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Gregor's chilli sauces are homemade: the tasty and spicy sauces are carefully made in the home kitchen. With a lot of love and passion for the raw materials, these unique additions to your meals are created with every cooking session. Fresh natural products are used wherever possible. Therefore, minimal variations in taste are inevitable. Only fresh herbs are used in Gregor's chilli sauces - when available from our own Garden.

Ingredients for chili sauce

With the exception of “Sweet”, only the finest flower honey is used for sweetening. The mild and hand-harvested sea salt is rich in Minerals. The soul of the sauces, the chillies,

originate from India. The hottest chillies in the world, the Bhut-Jolokia, are grown around the Calcutta region. They are the ones who bring the fire to the sauce. The citrus note of “Tropico” comes from the peel of fresh lemons. The chili sauces are always produced in small quantities. So they remain what they should be: a handmade product. In order to preserve the sauces without additives, they are sterilized at 100°C after bottling. This means they remain a full treat for a year or more when unopened.

The Bhut Jolokia Chili or Naga Jolokia Chili is a cultivated form of the pepper species Capsicum chinense. It originates from northeast India. In 2006, Bhut Jolokia was introduced in the Guinness Book of Records as the hottest chili in the world. Measurements had shown record values of over one million Scoville (Meanwhile there are many spicier varieties). The main harvest usually takes place in August and September. In home gardens, shady places are often preferred for the plants, as the yield is higher here than in very sunny locations.

The Bhut Jolokia Chili

Bhut Jolokia chili for the sauce
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