Our Story

Our Co-Founder, Tony (“T”) has always loved spicy food. He grew especially fond of chili’s while living in New Mexico and Southeast Asia, where he fell in love with the local cuisines.

Several years ago, T began growing his own chili peppers. In the summer of 2022 this culminated in over 20 varieties being grown from seed and harvested including some of the hottest peppers on the Scoville scale.

But it isn’t just about the heat. T also began experimenting with lacto-fermentation techniques and crafting small batches of hot sauce with blends of unique and exotic ingredients. His friends and colleagues urged him to turn a hobby into a business.

His daughter’s nickname is Hammy and when she took one taste of the initial batch of hot sauce she just couldn’t take the heat, and Flaming Hamster was born.

Here at Flaming Hamster we make everything in small batches from our home base in New York. To achieve optimal flavor, our products age from three weeks to four months before bottling, making every bottle of sauce well worth your patience. We like it and we know you will too.

Thank you very much for becoming a part of the Flaming Hamster family.