{"product_id":"sauce-la-piquante-scharfe-sauce-aus-fermentierten-chilis-110g-la-perle-des-dieux","title":"Sauce La Piquante – Hot Sauce Made from Fermented Chilies 110g La Perle des Dieux","description":"\u003ch3 dir=\"ltr\"\u003eSixty percent fermented chili in a sauce from a sardine cannery that is made for fish.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLa Perle des Dieux from Saint-Gilles-Croix-de-Vie has always produced canned fish. This sauce is intended to sit on the table alongside it. Five ingredients, it needs no more: fermented chilies with a 60.05% share, cider vinegar, sugar, Sel de Guérande and flaxseed fiber. The chilies are a named variety, Sucette de Provence, not an anonymous commodity.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eFermentation is the real difference. It transforms the pure heat into something tangy and fruity, like sauerkraut or kimchi, and the cider vinegar adds a mild apple note to that. It is not thickened with starch or thickeners, but with flaxseed fiber. The salt content of 2.9 g per 100 g shows how the product is intended: not by the spoonful, but drop by drop. The manufacturer does not state a heat level.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe Sucette de Provence chilies are first fermented and then seasoned with cider vinegar, a little sugar and Sel de Guérande. The manufacturer provides no information about the duration of fermentation or the further process.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eLa Perle des Dieux recommends a few drops with sardines in olive oil, Germon tuna, shrimp and squid tapas. The house classic: toasted bread, a sardine on top, a few drops over it. With us, that pairs well with the sardines in extra virgin olive oil and lemon from the same house. Store in the refrigerator after opening.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Why fermented chili tastes different\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eDuring fermentation, lactic acid bacteria work in the chili before it becomes a sauce. This produces lactic acid, and the flavor gets a depth that fresh or dried chilies do not have: less pungent, more fruit and acidity. The same principle is behind sauerkraut and kimchi. That is why you taste the chili first in this sauce and only then the heat.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Perle des Dieux","offers":[{"title":"110 g bottle","offer_id":53827372941578,"sku":"MP-PICANT-PERLE-0001","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/la-piquante_label.jpg?v=1790664302","url":"https:\/\/www.maitrephilippe.de\/en\/products\/sauce-la-piquante-scharfe-sauce-aus-fermentierten-chilis-110g-la-perle-des-dieux","provider":"Maître Philippe \u0026 Filles","version":"1.0","type":"link"}