Black reapers

Chilli season is well under way, so we've resumed our lacto-fermentation preparations.

I'll develop the technique we use (and which we're the only ones to use, as it's the most complex) in a future blog, but the point here is rather to mark the occasion by showing the raw beauty of our products: Carolina Reapers peppers grown in Brussels and organic black garlic that we receive direct from our top-secret local producer.

For the pleasure of your eyes (and our noses).

You can see the pure capsaicin oozing from the inside of the chillies in the latest macro images below.

This particular small batch will become an ultra-limited, ultra-strong </dark> SWET sauce in a year or so.