Food & Allergen Information
At Core of the Sun, flavour comes first - but knowing what is in your food matters just as much.
This page summarises the ingredient, allergen, storage and safety information from our current Product Information Sheet, last reviewed on 24 September 2026.
Always read the label on the bottle you receive before purchasing or consuming our sauce, particularly if you have a food allergy or intolerance.
Current product
Product: Core of the Sun chilli sauce.
Type: Fermented chilli sauce, supplied in a 100ml glass bottle.
Production method: Fermented, blended, heat-treated and hot-filled.
Core of the Sun is a ready-to-eat condiment. It does not require further cooking before consumption.
Ingredients
Ingredients: Tomatoes, Paprika Pepper, Apricot, Pineapple, Onion/Shallots, Chilli (Armageddon, Scotch Bonnet, Paprika, Ground), Garlic, Ginger, Salt, Galangal, Lime, Miso Powder (~0.1%), cardamom seed.
The foundation ferment contains chillies, tomatoes, shallots and garlic prepared with salt at approximately 2.5% by weight. Fruit is added after fermentation before the sauce is blended, heated (full pasteurisation to 85%) and hot-bottled.
Allergens
Declared allergen: Soya.
The current product information sheet identifies Miso Powder (Soya) as the allergen in Core of the Sun chilli sauce.
UK food law identifies 14 allergens that require specific declaration when they are used as ingredients. Where one of these allergens is present in one of our products, it will be clearly identified in the ingredient information.
Customers with food allergies or intolerances should always check the individual product label before consumption. Please do not rely solely on the product name, flavour description, photographs or previous purchases when making an allergy decision.
Cross-contamination
Food-contact surfaces, equipment, bottles and closures are cleaned and prepared as part of the production process.
Our production process considers potential biological, chemical, physical and allergen hazards associated with making and bottling the sauce.
Where our risk assessment identifies a genuine risk of unintended allergen presence that cannot reasonably be controlled, appropriate precautionary allergen information will be provided on the relevant product information or label.
Acidity, heat treatment and bottling
Acidity is one of the important controls used in production. The working finished-product range is approximately pH 3.4-3.8.
For batches CS01-CS06, the finished sauce batches recorded a pH of between 3.25 and 3.65. Measurements are recorded on a fully calibrated digital pH meter before and after the pasteurisation process.
Following blending and pH testing, the sauce is heated to approximately 82-88°C and hot-filled into sterilised 100ml glass bottles at no less than 82°C.
Batch records and traceability
Each production run is given its own batch identity. Batch records include recipe and quantity information, fermentation details, pH measurements, heat-treatment and filling temperatures, production date and the number of bottles produced.
Where appropriate, ingredient and supplier information is retained to help provide traceability through the production process.
Recipe changes
We may occasionally improve recipes or change ingredient suppliers. This can mean that ingredients or allergen information changes over time.
Always read the label on the bottle you receive rather than relying upon information from a previous purchase.
Natural ingredients
Chillies are gloriously unpredictable.
Their heat can vary according to variety, growing conditions, ripeness and harvest. Fruit and other natural ingredients can similarly vary in sweetness, colour and flavour.
As a result, there may be reasonable variations in heat, colour, texture and flavour between batches.
Very hot sauces
Some of our sauces contain exceptionally hot chillies.
Heat descriptions are intended as guidance rather than a scientific measure of how hot an individual serving will feel.
Start cautiously if you are unfamiliar with very hot chilli products.
Avoid contact with eyes and other sensitive areas and wash your hands after handling particularly hot sauce if necessary.
Keep products out of reach of young children.
Storage
Unopened bottles should be stored in a cool, dry place away from direct sunlight.
Please follow the storage and best-before information printed on the individual bottle.
Once opened, follow the refrigeration and consumption instructions provided on the label.
Do not consume a product where its seal appears unexpectedly compromised or where there are other signs that the product may be unsafe.
Best-before information
Check the bottle for its applicable durability information and batch identification.
Questions about ingredients or allergies?
If you have a food allergy or intolerance and are unsure whether one of our products is suitable for you, please contact us before purchasing or consuming it.
Please tell us which sauce and bottle batch you are asking about so that we can check the relevant product information.
If you have a serious allergy, never make assumptions based on the style or flavour of a sauce.