Queima Beiças

Story angles

• A young maker bottling Madeira's own larder, from guava to sugarcane honey.
• Fruit-forward sauces where flavour leads and heat follows, for the adventurous, not the masochist.
• Goiaba, a guava sauce at 1/10, built for a cheeseboard or grilled pork.

In the maker's own words

Flagship

Goiaba

Heat

1/10

Story

Queima Beiças was born on Madeira, made by a cook with a thing for chilli. It started simply: handmade hot sauces for friends and family. Over one lunch with those friends came the idea of a brand, because everyone kept saying the sauces deserved to reach more people. From the first day we wanted something that genuinely represented Madeira, so every Queima Beiças sauce carries a star ingredient from the island: the tropical fruit, the sugarcane honey, the Madeira rum. More than making very hot sauces, we want to tell the story of our home through unlikely flavours, and show that a hot sauce can also be balanced, full of flavour and full of identity. Goiaba came out of the Mercado dos Lavradores in Funchal, one of the most emblematic places on Madeira, known for the sheer range of the island's exotic fruit. We wanted a sauce where the guava was genuinely the lead. The cinnamon and lemon notes go alongside the fruit without hiding it, and the heat only arrives at the very end, to finish the experience rather than dominate it. Made with Madeiran guava, for people who want more flavour than intensity.

Pairings

• A cheeseboard: it lifts the cheeses without covering them
• Fresh salads: it adds fruit, freshness and a final touch of heat
• Grilled pork: the sweetness of the guava works with grilled meat

Fun fact

Our red chilli paste is never twice the same. We make it with whatever red chillies are around that season, bought straight from farmers on the island, and the only rule is that they are red. It uses up the crop that is actually there, and every batch carries Madeira rum.