Burn Rate: the $100 Hot Sauce for $13.99
Runway tested more than 50 hot sauces and picked IL MIG+ for Burn Rate, a limited run of 200 bottles wrapped in real $100 bills. Here's how the collaboration came...
6 Dimensions of Hot Sauce: Heat
6 Dimensions of Hot Sauce: Heat ONIMA hot sauces build heat into a full spectrum of flavor, transforming a simple dish into an exciting culinary experience. We believe that a...
Hot Sauce in Mocktails: Using Heat to Mimic the Sensory “Burn” of Alcohol
Alcohol adds more than flavor—it adds warmth, bite, and a lingering finish. Capsaicin (the compound that makes chiles feel hot) can recreate parts of that sensory experience without ethanol, which...
Should I Refrigerate My Hot Sauce After Opening?
Wondering if that opened bottle of hot sauce really needs to live in the fridge? This guide breaks down the science of pH, fermentation, and contamination so you’ll know when...
Adam Field on Craft, Apprenticeships, and Keeping Traditions Alive
Functional potter and onggi maker Adam Field talks about apprenticeships in Korea, learning by doing, and what it means to carry a living tradition forward. This interview explores how clay...
The Knifemaker Who Learned from YouTube: A Conversation with Tomer Botner
Tomer Botner of Florentine Kitchen Knives shares his journey from Tel Aviv to Brooklyn, learning knife-making from YouTube, and building one of the most recognizable brands in artisan cutlery. Discover...
The Complete Science of Fermented Hot Sauce
Dive into the fascinating biochemistry of fermented hot sauce production, where science meets culinary artistry. From the complex dance of bacterial succession to the precise mathematics of osmotic pressure, we...
Koji: How Fermentation Unlocks Depth, Umami, and Flavor
Koji, a powerhouse of fermentation, transforms ordinary ingredients into deeply flavorful, umami-rich dishes. Discover how ONIMA Pantry uses koji to elevate their sauces, including IL MIG+, creating bold, complex layers...
Understanding the Scoville Scale: What You Need to Know
When someone says something tastes spicy, it’s a bit of a misnomer. Spicy isn’t a taste but rather a pain response sent to your brain from polymodal nociceptors in your...
Citrus and Life: The Vibrant Zest in Our Hot Sauce
In making a perfect hot sauce, every ingredient counts. A vibrant punch and fresh zingy taste all contribute to what makes NAGAMI TEST different from others of our citrus sauces....
Valle Salado de Añana: The Purest Salt for Fermentation
Valle Salado de Añana: The Purest Salt for Fermentation | ONIMA Pantry Valle Salado de Añana: The Purest Salt for Fermentation Published by ONIMA Pantry on September 25, 2024 The...
Liquid Gold: Inside Bodegas Páez Morilla's Century-Old Sherry Vinegar
Liquid Gold: Inside Bodegas Páez Morilla's Century-Old Sherry Vinegar | ONIMA Pantry Liquid Gold: Inside Bodegas Páez Morilla's Century-Old Sherry Vinegar Published by ONIMA Pantry on September 25, 2024 Vinagre...