Our fermented condiments are inspired by cultural traditions, using age-old ingredients and preparation methods.
They are made only from whole foods (vegetables, fruits, herbs, spices, and salt). In order to retain all of the flavor and nutrition, we don’t filter or strain the sauces, or dilute them with water or other liquids. Spontaneous fermentation creates delicious flavors and aromas (savory umami, tart lactic and acetic acids, and fruity ester aromas), naturally preserves them, adds healthy probiotic bacteria, and makes the nutrients more digestible. Our condiments are unpasteurized so that the bacteria stay alive and all of the flavors and aromas remain intact.
Hot Sauce (Chilisås)
Ingredients: bell pepper, habanero chili, salt, garlic, bay leaf
The base of our hot sauce is the ripe and mature red bell pepper, which is not hot but provides a naturally sweet foundation with robust pepper flavors. Habanero chili adds the heat along with tropical, fruity flavors. Garlic and bay leaf add depth with their complex aromas and flavors.
It’s spicy enough for chili lovers, but not so spicy that only a drop or two can be used. A spoonful adds just the right amount of heat, allowing you to also get plenty of flavor, aroma, and live bacteria. The hot sauce is the most versatile of our sauces, and can be mixed into or drizzled on top of almost any savory dish.
Stir-fry: rice, eggs, mixed vegetables, soy sauce, hot sauce
Marinade for meat or vegetables: oil, vinegar, parsley, salt, hot sauce
Soup: water, chicken, carrots, celery, onion, quartered potatoes, salt, hot sauce
Ingredients: bell pepper, mustard seed, salt, black pepper
Yellow bell peppers provide a vibrant and zesty base for our mustard. Brown mustard seeds add natural sweetness and a kick to the sauce. Black peppercorn is a classic when combined with mustard and contributes a warm aroma and flavor.
Our mustard is slightly hot thanks to the use of brown mustard seeds and has a little bit of extra texture from the semi-whole seeds. Mustard is classically eaten with meats and bread-based dishes, though is a versatile condiment with many possible uses.
Salad dressing: oil, vinegar, salt, honey, mustard
Roast: lamb, garlic, rosemary, salt, mustard
Sandwich: bread, sausages, caramelized onion, cheese, tomatoes, mustard
Ingredients: zucchini, ancho chili, pasilla chili, salt, garlic, oregano
Savory and sweet zucchini is the base of our salsa; a tribute to the original salsas of the Americas that often contained squashes. Ancho chili gives the salsa a deep tomato-like flavor and a nice body due to its high natural oil content. Pasilla chili is rich and earthy with flavors of raisins, cocoa, and berries. Garlic and oregano pair well with salsa and add a little bit of extra zing.
Our salsa has a kick to it but is not too hot (we have our hot sauce for that). It is a robust sauce with a lot of flavor so a little goes a long way. Salsa is often eaten with tortilla chips or dishes like tacos, but can also be used in a variety of other savory dishes such as stews, roasts, and salads.
Tacos: tortillas, ground beef, onion, cilantro, avocado, salsa
Roast mix: chicken, butternut squash, onion, salsa
Casserole: rice, beans, cheese, cilantro, salsa