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La Pimenterie is based in Montreal and dedicated to distinct spicy products that are delicious and complex! Located in the microbrewing coop MaBrasserie, we brew each sauce in small batches with care and attention to ensure the quality of each and every one. With fair partnerships established with local suppliers, they use organic ingredients as much as possible.
Each sauce is a culinary universe of its own where the spiciness is only the common denominator to the product line. We lean on a wide spectrum of global flavors to allow a wide variety of favorite food pairings.
UMAMI This Szechuan style barbecue sauce with five spices and Szechuan pepper aromas will make your tastebuds go crazy.
As a marinade or as a condiment, its sweet and spicy taste will go perfectly with your stir- fries, grilled meats, rice, sandwiches and your pulled pork.
Heat Level: 5/10
Barbacoa comes from Arawak language spoken by the Taìno, a people of the Caribbean. It originally refers to a a slow cooking method of meat under a fire. The word made its way to Mexico then to the United States via Texas, where itHot Sauce transformed into “Barbecue”.
Barbacoa is a Tex-Mex style BBQ sauce, sweet, tangy and slightly spicy by a mixture aromatic of Mexican dried peppers. A general public sauce for grills of all kinds!
Heat Level: 3/10
About La Pimenterie Founded in 2016 by filmmaker Julien Fréchette and supported by his better-half, photograph Frédérique Ménard-Aubin, La Pimenterie was conceptualized to be antithesis of the preconceived idea of a hot sauce. It was during a treacherous movie shooting in Iraq, while unable to sleep at night, that he first imagined the hot sauces now produced at La Pimenterie. They then gradually took form in his kitchen after a great number of spicy experimentations!