This Fermented Hot Sauce with Hibiscus by Ciuffulli is an excellent example of the rampant innovation happening within the craft condiment space. Produced in small batches in Hamilton, the creative hot sauce also encompasses the mainstream obsession with botanical infusions as a means of elevating simple flavors, as well as the interest in fermented ingredients that bring probiotic goodness into the mix.
Ciuffulli is a company by chef Chris Sperduti that offers personal chef services across Ontario and produces a variety of seasonal, small-batch preserves like Dill Pickled Asparagus, Honey Pickled White Nectarines and Sweet Pepper Jelly in addition to their Fermented Hot Sauce with Hibiscus. Ciuffulli's Fermented Hot Sauce with Hibiscus is available at a variety of retailers across southern Ontario.
Image Credit: Ciuffulli