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Photo of Barbados Creole Pepper Sauce by EnconaPhoto · credit below

Photo: Open Food Facts contributors, CC BY-SA 3.0 · licence · source. Cropped as on Open Food Facts, placed on a white 4:5 background, resized and converted to WebP by Cillino. Same licence. Packaging design belongs to the brand.

Hot & chiliHot sauce

Barbados Creole Pepper Sauce

by Encona

At a glance

A hot sauce.

Tastes

The label is in French; we only read English labels for taste so far.

Heat
Not stated on the labelHabaneroScotch bonnet
Made with

Eau, Purée de piments, _moutarde_, Acidifiant acide… all ingredients

From the product record on Open Food Facts, ingredients in French. Sources

Your take

Save it to Want to try, Tried or Favorites.

Ingredients

10, in label order, as printed in French
  1. 1
    Eau
  2. 2
    Purée de piments (chili)
    • 20 %) (piments habanero, piments scotch bonnet, sel, acidifiant : acide acétique (chili)
  3. 3
    _moutarde_
  4. 4
    Acidifiant acide
  5. 5
    Oignon
  6. 6
    Sucre
  7. 7
    Sel
  8. 8
    Stabilisant : gomme xanthane
  9. 9
    Conservateur : sorbate de potassium
  10. 10
    Curcumin
Chili
Exact label text

Eau, purée de piments (20 %) (piments habanero, piments scotch bonnet, sel, acidifiant : acide acétique), _moutarde_ (5 %), acidifiant acide, oignon, sucre, sel, stabilisant : gomme xanthane, conservateur : sorbate de potassium, curcumin.

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Flavor profile not yet established

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Brand page

Where this comes from

The Open Food Facts product record.

How we read the flavor

No flavor tags: the label doesn’t give us enough to go on.

We read the ingredient order and wording. No tasting, no scores, and we never guess heat.

Product facts
Brand
Encona
Type
Hot sauce
Peppers named
Habanero, Scotch bonnet
Label on record
2026-03-16
Sold in
France
Sizes & barcodes1 size
SizeBarcodeCheck
142 ml50761197Valid
Sources1 record

Open Food Facts · record 50761197 · retrieved 2026-10-12

FactExtraction confidence
name80%
category70%
category tags70%
ingredients text90%
peppers named in ingredients80%
names by language80%
allergens70%

Data from Open Food Facts (openfoodfacts.org), available under the Open Database License. Product on Open Food Facts. Photos: Open Food Facts contributors, CC BY-SA 3.0, credited on each photo.

Brand ownership as reported by the source (unverified).

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