The Trade Journal for the Modern Chilihead
Hot sauce doesn’t burn anything. It binds to a single receptor in your nervous system and lies to your brain. Here’s how the mechanism actually works, and what it means for sauce makers.
Read More
The mold that makes soy sauce is quietly rewriting craft hot sauce fermentation. Here’s what koji does, who’s using it well, and how to try it in your own ferments.
Read More
Ed Currie spent over a decade developing the pepper that would replace his own Carolina Reaper. Pepper X is what came next — and it’s built for the people who actually make hot sauce.
Read More