We ferment things. Loudly.

Sauce Panic started in 2021 in a rented kitchen in Leeds, with a bucket of scotch bonnets, a book about lacto-fermentation and a strong feeling that most hot sauce was boring.

Four years on, there are five of us, one very smelly unit and thirteen sauces. We still make everything in small batches, we still ferment for at least three weeks, and we still taste every batch before it goes in a bottle.

What we care about

• Flavour first. Heat is a seasoning, not a personality.
• Time. Fermenting takes weeks. We don't rush it, and you can taste that.
• Honesty. Every bottle says exactly what is in it and how hot it is.
• Recyclable everything. Glass bottles, metal lids, cardboard boxes, paper tape.

Questions? Ask us anything on the contact page, or read the FAQ.