Black Lotus Asian Ghost Pepper

Dark. Complex. Relentless.

Black Lotus is not just heat — it’s depth forged over 21 days of fermentation.

We start with ghost peppers and layer them with yellow onion, fresh ginger, lemongrass, and garlic. Then we build complexity with pineapple for brightness. 

And then we wait.

For 21 days, fermentation transforms everything — softening the sharp edges, intensifying the aromatics, and weaving sweet, salty, spicy, and savory into one cohesive strike. After the fermentation stage, we cut in black garlic for deep umami, rice vinegar, soy sauce, miso paste, honey, sesame oil, and a carefully balanced blend of spices.

The result is layered heat that unfolds in stages:

• Bright citrusy lemongrass and pineapple up front

• Deep umami from black garlic, miso, and soy

• Warm ginger and sesame aromatics

• A slow, commanding ghost pepper burn that lingers

This isn’t just spicy.
It’s disciplined heat.

Bold but balanced.
Savory but sharp.
Sweet but dangerous.

Perfect on:

• Ramen & stir fry

• Dumplings & bao

• Grilled steak or short ribs

• Fried rice

• Wings

• Sushi (if you’re brave)