Spicy News
Recipes, heat and island stories
What we cook, how the sauce is made, and what to do with a bottle once it is on your table.
Taking Aruba Heat Home: Packing Sauce in Your Suitcase
How to get bottles home whole, what airlines will not let you carry, and what to do when you run out.
Papaya Heat for Breakfast: Three Egg Ideas
Our mildest fruit sauce is a breakfast sauce, and most people never try it that way.
What It Actually Costs to Send a Bottle from Aruba
We spent months losing orders at the shipping line. Here is the arithmetic we were hiding.
Why We Moved the Webshop to the Big Bottle
The small bottle is glass. Flying glass across an ocean turns out to be a bad idea.
Mango-Glazed Shrimp Skewers for a Sunset Grill
Four ingredients, ten minutes on the grill, and a glaze that caramelises rather than burns.
How Hot Is Hot? Our Heat Levels, Honestly
Ten sauces on a scale of five, with no marketing in the numbers.
Inside a Batch Day at the Factory
Fruit in at seven, bottles capped by the afternoon. What actually happens on the days we cook.
Rucu: The One That Is Not Hot At All
Every range needs a sauce with no heat in it. Ours is the oldest thing we make.
Madame Jeanette: The Pepper Behind Aruba's Heat
Yellow, lantern-shaped and deceptively floral. The pepper that defines how this island eats.
Meet Michel, Who Has Been Cooking This Since 2007
One person decides what every Aruba Heat sauce tastes like, and he still stands at the kettle.
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