Collection hot sauces ONIMA

Why choosing when you can have them all?

1 EACH OF THE CORE 3 (100ML EACH)

MALSON

THE FIRST STEP IN BIRTHING MALSON IS TO EVALUATE THE CARROT. CARROTS ARE NEARLY 50% OF MALSON, SO CHOOSING GREAT ONES ARE IMPORTANT. TO TREAT THEM RIGHT, THEY ARE PULVERIZED WITH SALT AND LEFT TO REST ALONGSIDE A NARROW LANE OF SPICES FOR ABOUT A MONTH.

THE SPICES ARE A BED OF AROMATIC FLOWERS, SEEDS, AND ROOTS. CARAWAY, FENNEL, CAROM, ASAFOETIDA, AND CUMIN, ACCENTED WITH BRIGHT GINGER AND LEMON, ADD FULL FLAVOR TO A TOUCH OF YELLOW HABANERO HEAT.

HEAT: HABANERO

PROFILE: FUNK, POLLEN, UMBELLIFERS

ACID: GINGER KOMBUCHA

INGREDIENTS: RED PEPPER, CARROT, KOMBUCHA (WATER, SUGAR, TEA, LEMON, GINGER), HABANERO, SALT, ONION, GARLIC, GINGER, SPICES

100ML

IL MIG

IL MIG IS THE CONCEPTUALLY A MIDDLE CHILD. IT IS BEING TORN IN TWO DIRECTIONS BUT IS ABLE TO FIND ITS IDENTITY IN HEFT. OIL AND VINEGAR DO NOT GET ALONG UNTIL THEY DO. 

RED HABANERO AND SPANISH LONG CAYENNE ARE CO-FERMENTED TO DEVELOP A PLEASANT LACTIC ACIDITY. TOGETHER THEY FORM A COMPLEX MID LEVEL OF HEAT TO REMIND YOU THIS ISN'T JUST A SILKY SMOOTH CONDIMENT TO LAYER OVER YOUR EGGS, BUT IT IS ALSO STILL A HOT SAUCE AFTER ALL. 

GARLIC AND SHALLOTS HIT THE PAN TO SLOWLY CARAMELIZE WITH A CONSIDERABLE AMOUNT OF BARLEY KOJI UNTIL EVERYTHING COMES TOGETHER TO BIND SHERRY VINEGAR AND OLIVE OIL. 

HEAT: HABANERO + CAYENNE

PROFILE: SILK, ALLIUM, LIGHT AT THE END OF THE TUNNEL

ACID: SHERRY VINEGAR

INGREDIENTS: RED HABANERO, SHERRY VINEGAR, CAYENNE PEPPER, SHALLOT, BARLEY KOJI, GARLIC, OLIVE OIL, SALT, SPICES

100ML

CRY BABY

CRY BABY EXPLORES THE THRESHOLDS OF PAIN AND PLEASURE. BHUT JOLOKIA (GHOST PEPPER) HAILING FROM ASSAM IS THE CULPRIT BEHIND YOUR TEARS. THIS JOLOKIA IS THE ACTIVE INGREDIENT IN NORTH INDIA'S AEROSOLIZED ANTI-TERRORIST WEAPON OF CHOICE. NATURALLY, IT IS IMPORTANT TO PLAY WITH FIRE.

THE SUN SHINES BRIGHT ON EXTREMADURA TO GIVE US THE BEAUTIFUL TOMATO BASE TO ACT AS A RICH CANVAS FOR AN UNUSUALLY PARTICULAR BLEND OF 21 SPICES IN CRY BABY. WHILE THE EXACT BLEND IS INSIDER KNOWLEDGE, THOSE FAMILIAR WITH CERTAIN CURRY DISHES WILL BE ABLE TO PICK UP ON A FEW BITS HERE AND THERE.

DESIGNED FOR COOKING OVER THE FIRE, AN EXTRA DEPTH WAS NEEDED TO SUPPORT THE MASSIVELY BOLD FLAVORS ALREADY PRESENT. KOMBU FROM THE GALICIAN COAST IS MACERATED IN KOMBUCHA TO ADD ONE MORE LAYER.

HEAT: BHUT JOLOKIA

PROFILE: RICH, OMNIDIRECTIONAL, SAVORY

ACID: KOMBU KOMBUCHA

INGREDIENTS: TOMATO, BHUT JOLOKIA PEPPER, KOMBUCHA (WATER, SUGAR, TEAM, KOMBU), APPLE CIDER VINEGAR, SALT, SPICES, UNREFINED CANE SUGAR

100ML