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Pineapple Chilli Sauce


£6.50

A fermented sriracha sauce with a hint of fruit.

In stock

Description

In the fiery realm of condiments, a bold contender reigns supreme: Fermented Sriracha Chili Sauce infused with the tropical sweetness of pineapple. Crafted with precision and passion, this sauce is a testament to the artistry of fermentation and the fusion of diverse flavors.

As the vibrant hues of ripe pineapple mingle with the fiery intensity of fermented chili peppers, a symphony of flavors unfolds on the palate. Each dollop of sauce bursts with a tantalizing blend of heat and sweetness, creating a sensory experience that is as exhilarating as it is unforgettable.

With its complex layers of flavor and subtle nuances, this fermented sriracha chili sauce adds depth and dimension to any dish it graces. Whether drizzled over tacos, stirred into stir-fries, or used as a dipping sauce for spring rolls, it elevates every bite to new heights of culinary delight.

Handcrafted with care and attention to detail, this sauce is a celebration of the natural alchemy of fermentation. It is a testament to the transformative power of time and patience, resulting in a condiment that is as bold and vibrant as the flavors it embodies.

From its fiery kick to its sweet undertones, this fermented sriracha chili sauce with pineapple is a true culinary masterpiece. With each savory-sweet bite, it invites you to embark on a flavorful journey that will leave you craving more.

Additional information

Weight.38 kg
Size

190ml

Producer

Verdurin

Ingredients

Chillies, pineapple, apple vinegar (apples, potassium metabisulphate), water, salt, xanthan gum.

Nutritional values per 100g

Energy 90kcal/377kJ; fat 0.9g; carbohydrates 18g, of which sugars 15g; fibre 2g; protein 2g; salt 2g.

Storage and Care

Refrigerate after opening and consume within two months.

Diet

Vegan

Notes on fermentation

Unlike the pickled products you might buy at a supermarket, our fermented food and drinks are unpasteurised and unfiltered and contain live bacterial cultures. The ferment’s taste will develop with time.