Mash & Puree
Fermented mash (with seeds) and puree (without seeds) use 2 simple ingredients: ground fresh peppers without the stems, and salt to preserve them. We leave them to ferment for about 30 days.
Acidified mash (with seeds) and puree (without seeds) are composed of ground fresh peppers blended with ph-reducing agents to create a stable, low-salt or salt-free non-fermented product.
Capabilities: Fermented mash or puree, acidified mash or puree.
Popular products: Jalapeño mash/puree, Scorpion pepper mash, Rocoto mash, tabasco mash
Packaging
We are able to ship our products in different packages including:
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Who We Serve
Do you need hot peppers? Let’s talk.
Our products are used by some of the leading food companies that require quality hot peppers as an ingredient: co-packers and copacking, hot sauce manufacturers, ingredient suppliers, snack processors, and private label manufacturers. We offer direct supply, bulk and wholesale, mixed pallet orders via direct sales with our customers. We also offer custom collaborations and new product development with our customers, working hand in hand with customers’ R&D teams.
Certifications & Guarantees
We Guarantee the following:
• Product quality based on precision and hygiene in every step of the process from farming to shipment.
• Modern facilities with state-of-the-art equipment and advanced manufacturing techniques.
• A complete team of experts that carefully controls all procedures to meet the highest industry standards.
• Our products are vegan and gluten-free.
Quality standards are endorsed by the following certifications:
FSC 22000 — Establish and validate within our entire process the Food Safety Management System, in part by creating and maintaining interactive communication, protocols on procedures of management systems, control measures and product traceability protocols.
FDA — Food & Drug Administration
HACCP — Hazard Analysis and Critical Control Point: Preventive system used at all stages of food production and preparation processes to reduce or eliminate the risk of hazards in the food industry. Certification included within FSSC22000.
KOSHER — Certification of premises satisfying the requirements of Jewish law.
