Jumping Jackal

Ethically Farmed Chilli Products

Our Cultivars

We currently grow Jalapenos, Thai chillies, Cayenne peppers, Habaneros and Tomatillos. We’re also trying a few new test cultivars including Sizzler, Red Baron, Ghost Peppers and Carolina Reapers- for those who like the burn.

Our Kitchen

Once our sauces are ready for consumption, we pasteurize them.

 This stops the natural fermentation process and removes any potentially harmful bacteria from our products, whilst preserving the healthy microbes and ensuring that the delicate molecular bonds present in our sauces are not denatured by cooking our products.

Flavour over Spiciness

Most of our products are on the mild to medium side of the Scoville scale. 

This is because we value the flavour and taste of our products over mouth watering heat. It’s why we ferment our sauces rather than cook them, use wooden utensils rather than metal ones (as steel can leave a metallic taste behind) and why we refuse to use Xanthum gum to thicken our sauces which normally leaves a chemical aftertaste behind in foods.