We formed Chilli Mash Company to provide a high-quality source of chilli mashes and purees to the sauce manufacturing industry. We’re currently the only producer of British chilli mash at scale. As the photos show, we produce a high-quality product that smells, tastes, and looks appetising using traditional barrel fermentation techniques and pasteurisation.

Until our inception in 2016, the only chilli mashes readily available on the UK market all had unwanted ingredients. They were high in salt (14% or more) and laced with harsh acetic acid (An artificial, concentrated sub-component of natural vinegar (<4%) – otherwise known as ethanoic acid, E260).

Our approach to chilli mashes is refreshingly simple. We believe in the power of three – the chilli itself, which makes up a whopping 87% of the final product, bespoke Cider Vinegar from a British cider farm with no added sulphites, and a touch of salt (never exceeding 5%). Our process is designed to deliver the lowest salt percentages possible, using hand-selected ingredients, such as high-quality cider vinegar.

Most of our mashes and purees begin life as simple fermentation. This process produces natural acidity, reducing the requirement to add harsh acids to lower the pH. In late 2020, we moved the processing of our raw chilli to our facility in Kigali, Rwanda. By doing this, we can harvest the chilli and mash it on the same day. For the first few weeks, we keep the chilli in barrels in Kigali, and then once the fermentation has settled down, the barrels are sent to the UK for processing.
Once in the UK, we pasteurise the mash, add the cider vinegar, and pack it into smaller buckets before sending it to our clients. The pasteurisation prevents the fermentation from continuing. Our mashes have a proven two-year shelf life after pasteurisation.

Our core offerings (available 365 days per year) are Scotch Bonnet Chilli Mash (our signature product), Red Chilli Mash, Green Chilli Mash, and Birds Eye Chilli Mash. We usually offer these mashes pasteurised as purees for optimum shelf life. However, if you need an unpasteurised product, please contact us.

Our signature scotch bonnet chilli mash - is made from Rwandan scotch bonnets, cider vinegar and salt.

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Our purees & mashes are available via Fresho.

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Salted surface of a green chilli mash in barrel