turuncu chili koji 100ml

Naturally fermented, unfiltered, live, gluten-free, vegan, handmade in Berlin

Our organic Turuncu Chili Koji is a wonderfully fresh chilli sauce with intense floral notes and a measured spiciness. The bright colour comes from the orange Turuncu Spiral Chili, a chili variety originally from Turkey, which we have specially grown for us in Demeter quality in Schwerin. In addition to the chilies, Turuncu Chili Koji contains koji rice, salt and water and, like Shio Koji, is only fermented briefly. This allows the chilies and the ferment itself to retain their original lively flavour.

Turuncu Chili Koji is particularly well suited for seasoning a wide variety of dishes such as salads, pastes, pizzas, soups, sauces or side dishes. You can also use Turuncu Chili Koji to marinate vegetables and meat. As the name suggests, the sauce is based on a shio koji paste and therefore also contains koji rice and numerous enzymes. This paste not only makes the meat more tender and juicy, but also gives it a pleasant spiciness. In addition, you can use the paste like shio koji to pickle and ferment vegetables such as cucumbers, carrots and radishes.

Feel free to try our Yuzu Chili Koji or Shio Koji as well.

Shio koji is rice inoculated with koji (also known as Aspergillus oryzae) that is fermented together with water and salt. Koji, a noble mould, plays a crucial role in the production of many foods in Japan and is just as suitable for consumption as other mould cultures used to mature salami or cheese. Koji is traditionally cultivated on steamed rice, grains or legumes and has been a tradition in China and Japan for thousands of years.

Koji has the remarkable ability to transform organic substances and produce products that are beneficial to humans. This is achieved through the activity of the enzymes present in koji. These enzymes enable the breakdown of starch, proteins and fats, which contributes significantly to the development of the taste and aroma of the fermented materials, especially the emergence of umami and sweetness. The metabolic products are also easier for humans to digest and significantly more digestible. Therefore, koji ferments are not only tasty, but also extremely healthy.

Turuncu Spiral* 29% (Schwerin), rice* (Piedmont), spring water (Hameln-Pyrmont), sea salt (Algarve), A. oryzae.

*from certified organic cultivation

DE-ÖKO-070 (organic inspection body)

Find out more about our raw materials here.

Our Turuncu Chili Koji has a best-before date of twelve months from bottling, but it usually keeps for much longer. Warm storage temperatures can activate and accelerate fermentation, which can lead to the formation of bubbles and pressure build-up in the jar. We recommend storing Turuncu Chili Koji in the refrigerator to slow down fermentation and preserve quality as much as possible.