Fermented Indian Red Chilli + Garlic Hot Sauce

Description

Fermented Indian Red Chilli + Garlic Hot Sauce

This is the craft-heat signature in the TAYO opening range — the bottle that tells you the brand is serious about flavour-led heat, not heat for its own sake. Indian red chilli is fermented for depth. Garlic keeps the sauce savoury and usable. The result is a finishing hot sauce you put on food you already like, rather than a novelty chilli extract you try once.

TAYO FIRE is built around chilli that still tastes like food. Fermentation adds tang and umami so a few drops change a plate. You should taste chilli, garlic and a clean hot finish — not only burn.

What it tastes like

Fermented red chilli first: rounded, slightly tangy, deeper than a simple vinegar-chilli mix. Then garlic, savoury and cooked into the sauce rather than raw on top. Heat arrives clearly and stays. This is a Hot bottle. Use less than you think, then add more.

• Character: fermented chilli, garlic, tang, savoury heat
• Texture: pourable hot sauce with chilli body
• Heat: Hot

Why fermentation belongs on an Indian table

India already understands chilli, garlic and sourness. Fermentation is the craft step that turns those familiar notes into a modern finishing sauce. This bottle is the halo product of the launch range: the one that sits next to eggs in the morning, grilled food at night, and a bowl of noodles when you want more than schezwan sweetness.

It is not a cooking paste and it is not a pickle. It is a few drops, a drizzle, a shake into mayo or yogurt — heat with flavour attached.

Best with

• Fried or scrambled eggs, omelettes and breakfast toast
• Grilled meats, paneer tikka, mushrooms and roasted vegetables
• Pizza, burgers, loaded fries and toasted sandwiches
• Noodle bowls, fried rice and grain bowls
• Tacos, wraps and leftover roast plates
• Any dish that is good, and would be better with a precise hit of heat

How to use

• Drizzle: Over finished food at the table. Start with a few drops.
• Shake into: Mayonnaise, yogurt, butter or a simple salad dressing.
• Marinate: Mix with oil, salt and a little lemon or vinegar. Coat paneer, chicken or vegetables before grilling.
• Cook: Add near the end of a stir-fry so the fermented character is not boiled away.
• Finish: A line across pizza, eggs or a burger is often enough.

Kitchen ideas

• Eggs: two fried eggs, toast, a thin drizzle. That is the test of a hot sauce.
• Chilli-garlic mayo: this sauce plus TAYO mayo for burgers and fries.
• Weeknight noodles: toss cooked noodles with a little oil, this sauce, and spring onion.
• Grill glaze: brush on in the last minute only — sugar and chilli can catch if left on high heat too long.

Pack and storage

• Net quantity: 180 ml
• Format: glass bottle with tamper-evident cap
• Range: TAYO Fire
• Heat level: Hot
• Storage: Store in a cool, dry place. Refrigerate after opening for best flavour and use within the period stated on the pack. Shake before use if the chilli body settles.

TAYO — Spice it Up! Flavour-led heat. Use it like a finish, not like a dare.