Sao Paulo, September 2017
Chef Guga Rocha
Recognized as one of the most celebrated names of the new generation of Brazilian chefs, Guga Rocha signs a line of peppers. It's the Tropicalista Brasil Sauce line, in which the mild, moderate or intense spicyness is indicated by its facial expression reinterpreted in fun caricatures!
In partnership with Pimenta do Jamal, six distinct flavors of peppers were developed, all inspired by regional ingredients from Brazil.
With experience in more than 40 countries such as Italy, Portugal, Spain, Thailand, Indonesia, Greece, Canada and France, Guga makes creative, unpredictable, light and rich cuisine. All the result of his continuous research into national culture combined with a curiosity for the diversity and exoticism of world cuisine.
“I believe that there are no people who do not enjoy chili peppers, but rather that these people were not pleasantly introduced to this pleasure”, says Jamal. All flavors will be on sale at Pimenta do Jamal's points of sale, present throughout Brazil and on the brand's e-commerce. “It is a great pleasure to be able to show, once again, Brazilian culture and all its diversity”, says Guga Rocha.
Tomato Sauce with Pink Pepper - Launch 2019
The union of two products originating in the Americas was specially made for you.
The flavor of this preparation is unmistakable. The spicy and herbal notes are perfect complements to your sandwiches, pizzas, pastas and meats. Let yourself be carried away by the pleasure.
Try this surprising flavor and treat your taste buds.
Pepper sauce with Dendê - it is a tribute to the black brothers, reminds the aroma of the delicious street foods of Salvador, besides having a soft perfume of Palm oil and popcorn.
Pepper Sauce with Pequi - a Brazilian fruit with an intense aroma and golden yellow color, it was transformed into a delicacy after being processed with yellow-scented pepper.
Pepper sauce with Pitanga - a combination of very sweet fruit with “fleshy” red peppers.
Pepper sauce with Tucupi - was inspired by indigenous culture and developed with green smelling peppers, which enhance acidity and tannins.
Bocaiuva jelly with pepper - a fruit that occurs in the cerrado, with a sweet and yellow pulp with a peculiar flavor, was created using gastronomic techniques, producing a sauce with the texture of jellies and an incredible aroma of bread and butter.