Our regeneratively farmed chilli plot
We grow all our own chillies* at the Crack Fox permie plot in Byron Bay, in the sun, a few kilometres back from the beach.
*Apart from the jalapeños in our green sauce (the pesky high maintenance things they are. We leave that to our friends at Jumping Red Ant)
Treading gently
Organic and local
Everything that goes into Crack Fox is certified organic where possible and spray free everywhere else. Local as we can get our paws on. No other Australian hot sauces we’ve been able to find do this, probably because it’s a headache and a half. Our stubbornness has posed big operational hurdles, one being in the hot chilli department. But where there’s a will there’s a way - and that’s when our little Crack Fox permie plot was born.
On Bundjalung and Yaegl land
It’s essential to us and the whole premise of what this business was built upon to tread gently on Bundjalung and Yaegl lands where we operate, support the right people and real quality produce over robot produce: produce grown the right way simply, with real hands, ripened with real sun, without chemical intervention and leaving the land it’s grown on happier for it.
Not wasting a single chilli
There is no waste on our plot - everything that’s not used in hot sauce is slow dried and used in our hot salts and rubs.
We only use cultivars we care about
We’ve been able to hand select specific chilli cultivars from all around the world. To keep the organically grown harbs for The OG company are the hottest chilli in the world, the fruitiest spicy slice of the Caribbean, tongue tinglers of the East and a variety specifically designed to keep elephants off crops in Africa! And they are all grown happily among their companion plants of avocado, papaya, pomegranate, banana and tamarillos.
Taste the difference
We treat each chilli as the personality it is. We pair them with ingredients we think they’ll get along with - like citrus and stone fruits (and sometimes even tequila) - to help their spicy side shine.