1. What makes it special?
Develops its flavor through fermentation first. Microorganisms transform sugars naturally present in the peppers into organic acids, creating layered heat and complexity.
2. Taste and texture
Spicy, tangy, with deep fermented umami.
3. Functional benefits
✓ Fermented peppers
✓ Organic acids
✓ Rich flavor complexity
4. Key Compounds
• Capsaicin
• Lactic Acid
• Carotenoids
5. How to Enjoy
Use as a condiment with meals.
6. The Fermentation Science
Diversity: 5–15 strains
CFU: 10⁶–10⁸ per spoon