Smoked Reaper and habanero join ghost pepper and cayenne, with tomato, red wine vinegar, basil, oregano and garlic behind the heat.
Less smoky, with a gentler heat range.
Flavor & heat
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If you like La Pimenterie Post Mortem, try these 5.
A familiar kind of different: related flavors, nearby heat, and room for a new favorite.
YOUR STARTING BOTTLE
La Pimenterie Post Mortem
SuperhotSmoked Fresno and onion lead a complex pepper blend with maple, dates and black garlic. Added capsaicin extract intensifies the heat.
Fine-tune the flavorGood choice. Let’s find its next-door neighbors.
Guajillo and habanero form the base, with smoked ghost peppers adding smoke and extra heat.
Less smoky, with a gentler heat range.
Flavor & heat
Scorpion peppers take the lead, supported by guava, pineapple and original pepper sauce.
Less sweet, with a similar heat range.
Flavor & heat
Trinidad Scorpion and smoked habanero meet tomato, red onion and garlic, with heat described as building gradually after the first taste.
Less smoky, with a gentler heat range.
Flavor & heat
Ghost peppers lead this habanero blend, with carrots, tomatoes and mandarin orange giving the fierce formula a fruity edge.
Less sweet, with a similar heat range.
Flavor & heat
Based on shared flavor notes and heat, not a promise that two bottles taste identical. Your palate gets the final vote.
Keep exploring with a swipe