Fermented Chilli (Capsicum) Mash

Product description

Our hero product is Fermented Chilli Mash using named chillies from around the world.  Fresh chillies are crushed and salt is added. Lactobacillus grows, breaks down the skin & seed, leaving colour, heat and goodness. The Chilli mash is stored in IBC’s where is ferments in a natural acidic environment (pH 3 – 3.5).   Product Benefits of Fermented Capsicum Mash
-       Natural and simple process – fermentation has been used for centuries to preserve food.
-       Captures flavour and chilli heat. chilli. Gives a slight ‘fermented’ flavour note.
-       Consistent heat and colour (not achieved using fresh product).
-       All year round availability - less reliance on crop timetables and seasonality.
-       Sustainable - excess chilli crop is used.

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Categories Flavours
Sales markets Western Europe; Eastern Europe; Middle East; Asia; Australia; Africa
Supplied from Colombia; Ecuador; Mexico; Peru; United Kingdom; United States
Product Applications Bakery; Cereals & Convenience Foods & Snacks; Frozen food; Meat & meat products; Natural Products; Ready meals; Sauces & Seasoning; Seafood; Snacks; Vegetarian / Vegan Products
Product Certifications Health & Safety (GMP, HAACP and equivalents)

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Fermented Chilli (Capsicum) Mash

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