SPICY TRIO - 200ml x 3 pack

Mothership Fermented Chilli ~ the 10yo flagship and mother of all, she brings depth, complexity and spice to all she meets. Over the years she’s been fed; heirloom chillis (16+ varieties), vegetables (daikon, hakurei, tomato, tomatillo, eggplant, cucumber, radish, fennel, garlic scapes), sea salt, water (Kunanyi), herbs (shiso, parsley, tarragon, lovage, laksa leaf, dill, chervil). Hot but not hot hot. More acidy, funky hot. Perfect for tacos, fried eggs, Bloody Mary’s, stir frys, pasta sauces, hummus and anything and everything really that might need a punch of flavour. We have a magnum bottle in our kitchen and it currently ends up splashed on most things we eat.

Not Kanzuri ~ preserved meyer and Lisbon lemons, fermented chilli (multiple varieties), jasmine koji + fermented turmeric. Inspired by (but literally nothing like) one of my favourite condiments from Niigata. Punchy, bitter, sour, spicy, salty… use sparingly to cut through fatty meats, roast chicken (lamb or potatoes), or mix with olive oil to dress salads / vegetables. Shake well. Keep in the fridge once opened. 

Umami Picante - 200ml - organic blonde rocoto chillies fermented for 10 months then blended with koji, local shiitake, wakame and kelp then emulsified with hemp oil and acv. Umami at the front and party at the back. Makes an excellent spicy / savoury dressing for brassicas and is wonderfull with mushrooms of all persuasions. Shake well and store in the cupboard.