00:00This is one of the spiciest chili varieties in the world.
00:03On carefully selected chili plants, the chairman ties a marking string and waits for the skilled
00:08workers to harvest. During harvesting, they use a red reference stick for comparison,
00:14ensuring that only chilies meeting the standard are chosen and sent to the processing plant.
00:19The chilies are then finely ground, mixed with salt, and placed in oak barrels for fermentation.
00:25The entire process is completely natural, with no additives required. The mouths of the oak barrels
00:31are sealed, covered with a layer of coarse salt, and stored in a warehouse for three years. During
00:37fermentation, carbon dioxide and moisture gradually escape through tiny gaps, while the salt layer
00:43above helps to diffuse them. After three years, the owner eagerly opens the barrel. The chili paste
00:49releases an alluring aroma, but it is still not truly complete. At this stage, a quantity of aged
00:56vinegar is added and stirred continuously for one month. Because aged vinegar has antiseptic
01:03and preservative properties, no additional preservatives are needed. Next comes the process
01:08of removing chili seeds from the chili paste. The pure chili paste obtained is then inspected by quality
01:14control experts. It must meet criteria such as flavor, viscosity, pH level, and salt content to be
01:22considered up to standard. The qualified chili paste is then bottled and distributed through a fully
01:28fully-automated factory.
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