In Northern Thailand, this style of roasted chilli paste is known as Nam Prik Ta Daeng - literally "Red Eye Chilli Paste."
The name isn't subtle. Traditionally packed with roasted chillies and bold smoky flavour, it's the kind of condiment that can leave your eyes watering and your face glowing after a particularly enthusiastic spoonful.
Our Red Eye Special stays true to that spirit. Built around deeply roasted chillies and garlic, it delivers intense heat backed by rich savoury complexity and a lingering smoky finish.
This isn't a novelty heat challenge. It's a traditional Thai chilli paste designed to be eaten the way locals enjoy it - alongside rice, eggs, grilled meats, vegetables and anything else that could benefit from a serious kick of flavour.
This limited-release batch yielded just 28 jars, each prepared by hand in Christchurch using traditional Northern Thai inspiration and plenty of patience.
Small batch crafted in Christchurch. Approach with respect.
