As mentioned on Enthucutlet Magazine by Roshni Bajaj

” Chana dal koji, Teja chillies, coconut vinegar – just thinking about this combination now makes my mouth water. Prachet Sancheti, a.k.a. Brown Koji Boy’s Koji Hot Sauce is the fermented hot sauce that shows us how nuanced fermented hot sauces can be. It elevates noodles and rice for sure, but I’ve also slathered it on buttered toast, in an egg wrap loaded with kachumber, in a cold cucumber salad, on sweet-savoury chocolate French toast even. In rasam, it’s a revelation. “

Ingredients: Chana Dal, Soy Culture (Koji), Soy Sauce, Teja Mirchi, Fermented Scotch Bonnets, Dried King Chilli, Coconut Vinegar

Shelf Life: 6 Months