Blending *wild *fermentation *and *heritage.
Tabchilli tames the heat of the 100000 Scoville rated thai chilli bird, through a long process of wild fermentation and infusion in Extra virgin olive oil. The result is a slow steady building heat that blends earthy and tangy flavors packed with nutritious health benefits.
All metal spoons transfer flavor hence for Tabchilli, we chose to source handmade terracotta spoons, each piece being unique and imperfectly balanced to mimic our wild fermentation, craft and earthy flavor’s
The ingredients that make Tabchilli as a base have been selected for the heritage, taste and craftsmanship in harvesting them ; knowledge that has been passed through more than 100 generations from different hands on the same ancient lands.
Also known as Thai chilli bird, bird chilis or bird’s-eye chilis, or prik kee noo, these tiny 1 to 1 1/2-inch chilli’s range in color from green to red and are at 100,000 scoville heat.
Fleur de Sel
Fleur de sel are the distinctive pyramid-shaped crystals that rise to the top during the evaporation process in Salt ponds. Like a delicate flower they bloom and float on the surface and must be gently harvested by hand; containing no gypsum or other impurities from the sea.
Extra Virgin Olive Oil
Extra virgin olive oil is the least-processed, freshest olive oil on the market. To maximize freshness, extra virgin olive oil is often made via cold press or stone press. This means no heat was used in the oil’s production. Avoiding heat is one of the best ways to preserve the polyphenols and other antioxidants in olive oil
The Wild Fermentation
Humans have been controlling the fermentation process for thousands of years, primarily in the form of fermented beverages in the earliest days – a process known to us but an art that is lost as most fermented foods are industrialized in controlled environment.
For Tabchilli, we leverage on Wild fermentation, which is the reliance on naturally occurring bacteria and yeast to ferment food – It is all about creating the appropriate conditions for microorganisms to multiply & alter the taste of the ingredients to create diverse flavours and textures known as “Umami”. On top of that, it enhances the nutritional value and stimulates growth of good gut bacteria’s, known as probiotics.
“Wild fermentations, on the other hand, are like a feral and undomesticated relative of the dog – they interact with other organisms in their ecosystem, have many more flavors, and are harder to control. However, that is what makes them interesting and delicious.”
Dwelve deeper to understand more about the heritage and our process. Craftsmanship without compromise.