Existence is suffering but not always without purpose. Like Icarus, we learn from its pain and challenges, looking to avoid further trials ...OR NOT. The Teacher is made with ghost peppers, malt, and balsamic vinegars, resulting in great heat with a smokey, dark flavor profile. This means that it pairs well with other strong flavors and fried foods; barbecue sauces, fish and chips, and pork dishes. It is the perfect answer, anywhere you’re looking for a boost of savory sweet with your heat.
Ingredient Focus: Bhut Jolokia aka Ghost Pepper, Malt and Balsamic Vinegars
The Bhut Jolokia was crowned the world’s hottest pepper in 2007, but has since been eclipsed. At a hefty 1,000,000 Scoville heat units, it measures more than 200 times hotter than the average jalapeno.
Better known in the west as the Ghost Pepper, where the word “bhut” has been mistranslated as “ghost”, the name “bhut jolokia” actually means Bhutanese pepper in Assamese.
The ghost pepper offers a delayed heat, and the full might of the pepper may not be felt for as long as 30-45 seconds. These chiles are typically harvested ripe instead of green, and offer a sweet fruitiness to those that can stand the heat. Roasted, they offer up a dark smokiness that makes them an excellent complement to grilled and smoked meats.
Malt vinegar is made from malted grains of barley with a tart flavor that helps to enhance the flavors of other foods. It is best known for topping fish and chips. The more common Balsamic vinegar is dark, intensely flavored, and made traditionally in Italy from grape must: freshly crushed grape juice with all the skins, seeds and stems. Both vinegars bring a rich, mysterious umami to the smoky character of The Teacher.
HOSA Heat Scale: Hot
Note: 8 oz screen printed bottles feature a removable flip-top cap; flip the cap open to use as a condiment, or unscrew it to pour it on as an ingredient!
32 oz screen printed bottles feature a metal screw cap.
We will always choose sustainability when it’s an option. Our peppers come from small, local farms and our salt is harvested from the deep waters surrounding the San Juan Islands (https://sanjuanislandseasalt.com). Our shipping materials are recycled from a local comic shop (https://shop.thecomicsplace.com). We always ferment our sauces for at least 6 weeks and every bottle of our small-batch products is filled, sealed, packed, and shipped by hand HOSA is made by and for people who care about the impact that even small purchases can have on their own locale as well as the environment at large.