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Bright, fruity and tangy, with the fresh green heat of jalapeño. A pineapple-forward hot sauce for people who like their spice balanced with a little sweetness.
Best with: tacos, sandwiches, eggs, grilled food, noodles and snacks.
Ripe mango meets one of India's most famously fiery chillies: Bhoot Jolokia, also known as Bhut Jolokia or Ghost Pepper.
It's fruity and intensely hot, with the mango bringing a rich sweetness to the heat.
Best with: burgers, eggs, grilled meats, momos, noodles and anything that can take serious heat.
Our sauces are fermented for 30+ days. Fermentation isn't just a marketing word for us—it is part of how we develop the flavor of the sauce.
We use fresh fruits, vegetables and chillies rather than building flavor around artificial additives.
Our sauces are made in small batches, with attention to flavor, texture and consistency.
A hot sauce should make you want another bite, not just make you reach for water. Each Fumami sauce is designed around a combination of heat, acidity, fruit and spice.
Want fruity, tangy heat?
Start with Pineapple Jalapeño.
Want serious chilli heat with a fruity edge?
Try Mango Bhoot Jolokia.
New to hot sauces?
Start with the sauce whose flavor profile appeals to you—not simply the one with the highest heat.
Fermented hot sauce is made by allowing fresh ingredients such as chillies, fruits and vegetables to ferment before the sauce is finished. Fermentation can contribute acidity, complexity and depth of flavor.
Yes. Fumami hot sauces are fermented for 30+ days before being pasteurized.
Not necessarily. Fumami sauces are pasteurized after fermentation, so they should not be marketed as probiotic products.
Mango Bhoot Jolokia is the sauce for those looking for substantially more chilli heat. Pineapple Jalapeño is a more balanced fruity-and-spicy option.
Hot sauce works well with eggs, burgers, sandwiches, noodles, momos, grilled foods, snacks and many Indian dishes. The best pairing depends on the flavor and heat of the sauce.
