Koji Hot Sauce

Chana Dal, Soy Culture , Soy Sauce, Teja Mirchi, Fermented Scotch Bonnets, Dried King Chilli, Coconut Vinegar

Prachet Sancheti, a.k.a. Brown Koji Boy’s Koji Hot Sauce is the fermented hot sauce that shows us how nuanced fermented hot sauces can be. It elevates noodles and rice for sure, but I’ve also slathered it on buttered toast, in an egg wrap loaded with kachumber, in a cold cucumber salad, on sweet-savoury chocolate French toast even. In rasam, it’s a revelation. "

The best-by date serves as an indicator to inform consumers that the miso will be at peak quality for at least the given amount of time or a couple of months beyond that point. Beyond that period, the miso doesn't spoil, but there might be a slight degradation in quality, color, and taste (less sweet, more funky) due to its live nature.

Generally, miso can remain good for up to a year, especially when stored in a freezer to maintain its best quality.

Energy: KCal

Carbs: gm

Protein: gm

Fats: gm

Cholesterol: gm

Fiber: gm

Sugar: gm

Boosts metabolism aiding weight management
Provides antioxidants for cellular protection
Contains probiotics for gut health