Muti Fermented Hot Sauce is made from local fruits and hot peppers produced locally in Bristol, UK.

Loads of fruit & a decent hit from the scotchies culminating in spicy ginger & garlicky gorgeousness. A multi-layered flavour profile & subtle acidity are created by fermenting all the ingredients together for a few weeks in small batches. Once the character is fully developed the batch is gently heated to stop the fermentation process.

Put Muti on your eggs, your Greggs and toast, put it on the things you like to eat the most, put it on your noodles, your tacos and dinner put it on your fries yo its always a winner *mic drop*.

The fermentation process Muti uses is lacto-fermentation, so called because of the lactic acid-producing bacteria that drive it. These beneficial bacteria are present on & in all fruit & vegetables & they thrive in oxygen-free, salty environments. They eat the natural plant sugars & convert them into lactic acid, which is a natural preservative, more rounded & mellow than vinegar. It is made from the sugars of all the ingredients in the hot sauce & is therefore an integral part of the recipe, rather than an additional & separate ingredient as is the case with vinegar (Vinegar is used as an added ingredient in most hot sauces - check your label. Vinegar is not used in Muti).

Ingredients: Scotch bonnet, pineapple, red pepper, ginger, garlic, onion, carrot, unrefined cane sugar, Cornish sea salt and a blend of herbs and spices.

Made in Bristol, UK

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Fermented Hot Sauce