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Painapple

Carolina Reaper and Ghost Pepper fermented with pineapple and spices

The image shows a small, clear glass bottle filled with a thick, orange-colored sauce. The bottle has a silver metal screw cap. The sauce appears to have small specks of spices or ingredients, giving it a textured appearance. The bottle is placed on a wooden surface.
The image depicts a highly detailed, anthropomorphic pineapple with a sad expression. The pineapple has large, expressive eyes, a drooping mouth, and a bandage on its side. The texture of the pineapple skin is realistic, and the background is a soft, neutral color.
The image is an AI-generated illustration of a product label featuring a distressed, anthropomorphic pineapple with a fearful expression. The label reads "PAINAPPLE" and advertises "Carolina Reaper & Ghost Pepper" with "36 Ghost Pepper." The design is vibrant and intense, with a mix of fiery colors and a bold, edgy style. The text at the bottom says, "Carolina Reaper and Ghost Pepper Fermented with Pineapple." The overall vibe is spicy and extreme.
The image is an AI-generated label for a hot sauce called "Painapple." It features a menacing skull with pineapple-like features, fiery red eyes, and flames coming from the eye sockets. The text highlights "Carolina Reaper" and "Ghost Pepper" as ingredients, fermented with pineapple and spices. The design is dark and intense, emphasizing the extreme heat of the sauce.
The image is a vibrant, fiery label design for a hot sauce called "Painapple Extra Hot." The central figure is an angry, menacing pineapple with flames in the background. The label mentions "Carolina Reaper" and "Ghost Pepper," emphasizing the extreme heat. The design is bold, with intense red, yellow, and orange tones, and features stylized text and graphics that convey a sense of danger and spiciness.

This sauce started as my first fermenting project. For the first batch I used Bhut Jolokia White and Fatalii White chilies, but for the second batch I switched to Carolina Reaper and Ghost pepper.

For the fermentation step I left the chilies with pineapple, garlic, onions, cloves and anise sit in a saline solution for a few weeks. After the fermentation I cooked the mixture with some vinegar, honey and more spices like cumin, turmeric, coriander seeds and allspice.

The result is a spicy sauce with the fruity base of pineapple, savory notes from the spices and a lingering heat from the chilies. It goes very well with everything curry related, but also with grilled meats and vegetables.

Ingredients

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