From sourcing local produce to sealing each jar, our process is built around small batches and careful timing. We ferment, grind, and preserve in limited runs so every condiment keeps its character, and we test each recipe in home kitchens before it reaches your pantry.
Every batch starts with a conversation about how you cook. Here is the path from your first note to a pantry shelf stocked with condiments that actually fit your meals.
Share your go-to dishes, heat tolerance, and what your family reaches for most. A short questionnaire or a quick call helps us understand your rhythm before we suggest anything.
Based on your notes, we recommend a small set of ferments, spice blends, or preserved citrus that slot into your weekly rotation. You pick what sounds good; we adjust ratios to your taste.
We source local produce, stone-grind spices, and ferment in jars sized for your household. Each batch is numbered and dated, so you know exactly what you are opening.
Every jar ships with a handwritten-style card showing three ways to use it, plus storage notes and seasonal substitutions. No fussy techniques, just clear steps for weeknight cooking.
After a few weeks, we check in. Heat too mild? Want more smoke? Your feedback shapes the next batch, so the pantry grows with your cooking rather than staying static.
We keep the timeline short and the steps legible. Each stage has a clear handoff, a quality check, and a note on what you can expect before the jar reaches your shelf.
We buy from local growers within a 120 km radius of the studio. Produce is sorted by hand, washed, and cut for the specific batch — chilies for ferment, citrus for salt-preserving, spices for stone-grinding.
Chilies go into brine with garlic and ginger; citrus is packed in salt; spices are toasted in small pans and ground in batches of 2 kg or less. Nothing is rushed, and each jar is labelled with the exact start date.
We taste every batch against a reference sample from the previous run. Adjustments are limited to salt, acid, or a single aromatic — never a blend of fixes. The goal is consistency, not novelty.
Jars are filled by hand, sealed, and labelled with the batch number and a short cooking note. We hold back 10% of each batch for a two-week shelf test before anything is listed.
Each jar ships with a printed guide that explains one way to use it — a braai marinade, a stew base, or a salad dressing. The guide is written for a home kitchen, with substitutions for seasonal gaps.
We read every reply from the batch card. If a guide felt unclear or a jar underperformed, we adjust the next run. This is how the studio stays small and the flavour stays honest.
How the studio works
Each run of hot sauce or spice blend is fermented and packed in limited quantities. When a batch sells out, the next one follows the same slow schedule, so what lands on your shelf is never more than a few weeks old.
Chilies, citrus, and herbs come from nearby farms when they are in season. That means the flavor profile shifts slightly through the year, and some jars only appear for a few months. The cooking guide notes what to swap in if you cannot find the same ingredient.
Every jar pairs with a short guide written for a standard stove, a braai grid, or a slow cooker. No sous-vide circulators, no obscure equipment. Steps are numbered, substitutions are listed, and storage advice is practical rather than precious.
Jars carry the batch number, the ferment date, and a realistic shelf life once opened. If a batch tastes different from the last one, the label explains why, because fermentation is a living process and we would rather tell you than pretend otherwise.
Orders ship from the studio in Moagitown, packed in recycled paper and cardboard. You get a short note with the batch details and a suggested first use, so the jar does not sit in the cupboard waiting for the right moment.
Not sure which spice blend suits a lamb stew or how long the preserved citrus keeps? Write to us before ordering and we will point you to the right jar, or tell you honestly that another product fits better. Contact the studio if you need a recommendation.