Our Story
We set out to keep a family tradition alive.
Scorpion Gourmet is founded on four generations of farming, one recipe, and forty years of patience. Every bottle is the result of that.
The Scorpion Gourmet Hot Sauce Team
Dallas, Texas
So, how did it all begin?
Scorpion Gourmet didn't start as a brand. It started as a backyard garden.
Guyana— generations of farming
Mohun Singh farmed the rice fields of Guyana. People called him "Scorpion" — a nickname earned for his quickness and precision in the field. He raised his son Bhawan in that same tradition: hands in the soil, knowledge passed down by doing.
→ New York City
Bhawan and his wife Kalimani came to America and settled in New York. But the dream was always to build something rooted in the land.
→ 1980 — first Scotch Bonnets planted in Texas
Soon, Bhawan and his wife Kalimani came to America and landed in New York. They worked. They built. But the pull toward the land never left.
→ 40 years of recipe development
Bhawan grew peppers, tomatoes, carrots, mangoes, limes. He cooked. He tasted. He adjusted. He started again. The goal was never the hottest sauce—it was one that made food better. Soon enough, friends and family tried it first. They kept coming back. Then they started asking for bottles.
→ Today — Scorpion Gourmet
The nickname "Scorpion" stuck. The recipe held. Today, Scorpion Gourmet is still made the same way Bhawan spent four decades getting right — fresh ingredients, no preservatives, no artificial anything. Same recipe. Your table.
