Batch #600 Golden World

For the 600th batch, I wanted to express the deep gratitude to everyone that's enjoyed my sauce and has helped me get here, as well as to radiate love to all the unique ingredients and cuisines from every corner of the world that I could join together on a base of gorgeous Chanterelle mushrooms, searingly bright hot peppers, and a heaping pinch of luxurious saffron. Words can somewhat describe my adoration, but sauce absolutely can!

Suggested pairings: biryani, banh mi, fish tacos, & much more

7.6/10 heat

Savannah Citrus ichang lemon juice, ruby red grapefruit juice, white pomegranate, & caviar lime,  J&S Spice Co. 7 pot yellow peppers, yellow reapers, & lhasa peppers, SAV Local chanterelle mushrooms,  reverse-osmosis filtered water (infused with Herban Tapestry chamomile), Fresh Press Farms organic peach cider vinegar, organic soursop (guanabana), fresh passion fruit, Kewra Water (filtered water, Kewra extract),  Spade & Clover yellow turmeric & white mango Javanese turmeric, sea salt, Jamaican scotch bonnet peppers,  Sherry’s Blessed Ground green ghost peppers, Smoochy’s Pantry × Altman Farm Jimmy Red Corn & Cowpea shoyu,  Durango smoked salt, Suzuki Farm myoga ginger, Oldknow Bev Co. 'Gold Lorean' Alpine Liqueur,  Burlap & Barrel Single-Origin Roasted Curry (black pepper, coriander, cumin, fennel, garlic, chili, cardamom,  cinnamon, ginger, curry leaves, ramps, lemongrass), Wild Mountain cumin, & grains of paradise,  Fine Feather Foods lemon balm microgreens, Dragonfly Creek Farm Thai basil, Filipino Forager citrus, thyme + lavender salt, ramp salt, & red bay leaf, Billy’s Botanicals shiso, Nepalese Community Support Center Mt. Everest Timur pepper,  Keisha’s Cuban oregano, Spice World Hobart kunzea leaf, SOS Chefs Vadouvan Curry (crushed red pepper, curry,  kaffir lime leaves, curry leaves, salt, telicherry pepper, garlic), Heray Spice Co. Afghan Super Negin saffron

3.3 fl oz/100 ml

Best by 10/13/2027