Rough Rice
200ml
Mothership Fermented Chilli
200ml
10 year old flagship and mother of all chilli
A 10+ year flagship ferment, this layered hot sauce brings together heirloom chillies, seasonal vegetables, herbs, sea salt and Kunanyi water. A bright, spicy punch for any dish (Adam recommends tacos, eggs, Bloody Marys, stir-fries, pasta sauces or hummus).
- Adds complex, fermented heat and acidity
- Brings depth and brightness to everyday meals
- Made with heirloom chillies, vegetables and herbs
Composition
- Sea Salt
- Freeze Dried Mothership: Heirloom Chillies (16+ Varieties)
- Vegetables (Daikon
- Hakurei
- Tomato
- Tomatillo
- Eggplant
- Cucumber
- Radish
- Fennel
- Garlic Scapes)
- Raw Apple Vinegar
- Sea Salt
- Herbs (Shiso
- Parsley
- Tarragon
- Lovage
- Laksa Leaf
- Dill
- Chervil)
How to use
Apply liberally on any and every dish.
Source & integrity
Fermentation-Led Craft. Adam’s work is grounded in traditional and contemporary fermentation techniques and research, shaped by international study, hands-on experimentation and years of teaching preservation practices.
Local, Seasonal & Nutrient-Dense Food. From his beginnings at Hobart’s tricycle café to his current product range, Adam focuses on simple, flavourful foods that prioritise nutrition, seasonality and thoughtful sourcing.
Sustainability & Waste Reduction. Adam's practice is closely tied to sustainable eating and zero-waste food systems, with projects spanning food waste reduction strategies, fermentation programs, product design and creation.
Mothership Fermented Chilli
