Grown in Cyprus · In prototype
Ash is what fire leaves behind.
We're making hot sauces and chilli powders from chillies grown on Cyprus. Everything is still in prototype — nothing is for sale yet.
It's the quiet half of fire — what's left on the ground the morning after, still warm.
We wanted a name that pointed at heat with something behind it, rather than heat as a dare. Ash is what stays once the burning is done.
Burn first. Flavour is what's left.
The chillies are grown here. Where a pepper is raised shapes how it tastes, and this island gives it a particular set of conditions to grow in.
Cyprus has some of the longest, driest summers in the Mediterranean — a climate built for ripening fruit slowly and completely.
Mediterranean earth, iron-red in places, that has been growing food on this island for thousands of years.
There is sea on every side of Cyprus. Salt is in the air here, and it has always been part of how the island preserves and seasons its food.
This is an early-stage brand, not a factory. What exists today are test batches and a lot of tasting.
Both are still in prototype. Recipes are being tested and changed, and nothing has a final name, a final heat level or a price yet.
In prototype
Small-batch sauces built on chillies grown on the island. Still being tested and reworked.
In prototype
Dried and milled chilli, for use at the end of cooking rather than the start. Also still being tested.
Smoky red pepper sauce · bottle and 40 ml jar
A smoky red pepper sauce. The first recipe far enough along to have a name and a label.
When a recipe is finished it will appear here with its real name and heat level. Until then there is deliberately nothing specific on this page.
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