Yes, it’s safe to ship our fermented pepper mash and pepper puree.  We make the pepper puree/mash and then add 1-2% of natural acetic acid (vinegar).  The acetic acid deters/slows the growth of the harmless yeasts and molds that want to grow in warm temperatures.  If the fermented pepper mash does develop a “veil’ of these harmless yeasts and molds on top of the pepper mash, you can simply scrape it off the top of the pepper mash and then use the pepper mash. Our unpasteurized fermented pepper mash contains living lactobacilli for fermentation.
Please note that our fermented pepper mash and pepper puree must be further processed, like cooking, or different type of kill step, before using it.