How Spice Hounds Uses Fermentation to Make Great Hot Sauce

We ferment our ingredients because we think the process yields a superior product with delicious flavors.

During fermentation, the act of biotransformation renders new, complex flavors. Over time, natural sugars (like glucose) in our homegrown specialty peppers convert into lactic acid, through a process known Lactic Acid Bacteria fermentation, or "LAB" for short. Similarly, we ferment tomato and pineapple vinegars through Acetic Acid Bacteria fermentation (or "AAB").

LAB fermentation is an anaerobic process (without oxygen) that produces the tangy and funky flavors most people associate with Louisiana-style hot sauces. AAB fermentation is an aerobic process (with oxygen) that produces the sharp acidity of vinegar. Spice Hounds hot sauces use a flavored vinegar base along with other fermented ingredients to produce an unrivaled balance of tang, flavor, and heat.

Check out our lineup of Habanero, Aji Amarillo, Scorpion, and Golden Miasma Hot Sauces, or catch 'em all with our Doghouse Hot Sauce Gift Set & Sample Pack.