It began with curiosity. It grew through passion.

At Biberify, we began production in 2016 by growing our own hot peppers. Our curiosity led us to explore peppers grown in different parts of the world. As we discovered each pepper’s aromas and flavour notes, we saw how different peppers could change the character of food and drinks.

Even the same pepper variety can vary in heat and flavour notes with harvest time, the temperature where it grows and the water it receives. What increasingly excited us was how the aromas and flavours of different peppers could complement one another. A new question followed: what kind of sauce would these peppers make together?

We blended the peppers we had discovered to bring different tastes together. Suitable fermentation methods deepened the flavour of our sauces. As the peppers’ flavours changed, new notes emerged in the blend. Discovering this transformation strengthened our desire to keep developing that flavour.

When fermented peppers, vinegar and salt come together, their proportions matter. We wanted umami, heat, acidity and saltiness to complement one another. While seeking this balance, we took care to keep the pepper’s own character distinct. We kept revisiting the details of production. We wanted all these qualities to be experienced together in the same sauce.

In 2024, we decided to share our passion for this flavour with every table. We now offer fermented hot pepper sauces, developed through experience. We want Biberify to be experienced at different tables, with the food people love.

A dish arrives at the table, and someone passes Biberify. Some dip a bite into it; others add it to their plate. The bottle passes from hand to hand as the meal and conversation continue. To us, sharing means making this flavour part of a meal enjoyed together.