Four chili heads with a Mediterranean soul.
(Even if there are only two of us in the photo)
When we created our sauces, we didn’t want to just make things hotter and hotter on the Scoville scale. We wanted crafted sauces, cooked with real pairings of chili & fruit and chili & spices.
All four of us grew up along the shores of the Mediterranean, and we wanted to pay tribute to the flavors of all its coasts, ports, and cultures.
We truly believe that gastronomy and everyday cooking bring people together and spark meaningful connections.
Our core standards for crafting our sauces
Our chili varieties
We use carefully raised Habanero, Habanero Peach, Jalapeño, and Chipotle peppers.
The Manufacturing Method
Some of our peppers are lacto-fermented, while others are slow-cooked, blended with fruits and spices.
Infusing spices and fruits into our recipes
Through our cooking, we wander through the tastes of ports and cities. We blend herbs, spices, and fruits as a tribute to their heritage.
Why do we rate our heat from 1 to 12?
Our official Scoville scale lab results are still on the way.
But we wanted to keep it simple. Rating them from 1 to 12 means you won't get lost in millions and millions of heat units.
Our entry-level heat is Athens 1985 at 4/12, while our absolute hottest is Marseille 1993 at 12/12.
