Products

Chef P. Pierre Brown's inferno. Carolina Reaper peppers — the world's hottest — anchored with white and apple cider vinegar. Use one drop, regret three. For hot-sauce nerds and people who lost a bet.

Chef P. Pierre Brown's New Orleans original. Cayenne peppers, white vinegar, and apple cider vinegar — a clean, balanced everyday hot sauce that won't overwhelm the dish. Mild enough for breakfast eggs, real enough to mean it.

Chef P. Pierre Brown's New Orleans habanero. Bright, fruity habaneros tempered with apple cider vinegar and pink Himalayan salt. A medium-hot pour that lifts gumbo, jambalaya, or a humble cheese plate.

Catfish & chicken blend, Louisiana-style. Raw habanero, pink Himalayan salt, garlic, and a finish of liquid smoke. Pour it on fried fish, wings, or anything that needs a Bourbon Street accent.

Caribbean meets the smokehouse. Raw habanero, hickory liquid smoke, dark molasses, and brown sugar — sweet and smoky with a clean habanero kick. Built for ribs, brisket, and dipping anything you love.

Too hot to handle. Trinidad Moruga Scorpion peppers, smoked paprika, and apple cider vinegar deliver a slow-burn fire that lingers with deep, savory flavor. For the heat-seekers who want pain with their pleasure.

Carolina Reaper at the wheel. Whole tomato, apple cider vinegar, and the world's hottest pepper — full of flavor and consequence. Don't tease 'em, please 'em.