Kerala Kumbustion - 2025
IN SHORT…
Built on the same frame as one of our favorite sauces - LW50 - Kerala Kumbustion is a slightly hotter, pineapple infused sauce that arose from Tim’s fascination with the cuisine of the state of Kerala in southwestern India.
Food Pairings: this pineapple and jackfruit scented ferment is a natural match for seafood - try it drizzled over grilled mahi-mahi, broiled grouper or crispy coconut shrimp. It also works beautifully as a bright, spicy finish for roasted cauliflower or a hearty bowl of chickpea curry.
This sauce was low-temperature pasteurized and preserved with potassium sorbate (to prevent re-fermentation or mold growth) calcium disodium EDTA (to maintain color and inhibit rancidity) and ascorbic acid (to prevent oxidation). While technically shelf stable, we would strongly recommend keeping it refrigerated to help preserve its flavor.
Common Allergens: Onion/Garlic
This sauce is vegan.
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Hot Peppers (KS Starracha Pumpkin, Habanero, Aji Mango, Fatalii, Caribe), Habanada Peppers, Pineapples, Smoked Carrots, Yellow Onions, Green Mangoes, Yellow Pumpkins, Sungold Tomatoes, Water, Jackfruit, Ginger, Garlic, Cider Vinegar, T&M Achar Masala® (Mustard Seeds, Fenugreek, Turmeric, Amchur, Asafoetida), Yellow Carolina Reaper Peppers, Coconut Aminos, Jaggery, Kudampuli, Coconut, Limes, Curry Leaves, Toasted Urad Dal, Dried Byadgi Peppers, Ascorbic Acid, Potassium Sorbate, Coriander, Citric Acid, Cumin, Malic Acid, Fennel Seeds, Xanthan Gum, Black Pepper, Calcium Disodium EDTA
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The lion’s share of the peppers were grown on “Hot Sauce Farms,” our euphemistic name for Tim’s back patio garden in the Baltimore exurbs.
The Mason to our Jefferson, Moon Valley Farm in Woodsboro, Maryland grew the Caribe and Habanada peppers.
King's Produce in Montross, Virginia grew the exceptionally sweet Sungold tomatoes.
The Central PA Produce Co-Op - a cooperative of organic Amish farmers - grew the yellow carrots.
Many of the other ingredients in this sauce, including the bevy of spices, came from India and were imported by the likes of Raja Foods and Babco Foods International.
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We made Kerala Kumbustion side by side with LW50, and like that sauce, it is a product of four batches, all of them made over a thirty-two day period beginning in late September and ending on Halloween. Each batch was fermented at very cool temperatures for an average of 44 days and then aged briefly in the Hot Sauce Kitchen refrigerator prior to blending and bottling in mid-December.
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Brix: 16.5
pH: 3.1
