Hot sauce – from the world’s hottest chilli to Norwegian fermented chilli sauces
Here you will find hot sauce at every heat level: extreme sauces with Carolina Reaper and Pepper X from the American PuckerButt Pepper Company, and fermented, handmade chilli sauces from the Norwegian producers Lloyd & Melón, Kyrres Krutt, Fen Lab, Besætt and Mr Burnhot. The range also includes mild sauces, hot honey, Gran Luchito salsa and Smokin’ Ed’s seasonings.
How to choose a hot sauce
Mild and flavourful: Smokin’ Ed’s Mild range, such as Pineapple Teriyaki Mild, gives flavour without much heat. Golden Hot Honey Love from Fen Lab is a hot honey for pizza and chicken.
Medium for everyday use:Tablesås from Kyrres Krutt is rated 6 out of 10. Cayenne & Lemongrass from Lloyd & Melón is fermented, with ginger, lime and apple.
PuckerButt Pepper Company – Carolina Reaper and Pepper X
Behind PuckerButt is Smokin’ Ed Currie, who developed both the Carolina Reaper and Pepper X. The Carolina Reaper measures up to 2.2 million Scoville Heat Units (SHU) and held the record as the world’s hottest chilli for almost ten years. Pepper X is over 2.6 million SHU and is used only in PuckerButt’s own products. The range goes from mild sauces such as Taco Sauce Mild and Korean Dumpling Mild to extreme ones such as Reaper Squeezins and Extra Hot Gator Sauce.
Norwegian chilli sauces
Lloyd & Melón
A Norwegian trio making handmade, fermented hot sauces. Their sauces won a Great Taste Award in 2025. Flavours range from habanero and mango and jalapeño and pineapple to Korean BBQ and cayenne with lemongrass.
Kyrres Krutt
Kyrre started growing chillies on his balcony in Bjølsen, Oslo, in 2018. Today every sauce is made from scratch in his production kitchen at Ljan in Oslo, from fresh fruit and chilli to the finished bottle.
Fen Lab
A small family business from Oslo, founded in 2025, making fermented hot sauces by hand, including Golden Hot Honey Love and Pure Pineapple Crush.
Besætt and Mr Burnhot
Besætt makes unpasteurised, fermented chilli sauces with live cultures, as well as ketchup and BBQ sauce made from Norwegian tomatoes. Mr Burnhot makes sweet and spicy chilli products such as Spicy Apricot and Spicy Caramel in small batches in Vestby.
Frequently asked questions about hot sauce
What is the world’s hottest chilli?
Pepper X, developed by Smokin’ Ed Currie at PuckerButt Pepper Company, measures over 2.6 million SHU. It is hotter than the Carolina Reaper, which reaches up to 2.2 million SHU.
What is fermented hot sauce?
Chillies and vegetables are fermented with lactic acid bacteria before the sauce is made. Fermentation gives depth, acidity and a rounder flavour than a straight vinegar sauce.
How should I store hot sauce?
Follow the label. Unpasteurised sauces with live cultures, such as Besætt, should be kept cold at 1–6 °C.
Which hot sauce goes with tacos and pizza?
For tacos, a fresh fermented sauce such as Jalapeño & Pineapple from Besætt or Smokin’ Ed’s Taco Sauce works well. For pizza, hot honey or an all-round table sauce is a good choice.
