Why carrots?

I'm often asked 'why do you put carrots in the sauce?' you may be surprised there are actually 4 good reasons for including the humble, orange root veg;

1. Lacto bacteria - the sauce is made using lacto fermentation, this means it needs lacto bacteria to get the fermentation process started and carrots are a really good source

2. Sweetness - carrots contain the natural sugars sucrose, glucose and fructose, adding sweetness to the sauce that also softens the heat too

3. Thickening - the carbohydrate content of carrots naturally thicken the sauce when it's blended

4. Colour - a completely natural food colouring, adding carrots ensures the sauce is a warming orange / red colour