Developed from habanero fermentation brine and roasted peppers, finished with apple cider vinegar. Sweet and acidic on opening, with fruity fermented notes and gentle smokiness, it finishes warm and lingering rather than fiery. This is a more playful extension of the Palestinian shatta flavour profile, sitting somewhere between savoury and sweet. Spoon alongside cheese (especially toasties and halloumi), serve with fried food or add to pizza. A distinctive interpretation of Middle Eastern chilli paste, built for those who enjoy depth over heat. Sugar, 'Shatta' Brine, Apple Cider Vinegar, Bell Pepper. Gelling agent: Pectin.