Ripping hot, vibrant, lively—this wild fermented sambal is a sweet heat bombshell. It’s the spiciest thing we make, with flavour to match.
Home on the first bite and fireworks on the second. Cheeks flushed, heartbeat up a notch. Strong sunny chilli, tangy honey glow, big garlic depth. Reach for this hottie when you need it fiery, love it for the chilli umami hum that hangs on strong.
Glaze fried chicken and grilled prawns, drizzle noodles, tacos, and rice bowls. Finish eggs, avo toast, and breakfast rolls, spoon over pizza and toasties, light up roast veg and greens, stir through marinades, dressings, dipping sauces, slip a spoon into soup or ramen broth for a last minute lift.
This is one of our sweet heat ferments, sister product to our Hot Fermented Honey and No.1 Hot Sauce!
We take the garlic and chillies covered in lacto-fermented honey, blend them up smooth, and add salt and apple cider vinegar. The fermentation adds natural tang and depth so it is active and bright, not sticky or flat. It pours easy, hits quick, then relaxes into a warm savoury glow. Weeknights, barbecues, lazy brunch, marinades—one jar does a lot.
One of the not so secrets in our fried chicken brine, this Sambal shines in marinades and dipping sauces. We love it mixed with kewpie for an easy dipping sauce or sandwich spread, spooned into pasta and noodles for an instant kick, and served with rice bowls and Hainanese chicken.
215ML
HOT HOT HEAT
Store in fridge after opening for best freshness
Like many famous hotties, this product may consciously uncouple (separate). Shake or stir well before pouring.
Made with love by us on Kaurna Country in Australia.
Ripping hot, vibrant, lively—this wild fermented sambal is a sweet heat bombshell. It’s the spiciest thing we make, with flavour to match.
Home on the first bite and fireworks on the second. Cheeks flushed, heartbeat up a notch. Strong sunny chilli, tangy honey glow, big garlic depth. Reach for this hottie when you need it fiery, love it for the chilli umami hum that hangs on strong.
Glaze fried chicken and grilled prawns, drizzle noodles, tacos, and rice bowls. Finish eggs, avo toast, and breakfast rolls, spoon over pizza and toasties, light up roast veg and greens, stir through marinades, dressings, dipping sauces, slip a spoon into soup or ramen broth for a last minute lift.
This is one of our sweet heat ferments, sister product to our Hot Fermented Honey and No.1 Hot Sauce!
We take the garlic and chillies covered in lacto-fermented honey, blend them up smooth, and add salt and apple cider vinegar. The fermentation adds natural tang and depth so it is active and bright, not sticky or flat. It pours easy, hits quick, then relaxes into a warm savoury glow. Weeknights, barbecues, lazy brunch, marinades—one jar does a lot.
One of the not so secrets in our fried chicken brine, this Sambal shines in marinades and dipping sauces. We love it mixed with kewpie for an easy dipping sauce or sandwich spread, spooned into pasta and noodles for an instant kick, and served with rice bowls and Hainanese chicken.
215ML
HOT HOT HEAT
Store in fridge after opening for best freshness
Like many famous hotties, this product may consciously uncouple (separate). Shake or stir well before pouring.
Made with love by us on Kaurna Country in Australia.
