About Our Sauces

Fresh Thai Chilli

Our silver award winning Fresh Thai Chilli is our most popular chilli sauce. Many Southeast Asian families know how to make this sauce, but all have their own methods and techniques. It takes a lot of patience and practice to perfect this sauce with the balance of Thai flavours. Fresh Thai Chilli was traditionally used for seafood dishes. However, it's so versatile it is now used on anything. 

This sauce is recommended to have on top of already cooked meals, such as Pad Thai, stir fry’s, rice and eggs, and in Thai salads. It can also be used as a dipping sauce, or even a marinade. Marinating fish, prawns, crayfish and more in this chilli sauce adds insane flavour to your seafood.


Crushed Thai Chilli

Our Crushed Thai Chilli is one of our Burmese inspired sauces. Zaw Tin is half Thai and half Burmese so we wanted to incorporate Zaw’s journey of identity in our business by making this sauce. 

This sauce is recommended to add heat to dishes or can also be used as a dipping sauce if you love extraordinary heat!! We add up-to 1 teaspoon of Crushed Thai chilli to our noodles, soups, curries, and stir fry’s. This sauce is very versatile. 

Sweet Thai Chilli

Our Sweet Thai Chilli was made to show New Zealanders what real and authentic Sweet Thai Chilli tastes like. I believe, in New Zealand our Sweet Thai Chilli is too sweet and not spicy enough. Back in Thailand, Zaw remembers sitting by the temples eating juicy pork kebabs with sticky rice on the side and delicious spicy Sweet Thai Chilli poured on top. We want to share this experience with others. 

This sauce is recommended as a dipping sauce for savoury pastries and can be a marinade too. Marinade your pork with this chilli and add sticky rice. Tip: have this chilli warm! 

Thai Chilli Sauce 

This sauce was made from our Crushed Thai Chilli. We strain all the liquid from our Crushed Thai chilli into our Thermomix to pasteurise and pour into bottles. 

This sauce is very versatile. Recommended to have on tacos, pizza, burgers, and more.