Royer de Siam — Chili Millésime

Notre Histoire

A French grower cultivating exceptional chili peppers in Thailand

Royer de Siam is born where French gastronomic precision meets the lush tropical terroir of Thailand. In the tradition of great spice houses, we grow, ferment, and craft each chili with the care of a vintner tending rare vines.

Our peppers are cultivated under the equatorial sun, nourished by volcanic soil, and transformed through time-honored fermentation — yielding flavors of extraordinary depth, complexity, and character.

Capsicum Millésime — Illustration Botanique

Terroir

Volcanic soils and tropical monsoons create a terroir of unparalleled richness for our rare cultivars.

Fermentation

Slow-aged in ceramic vessels, our chilies develop depth through patient, artisanal fermentation.

Rare Ingredients

From ghost peppers to purple Sichuan peppercorns — each ingredient is sourced at the peak of its season.

Les Collections

Our Cuvées

Curated like fine wines — each blend tells a story of origin, craft, and fire.

Le Fleuron — Flagship

Grand Cru

Grand Cru Ardent

Fermented, cask-aged chili sauce — limited edition

The crown jewel of Royer de Siam. A single-origin chili ferment aged in French oak casks, yielding a sauce of extraordinary complexity — deep umami, slow-building heat, and a finish that lingers like a great Burgundy. Each numbered bottle is a collectible testament to patience and terroir.

Cask-Aged Deep Umami Complex Heat Limited Edition

Intensité

Sauces Gourmandes — Gourmet Sauces

Réserve

Smoked Reserve

Tropical smoked chili sauce

Mango and chipotle, slow-smoked over longan wood — an approachable gourmet sauce where tropical sweetness meets deep, campfire smokiness. Crafted for drizzling over grilled fish, ceviche, or a simple avocat toast.

Tropical Smoky Sweet Heat

Intensité

Sauces Tropicales — Tropical Sauces

Tropicale

Golden Ember

Pineapple & chili sauce

Thai pineapple, slow-roasted and blended with bird's eye chili — a sauce of tropical acidity, exotic sweetness, and lingering fire. Perfect for seafood, grilled poultry, and bold summer plates.

Sweet & Fruity Exotic Tropical Fire

Intensité

Poudres — Powders

Poudre Artisanale

Silphium Noir

Vietnamese black pepper & house-smoked chilis

Named after the legendary lost spice of antiquity — our signature blend of slow-smoked house chilies and Vietnamese Phú Quốc black pepper, ground to a dark, aromatic velvet. The foundation of the Royer de Siam kitchen.

Smoky Aromatic Intense

Intensité

Collection Mala — Mala Collection

Mala Quotidien

Koh Mala

Coconut oil & Jinda chili mala

An everyday mala inspired by the tropical islands — virgin coconut oil infused with fragrant Jinda chili and Sichuan peppercorn. Affordable, aromatic, and endlessly versatile.

Fragrant Mild Heat Aromatic Spice

Intensité

Prestige

Mala Rossini

Wagyu tallow, purple pepper & ghost pepper

An indulgent culinary experience without equal. Rendered wagyu beef tallow infused with rare purple Sichuan peppercorn and ghost pepper — extreme heat wrapped in opulent richness. Not for the faint of heart.

Extremely Hot Rich Indulgent

Intensité

L'Atelier

The Spice Atelier

From field to bottle, every step is guided by hand — a process of patience, precision, and respect for the ingredient.

Cultivation

Hand-planted in Thai highland soil, nurtured by monsoon rains and equatorial sun.

Fermentation

Aged in ceramic jars — weeks to months — until the peppers develop complex, wine-like depth.

Assemblage

Blended with French precision, each cuvée is a composition of heat, aroma, and texture.