This fermented hot sauce develops layers of heat, acid, and natural umami through slow chili fermentation. Each variation — from smoky to fruity — reveals how salt, sugar, and time reshape flavor chemistry.

This Sriracha experiment explores two paths—fermented and quick-cooked—to balance chili heat with garlic sweetness and tangy acidity. The result is a bold, glossy sauce that’s alive with flavor and heat chemistry.

This BBQ Sauce Matrix decodes the chemistry of sweet, sour, and smoky balance. Whether you go classic, mustard-based, or fruit-forward, reduction transforms ingredients into a thick, glossy sauce with engineered flavor harmony.