Spicy Damask Rose Jam

Spicy Rose Jam with Carolina Reaper – the new temptation for fans of spicy flavor

Discover the perfect combination of the traditional taste of rose jam and just a hint of Carolina Reaper heat – the hottest pepper in the world until 2023. Our rose jam impresses with its unique caramel aroma and the delicate taste of the Bulgarian Damask rose, combined with an innovative spicy note.

100% natural product:

• No GMOs, preservatives or artificial additives.
• Natural color and aroma, sourced from our own farm.
• Suitable for people with sensitive stomachs, thanks to our special technology for removing the seeds and skins.

Benefits and what makes it unique:

• Ideal for spicy food connoisseurs looking for something different.
• Rose jam lends itself to all kinds of culinary uses – pair it with cheeses or desserts, or even use it as a glaze for meat or in a marinade.
  
• An unconventional idea - rose jam makes a great topping for ice cream or an addition to cocktails.

Bulgarian tradition with a modern twist

Our rose jam recreates Bulgarian tradition in a new way – the delicate sweetness of the rose is complemented by a mildly spicy accent that delights every palate.

Characteristics:

• Heat: mildly spicy, suitable for people who don't like hot food
• Made in Bulgaria: On Hot Farm's own farm, with full traceability – from seed to finished product.

Sugar, Rose Blossom 14.1%, Citric Acid, Carolina Reaper Chilli

Nutritional value per 100g
Energy value 1473.8 kJ/352.0 kcal
fat 0.0 g
of which:
- saturated fatty acids 0.0 g
carbohydrates 88.0 g
of which:
- sugars 88.0 g
fiber 0.0 g
proteins 0.0 g
salt 0.00 g

The nutritional composition may be variable according to the nutritional composition of the raw materials

After you place an order, our employee will contact you for confirmation within 2 business days.

Once you confirm the order, we will immediately ship it from our warehouse.

So you can expect delivery to your address or selected courier office no later than 3 business days after ordering.