Anyone who has ever tried eating Szechuan peppercorns straight up will be familiar with the odd tingling sensation. They make a perfect companion to the slow burning but intense heat of the Ghost pepper. Fermentation adds an extra layer of flavour to an already flavourful sauce.

Ingredients: Apple cider vinegar, aged Ghost pepper, Szechuan peppercorns, garlic, hot chilli oil, spices.

Manufactured by Lunar Hot Sauce