The Story Behind Hot Sauce Without the Heat
Why We Made it
Tocha started with a simple problem: no condiment had real ingredients, real flavour, and no heat.
It called for an unlikely pairing. Viggy, an aerospace engineer, and Matt, a sommelier, brought exactly that to every batch, drawing on the bolder, international flavours that had always influenced how they cooked. Real care went into every detail, from the ingredients to the finish.
Made by two people who just wanted better flavour on their own table. Turns out, a lot of people agreed.
What is Tocha
The name "Tocha" comes from two food traditions layered together: "TO" from the Tamil thottukkaradhu ("to touch"), the word for table accompaniments, and "CHA" from the Hindi chutney ("to lick").
Tocha is a spiced sauce, not a hot sauce — built flavour-first, for whatever's on your plate tonight.
Simple Redefined
Simplicity: Whole ingredients, transparent labels, no shortcuts. No recipe required, just add and go.
Balance: Bold flavour and a gentle warmth, never one at the expense of the other.
Health: Every tablespoon comes in under 15 calories, with 2g sugar and 100mg sodium. Real flavour without the trade-off.
How We Do It
Every bottle is made in Vancouver, BC, cooked the same way you'd cook it at home: slowly, over a low, steady flame, macerating and infusing every ingredient and spice together instead of rushing it. After cooking, we filter out the solids, pepper seeds included, so the heat doesn't carry through into the bottle. What's left is the fresh, real flavour of the peppers, without the burn.