The Kenyan
Highland Farm
Our chilies grow at 1,800m above sea level in Kenya's Central Highlands. The cooler temperatures slow the chili's growth — concentrating capsaicinoids, essential oils, and the complex aromatic compounds that make a world-class chili.
We work with a network of small-scale farmers, paying above-market rates and providing GPS-tagged traceability from farm to bottle. Every batch is origin-stamped. No anonymized supply chains.
This is single-source chili oil. You know exactly where your heat comes from.
Cold-Pressed.
Never Compromised.
Most commercial chili oils are high-heat extracted, destroying the volatile aromatic compounds that make fresh chili so compelling. We infuse at sub-60°C — it takes longer, costs more, and produces something categorically superior.
Our pulp is stone-ground and slow-dried. No harsh solvents, no bleaching agents, no fillers. Just chili, oil, and patience.
The result is a product that respects the ingredient — and the person eating it.
Our Principles
Science-Led
Every formulation decision is grounded in food science. We Scoville-test every batch and track capsaicinoid profiles.
Clean Label
Zero artificial preservatives, colours, or flavourings. We believe the chili should do the work.
Farmer First
Our farmers are partners, not commodities. Above-market pricing and long-term supply agreements.
Kenyan Pride
This is a Kenyan product for Kenyan tables — and the world. We don't pretend otherwise.