whobigtrouble
TOP SELLING PRODUCT
ABOUT US
Home-grown Canadian Hot Sauce brand preparing 3 flavours of Hot Sauces - (handcrafted with the finest ingredients and sources): Tornado (OG, best-selling), Honey Quake, and Sweenami (made with maple syrup). Established in 2023 and organised vendor booths/or pop-ups at Local Farmer's Market, Still Fields Brewery, and sold sauces to three local stores: Ravenna General Store, Nottawa General Store, and Jake's Grab n Go. (sold 1500+ bottles in the market, so far).
Tornado
The idea behind, “Tornado” is to deliver distinctive combination of sweet and spicy. As the pepper got its own sweetness and fruity taste underlying the spice, it is quite interesting to pump up the fruitiness and retrieve the fibre as well. Made with scotch bonnet peppers and goodness of fruits, including Pineapple, Honey Crisp Apple, Pear, and Mango. It can be used as a spread, dipping sauce, marination, flavour enhancer, and in many other ways. It is one of the best-selling Big Trouble Hot Sauces and well-appreciated among spice enthusiasts. We have already sold 1200+ bottles of this OG Sauce and families, working professionals, and kids are loving it.
Price: 14 $
Honey Quake
Another flavor from Big Trouble Hot Sauce: ”Honey Quake” , made with scotch bonnets, goodness of fruits, and sweet punch of Honey. This hot sauce will take you on an immense pleasurable ride of sweet honey flavor and then quake you up by the hotness and flavourful spice of scotch bonnet peppers. It goes well with steaks, wings,salads, pizzas At first, the sauce will give you the sweet flavor from honey and then, it will quake you up by the hotness from the scotch bonnet peppers. This sauce goes really well with the steaks, wings, salads, burgers, pizzas, and sandwiches.
Price: 14 $
I’m Vivek Bhatia
With a passion for culinary excellence and a flair for creativity, Chef Vivek Bhatia has carved his/her path in the world of gastronomy. Born and raised in US, Vivek Bhatia developed an early fascination with the art of cooking, spending hours in the kitchen alongside family members, mastering age-old recipes passed down through generations.
After completing formal culinary training at Culinary School, Vivek Bhatia embarked on a culinary journey that took him/her across the globe, from bustling kitchens in Paris to exotic markets in Southeast Asia. This diverse exposure not only honed his/her skills but also enriched his/her culinary repertoire, blending traditional techniques with modern innovation.