Each COMEP sauce has been crafted around a precise balance of chili type, preparation method, and secondary ingredients.
Understanding this balance means understanding how to get the most out of it on your plate.
Marseille 1993
€9,90 EUR
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Marseille 1993
€9,90 EUR
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Shipping calculated at checkout.
Chilli type: Habanero
Ingredients: Kaffir lime (Combawa)
15-day lacto-fermented Habanero
Heat level: 12/12
Marseille doesn't ask for permission.
She comes in hot, she talks loud, she lives large.
The habanero strikes like a scorching Mistral wind.
The kaffir lime cuts straight through, sharp, vibrant, almost insolent.
It hits hard.
It wakes you up.
It gets everyone on the same page around a glass of pastis.
1993 is pure, raw energy.
A sauce that never backs down.
What to eat with Marseille 1993?
5-day lacto-fermented Red Habanero, makrut lime zest. Peak heat at 12/12. Red Habanero is one of our hottest varieties, and lacto-fermentation locks in even deeper, richer fermented notes. Makrut lime, an Asian citrus firmly rooted in modern Mediterranean cooking, injects a sharp, floral edge that hits differently every single time.
Engineered for dishes that can stand serious heat. Think a simmering chili, a generous drizzle over a fresh Neapolitan pizza, or pasta arrabbiata or all'assassina as a substitute or upgrade for tomato sauce. Not for beginners, but the ultimate reward for those who know how to dose it with precision.
Good to Know
All COMEP sauces hold up perfectly during cooking without losing their aromatic profile.
However, they are best added at the very end of cooking to preserve their most delicate notes, especially fresh herbs and citrus.
At the table, the rule is simple: start with the mildest and work your way up based on your heat tolerance and the dish.
Tasting the range in chronological order, from Athens 1985 to Etna 1984, follows this exact logic.
What’s Cooking ?
Are our sauces customizable?
Absolutely! We craft custom recipes to match your flavor profile, along with personalized labels. The ideal giveaway for businesses, weddings, or your restaurant.
Where are our sauces crafted?
Every recipe is developed in our workshop in La Seyne-sur-Mer, along the Toulon bay. For the bottling and labeling, we head over to a friend’s workshop in the neighboring town of Six-Fours-les-Plages.
How to cool down the chili burn?
Drinking water is the most common reflex, and the worst one. Capsaicin is fat-soluble: water won’t dissolve it, it only spreads it around and intensifies the burn. What actually works? A glass of whole milk, a spoonful of yogurt, or a piece of cheese. The casein in dairy binds to the capsaicin and washes it away. Bread or rice will act as a sponge. Finally, a spoonful of honey can help tone down the heat.
May I suggest a recipe idea?
Of course! Please use the contact form.
What are the health benefits of chili peppers?
Capsaicin, the molecule behind the heat, holds most of chili’s health benefits.
It boosts metabolism and energy expenditure, acts as an antioxidant and anti-inflammatory, and is even used in analgesic creams for muscle and joint pain. Chili is also an excellent source of vitamins C and A.
Which countries do you deliver to?
We deliver our products to France, Andorra, Belgium, Luxembourg, Spain, Monaco, Switzerland, and Germany. Looking for a delivery outside these countries?
Drop us a line, we can always make it happen!
How does free shipping work?
Buy 6 bottles, get FREE Mondial Relay shipping!Mix and match your favorite sauces. Valid in France, Monaco, Andorra, Belgium, Luxembourg, Germany, and Spain.