At Peepal People, we modernize heirloom techniques of fermentation to bring distinct flavors of our land to your table. Our hot sauces are artisanally crafted in small-batches, with fresh ingredients and contain no preservatives.
Our Peppers
Click over the peppers below to learn more about them
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Jalapeño Pepper

Scientific Name:
Capsicum annuum 'Jalapeño'

Scoville Heat Units:
3,500 - 8,000

Hot Sauce:
Hara Bhara

Characteristics:
Jalapeños are a tasty ingredient commonly used in salsas and sauces. If allowed to ripen more, they will turn red and become much hotter. The hotter jalapeños also have marks which indicate their age and hotness. But don’t worry, we are sticking to the green ones in Hara Bhara!

Serrano Pepper

Scientific Name:
Capsicum annuum 'Serrano'

Scoville Heat Units:
6,500 - 23,000

Hot Sauce:
Hara Bhara

Characteristics:
This small pepper packs quite a bit of heat. Beware: the smaller the serrano, the hotter it is. These peppers are common in Mexican and Thai cooking. They can be cooked in both ripe and unripe states and come in a variety of colors.

Habanero Pepper

Scientific Name:
Capsicum chinense

Scoville Heat Units:
100,000 - 350,000

Hot Sauces:
Peela Patakha and Bhoot Bangla

Characteristics:
Habanero was named after Havana (La Habana) the capital city of Cuba. These peppers are a very popular hot sauce ingredient with intense heat. While they come in many colors, some growers consider the orange habanero to be the only real habanero. We use these in two of our sauces. It is the main ingredient in Peela Patakha and Bhoot Bangla.
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Kashmiri Mirch (Pepper)

Scientific Name:
Capsicum annuum

Scoville Heat Units:
2,500 - 5,000

Hot sauce:
Bhoot Bangla

Characteristics:
A variety grown in Kashmir. It is more sweet than hot and imparts a deep color to any dish. It is extensively used in South Asian cuisine and makes for a great paprika substitute. We use the Kashmiri mirch (pepper) powder in our sauce to add that familiar full-bodied flavor and aroma.

Ghost Pepper

Scientific Name:
Capsicum chinense x Capsicum frutescens (hybrid)

Scoville Heat Units:
855,000 - 1,041,472

Hot sauce:
Bhoot Bangla

Characteristics:
Alternate names for ghost peppers are bhut jolokia, red naga. Bhut means ghost and jolokia is chile. These peppers hail from India and are also cultivated in Sri Lanka and Bangladesh. Since these are one of the hottest peppers in the world, we use them sparingly in Bhoot Bangla although it is still fiery hot!

Bell Pepper

Scientific Name:
Capsicum annuum (Solanaceae family)

Scoville Heat Units:
0

Hot Sauces:
Peela Patakha, Bhoot Bangla

Characteristics:
Slightly bitter when immature, it turns brighter in color and becomes sweeter as it ripens. Bell peppers are great for adding color and sweetness to a dish and will also add moisture, since their water content is very high. We use red and yellow bell pepper varieties in our sauces.
Want the complete Peepal People experience? Try all three sauces in our Teeno Bundle for the full heat spectrum. Why choose one when you can have them all!
Spice up your table
Our hot sauces are an ode to the classic Pakistani flavors — with tanginess from gut-friendly bacteria. They pair perfectly with a bag of tortilla chips, a bowl of daal, and everything in between. Consider this a staple condiment on your table.


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