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. 

Barrel Aged Picante – The base is the ‘mothership’ that’s been blended with homemade chilli vinegar and preserved meyer lemons. Once combined, the salsa then spent 6 months in a whiskey barrel to mellow and develop. Hot and complex. It’s a great all rounder to spice up anything and everything. Really suited to adding layers of zingy flavour to things like braises and curries, finishing stir frys or cutting through fattier roasts like pork or chicken. Also great with oysters.