Through our long term relationships with our suppliers and a network of local, small-tract farming families in South and Central America, Mexico, and the Caribbean we source specific pepper varieties to our exacting specifications and quality standards.

We can track a pepper from seed to table, including where it was picked, by whom, and how long it rested in its home country before shipping, packaging, and delivery.

STEP 1: Wash and de-stem the peppers (the stem is the only part we don’t use).

STEP 2: Process peppers through our local hammer mill to create pepper mash. Pepper mash is

simply ground peppers with visible skins and seeds.

STEP 3: Add salt to the pepper mash as a preservative while natural fermentation occurs. This also makes our products shelf stable.

STEP 4: Load pepper mash into our patented Agi-Tank and transport to the Port of New Orleans.

STEP 5: Unload pepper mash and store in our SQF-certified facility in New Orleans, Louisiana.

STEP 1: Puree the ground pepper mash to a silky-smooth consistency (no visible skins/seeds).

STEP 2: Pasteurize the pepper puree to halt fermentation.

STEP 3: Package pepper puree into multiple formats according to customer needs.