Lavour

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Lavour Elevate your culinary experience with Lavour’s hot sauces!

30/09/2026

Fresh peppers, salt, and time.
As natural fermentation begins, beneficial lactic acid bacteria feed on the pepper natural sugars, producing lactic acid and those little bubbles you see.
The acidity develops. The flavour deepens. Complexity builds.
This is fermentation at work🔥

Did you know!? Salt doesn’t simply preserve food.It sets the stage for fermentation, creating an environment where be...
28/09/2026

Did you know!?


Salt doesn’t simply preserve food.
It sets the stage for fermentation, creating an environment where beneficial bacteria can flourish, transforming sugars into acids that bring depth, tang and character to food, while keeping many unwanted microorganisms at bay.

25/09/2026

Every pepper matters. Handled by hand, one by one.

Some things are better revealed one swipe at a time..
24/09/2026

Some things are better revealed one swipe at a time..

23/09/2026

Today’s conversation, tomorrow’s possibilities.
Thank you Joe Issa El Khoury Joyce Akiki MTV Lebanon

22/09/2026

Last night’s dream? Not very friendly.

Too hot to handle.😎 Too good to resist.🥹
18/09/2026

Too hot to handle.😎 Too good to resist.🥹

Finally, a prompt with a perfect response🔥
14/09/2026

Finally, a prompt with a perfect response🔥

11/09/2026

Something smaller is taking shape..👀
90mL of Lavour.. soon

Ripe tomato, subtle sweetness and acidity, lifted by the fruity brightness of fermented Cayenne, followed by a warm ling...
10/09/2026

Ripe tomato, subtle sweetness and acidity, lifted by the fruity brightness of fermented Cayenne, followed by a warm lingering heat that keeps every bite interesting 👌🏻

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Mansouriyeh
Beirut
0000

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