More and more people are getting to know the wonderous world of hot sauce, but most don\u2019t know much about the creators of these delicious sauces. Who are those heroes behind the brands that spoil us with the best hot sauces? We are about to find out in our interview series \u2018Meet the Makers\u2019.<\/p>\n
Despite the fact that we have already interviewed quite a few hot sauce makers through our 10 questions, a ‘Meet the Makers’ with a Dutch hot sauce brand was still missing. Until now, because Nondedju Hete Saus (Hete Saus means Hot Sauce in Dutch) is next. It comes from Breda, a city in the Southern province of Noord-Brabant. The sauces are made by Jeroen, who is not only a hot sauce maker, but also a serious sausage maker! With no fewer than 5 different flavors, Nondedju Hete Saus is well represented on Heatsupply and it even has the honor of being the first Dutch hot sauce on the webshop. So it’s about time we ask Jeroen from Nondedju Hete Saus our 10 questions!<\/p>\n
When & what was your first hot sauce experience?<\/strong><\/p>\n That must have been somewhere in the early ’90s while on holiday in England. During a Pub meal my mouth burned horribly on a hot sauce that later ended up in my eye!<\/p>\n What made you decide to start your own brand?<\/strong><\/p>\n I have been selling sausages\/street food on the street in Breda for 8 years as Dokter Worst. After making some chutneys I thought of making hot sauce. When I was allowed to stand outside on the food court at Dutch Chili Fest in 2017, I asked the organization if I could also participate in the ‘best hot sauce’ contest and I won it that year! Unanimously chosen by all 3 jury members I heard later! So now, in addition to Dokter Worst, I also make hot sauces under the name Nondedju Hete Saus.<\/p>\n How did you come up with the name of your brand?<\/strong><\/p>\n Nondedju (a word which is people in the region use to say something like ‘goddamn’) looks nice to me. Nondedju that’s tasty or Nondedju HOT!<\/p>\n What’s your favorite ingredient to work with (other than peppers, of course)?<\/strong><\/p>\n I use as many fresh products as possible in my sauces, so no powders and extracts. All my sauces also contain fresh bell peppers. The Fruitpunch #2 contains Granny Smith apples and tomatillo. I think that’s a great combination!<\/p>\n What does your workspace look like?<\/strong><\/p>\n More than 1.5 years ago I built a production area \/ kitchen in a hall, complete with cold store and boiler. The space naturally meets all requirements and I also have my storage in the hall.<\/p>\n <\/p>\n\n