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The Original

The Original is your new favorite all-purpose sauce. Say goodbye Sriracha!!

Scotch Bonnet peppers and a medley of garden vegetables are fermented for a minimum of forty days to boost tanginess and develop rich and complex flavors.

The Original offers the perfect heat to enhance any meal, from eggs to tacos and everything in- between.

Spice: MEDIUM
Peppers: Scotch Bonnet

Sorry, we are currently out of stock!

But if you'd like to join the waitlist you'll be the first to know when the next batch is ready!

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Scotch Bonnet + Dijon

Scotch Bonnet + Dijon brings you Caribbean heat with a French flair.

Fresh Scotch Bonnet peppers, Dijon mustard and dill pickle makes this sauce the perfect choice for your next sandwich, charcuterie board, or holiday roast!

Spice: MEDIUM
Peppers: Scotch Bonnet

Sorry, we are currently out of stock!

But if you'd like to join the waitlist you'll be the first to know when the next batch is ready!

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RASPBERRY Reaper

Raspberry Reaper is a party in your mouth. Fruity and tangy raspberry balances the intensely spicy Carolina Reaper pepper. Perfect on seafood, dumplings, and cheeses.

Spice: VERY HOT!!
Peppers: Carolina Reaper + Scotch Bonnet

Sorry, we are currently out of stock!

But if you'd like to join the waitlist you'll be the first to know when the next batch is ready!

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INSTANT REGRET

Instant Regret is a barbecue-styled sauce for the experienced spice junky.

Enjoy rich, robust flavors of coffee, maple, and charred onion on your next BBQ cook-out or add to any sauce for an extra kick.

Spice: EXTREMELY HOT!!!
Peppers: Smoked Ghost Pepper + Carolina Reaper + Scotch Bonnet

Sorry, we are currently out of stock!

But if you'd like to join the waitlist you'll be the first to know when the next batch is ready!

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Shop Now!

The Picanxa Collection

Enjoy the full lineup of Picanxa Sauces!!

Includes:

  • The Orginal 8oz
  • Scotch Bonnet + Dijon 8oz
  • Raspberry Reaper 8oz
  • Instant Regret 8oz

$67.80 CAD $59.99 CAD

Our Signature Sauces

The Original is your new favorite all-purpose sauce. Say goodbye Sriracha!! Scotch Bonnet peppers and a medley of garden vegetables are fermented for a minimum of forty days to boost tanginess and develop rich and complex flavors. The Original offers the perfect heat to enhance any meal, from eggs to tacos and everything in-between.

Sorry, we are currently out of stock!

But if you'd like to join the waitlist you'll be the first to know when the next batch is ready!

food

The Original

$12.95
8 fl. oz / 237ml

Scotch Bonnet + Dijon brings you Caribbean heat with a French flair. Fresh Scotch Bonnet peppers, Dijon mustard and dill pickle makes this sauce the perfect choice for your next sandwich, charcuterie board, or holiday roast!

Sorry, we are currently out of stock!

But if you'd like to join the waitlist you'll be the first to know when the next batch is ready!

food

Scotch Bonnet + Dijon

$14.95
8 fl. oz / 237ml

Raspberry Reaper is a party in your mouth. Fruity and tangy raspberry balances the intensely spicy Carolina Reaper pepper. Perfect on seafood, dumplings, and cheeses.

Sorry, we are currently out of stock!

But if you'd like to join the waitlist you'll be the first to know when the next batch is ready!

food

Raspberry Reaper

$16.95
8 fl. oz / 237ml

Instant Regret is a barbecue-styled sauce for the experienced spice junky. Enjoy rich, robust flavors of coffee, maple, and charred onion on your next BBQ cook-out or add to any sauce for an extra kick.

Sorry, we are currently out of stock!

But if you'd like to join the waitlist you'll be the first to know when the next batch is ready!

food

Instant Regret

$22.95
8 fl. oz / 237ml

Pickup

Free Local Pickup! Mother Cocktail Bar

874 Queen St West

Delivery

Shipping options available at checkout!

Drop us a line

We would love to hear from you!

Jason Griffin is a Canadian award-winning bartender having honed his skills in Montreal and Toronto for the better part of two decades. When the pandemic hit in 2020, Jason, like countless other hospitality workers found himself out of work and stuck at home. To pass the time Jason started to pickle and ferment vegetables. And just like that, a new obsession was born. Jason’s approach to making hot sauce is similar that of creating a delicious cocktail. “Both the chili pepper and the spirit will burn (differently of course), and they both require a balance of acidity, sweetness, and mouthfeel to be best enjoyed.”

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Neil Barry

@neilmalcolmbarry

Photography by:

Jessica Blaine Smith Photography

www.jbsmithblog.com