Feel The Heat, Savor The Flavour!
Our Heritage in Every Bottle
Bold, fiery flavors crafted from secret family recipes passed down for generations.
Fermented
Purified step by step
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The Fermentation Process
Start by selecting fresh, high-quality chili peppers. Wash them thoroughly to remove any dirt or impurities, and decide if you want to remove the stems or seeds depending on the heat level and texture you prefer.
Weigh the chilies and mix them with salt at a ratio of 2-3% by weight. This salt is crucial for drawing out moisture, creating a safe environment for fermentation, and encouraging the growth of beneficial bacteria.
Place the salted chilies into a clean, airtight container or jar. If using a brine, ensure the chilies are fully submerged. If using a mash, press it down firmly to remove any air pockets and prevent spoilage.
Store the jar in a cool, dark place at room temperature, ideally between 18–24°C (65–75°F). Over the next 1-4 weeks, natural fermentation will take place, producing tangy flavors and preserving the mixture.
Check the jar daily for signs of fermentation, such as bubbling or cloudy brine. If the container is airtight, release any built-up gas by opening the lid briefly (known as burping).
Once the fermentation process is complete and the desired flavor is achieved, refrigerate the mixture to halt fermentation. Blend or mix with other ingredients to create the final product, or store as-is for later use.
The Story of Booysens Peppers: From Our Family Farm to Your Table
The Legacy of Booysens hand grown hot peppers.
My most cherished childhood memories are not of toys or TV shows, but of walking alongside my grandfather, Booysens, on his farm in the heart of Southern Africa. It’s a legacy etched in the soil, passed down through generations of Boer, each with a deep passion for the land and the simple, honest work it demands.
