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The number of different peppers that exist is 2,600 so far and this number continues to grow because every year new peppers are created. For example, Pepper X, the new hottest pepper in the world, which was created in 2023. This pepper was created by Ed Currie by crossing the most extreme peppers.
To make your selection easier, we have classified the sauces by pepper. If you are looking for a particular pepper or simply want to discover new spicy flavors, this is the place... All hot sauces can be used for your soups, to accompany your meats (Pork, Beef, Veal, Poultry), but also for seasoning your salads or barbecues.
Cayenne Pepper Sauce
Cayenne pepper, also known as cayenne pepper, is a very hot red pepper native to South America. This pepper is very spicy as its strength ranges between 30,000 and 50,000 on the Scoville scale.
Chipotle Pepper Sauce
The Chipotle pepper is a pepper native to Mexico and widely used in traditional Mexican cuisine. With a strength between 5,000 and 10,000 Scoville units, this pepper is not too spicy yet...
Espelette Pepper Sauce
The Espelette pepper is one of the most well-known peppers in France. Produced in the Basque Country, it benefits from an AOC (controlled designation of origin). The Espelette pepper ranks at level 4 on the simplified Scoville scale.
Habanero Pepper Sauce
The Habanero pepper is extremely popular in the Caribbean for its strength. It is so strong (350,000 to 577,000 Scoville units) that its consumption is recommended for hot sauce lovers who are used to peppers.
Jalapeno Pepper Sauce
The Jalapeno pepper can be red or green. Once dried, you get chipotle (see above). With a strength between 2,000 and 8,000 on the Scoville scale, sauces made with this pepper are accessible to all spicy food lovers, even those who are not used to it.
Naga Jolokia Pepper Sauce
The Naga Jolokia pepper is the hottest pepper on the planet, its taste remains in the mouth for several hours. With a strength of 1,000,000 Scoville units, this pepper should be consumed with extreme caution.
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