Peppermaster Information

Peppermaster is more than just hot sauce it's a way of life. We consider ourselves connoisseurs of intense, rich, flavours, which are augmented by the uniqueness of the heat and personality of the over 40 different peppers we use. We put just as much passion as we do heat into everything we do. With a focus on local food security along with natural, farm-fresh, and organic (whenever possible) ingredients that have a conscience, we personally curate powerful, one-of-a-kind flavours in hopes of transforming your palate, adding a bit of magic to your food, and expanding your mind with the power of chili peppers. We work with farmers we know and trust, and are constantly expanding our network and educating new farmers both locally and internationally, in order to provide you with the freshest, best-tasting, highest quality product imaginable. This means that anytime you shop Peppermaster, you're helping grow our community and our network of local and international farmers, one pepper at a time. The Peppermaster himself, our co-founder, Greg Brooks, is no rookie to the world of hot sauce. Born in Pointe-Claire, Quebec, Greg's family relocated to the Bahamas when he was just six years old. Greg would go on to spend his formative years soaking up the island sun and exploring the different types of heat the island had to offer yes, we're talking about peppers. Its safe to say that Greg quickly developed a jungle palate, which led him down the path of experimenting with different peppers and flavours. By the age of 8, Greg was selling fresh island produce to locals and tourists, and shortly after became adept at making the fresh pepper sauce that is native to the Bahamas. After a lengthy career in the food industry, working as a caterer, restaurateur, and specialty foods manufacturer, Greg relocated to the small village of Rigaud, Quebec, Canada, where he and his wife, Tina, formed their own food manufacturing company, Brooks Pepperfire Foods, along with their in-house hot sauce brand Peppermaster in 2004. We are ...