Local Fijian village farmers from Serua, Tailevu, Nabuka Vesi and Beqa Island grow the Bongo chillies, and the village women collect the wild turmeric that forms the base of the hot sauce ingredients. The production and sales of Fiji Fire allow these villagers to purchase necessities for their communities who own the land.

However, the effects of global climate change have created challenges to the growth and farming of ingredients. Agriculture has become less predictable, with more powerful and frequent cyclones destroying crops.

Fiji Fire is a family-owned business, with a mission to deliver the best of Fiji to the world while protecting Fiji's magnificent yet fragile coral reef.  The family proudly partner with Coral Reef Alliance, with a portion of proceeds from every bottle of Fiji Fire purchased going towards Coral Reef Alliance – to help protect the vast network of reefs surrounding Fiji.

"The use of the chilli in this sauce is a stand-out and there is a wonderful balance between the freshness of the Bongo and the other locally sourced ingredients including the zinginess from the vinegar, the sweetness from the carrots and the earthiness from the wild picked turmeric. This hot sauce is made in a chunkier style but is absolutely perfect for allowing the tanginess of the Bongo chilli to shine through."