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Hey guys, so its been a while since I last came on here but I've been busy developing our hot sauces and Indian pickles. Today was our first day trading and we made nearly £200. Its been hard work but seeing others enjoy our products was totally worth it. Give us a follow on Twitter...

Ive been experimenting with my ghost pepper mash. Really enjoyed this one and think ill upscale and add it to the selection. 15ml of ghost chillies 3 whole bulbs of roast garlic 100ml water 20ml apple cider vinegar

Hi, I'm looking to buy a 10litre (10 quartz for US I think) bottle of pepper mash from a retailer to experiment with some recipes. How many bottles 8oz (220ml) of hot sauce would that potentially make with added ingredients?

It's really hard to get fresh naga chillies near me so was wondering the best way to make a shelf stable sauce using dried pods? Suggestions please....

It's my first year making hot sauce, and I've decided to give them as presents. I sourced 50 8oz glass sauce online online pretty cheap. This is my red hot sauce: red long chillies, garlic, ginger, cardamom, and salt. Fermented in brine for 5 weeks. Mixed with cider vinegar, lemon, and red...

Would it be safe to use the water bath hot sauce that includes butter in the recipe and if the PH is low enough? How long would shelf life be?

Hi, I would appreciate your wisdom. I've found the below recipe for an Indian pickle which is beautiful and I use it a lot. I want to make it in larger batches and store. If I upscaled the recipe, added citric acid to lower the PH, could I then use the water bath technique to make this shelf...

Hi, Been reading this site a while and decided to join as it's been so helpful. Is there an app version? Looking forward to getting to know you all.