spicier — than that of Captain Hott and the Creature. Blown off course by a violent storm, the captain’s barrels of chili burst, spilling into unknown waters. The sea erupted. “Shiver me timbers!” Hott cried, as his crew braced forattack. But none came. Instead, a deep, monstrous roar echoed from below — as if the Creature was... hungry. Thinking fast, Hott shouted, “The sauce! It wants the sauce!”Barrels were tossed overboard, and the sea fell silent. The Creature retreated, appeased.The ship was spared. The legend — and the sauce — lives on.Rum & Coke Hott Sauce — dare to dive deeper. INGREDIENTSTomato Ketchup, Coca Cola (16%) [Sugar, Water, Colour (Caramel E150d), Phosphoric Acid, Natural Flavourings including Caffeine], Spiced Rum (16%), Molasses, WhiteWine Vinegar, Cider Vinegar, Red Habanero Mash (Red Habanero, Salt, Acetic Acid) Garlic, Oak Smoked Paprika, Salt. For allergens, see ingredients in Bold. May contain traces of Sulphites. - [The Classics](https://www.hottsauces.com/products/the-classics): The Classics Bundle Unsure where to start?These are the sauces that define us and our approach to flavour. The ones we’re known for. Check individual product page for allergens!All bundles include FREE SHIPPING! ## Collections - [Collaborations](https://www.hottsauces.com/collections/collaborations): The Collaboration Collection page showcases exclusive hot sauce blends created in partnership with other brands, chefs, or creators. Each product highlights unique flavors and stories behind the collaborations, emphasizing creativity and community. Visitors can explore limited-edition sauces, learn about the collaborators, and purchase these special releases directly from the page. ## Blogs - [All posts](https://www.hottsauces.com/blogs/news): All posts ## Blog Posts - [Hottest Chillis in the World - Scoville Scale Ranking!](https://www.hottsauces.com/blogs/news/hottest-chillis-in-the-world): Top 10 Hottest Chillis in the World In this post, we'll rank some of the the hottest chilli peppers from around the world based on their flavour and heat. Chilli peppers are a staple ingredient in many cuisines around the world, prized for their unique flavour and heat. But with the many different varieties of chillis available, it can be hard to know where to start. Your Ultimate Guide to eating chillis! From mild to extra spicy here is a run down of the top 10 hottest chillis in the world: 1. Poblano Chilli (1,000 - 1,500 Scoville Units) Poblano peppers are mild chilli pepper with a rich, earthy flavour. They are often used in Mexican cuisine to make dishes like chiles rellenos and are great for roasting or stuffing. 2. Anaheim / Anaheim Verde Chilli (500 to 2,500 Scoville) Anaheim chilli peppers are mild, versatile pepper that is commonly used in Mexican and Southwestern cuisine. They have a slightly sweet and earthy flavour and are great for stuffing or roasting. The Anaheim Verde is a mild pepper with a slightly tangy, citrusy flavour. They are often used in Mexican cuisine to make sauces and salsas. 3. Jalapeño Chilli (2,500 - 8,000 Scoville Units) A staple in Mexican cuisine, jalapeños are moderately hot with a slightly sweet and grassy flavour. They are versatile chilli pepper that can be used fresh, pickled, or smoked. 4. Serrano Chilli (10,000 to 23,000 Scoville Units) Serrano peppers are similar to jalapeños in flavour but are hotter and slightly more complex. They are commonly used in Mexican cuisine to add heat to salsas and sauces. 5. Cayenne Chilli (30,000 to 50,000 Scoville Units) Cayenne pepper is a popular ingredient in Cajun and Creole cuisine with a bright, slightly sweet flavour. They are often used in spice blends or sprinkled on top of dishes for extra heat. 6. Thai Bird's Eye Chilli - (50,000 to 100,000 Scoville Units) Used in our Super Hot Sriracha hot sauce, this is a mainstay in Thai cuisine, Thai bird's eye chilli peppers are small but pack a lot of heat. They have a slightly fruity flavour and are often used in curries and stir-fries. 7. Habanero Chilli (100,000 to 350,000 Scoville Units) This chilli is used quite often throughout our sauces. It is used in the Yellow Habanero Sweet Chilli hot sauce and the King Alphonso Mango and Orange Habanero hot sauce. The habanero is one of the hottest chilli peppers in the world and has a fruity, tropical flavour. They are often used in Caribbean and Mexican cuisine but use caution when handling and eating them as they can be extremely spicy. 8. Scotch Bonnet Chilli (100,000 to 350,000 Scoville Units) Used in our Charred Peach, Scotch Bonnet and Spiced Rum Hot Sauce , this one has quite a kick! Another extremely hot chilli pepper, the Scotch bonnet has a fruity and slightly smoky flavour. They are commonly used in Caribbean cuisine to add heat to dishes like jerk chicken and seafood. 9. Ghost Pepper Chilli (Over 1,000,000 Scoville Units) The ghost pepper is one of the hottest chilli peppers in the world and has a smoky, fruity flavour. They are often used in Indian cuisine to add heat to curries and chutneys. 10. The Carolina Reaper Chilli (1,400,000 to 2,200,000 Scoville Units) This sauce is featured in our Super Hot Sriracha and our Sriracha X hot sauce. We created our Super Hot Sriracha with the intent to create a really spicy hot sauce, however fans wanted more of a higher content of chillies in this sauce, hence we produced the Sriracha X, packed full of Carolina Reaper chilli peppers. The Hottest of em’ all! The current record holder for the hottest chilli pepper in the world is the Carolina Reaper. It was developed by Ed Currie of the PuckerButt Pepper Company in South Carolina and has an average Scoville rating (a measure of spiciness) of over 1.5 million units, with some individual peppers registering over 2.2 million units. The Carolina Reaper has a fruity and slightly sweet flavour, but its extreme heat means it should be used cautiously and in very small quantities. Yes, the Carolina Reaper has gained a lot of attention and notoriety for being the hottest chilli pepper in the world, and many people have attempted to eat it and shared their reactions on social media. There are numerous videos on YouTube and other platforms of people attempting the Carolina Reaper Challenge, which involves eating a whole pepper or a spicy food made with Carolina Reaper peppers. The reactions to eating the Carolina Reaper can vary from person to person, but most people describe an intense burning sensation in their mouth and throat, as well as other symptoms like sweating, tearing, and even vomiting. Some people have even reported experiencing hallucinations or other strange sensations after eating a Carolina Reaper pepper. Below: video taken from the Hot Ones series on Youtube and also featuring Ed Currie. The people featured on this episode try the 'Pepper X', the hottest Carolina Reaper Pepper. Do not try this at home. When it comes to... - [Hot Sauce: A Fiery Guide to 101 of the World's Best Sauces - Heriot Hott featured Book!](https://www.hottsauces.com/blogs/news/hot-sauce-a-fiery-guide-to-101-of-the-worlds-best-sauces): A while back we were asked to be featured in Hot Sauce: A Fiery Guide to 101 of the World's Best Sauces . We couldn't believe something that started in lockdown between friends had reached so many people across the UK, including our very own soon-to-be-friends and award-Winning Drinks Writer, author and regular TV presenter Neil Ridley and producer for the Bowling Green Mastering , Dean Honer. The story of Neil Ridley Neil Ridley is a respected spirits writer and presenter, renowned for his expertise in the world of alcoholic beverages, mainly whisky and cocktails. With an appetite for drink and food, Neil has carved out a distinguished career in the drinks industry and has led himself to branch out into the world of hot sauce. His passion for the craft is evident in his engaging writing style and charismatic on-screen presence. In 2012, Neil had his first book published- 'Let Me Tell You About Whisky' (Anova), which has been so far been translated into five languages. He has contributed to renowned publications such as Whisky Magazine , The Telegraph and is even makes regular appearances on Channel 4's Sunday Brunch . Up until 2016, Neil was the Chairman of the World Whiskies Awards. By compiling a guide to some of the world's best hot sauces, Neil aimed to provide enthusiasts with a comprehensive resource to discover new flavours, learn about different culinary traditions, and perhaps even inspire others to do the same. He did this with his close friend and confidant, Dean Honer , a man who has a deep understanding and love for hot sauce cuisine. Image (above) : taken from Amazon.co.uk featuring Neil Ridley ...and his hot sauce enthusiast friend Dean Honer Dean Honer , is a multifaceted musician, producer, and composer known for his eclectic contributions to the music industry. With a career spanning decades, Honer has left an indelible mark on various genres, from electronic and experimental music to film soundtracks. With a keen eye within the creative industry, it seems that Dean has a passion for those on the same mission as him. An eventful night performing with Iggy Pop in Texas turned him into a hot sauce fanatic and the rest of their US tour was spent exploring the taco trucks, boutique sauce shops and farmers markets, in search of the perfect hot sauce and the hottest chilis. Image (above): taken from Yorkshire Post featuring Dean Honer About Hot Sauce: A Fiery Guide to 101 of the World's Best Sauces "Whether you’re a fan of heat or flavour, this is the book for you. With absolute classics and a plethora of new and unusual sauces from nearly 50 countries, discover everything you need to know about hot sauce. From moderately mouth-tingling Secret Aardvark Habanero to alive and kicking Diemen’s Stinger, this indispensable guide takes you through an expert selection of the world’s best. In addition, you’ll find an extensive introduction that covers the history, culture and science of hot sauce, tips and tricks from the top industry ‘saucerers’, as well as a seriously tasty recipe for your own homemade style – not to mention 10 simple, mouth-watering recipes for pairing with your collection. This is a fun and fiery celebration of the global phenomenon that is hot sauce." Below: An interview of Dean Honer talking about the Hot Sauce Book with the Yorkshire Post What this means for Heriot Hott Heriot Hott's Roasted Pineapple and Yellow Fatalii Hot Sauce was amongst the many that were chosen and curated into this book. It also features an interview from Professor Heriot Hott himself and how we began this venture into the food industry. One of the first sauces that we created, which combines the seriously spicy Yellow Fatalli, known for its sweet and fruity flavour, with sweet yellow peppers and pineapple. Thus, a wonderfully coloured hot sauce with some fiery flavour. Rated 7/10 on our Heat Scale, this a staple in a hot sauce lovers kitchen cupboard. Image (above): Image taken of the first official publication of the Hot Sauce book alongside the Cherry Bourbon and Vanilla BBQ Hot Sauce and the Limited Edition King Alphonso Mango and Orange Habanero Hot Sauce Image (above): Image taken of the Heriot Hott featured page of the Hot Sauce book. This page features our Roasted Pineapple & Yellow Fatalii Hot Sauce To read about how the Book launch went at Honest Burger in London, read more here. Image (above): Image taken of the Heriot Hott featured page of the Hot Sauce book. This photo was taken in Waterstones, UK where the book is stocked. - [A Spicy Soiree: Hot Sauce Book Launch at Honest Burgers - Heriot Hott](https://www.hottsauces.com/blogs/news/we-went-to-a-book-launch-at-honest-burgers-heriot-hott): A book launch can be quite nerve-racking, especially if your business is featured in the book. Even more so if it's your first one. I remember it like it was yesterday. Professor Hott rang me on a Sunday afternoon to tell me our very own hot sauce was to be put in a book - Hot Sauce: A Fiery Guide to 101 of the World's Best Sauces . A double page spread with an illustrated image of our Roasted Pineapple & Yellow Fatalii Hot Sauce and an interview. I couldn't believe what I was hearing. I was sitting in my two bed flat in Manchester, illustrating a quick sketch at my office desk, wondering how this business had got the Professor and I this far. He was simply a drawing me a Liam has imagined up out of thin air. An idea we thought might be a cool project for the both of us. And here he was, the crazy hot sauce scientist and all his experiments making an imprint on his fellow subjects. Above: An image of when we first received the book with the double page spread featuring the Roasted Pineapple & Yellow Fatalii Hot Sauce by Heriot Hott. The story goes that two men, an author/tv presenter ( Neil Ridley ) and a music producer ( Dean Honer ) had become fascinated by hot sauces all around the world and were embarking on a publication that would put us on the map in book stores such as Waterstones , WHSmith , Hop Burns & Black and Urban Outfitters . Featured alongside the biggest names in the food industry, such as Encona and Cholula . To us, it was a miracle. Fast forward to 6 months later and the date is 25th October 2023 and I'm putting on a presentable grey dress and working out how to record videos for reels on my newest iPhone at my parents house in Hertfordshire. I have been invited to the book launch for Hot Sauce: A Fiery Guide to 101 of the World's Best Sauces which was to be hosted at Honest Burgers in Liverpool Street, London. Above: a photo of Geraldine Illustration heading to the Hott Sauce Book launch with her book in hand. London, a city I hadn't been in and around for quite some time had developed in its 21st century cuisine, once again became the epicenter of gastronomic excitement as Honest Burgers, a beloved spot for burger enthusiasts, transformed into a hub of spicy fervour for the launch of "Hot Sauce: The Essential Guide to 101 of the World's Best." View this post on Instagram A post shared by Neil Ridley (@ridleydrinks) I met up with Professor Hott just outside of Liverpool Street tube station before going into the restaurant where I was greeted by an array of hot sauce companies and friends of the food industry who were making a big impact on business in the UK. Names such as Yoyo Lao , Thiccc Sauce and Crazy Bastard Sauce were at the event, along with the Quadrille Publishing Ltd editors and managers. The venue situated downstairs, adorned with posters of the illustrated pages from the book and hot sauce bottles on the tables, exuded an infectious energy. Guests mingled, exchanging stories of their favorite sauces and how they discovered them and eagerly awaiting Neil going in between the tables to offer out a tasting of hiss take on an Old Fashioned or a spicy Margarita. As I navigated through the spicy sauces laid out on the tables, I was struck by the diversity of flavours and heat levels represented in the book. From the mild and tangy to the downright volcanic, "Hot Sauce: The Essential Guide" catered to aficionados and novices alike, ensuring there was something for everyone to savor. Above: A photo of Liam Kerr (Heriot Hott's creator) and Yoyo Lao at the book launch event. Above: A photo of the Honest Burger menu that was served at the book launch event. To say I was excited was an understatement. Being amongst people who were wanting to come together to celebrate the one thing we all love and share in common is truly a blessing. It's also an achievement to be amongst foodies who wanted to tuck into all the sauces that were displayed on the tables. there was speech from Neil, thanking everyone for coming and being apart of such an incredible community. Their passion for hot sauce was palpable as they shared anecdotes about their adventures to finding the perfect chilli extinguisher. From ice cream to ice cubes and more. They surprised us with a vinyl CD that goes along with the book to play whilst consuming hot sauce. Electronic, synth eery sounds to make you your tongue and your ears explode from a sensory overload. We got our books signed by Neil and Dean and met some incredible people wanting to stock Heriot Hott in their shop. Above: A image of Neil Ridley and Dean Honer making a speech at the book launch event. Overall it inspired us to aim higher. With other creators having a larger selection of sauces and a stock list of clients that returned after ordering their first batch, we want to be up there with the big leagues. Creating new inventions in our laboratory and shocking fans with our unlikely parings of flavour profiles. There is plenty more to come for Heriot Hott and a... - [Fire Meets Fermentation: Heriot Hott x Koji Kitchen's Explosive Chipotle & Pinto Bean Miso Paste Creation!](https://www.hottsauces.com/blogs/news/koji-kitchen-blog): Embarking on a journey where fire meets fermentation, Heriot Hott and Koji Kitchen have teamed up to create something truly scientifically tasty: a Chipotle & Pinto Bean Miso Paste. In a thrilling collaboration that marries the boldness of chipotle with the depth of fermented pinto beans, this fusion promises an explosion of flavors that will redefine your culinary expectations. Join us as we delve into the tantalizing story behind this innovative partnership and uncover the secrets of this sizzling miso paste sensation. What is Koji? Koji is a type of fungus that is widely used in Japanese cuisine for fermentation and enhancing flavors. It is a vital ingredient in traditional Japanese foods such as miso, soy sauce, and sake. However, recently, the use of koji has expanded beyond Japan, and it has become an essential ingredient in many different types of dishes, including desserts, meats, and vegetables. Above: an image of rice before it's fermentation stage where it turns into Koji A little bit about Robin Sherriff - the Founder of Koji Kitchen In Edinburgh, Scotland, there is a company called Koji Kitchen that specialises in using koji to create unique, fermented dishes. Koji Kitchen was founded by Robin Sherriff , who has been experimenting with fermentation for years now. Founder of The Koji Kitchen , Food Designer, Speaker & Educator, Restaurant Consultant and President of The Fermenters Guild UK . To read more about the Fermenters Guild, click here. His passion for using koji has led him to explore its potential in the food industry. Above: an image of Robin, the creator of Koji Kitchen Miso Making Education Koji Kitchen's miso-making kit includes everything you need to make your own miso at home. The kit includes 300g Organic Koji, 300g Organic Soybeans and 60g Sea Salt. The kit also includes detailed instructions that guide you through the process of making miso step-by-step. I would definitely try it out if you’re a cooking connoisseur at home like me. It’s a new avenue to try something out of your comfort zone and take your cooking level to new heights. Above: an image of the Koji Kitchen's Miso-making kit A Collaboration - Heriot Hott & Koji Kitchen We have been so inspired by Robin and his ethos for educating people about the sustainability of food production. Touching on the cost of living crisis and how people within our current climate are finding new ways to make their food last longer, we wanted to collaborate with the one person we know can provide insight into fermentation. When two companies with a passion for fermentation and unique flavour combinations collaborate, the result is often something truly special. This is exactly what happened when Heriot Hott and Koji Kitchen came together to create a Chipotle and Pinto Bean Miso Paste that is both bold and delicious. Heriot Hott is an Edinburgh-based hot sauce company that prides itself on using high-quality, locally sourced ingredients to create sauces that pack a punch. On the other hand, Koji Kitchen specializes in Japanese fermentation techniques and offers all sorts of knowledge about pickling, storing, brining and many more techniques. The collaboration between Heriot Hott and Koji Kitchen resulted in a unique miso paste that combines the smoky heat of chipotle peppers with the earthy sweetness of pinto beans. The paste is made using Pinto beans, Koji, smoked chipotle peppers, sea salt, and water. Check Out Our Chipotle & Pinto Bean Miso Paste Creation! If you're a fan of bold flavours and unique ingredients, the chipotle and pinto bean miso paste from Heriot Hott and Koji Kitchen is definitely worth a try. This collaboration between two passionate companies has resulted in a delicious and unique product. Whether you use it as a marinade, seasoning, or dressing, the chipotle and pinto bean miso paste will surely add depth and complexity to any dish. So why not give it a try and experience the magic of fermentation and collaboration for yourself? You won't be disappointed! Above: a product image of the Chipotle and Pinto Bean Miso Paste - [Who is Heriot Hott: Exploring the Legacy Behind the Scientist and his experiments!](https://www.hottsauces.com/blogs/news/who-is-heriot-hott): Welcome to a historical deep dive into our Scottish roots and what inspired the Heriot Hott hot sauce company to be founded by our very own Professor! Heriot-Watt University: Inspiring the Professor's Journey Above: Image of Heriot Watt University taken from https://www.hw.ac.uk/ Heriot-Watt University , proudly rooted in Edinburgh's rich heritage, embodies the innovative spirit of its namesakes, George Heriot and James Watt. Established in 1821 and elevated to university status in 1966, it serves as a dynamic hub of learning and discovery across its global campuses. Renowned for its research prowess, particularly in fields such as energy and robotics, Heriot-Watt University is a vital part of Edinburgh's intellectual landscape, inspiring students to explore, create, and shape the future. James Watt: The Genius Behind the Steam Revolution James Watt was an eminent Scottish inventor, engineer, and chemist who lived during the 18th century. He is best known for his groundbreaking improvements to the steam engine, which played a pivotal role in the Industrial Revolution. His contributions laid the foundation for modern steam-powered machinery and helped propel society into the age of industrialization. Today, James Watt is remembered as one of history's most influential engineers, with the unit of power, the watt, named in his honor. Above: Image of Jame Watt taken from Human Progress George Heriot: Philanthropy and Legacy in Edinburgh George Heriot, a distinguished Scottish goldsmith and philanthropist of the late 16th and early 17th centuries, served as the royal jeweler to King James VI of Scotland and later King James I of England. His lasting legacy lies in his philanthropy; upon his passing in 1624, he left his substantial wealth to establish Heriot's Hospital, now known as George Heriot's School in Edinburgh. Today, George Heriot's School remains a testament to his generosity and vision, continuing to provide educational opportunities in Scotland. Above: An image of George Heriot taken from Wikipedia Above: An illustration of George Heriot by Geraldine Illustration Branding the Professor with Geraldine Illustration When we first started branding Heriot Hott, Geraldine Illustration had the task of transforming Professor Heriot Hott into an illustration that pays homage to the pioneering spirits of George Heriot and James Watt. However, this didn't come without trial and error. Above: Image of illustrated sketches and final label designs from Geraldine Illustration Drawing inspiration from the facial features of these founding fathers or their specific industry, she has crafted hot sauce labels that embody the essence of modern bold colours with traditional subject matter. Through her bold use of matching tonal shades, Geraldine has skillfully experimented with design and composition, infusing each label with a dynamic energy that captivates the eye. From the intricate details of Professor Hott's attire to the vibrant hues that evoke the fiery spirit of his sauces, Geraldine's illustrations serve as a visual celebration of Edinburgh's history and culinary heritage. Above: A full range of the Heriot Hott Sauces With her artistry, she has brought to life a character that not only honours the past but also represents the limitless possibilities of the future. To follow Geraldine's illustrative designs go to her Instagram , Facebook page or TikTok . You can find her on all social media under @gertiesoybean. To access our full range go to the Heriot Hott Shop. ## Pages - [Contact](https://www.hottsauces.com/pages/contact): The Heriot Hott contact page provides an easy way for customers and visitors to reach out with inquiries or feedback. It features a simple contact form requiring name, email, phone number, and a message. Visitors can also subscribe to the newsletter to receive updates, exclusive offers, and discounts. The page emphasizes customer support and encourages communication, reflecting the brand’s commitment to quality and community. - [Stock our sauce](https://www.hottsauces.com/pages/stock-our-sauce): stock our sauce ## Shopping Cart - [Shopping Cart](https://www.hottsauces.com/cart): Allows users to view and manage their shopping cart. ## Checkout - [Checkout](https://www.hottsauces.com/checkout): Allows users to checkout and complete their purchase.