The air will be thick with fire and flavor when Fire Fest 2025 takes over the Renaissance Convention Center on Oct. 4 to 5. What began as a chili gathering has grown into a four-hall food and culture carnival where spice meets smoke, drink meets heritage, and plants sprout with thorns as sharp as the peppers.

The Philippine Chili Federation, which has been running Chili Fest for seven years, is now joined by five other groups to form a larger stage. “This is just the start of something big for all communities in Fire Fest,” said Ponchit Ponce Enrile, president of the federation. “We are like-minded people who share the same passion in each of our crafts.”

Inside the HEAT hall, Chili Fest 8 takes center stage. Enrile recalled how the festival once drew only a few dozen competitors. “When we were starting, competitions would run not exceeding 30 participants, now it reaches beyond 1,000 participants,” he said.

The highlight is the “Matira Matibay” contest, where the spice intensifies round after round. Pod-eating bouts with Carolina Reapers and Ghost Peppers promise tears and grit. For those who would rather taste than compete, the long Table of Fire offers more than 200 hot sauces and chili products from Luzon, Visayas, and Mindanao, free to sample.

“If you try the local hot sauces here in the Philippines, it’s mind blowing. Tayo lang ang may sawsawan culture sa buong mundo,” Enrile said. “It’s been 11 years that we’re doing this and we’re fighting for these communities. The festival is a benefit to all the small businesses that produce products in the Philippines.”

Sarap Pilipinas curates SPARK, a hall dedicated to heritage and flavor. On display are crafts, artisan food, and a Filipino take on what’s “masarap.” Chef Kalel Demetrio of Liquido Maestro leads the first Chili Cocktail Cup, while Ammin Acha-ur, a tattoo artist from Benguet, keeps tradition alive.

“Our focus is on the vendors and exhibitors that are MSMEs or backyard businesses,” said Gwen Roque, co-founder of Sarap Pilipinas. “Malaking bagay i-showcase more of these products to help these small businesses put out their brands out there... All communities in Fire Fest are coming in full circle highlighting each and everyone’s products which we are all proud of.”

The open-air SMOKE hall belongs to meat and beer. Pitmasters Club of the Philippines is firing up Texas-style barbecue alongside the Philippine Craft Brewers Association.

“We will set the event literally on fire! Lots of fire, lots of smoke, lots of meat,” said Julius Mercado, admin officer for the pitmasters. A new barbecue hot sauce category will also join the Fiery Cup judging.

Beer will be poured fresh from local brewers. “When you eat the mouthwatering BBQ plus the hot & spicy food, you need to quench your thirst with our craft beers. That’s what we are here for,” said PCBA president Fred Calope. He added, “It is hard work, blood, sweat, and tears. Locally brewed... Dito sa atin, sad to say ang pinopromote natin ang mga bagay na nanggaling elsewhere... Pero sana tangkilikin rin natin ang sariling atin.”

The Pinoy Prepper Bazaar will also be staged here. “BBQ & beer is a big part of the camping community. We are trying to tie in everything with their communities to have disaster preparedness. We should not just be resilient... Kailangan prepared tayo lagi,” said founder Miko Tetangco.

Horti Filipina, new to the festival, brings AIR — a garden filled with sharp and strange flora. Its theme, “Fanged & Fearless,” mirrors the fiery toughness of chili lovers. Along with the plant displays come lectures on endemic species and hybrids.

The organizers say Fire Fest is also about supporting local business. “We are here to ask for help, and you’re there to give help. Please support us!” Calope said.

The lineup of guests includes Chef Kalel Demetrio, Chef Tatung, and Chef Gene. Media and government agencies have also been urged to boost the spotlight on homegrown craft.

An ambulance and medics will be on standby during the chili battles, but the spirit of the event is not pain, it is pride. A mix of smoke, sawsawan, beer, plants, and stories — all calling the crowd to Marikina in October.