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Jampot's is all about the chilli. Here's a bit about me and the sauces. I’ve always loved food, be it in my career or cooking for families and friends. Over lockdown, like so many people, I learned and fell in love with making sourdough bread. The magic of natural fermentation led me to sauerkrauts, and since I already had a fridge full of them, on to hot sauces. Fresh tasting, smooth and not too sweet, vinegary or watery, my sauces are designed to elevate your food, not dominate it. To make them I go down to New Spitalfields market in the middle of the night and personally select only the freshest, juiciest chillies. They’re blended up with sea salt and then left to slowly ferment for up to 3 months. This allows the healthy bacteria to work their magic, bringing out the sweetness and umami from the chillies and develop that delicious, fermented tang. I then blend them with a just dash of organic apple cider vinegar and organic seasonings, squeezing as many chillies as possible into every bottle, because more chillies means more flavour. Customers have told me they are the best hot sauces they've ever tasted! Thanks! James
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Cindy Davenport, Cinport Floral Studio & Gift Designs by Cinport
Cindy Davenport, Cinport Floral Studio & Gift Designs by Cinport
60-day payment terms
Free returns on all opening orders
Unique products curated for your store
Unlock wholesale pricing
Jampot's is all about the chilli. Here's a bit about me and the sauces. I’ve always loved food, be it in my career or cooking for families and friends. Over lockdown, like so many people, I learned and fell in love with making sourdough bread. The magic of natural fermentation led me to sauerkrauts, and since I already had a fridge full of them, on to hot sauces. Fresh tasting, smooth and not too sweet, vinegary or watery, my sauces are designed to elevate your food, not dominate it. To make them I go down to New Spitalfields market in the middle of the night and personally select only the freshest, juiciest chillies. They’re blended up with sea salt and then left to slowly ferment for up to 3 months. This allows the healthy bacteria to work their magic, bringing out the sweetness and umami from the chillies and develop that delicious, fermented tang. I then blend them with a just dash of organic apple cider vinegar and organic seasonings, squeezing as many chillies as possible into every bottle, because more chillies means more flavour. Customers have told me they are the best hot sauces they've ever tasted! Thanks! James
