Six sauces, six ways

The sauce that lifts everything

No complicated recipe needed. One jar, one spoon, and the dish changes dimension.

Chili Sauce

Brush it over your chicken before and during grilling. The heat brings out its aromas and builds an irresistible caramelised crust.

Veggie Sauce

Spread a generous layer in your sandwich. It replaces every ordinary sauce with far more character, and is perfect with grilled vegetables.

Piment Doux

On a golden slice of toast. Simple, quick, absolutely delicious. The perfect breakfast or afternoon snack.

Ananas Ardent

A burst of tropical flavour in your burger. Pineapple and chilli together: a real revelation.

Crevette Douce

Stir it into creamy prawn pasta. A mild, aromatic sauce that lifts every mouthful.

Feu de Crevette

Mix it through rice and grilled prawns. An explosive combination of sea and spice.

Signature recipe

Prep 15 min · Cook 20 min · Serves 3

300 g pasta
400 g chicken breast, diced
3 tablespoons olive oil
5 cloves garlic, chopped
200 ml double cream
50 g grated parmesan
2 to 4 tablespoons of Kaathoon Chili Sauce (or Piment Doux for less heat)
½ teaspoon black pepper
Salt, to adjust at the end
Fresh chopped parsley, to garnish

Cook the pasta according to the packet instructions. Drain and set aside.
Heat the olive oil in a large pan over medium heat.
Add the diced chicken and brown it.
Stir in the chopped garlic and cook for about a minute, without burning it.
Add the Kaathoon sauce and stir to coat the chicken well.
Pour in the cream and fold it through gently.
Add the parmesan and pepper, then simmer for a few minutes until the sauce is silky.
Fold in the pasta and toss until every strand is coated.
Taste, then salt only if needed — parmesan is already very salty.
Scatter with fresh parsley and serve immediately.

Once you have tasted it, you will not picture your meals without it. 🌶️