HELLO!

Spengler’s Naturally Fermented Hot Sauce was created and refined in the North West of England.

My addiction to tinkering with fermentation was fostered in lockdown and grew over time through many, often explosive, experiments in our small kitchen. I was blown away by the amazing flavour that fermentation could produce, using only quality fresh vegetables and a little salt.

We’ve come a long way since then! When making Spengler’s Fermented Hot Sauce, I use the finest Scotch Bonnet chillis to create a celebration of flavour and health. It is naturally smooth, bold, bright and unashamedly hot. This is achieved without any additives, preservatives or vinegars, keeping the
sauce vibrant and unadulterated.

I didn’t stop there, however. I also developed our zero waste, sister products; Spengler’s Hot Elixir and Spengler’s Chilli Chutney. I’m so proud of our range that I put my family crest front and centre on the bottle!

I can’t wait for you to try it!