Where Our Pepper Comes From

Every January we drive to meet the farmers who grow our scotch bonnets. The relationship is the recipe.

Grown, not sourced

Three farms supply all our fresh pepper. We pay at harvest and take the grade the market rejects for size, not heat.

Dried in-house

Half the harvest is sun-dried behind the kitchen. Dried pepper gives the suya mix its depth.

Taste the difference on a Tuesday. The pepper always tells.