200gr made from 58% mirabelle plums matured in 3 Fonteinen lambic (used for Pruim Mirabelle)

200gr made from 58% plums matured in 3 Fonteinen lambic (used for Pruim)

200gr made from 58% apricots matured in Cantillon lambic (used for Fou Foune)

200gr made from 58% raspberries matured in Cantillon lambic (used for Rosé de Gambrinus)

200gr made from 58% sour cherries matured in Cantillon lambic (used for Kriek)

200gr made from 58% sour cherries matured in Oud Beersel lambic (used for Oude Kriek)

200gr made from 58% blackberries matured in Tilquin lambic (used for Tilquin Mûre)

"A deep, complex smoky flavor from the finest Extremadura (Spain) green oak smoked chilies, combined with brown sugar caramelized Belgian red onions, Habanero peppers grown on the rooftops of Brussels without any chemicals, organic cider vinegar, fresh garlic and Sri Lankan black pepper. Versatile enough to pair with any dish, as long as you like the real smoke. It's a vegan's favorite hot sauce because it's reminiscent of the taste of authentic barbecue. Handmade in Brussels with fresh ingredients only, vegan, zero fat, low calories, 100% natural. Use: Tacos, French fries, eggs, ribs, fried tofu, chili con/sin carne, bbq grilled meat... and everything else. Heat 4/10"

"As fresh and explosive as a big storm in the tropics. Habanero peppers grown on the rooftops of Brussels without any chemicals, ripe mangoes, fresh garlic and ginger, organic lime and a complex mix of hand-crushed exotic spices: it's a concentrate of sunshine ready to transfigure even the most banal dishes. The combination of chili and ginger gradually increases the spiciness and gives a progressive and persistent rush. Usage: roasted chicken, hummus, steamed vegetables, seafood, summer salads, fish&chips, spring rolls, pad thai... and everything else. Heat 8/10"

"SUPER HOT version of the PEARS FOR TEARS, with CAROLINA REAPERS from Bxl replacing the habaneros. Designed to match any classic northern European dish like Pot-au-feu, Waterzoo , Blanquette de veau or even simple mashed potatoes or mild cheeses like brie, this sauce provides a fair amount of heat without acting as a taste disturbance like a more classic hot sauce would. Ingredients: Local ugly pears, red onions, garlic and apple cider vinegar, paired with fresh CAROLINA REAPER peppers from Brussels and a very subtle blend of spices. Heat 12/10"

"The pure flavor of pineapple immediately followed by the deep and distinctive heat of the beautiful MORUGA TRINIDAD SCORPION BROWN pepper. MORUGA TRINIDAD SCORPION is currently second on the list of the world's hottest peppers. It has an average rating of 1,200,000 Scoville Units (SHU), up to 2,009,231 SHU. Heat: 10/10"

"Conceived as a Mediterranean salsa verde, as comfortable on quesadillas or Mexican tacos as on falafels, durums or pizzas. Jonagold apples from the Brussels area, organic fennel, green jalapeño marinated in organic cider vinegar and Sri Lankan black pepper. No sugar added. A little Saltier than our other sauces, it belongs on the podium of our most versatiles. Heat 6/10" INGREDIENTS: Apple - Jalapeño pepper - Green bell pepper - Cider vinegar - Green fennel - Salt - Black pepper

"Umamido is just the best spot to eat a good ramen in Brussels, by far our favorite. Everything is homemade, by hand, with the best fresh ingredients... Strangely it speaks to us :)). While talking with them, we learned that their kimchi is not only ultra good, it is also very, very special. They have been preparing it themselves for almost 9 years with the same patience and the same method, and it is this process that is crazy: each new batch is started with a small part of the previous one, so the fermentation is alive from the beginning. Their kimchi is 9 years old this month, and for its birthday we pay tri-bute to it with a magical sauce: TSURAI made in very small quantities (400 bottles). After weeks of testing, the recipe was self-evident: Kimchi, ripe local pears, Brussels Habaneros marinated for 6 months in organic alcohol vinegar, and artisanal white miso. A subtle balance between the complexity of the fermentation, the sweetness of the pears and the spiciness of the Habaneros which enhances the intense flavor of kimichi. Heat 5/10." INGREDIENTS: Kimchi Umamido (cabbage, salt, carrot, onion, shrimp,
red pepper, ginger, sugar, water, anchovies, garlic, WHEAT, alcohol, sea salt, oysters), Pears, White vinegar, Habanero (Bxl), White miso (soy, rice, salt, alcohol).

"Vinaigre vivant et artisanal réalisé avec de le Cidre de la Cidrerie du Condroz. Acétifié en fut de chêne à Bruxelles."

"Vinaigre vivant et artisanal réalisé avec le Rosé de Gambrinus de la Brasserie Cantillon. Acétifiéen fût de chêne à Bruxelles."

"Vinaigre vivant et artisanal réalisé avec de la Kriek de la Brasserie Cantillon. Acétifié en fut de chêne à Bruxelles."

"Vinaigre vivant et artisanal réalisé avec un Lambic de 2019 de la Brouwerij 3 Fonteinen. Acétifié en fût de chêne à Bruxelles."

"The FUMADO for adults. It is essentially the same recipe, slightly adapted to Caroline Reapers chillies (officially the most powerful chilli pepper in the world), which give it a good dose of heat with a small delay of ignition in the mouth which allows to take full advantage of its rich aroma. Brussels-grown Carolina Reapers, AOC green oak-smoked cayenne peppers, red onions, garlic and Belgian candy sugar. Heat: 10/10". INGREDIENTS : Red onions - Cider vinegar - Carolina Reaper peppers - Spring water - Brown sugar - Pimentón de la Vera - Garlic - Guérande salt - Spices

"It's the deepest aroma of fresh lemon combined with the long-lasting vibrancy of Brussels-grown yellow habanero peppers that gives this sauce its extreme freshness. It's boldly fresh, thanks to the fusion of organic lemons, yellow Habanero peppers, organic ginger cooked with yellow peppers and local pears. This ultra-versatile sauce is the best match for fish, seafood or chicken, also a great way to spice up a home-made mayonnaise or to give a kick to your tapas, summer salads or tabbouleh. Heat: 6/10" INGREDIENTS: Yellow peppers - Pears - Lemon - Cider vinegar - HABANERO peppers - Ginger - Brown sugar - Guérande salt

"Specifically designed to accompany traditional dishes and products from France and Belgium, it provides a good dose of spice without ever disturbing the balance of the dish as would a more exotic hot sauce. The length in the mouth of the good pepper and the sweetness of the pear combined, in a familiar aromatic spectrum: a tribute to the good dishes of our grandmothers. Made with local pears, Belgian red onions, fresh garlic and organic cider vinegar, combined with Habanero peppers (grown on the rooftops of Brussels without any chemicals) and a subtle blend of hand-crushed spices. Heat 7/10 " Ingredients: Pears - Cider vinegar - Habanero peppers - Red onions - Spring water - Lemon - Garlic - Brown sugar - Guerlande salt - Spices

200gr made from 55.4% rhubarb matured in Oud Beersel lambic

200gr. Made from 55.2% quesche plums matured in Tilquin lambic (used for Tilquin Quetsche)

"CThe WHOOGY'S pro-model, concieved and cooked with him. A hot sauce to be used everywhere, whether to enhance the simplest dishes, or to accompany the most complicated recipes. A hot sauce to be placed in the middle of the family dinner table alongside salt and pepper, on the coffee table at aperitif time alongside cheeses and charcuterie, and to be kept in your bag to save your lunchtime sandwich. A universal sauce with the comforting taste of bolognese, made with the best tomatoes from Belgium, Habanero peppers grown in Brussels, and all the basic ingredients of a very, very good bolo sauce, but in a spicy version. HEAT: 4/10" INGREDIENTS: Tomato - Carrot - Onion - Wine - Modena PDO vinegar - Basil-infused white vinegar - Celery - Habanero - Garlic - Brine - Smoked olive oil - Tomato concentrate - Herbs & spices - Brown sugar - Sea salt

"Canadian Maple Syrup aged in Bourbon and Imperial Stout barrel. Thick very intense, with a string barrel flavor."

"Orgy is first and foremost a metal band from the early 2000s, a bunch of guys who copied Korn and Deftones a lot, but who still put out some great tracks, in particular the last track on their first album: DIZZY, which really gets the rage going, perfect for making hot sauce, for example. An orgy is also a kind of drunken party (in every sense of the word) typical of the Roman Empire, something so cool that it still exists in very private places, where guests have to leave their smartphones in the checkroom. But to be perfectly honest, the name of the sauce came after the idea, the objective, the plan: to achieve a balance of flavors akin to orangettes, those ultra-simple confections consisting of a piece of candied orange zest coated in good, very dark chocolate. A confection for adults, given its slight bitterness and measured sugar content, a far cry from Belgian pralines. A typical confection from the south of France that will delight all grandmothers. So we decided to do just the opposite: a northern hot sauce that won't please any grandmother anywhere. An orgy with special guests: organic navel oranges from Sicily harvested in season, 87% organic dark chocolate from Peru picked up at Mo factory in Brussels, Brussels habanero peppers to make everyone sweat, organic conference pears for sweetness, a few carrots for sweetness (no orgy without carrots) and Mexican Chopotle Morita peppers lightly smoked with pecan wood to enhance the earthiness of the chocolate. It's tangy, reasonably sweet and slightly bitter. Its aroma is exceptionally close to that of a good orangette, really. We hope you'll also enjoy the graphic design, homemade like everything else, with its "orange peel" background and large, sixties-style libertine lettering intertwined with each other. An evocation of analog sensations, anonymous freedoms and a tactile, slightly psychedelic climax.. Heat 8/10." INGREDIENTS: Orange - Pears - Black Chocolate 85% (Peru) - Carrot - Cider Vinegar - H...

"Traditional zhug isn't a sauce, it's a fresh condiment, and it's green most of the time, sometimes red. And it's a typical Yemen thing, we've never been there. We've never actually tasted it, just imagined it. This is Tom from Bokertov who told us about it it's a big banger that's been putting everyone in agreement for a long time. He there's not much they agree on over there, apart from hummus except for hummus. And then there's the Zhug, Zhug and hummus is already a lot. Then in the manner of medieval monks who drew whales in the shape of monsters monsters and crocodiles in the shape of dragons, because they'd never seen one and were basing their opinion on reports from people who weren't at all objective... We made Zhug. From Brussels Zhug. And it's really good. So our Zhug is great on mezze, falafel and kebabs, but also on lots of other things, from Mexican tacos al pastor tacos to the most local charcuterie. In we've never produced a sauce like this, with a taste of cumin that's not at all exaggerated and a salty roundness that's hard to explain and a salty roundness that's hard to explain. Finally the result is a sauce that may be more classic than usual in the world of hot sauce, but a UFO in our line-up.. Heat 8/10." INGREDIENTS: Pepper - Apple - Garlic - Habanero pepper - Vinegar - Olive oil - Lemon - Spices - Fresh herbs - Sea salt