Dr Trouble Chilli Sauce is a limited quantity, small batch, artisanal sauce, produced on our northern Zimbabwean farm, in a custom-built Food Standards Certified facility. Dr Trouble Sauce is unique in that we only use fresh lemon juice instead of the more commonly used (and cheap) preservative vinegar. There are no artificial preservatives, thickeners or colorants used in the recipe, making Dr Trouble Sauce a truly all-natural product. The lemons we use are sourced from naturally organic trees from the tribal lands in the Zambezi Valley of Zimbabwe, providing a vital source of income to rural people living in one of the most isolated parts of the world. Our high-quality cayenne and birds eye chillies are grown to the highest ethical standards, with full traceability. They are hand-graded to ensure only the finest quality are used in our sauce. Dr Trouble Sauce is batch- fermented in custom-blown glass flagons for up to 100 days, under the abundant African sun. We use salt sourced from the Botswana salt pans, unique for its exceptional flavour. We roast our chillies vigorously in our flame filled chilli roast oven, slightly charring the pods to concentrate and bring out the subtle flavours. We take great pride and passion in producing a high quality and unique sauce in one of the most isolated places in the world, surrounded by the savannah and wildlife in Africa’s Eden.