Hello,

Chillies are not native to northern Germany, and even though I try to grow them in my garden, making chilli sauces from chillies I’ve grown myself will probably remain just a dream – at least in sufficient quantities.

That’s why I source my chillies from a grower who operates on a much larger scale than I am able to. Having tried out several suppliers, I’m delighted to have now found a supplier in the Netherlands who meets my quality standards – and holds himself to the same high standards. All the chillies in Brandstifter Sauces come from Westlandpeppers. Most of the other ingredients are sourced from Metro Germany. Here, too, I can rely on catering-grade quality. More specialised ingredients, such as blue spirulina powder, come from selected small retailers I trust.

I prepare all the ingredients by hand, and each sauce is cooked in a large saucepan, puréed, strained and then bottled in a maximum of 50 bottles per batch.

To ensure the sauces reach you in the best possible quality, I produce them in a rented production kitchen in Hammerbrook, a district of Hamburg often referred to as ‘Hammerbrooklyn’. This ensures that I comply with EU hygiene standards throughout the entire production process, from preparing the ingredients and cooking the sauces to bottling the finished products in sterilised jars.

Yet another reason why you can enjoy Brandstifter chilli sauces with complete confidence.

No! Brandstifter chilli sauces contain no artificial additives, preservatives or anything of the sort.

Unlike other chilli sauces, I don’t use any thickening agents either. So I can say that Brandstifter chilli sauces contain only the very best ingredients and plenty of heat.

All Brandstifter chilli sauces have a pH value of less than 4 and therefore have a naturally long shelf life, even without artificial preservatives. Furthermore, capsaicin – the compound responsible for the heat in chillies – inhibits the growth of many bacteria, thereby contributing to the sauce’s shelf life. As a general rule, chilli sauces that have been hygienically bottled and sealed can be kept in the fridge for at least 1–2 years, and for a further 6–12 months after opening. They are usually still edible for a long time after that. However, to ensure that my sauces deliver the flavour experience you expect, the best-before date for Brandstifter chilli sauces is always 1 year from the date of bottling.

Brandstifter chilli sauces are made from natural ingredients. And just like any natural ingredient, every chilli, mango, banana, pineapple and so on is unique. Depending on environmental factors during the ripening process, natural variations therefore occur. Consequently, slight differences in flavour, consistency and heat level may occur from batch to batch in the chilli sauces. I try to minimise this by selecting high-quality ingredients, and would therefore go so far as to say that only a seasoned Brandstifter can taste the difference.