29/11/2025
Artisanal hot sauces bring out the zest and flavor in your meals.
Chef Mark Vincent M. Castillo takes time out to answer a few questions about his brand:
1. These condiments/sauces were created where? Are you the Philippine distributor?
"The entire Peculiar line is conceptualized, formulated, and crafted right here in the Philippines. Our products are not imported, they are born from my 13 years of experience adapting classic culinary science—specifically lacto-fermentation—to Filipino ingredients. I am not a distributor, I am the Creator and Proprietor, I personally manage the entire process from initial fermentation science to the final bottling, ensuring total quality control."
2. Any particular reason/s why these products?
"My motivation was twofold: complexity and control. After years in professional kitchens, I realized most hot sauces are either pure heat or pure sugar. I wanted to create a gourmet condiment that behaved like a chef's ingredient, not just a spice bottle.
The primary reason is fermentation: Fermentation unlocks incredible depth—the umami and savory acidity you taste in our base mash.
The secondary reason is sustainability: Our commitment to a zero-waste ethos means we utilize every part of the ferment, turning the flavor-rich byproducts into high-end oils such as Olio Piccante Chili Garlic (Future product) and Spiced Vinegar. It's about maximizing flavor and minimizing environmental footprint."
3. How did you discover these?
"The discovery was a process of relentless R&D and applying food science to flavor pairings. It began with the challenge of stabilizing heat. I realized that rather than masking the heat, I could balance it using high-fat (Cacao), high-sugar (Fruit Cheongs), and high-umami (Miso) components.
For instance, Velvet Noir came from perfecting the emulsification of dark chocolate fat into the mash. Terra Viridis was about integrating high-volume, low-acid produce like the Saba banana and caramelized onion as flavorful diluents to push the heat into a subtle range. Every recipe is a careful scientific construction aimed at achieving balance."
4. Any recommendations on how to pair these with menu?
"Absolutely. Our sauces are built to function as flavor accents, not just heat delivery systems.
Velvet Noir (Chocolate/Raspberry): This is your mole-style glaze. Use it on grilled pork belly (liempo), as a rich accompaniment to barbecued ribs, or even drizzled over deep-fried chicken for a savory-sweet, smoky depth.
Terra Viridis (Kiwi/Miso/Herb): This is a bright, savory finisher. Excellent on seafood tacos, spooned over fresh grilled fish, or mixed into egg salad or hummus for a fresh, umami kick.
Zenith Bloom (Guava/Hibiscus/Tropical): This sauce is a cutting acid. Pair it with anything rich or fatty, like lechon kawali, fried lumpia, or as the base for a tropical marinade. The high acidity slices cleanly through the richness."
5. Do you ship nationwide - Luzon, Visayas and Mindanao?
"Yes, we ship across the entire Philippines, covering Luzon, Visayas, and Mindanao.
We partner with J&T Express for reliable nationwide service. For quick delivery within Metro Manila, we offer same-day service via Lalamove. We take great care in our packaging, using reinforced air columns, to ensure our bottles arrive safely, no matter the distance."
You may check out Peculiar Artisanal Hot Sauce page on FB and message them for your orders! Christmas promo ongoing for the season of giving :) https://www.facebook.com/share/1F6Xphs7WD/
Spice up the holidays with the Peculiar Hot Sauce Gift Set!
This curated collection of three artisanal sauces (Zenith Bloom, Terra Viridis, & Velvet Noir) is available for only ₱699.
Choose the perfect intensity: Subtle, Bold, or Intense.
This offer is only available for December and until supplies last. Don't wait—reserve your unique gift set now!
https://form.jotform.com/253006155856457
