When you bite down on the raw pepper, you get an immediate note of pineapple that is quick to dissipate and be replaced by the heat. The burn is felt at the top back of the palate. Super intense, like no other, then it moved to my entire throat. No tongue or lip burn.
 
While we experienced an intense burn with the raw pepper, the final product has a moderate heat level (typically 30,000 to 50,000 Scoville Units for the pepper). It offers a beautiful balance of spiciness and sweetness, similar to fresh pineapple.
 
Made with peppers, fruit and spices, this hot sauce has a wonderful flavor profile and is not your typical vinegar-based sauce. The peppers for each sauce are fermented for up to 3 weeks to bring out the peak flavor of the pepper and mellow them just slightly.
 
Ingredients
Fermented with garlic, salt, and water. Pineapple juice, apple cider vinegar, pineapples and spices cardamom, paprika), and honey are added to the fermented peppers before processing. The peppers for each sauce are fermented for up to 3 weeks to bring out the peak flavor of the pepper and mellow them just slightly. The sauces are shelf stable at room temperature until opened. Then they are stable in the refrigerator until you finish the bottle!
 
Size: 5 oz bottle