{"title":"Hot Sauces","description":"\u0026lt;p\u0026gt;Seven globally inspired hot sauces — fermented, umami-forward, and built for everyday cooking.\u0026lt;\/p\u0026gt;","products":[{"product_id":"il-mig","title":"IL MIG+ Hot Sauce","description":"\u003ch2\u003eThe sauce that put ONIMA on Hot Ones.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eA fermented red habanero hot sauce built on toasted rice koji, aged sherry vinegar from Jerez, and smoked Spanish paprika. Featured on Hot Ones Season 24. Scovie Award Gold Medal, Hot Sauce, 2025.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRed habaneros from Mexico, lacto-fermented for two to three weeks. Dried rice koji toasted in olive oil the way you'd start a paella, before the aromatics, before the spice, before anything else hits the pot. Caramelized onion and garlic. Smoked paprika and coriander seeds. Aged sherry vinegar from Bodegas Páez Morillo in Jerez de la Frontera, six months in American oak. Everything blended and emulsified in olive oil until it pours like silk and clings to a spoon.\u003c\/p\u003e\n\u003cp\u003eThe result is umami-forward, smoky, and slow-building. Heat that arrives on a delay, climbs as you swallow, and clears in time for the next bite. Think of the caramelized bottom of a paella pan, scraped up and turned into a sauce, with habanero behind it.\u003c\/p\u003e\n\u003cp\u003eNo sugar. No stabilizers. No distilled vinegar shortcut. Just fermentation, time, and a paella build.\u003c\/p\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cp\u003eThe house move is \u003cstrong\u003escrambled eggs with IL MIG+ on top\u003c\/strong\u003e. The umami means a few drops do more work than a full pour of most hot sauces. It cooks well too. Stir into mayo for a sandwich. Whisk into vinaigrette in place of vinegar. Brush on meat before grilling.\u003c\/p\u003e\n\u003cp\u003ePairs naturally with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEggs (any style)\u003c\/li\u003e\n\u003cli\u003eAvocado toast\u003c\/li\u003e\n\u003cli\u003eTinned sardines, mackerel, anchovies\u003c\/li\u003e\n\u003cli\u003eWhite beans, chickpeas, lentils\u003c\/li\u003e\n\u003cli\u003eSoft cheeses\u003c\/li\u003e\n\u003cli\u003eRoasted potatoes\u003c\/li\u003e\n\u003cli\u003eBloody Marys\u003c\/li\u003e\n\u003cli\u003eMac and cheese (especially lobster)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhat makes it different\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRice koji\u003c\/strong\u003e toasted in olive oil before the build. Almost no US hot sauce uses koji, the same culture used to make miso, soy sauce, and sake.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTwo to three week lacto-fermentation\u003c\/strong\u003e on the habaneros. Real fermentation, not flavor-blended.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSherry vinegar from a named producer in Jerez\u003c\/strong\u003e, aged six months in American oak. Most competitors use distilled white or apple cider.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo sugar, no stabilizers, no thickeners.\u003c\/strong\u003e Just peppers, time, and technique.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHeat, savory, acid\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 6 \/ 10. Medium-high. Habanero-driven, rounded by fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavory:\u003c\/strong\u003e Dominant. Glutamate-rich from the koji and the long ferment.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcid:\u003c\/strong\u003e Balanced. Bright but not sharp. Wine-like from the sherry.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eHabanero Pepper Puree (habanero peppers from Mexico, salt), Sherry Vinegar (Bodegas Páez Morillo, Jerez de la Frontera, Spain), Water, Onion, Garlic, Olive Oil, Rice Koji (rice, \u003cem\u003eAspergillus oryzae\u003c\/em\u003e), Smoked Spanish Paprika, Salt (kosher), Coriander Seeds.\u003c\/p\u003e\n\u003ch3\u003eSpecs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e5 fl oz (148 ml) glass woozy bottle\u003c\/li\u003e\n\u003cli\u003eVegan, gluten-free\u003c\/li\u003e\n\u003cli\u003eShelf life: 2 years unopened. Refrigerate after opening, use within 6 months for peak flavor.\u003c\/li\u003e\n\u003cli\u003eMade by hand in San Diego, California\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is koji hot sauce?\u003c\/strong\u003e\u003cbr\u003e Koji is rice cultured with \u003cem\u003eAspergillus oryzae\u003c\/em\u003e, the same culture used to make miso, soy sauce, and sake. It adds umami and depth to anything it's fermented or cooked with. IL MIG+ uses toasted dried rice koji in the base of the sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWas IL MIG+ on Hot Ones?\u003c\/strong\u003e\u003cbr\u003e Yes. IL MIG+ was sauce #6 on Hot Ones Season 24, which premiered in September 2024.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow spicy is IL MIG+?\u003c\/strong\u003e\u003cbr\u003e 6 out of 10. Medium-high. Habanero-driven, but rounded by koji and fermentation, so it reads as flavor with heat, not heat alone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does IL MIG+ taste like?\u003c\/strong\u003e\u003cbr\u003e Umami-forward, smoky, savory, with slow-building habanero heat. Closest comparison is the caramelized bottom of a paella pan: deep, slightly toasty, with the bite behind it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs IL MIG+ vegan and gluten-free?\u003c\/strong\u003e\u003cbr\u003e Yes to both. No animal products. Rice koji is naturally gluten-free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do you put IL MIG+ on?\u003c\/strong\u003e\u003cbr\u003e Eggs, avocado toast, tinned fish, beans, mac and cheese, roasted potatoes, Bloody Marys, sausages, soft cheeses. Better as a cooking sauce than a Tabasco-style table finisher, except on breakfast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHas IL MIG+ won any awards?\u003c\/strong\u003e\u003cbr\u003e Yes. Scovie Award Gold Medal in the Hot Sauce category, 2025.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is IL MIG+ made?\u003c\/strong\u003e\u003cbr\u003e San Diego, California.\u003c\/p\u003e","brand":"ONIMA PANTRY","offers":[{"title":"Default Title","offer_id":41003953029179,"sku":"10002","price":13.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0588\/9582\/7003\/files\/ilmig__web.jpg?v=1735845215"},{"product_id":"lemon-ginger-jerk","title":"Lemon Ginger Jerk Hot Sauce","description":"\u003ch2\u003eCaribbean jerk, brightened up.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eA Caribbean-style hot sauce built on fermented Scotch bonnet peppers, fresh ginger, fresh lemon juice, and a jerk seasoning blend by chef Meherwan Irani's \u003ca href=\"https:\/\/www.spicewallabrand.com\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eSpicewalla\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMost American-made jerk hot sauces lean heavy on soy sauce. They go for the slow-braised, deep-savory, dark-meat-marinade feel of traditional Jamaican jerk. We went the other way.\u003c\/p\u003e\n\u003cp\u003eThis one is built around brightness. Fresh ginger and fresh-squeezed lemon juice replace the soy. Apple cider vinegar sits underneath the lemon for depth and roundness. Yellow bell pepper gives the sauce its body and the soft yellow-orange color. Fermented Scotch bonnet brings the floral, fruity Caribbean heat the tradition is built on. And a jerk seasoning blend from Spicewalla, the James Beard Award-winning chef Meherwan Irani's spice company in Asheville, carries the traditional aromatic backbone: allspice, thyme, cinnamon, smoked paprika, the works.\u003c\/p\u003e\n\u003cp\u003eThe pour is bright yellow-orange and bodied. Lemon lands first, ginger and the warming jerk spices open up in the middle, Scotch bonnet heat arrives clean and warm on the back end. 4 out of 10 heat. Same Caribbean tradition, summer-cookout shape.\u003c\/p\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cp\u003eBest as a marinade and grill-finish brush for white meat. Brush it on chicken, pork, or lobster anywhere from 30 minutes to a few hours before they hit the grill, then a fresh pass right before pulling them off. The marinade lets the Scotch bonnet and Spicewalla blend bloom into the meat. The finishing brush lays the bright lemon-ginger acid back on top of the char.\u003c\/p\u003e\n\u003cp\u003eIt also crosses into ceviche, where the lemon-and-vinegar acid base is doing exactly what raw fish wants. And into cocktails: gimlets, gin-and-tonics, mezcal palomas, ginger-beer drinks. The lemon-ginger profile carries.\u003c\/p\u003e\n\u003cp\u003ePairs naturally with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGrilled chicken, pork, and lobster (the house move)\u003c\/li\u003e\n\u003cli\u003eGrilled fish (mahi, snapper, salmon)\u003c\/li\u003e\n\u003cli\u003eShrimp, grilled or sautéed\u003c\/li\u003e\n\u003cli\u003eCeviche\u003c\/li\u003e\n\u003cli\u003eRice and peas\u003c\/li\u003e\n\u003cli\u003eGrilled corn on the cob\u003c\/li\u003e\n\u003cli\u003eGrilled pineapple and tropical fruit salads\u003c\/li\u003e\n\u003cli\u003ePlantains\u003c\/li\u003e\n\u003cli\u003eCoconut curries\u003c\/li\u003e\n\u003cli\u003eGin, mezcal, and ginger-beer cocktails\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhat makes it different\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo soy sauce.\u003c\/strong\u003e Most American jerk sauces lean on it. This one doesn't.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh lemon juice and apple cider vinegar\u003c\/strong\u003e as the acid base, layered.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh ginger.\u003c\/strong\u003e Not powdered.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpicewalla jerk seasoning blend.\u003c\/strong\u003e Sourced from chef Meherwan Irani, James Beard Award-winning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHeat, savory, acid\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 4 \/ 10. Mid-range. Clean, warm Scotch bonnet finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavory:\u003c\/strong\u003e 5 \/ 10. Carried by the jerk seasoning blend.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcid:\u003c\/strong\u003e 8 \/ 11. Bright lemon up front, rounded ACV underneath.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eYellow Bell Pepper, Apple Cider Vinegar, Pepper Mash (Scotch Bonnet Peppers, Salt), Onion, Olive Oil, Ginger, Lemon Juice, Garlic, Salt, Citric Acid, Spices.\u003c\/p\u003e\n\u003ch3\u003eSpecs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e5 fl oz (148 ml) glass woozy bottle\u003c\/li\u003e\n\u003cli\u003eVegan\u003c\/li\u003e\n\u003cli\u003eSugar-free\u003c\/li\u003e\n\u003cli\u003eShelf life: 2 years unopened. Refrigerate after opening, use within 6 months for peak flavor.\u003c\/li\u003e\n\u003cli\u003eMade by hand in San Diego, California\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Lemon Ginger Jerk?\u003c\/strong\u003e\u003cbr\u003e A Caribbean-style hot sauce built on fermented Scotch bonnet peppers, fresh ginger, fresh lemon juice, apple cider vinegar, and a chef-curated jerk seasoning blend from Spicewalla. 4 out of 10 heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Lemon Ginger Jerk taste like?\u003c\/strong\u003e\u003cbr\u003e Bright lemon up front, warming ginger and traditional jerk spices (allspice, thyme, cinnamon, smoked paprika) in the middle, clean Scotch bonnet heat on the finish. Caribbean character without the soy-sauce weight of most jerk sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between this and traditional jerk sauces?\u003c\/strong\u003e\u003cbr\u003e Most American-made jerk sauces use soy sauce for deep savory depth. Lemon Ginger Jerk uses fresh lemon juice and apple cider vinegar as the acid base, with fresh ginger amplifying the brightness. The result works better on summer food: grilled fish, white meat, ceviche, cocktails.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e\u003cbr\u003e Mid-range. 4 out of 10. Same heat tier as JANG.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are Scotch bonnet peppers?\u003c\/strong\u003e\u003cbr\u003e A Caribbean chili pepper, fruity and floral, with heat in the same range as habanero (100,000 to 350,000 SHU). The traditional jerk pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Lemon Ginger Jerk vegan?\u003c\/strong\u003e\u003cbr\u003e Yes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten-free?\u003c\/strong\u003e\u003cbr\u003e Likely yes. None of the listed ingredients contain wheat. We're confirming with our co-packer before making it an official claim.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it sugar-free?\u003c\/strong\u003e\u003cbr\u003e Yes. 0 grams total sugars on the label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it good as a marinade?\u003c\/strong\u003e\u003cbr\u003e Yes. This is the sauce in the ONIMA lineup specifically built for marinades. Brush on chicken, pork, or lobster 30 minutes to a few hours before grilling, then a fresh pass right before pulling off the heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Spicewalla?\u003c\/strong\u003e\u003cbr\u003e A chef-founded spice company in Asheville, North Carolina, founded by Meherwan Irani, a James Beard Award-winning chef. Their jerk seasoning blend (smoked paprika, garlic, onion, coriander, cumin, allspice, thyme, black pepper, rosemary, cinnamon, and more) is the spice backbone of this sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Lemon Ginger Jerk made?\u003c\/strong\u003e\u003cbr\u003e San Diego, California.\u003c\/p\u003e","brand":"ONIMA PANTRY","offers":[{"title":"Default Title","offer_id":49898499899725,"sku":"10004","price":11.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0588\/9582\/7003\/files\/lemon-ginger-jerk-front.jpg?v=1735845127"},{"product_id":"cajun-sumac","title":"Cajun Sumac Hot Sauce","description":"\u003ch2\u003eLouisiana hot sauce with a Levantine kick.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eA Louisiana-style hot sauce built on aged cayenne pepper mash, a full Acadian spice blend, and fresh sumac. 3rd Place at the \u003ca href=\"https:\/\/theflaveawards.com\/copy-of-2024-spicy-flave-awards-win\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eSpicy Flave Awards 2025\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLouisiana hot sauce is one of the oldest, most beloved categories in American cooking. Tabasco, Crystal, Frank's, Louisiana Hot. These bottles are sacred for a reason, and the format has held the same shape for more than a century: cayenne, vinegar, salt. We wanted to see what happened if you added something to it without breaking it.\u003c\/p\u003e\n\u003cp\u003eWe landed on sumac. A Middle Eastern spice ground from the dried berries of the sumac shrub, used heavily in Levantine cooking. Tart, fruity, citrus-adjacent. The kind of acidity vinegar alone can't reach. Drop it into a Louisiana base with a full Acadian spice blend (paprika, garlic, onion, black pepper, thyme, Mediterranean oregano, basil, celery seed, light chili powder) and the sauce takes on a whole second dimension of brightness. Same family. Different shape on the tongue.\u003c\/p\u003e\n\u003cp\u003eThe cayenne mash is aged before bottling. Time built into the base is what gives the sauce its depth. The pour is bright orange-red, thin enough to splash, the way a Louisiana hot sauce should pour. Vinegar lands first, sumac arrives just behind it with the fruity-sour layer, the Acadian spice opens up in the middle, and the finish is a gentle warm heat that won't intimidate anyone.\u003c\/p\u003e\n\u003cp\u003e2 out of 10 heat. The lowest in the lineup. Sugar-free. The bottle that lives next to the salt and pepper.\u003c\/p\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cp\u003eTry it on hot wings, emulsified with smoked butter. Whisk Cajun Sumac into melted smoked butter in a small pan, toss baked or fried wings in the emulsion, garnish with a sprinkle of dried sumac. The smoked butter rounds the acid and lets the spice blend bloom. We have a \u003ca href=\"https:\/\/onimapantry.com\/blogs\/recipes\/cajun-sumac-chicken-wings-with-dill-pickle-ranch\"\u003eCajun Sumac Wings recipe with dill pickle ranch\u003c\/a\u003e on the blog.\u003c\/p\u003e\n\u003cp\u003eUse it the way you'd use Tabasco. Substitute one-to-one in any recipe. It's brighter, more dimensional, and built from better stuff. Whisk into vinaigrette as the acid component. Stir into mayo for a sandwich. Drop into a Bloody Mary.\u003c\/p\u003e\n\u003cp\u003ePairs naturally with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHot wings (emulsified with smoked butter)\u003c\/li\u003e\n\u003cli\u003eFried chicken and hot chicken sandwiches\u003c\/li\u003e\n\u003cli\u003eGumbo, jambalaya, étouffée\u003c\/li\u003e\n\u003cli\u003eRed beans and rice\u003c\/li\u003e\n\u003cli\u003eFried catfish and other fried seafood\u003c\/li\u003e\n\u003cli\u003eRaw oysters on the half shell\u003c\/li\u003e\n\u003cli\u003eEggs (scrambled, fried, Benedict)\u003c\/li\u003e\n\u003cli\u003eBloody Marys\u003c\/li\u003e\n\u003cli\u003eSalad dressings (in place of vinegar)\u003c\/li\u003e\n\u003cli\u003eGreens (collards, kale, mustard)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhat makes it different\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSumac in a Louisiana hot sauce.\u003c\/strong\u003e Almost no other Louisiana-style hot sauce uses it. The cross-cultural move is the whole reason this exists.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAged cayenne pepper mash.\u003c\/strong\u003e Time built into the base.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFull Acadian spice blend.\u003c\/strong\u003e Nine spices in the bottle: paprika, garlic, onion, black pepper, thyme, Mediterranean oregano, basil, celery seed, light chili powder.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo sugar, no stabilizers.\u003c\/strong\u003e Sugar-free at 0g per serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHeat, savory, acid\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 2 \/ 10. The lowest in the lineup. Approachable for anyone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavory:\u003c\/strong\u003e 4 \/ 10. Mid-range, carried by the Acadian spice blend.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcid:\u003c\/strong\u003e 10 \/ 11. The most acidic sauce in the lineup, by a wide margin.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eAged Pepper Mash, Vinegar, Salt, Sumac, Spice Blend (Paprika, Garlic, Onion, Black Pepper, Thyme, Mediterranean Oregano, Basil, Celery Seed, Light Chili Powder).\u003c\/p\u003e\n\u003ch3\u003eSpecs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e5 fl oz (148 ml) glass woozy bottle\u003c\/li\u003e\n\u003cli\u003eVegan\u003c\/li\u003e\n\u003cli\u003eSugar-free\u003c\/li\u003e\n\u003cli\u003eShelf life: 2 years unopened. Refrigerate after opening, use within 6 months for peak flavor.\u003c\/li\u003e\n\u003cli\u003eMade by hand in San Diego, California\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Cajun Sumac?\u003c\/strong\u003e\u003cbr\u003e A Louisiana-style hot sauce built on aged cayenne pepper mash, a full Acadian spice blend (paprika, thyme, oregano, basil, celery seed, and more), and fresh sumac. 2 out of 10 heat. 3rd Place at the Spicy Flave Awards 2025.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Cajun Sumac taste like?\u003c\/strong\u003e\u003cbr\u003e Tart and bright on impact, with a fruity-sour sumac layer behind the vinegar. The Acadian spice blend opens up in the middle. Soft warm heat on the finish. Like a Louisiana hot sauce with another whole dimension of acid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's sumac?\u003c\/strong\u003e\u003cbr\u003e A Middle Eastern spice, ground from the dried berries of the sumac shrub (\u003cem\u003eRhus coriaria\u003c\/em\u003e). Tart and fruity, used heavily in Levantine cooking. Adds an acid profile that vinegar alone can't reach. Almost no US-made Louisiana hot sauce uses it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Cajun Sumac spicy?\u003c\/strong\u003e\u003cbr\u003e Mild. 2 out of 10. The lowest-heat sauce in the ONIMA lineup. Approachable for anyone, including kids and heat-shy eaters.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Cajun Sumac sugar-free?\u003c\/strong\u003e\u003cbr\u003e Yes. 0 grams total sugars, 0 grams added.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use Cajun Sumac instead of Tabasco?\u003c\/strong\u003e\u003cbr\u003e Yes. Substitute one-to-one in any recipe. The same Louisiana-style hot sauce shape, with more dimensional flavor and less raw vinegar bite.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Cajun Sumac vegan?\u003c\/strong\u003e\u003cbr\u003e Yes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Cajun Sumac gluten-free?\u003c\/strong\u003e\u003cbr\u003e Likely yes. None of the listed ingredients contain wheat. We're confirming with our co-packer before making it an official claim.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHas Cajun Sumac won any awards?\u003c\/strong\u003e\u003cbr\u003e Yes. 3rd Place at the Spicy Flave Awards 2025.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do you put Cajun Sumac on?\u003c\/strong\u003e\u003cbr\u003e Hot wings, fried chicken, oysters, eggs, Bloody Marys, gumbo, red beans and rice, salad dressings, tinned fish. Anywhere you'd use Tabasco.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Cajun Sumac made?\u003c\/strong\u003e\u003cbr\u003eLake Providence, Louisiana.\u003c\/p\u003e","brand":"ONIMA PANTRY","offers":[{"title":"Default Title","offer_id":49938519228749,"sku":"10006","price":11.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0588\/9582\/7003\/files\/cajun-sumac-front.jpg?v=1735845001"},{"product_id":"pineapple-pizza-tepache-hot-sauce","title":"Pineapple Pizza Hot Sauce","description":"\u003ch2\u003eA Hawaiian slice in a bottle.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eA mild hot sauce built on fresh pineapple, house-made tepache fermented with pepperoni spices, fermented orange habanero, and a whipped honey-olive-oil emulsion. Awarded Silver at the \u003ca href=\"https:\/\/www.scovieawards.com\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eScovie Awards 2026\u003c\/a\u003e, Fruit Hot Sauce category.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePineapple on pizza is the most polarized food debate in America. We took a side. This sauce is the result.\u003c\/p\u003e\n\u003cp\u003eThe move is the tepache. Traditional Mexican tepache ferments pineapple with piloncillo and warming spices like cinnamon and clove, drunk lightly tart and effervescent. We took the same fermentation idea and ran it with pepperoni spices: fennel, oregano, paprika, garlic, black pepper, anise, the works. Four days in a fermenter and you have a pineapple base that, somehow, tastes distinctly like pizza.\u003c\/p\u003e\n\u003cp\u003eFrom there the sauce comes together quickly. Fresh pineapple goes in alongside the tepache, lacto-fermented orange habanero, and a whipped honey-olive-oil emulsion that gives the pour a silky, pillowy texture meant to evoke pizza crust. The result is bright orange, glossy, and weirdly accurate. Your brain registers pepperoni even though there's no meat. The fresh pineapple is right there. The texture reads as crust. Eat a spoonful and your tongue is telling you Hawaiian pizza.\u003c\/p\u003e\n\u003cp\u003eThe heat builds like a crescendo, falls into a quiet middle, and rises again on the finish. 2 out of 10. The fun sauce in the lineup.\u003c\/p\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cp\u003eDrizzle it on a slice. Pepperoni pizza with this sauce on top is one of the best hot sauce applications we've ever made.\u003c\/p\u003e\n\u003cp\u003ePast pizza, the move is \u003cstrong\u003eglazed Spam for Spam musubi\u003c\/strong\u003e. Brush the sauce on Spam as it caramelizes in the pan, then build the musubi: rice, seaweed, glazed Spam, optionally a folded omelet. Hawaiian-Japanese cooking tradition meets a sauce that's already on the same wavelength.\u003c\/p\u003e\n\u003cp\u003ePairs naturally with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePepperoni pizza\u003c\/li\u003e\n\u003cli\u003eSpam musubi\u003c\/li\u003e\n\u003cli\u003eGrilled chicken (especially teriyaki or Hawaiian-style)\u003c\/li\u003e\n\u003cli\u003eBurgers, in place of ketchup\u003c\/li\u003e\n\u003cli\u003eHot dogs, especially with grilled pineapple\u003c\/li\u003e\n\u003cli\u003eFish tacos\u003c\/li\u003e\n\u003cli\u003eGrilled cheese, on the inside before the cheese\u003c\/li\u003e\n\u003cli\u003ePulled pork sandwiches\u003c\/li\u003e\n\u003cli\u003eCream cheese on a bagel\u003c\/li\u003e\n\u003cli\u003ePiña coladas and tiki cocktails\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhat makes it different\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTepache fermented with pepperoni spices.\u003c\/strong\u003e Traditional tepache uses Mexican warming spices. Ours uses fennel, oregano, paprika, garlic, black pepper, and anise.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTastes one-to-one like a Hawaiian slice.\u003c\/strong\u003e The tepache plus fresh pineapple plus the whipped texture pulls the trick off.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhipped honey-olive-oil emulsion.\u003c\/strong\u003e Light, airy, silky. Built to evoke the mouthfeel of a Neapolitan pizza crust.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReal fermentation.\u003c\/strong\u003e Four-day tepache, two-week habanero.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHeat, savory, acid\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 2 \/ 10. Gentle, with a crescendo finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavory:\u003c\/strong\u003e 5 \/ 10. Mid-range, carried by the pepperoni spice blend.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcid:\u003c\/strong\u003e 7 \/ 11. Bright pineapple-fruit acid, not vinegar acid.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePineapple (Pineapple, Pineapple Juice), Pineapple Tepache (Water, Pineapple, Piloncillo, Spices), Habanero Pepper Mash (Habanero Peppers, Salt), Honey, Olive Oil, Ascorbic Acid, Salt, Xanthan Gum.\u003c\/p\u003e\n\u003ch3\u003eSpecs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e5 fl oz (148 ml) glass woozy bottle\u003c\/li\u003e\n\u003cli\u003eVegetarian (contains honey, not vegan)\u003c\/li\u003e\n\u003cli\u003eGluten-free\u003c\/li\u003e\n\u003cli\u003eShelf life: 2 years unopened. Refrigerate after opening, use within 6 months for peak flavor.\u003c\/li\u003e\n\u003cli\u003eMade by hand in San Diego, California\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDoes this sauce really taste like Hawaiian pizza?\u003c\/strong\u003e\u003cbr\u003e Yes. The pepperoni-spice tepache makes your brain register pepperoni even though there's no meat. Combined with fresh pineapple and a whipped honey-olive-oil emulsion that mimics pizza crust, the sauce tastes one-to-one like a slice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it have pepperoni in it?\u003c\/strong\u003e\u003cbr\u003e No. The pepperoni flavor comes from a spice blend (fennel, oregano, paprika, garlic, black pepper, anise) fermented into the tepache. The sauce is vegetarian.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's tepache?\u003c\/strong\u003e\u003cbr\u003e A traditional Mexican fermented pineapple drink, made by fermenting pineapple with piloncillo (raw cane sugar) and warming spices for a few days. Ours uses pepperoni spices instead of warming spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e\u003cbr\u003e Mild. 2 out of 10. The heat builds in a crescendo, falls into a quiet middle, and rises again on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Pineapple Pizza Hot Sauce vegan?\u003c\/strong\u003e\u003cbr\u003e No. It contains honey, which means it's vegetarian but not vegan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten-free?\u003c\/strong\u003e\u003cbr\u003e Yes. None of the ingredients contain wheat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it sugar-free?\u003c\/strong\u003e\u003cbr\u003e No. The sauce contains natural sugars from pineapple, piloncillo, and honey. No refined sugar or corn syrup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHas it won any awards?\u003c\/strong\u003e\u003cbr\u003e Yes. Silver, Fruit Hot Sauce category, at the Scovie Awards 2026.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do you put it on?\u003c\/strong\u003e\u003cbr\u003e Pepperoni pizza, Spam musubi, grilled chicken, burgers, hot dogs, fish tacos, grilled cheese, tropical cocktails. Anywhere a sweet-savory-bright sauce belongs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e\u003cbr\u003e San Diego, California.\u003c\/p\u003e","brand":"ONIMA PANTRY","offers":[{"title":"Default Title","offer_id":51384686805325,"sku":"10008","price":12.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0588\/9582\/7003\/files\/Prismatic_Front.jpg?v=1763116586"},{"product_id":"scorpion-koji","title":"Scorpion Koji Hot Sauce","description":"\u003ch2\u003eYour favorite hot sauce, hotter.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eA 10\/10 hot sauce built on fermented Trinidad Scorpion peppers, toasted rice koji, aged sherry vinegar from Jerez, and smoked Spanish paprika. 1st Place at the \u003ca href=\"https:\/\/theflaveawards.com\/copy-of-2024-spicy-flave-awards-win\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eSpicy Flave Awards 2025\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTrinidad Scorpion peppers sit between 1.2 and 2 million Scoville units. For reference, that's roughly ten times hotter than a habanero. Lacto-fermented for two to three weeks, then folded into the same paella-method base as \u003ca href=\"\/products\/il-mig\"\u003eIL MIG+\u003c\/a\u003e: dried rice koji toasted in olive oil, caramelized onion and garlic, smoked paprika and coriander seeds, aged sherry vinegar from Bodegas Páez Morillo, blended and emulsified until it pours like silk.\u003c\/p\u003e\n\u003cp\u003eWhat makes Scorpion Koji different from most superhots is that the koji and sherry vinegar carry actual flavor underneath the burn. The heat builds fast and stays for a while, coating the throat and lips, but you can still taste what's underneath it. This isn't an extract bomb. It's a real fermented sauce that happens to be very hot.\u003c\/p\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cp\u003eTry it on short rib chili with sharp cheddar and green onions. The chili builds heat through the long braise, the cheddar provides fat to round it out, and the green onions cut through. The sauce supercharges the whole bowl without flattening the meat. We have a \u003ca href=\"\/blogs\/recipes\/chili-con-carne-aka-chili-colorado\"\u003eChili Colorado recipe\u003c\/a\u003e on the blog that works the same way.\u003c\/p\u003e\n\u003cp\u003eA few drops, not a pour. At 10\/10, the heat will dominate if you overdo it. Treat this as a heat-and-depth enhancer for already-rich dishes.\u003c\/p\u003e\n\u003cp\u003ePairs naturally with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eShort rib chili\u003c\/li\u003e\n\u003cli\u003eBrisket, pork shoulder, lamb\u003c\/li\u003e\n\u003cli\u003eMac and cheese (especially lobster)\u003c\/li\u003e\n\u003cli\u003eHeavy braises and stews\u003c\/li\u003e\n\u003cli\u003eBloody Marys, for the heat-seeker\u003c\/li\u003e\n\u003cli\u003eAnything rich enough to carry the burn\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhat makes it different\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eReal Trinidad Scorpion peppers.\u003c\/strong\u003e No extract, no capsaicin shortcut. The heat is the pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSame recipe DNA as \u003ca href=\"\/products\/il-mig\"\u003eIL MIG+\u003c\/a\u003e.\u003c\/strong\u003e Toasted rice koji, sherry vinegar from Jerez, smoked Spanish paprika. The only change is the pepper at step five.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKoji and fermentation carry the heat.\u003c\/strong\u003e Most superhots collapse into one-note burn. This one has flavor structure underneath.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo sugar, no stabilizers.\u003c\/strong\u003e Many superhots use sugar to mask the burn. This doesn't need to.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHeat, savory, acid\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 10 \/ 10. Trinidad Scorpion territory. Real superhot, not a marketing 10.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavory:\u003c\/strong\u003e Dominant. The koji holds, even at this heat level.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcid:\u003c\/strong\u003e Balanced. Bright but not sharp. Wine-like from the sherry.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eScorpion Pepper Puree (Trinidad Scorpion peppers, salt), Sherry Vinegar (Bodegas Páez Morillo, Jerez de la Frontera, Spain), Water, Onion, Garlic, Olive Oil, Rice Koji (rice, \u003cem\u003eAspergillus oryzae\u003c\/em\u003e), Smoked Spanish Paprika, Salt (kosher), Coriander Seeds.\u003c\/p\u003e\n\u003ch3\u003eSpecs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e5 fl oz (148 ml) glass woozy bottle\u003c\/li\u003e\n\u003cli\u003eVegan, gluten-free\u003c\/li\u003e\n\u003cli\u003eShelf life: 2 years unopened. Refrigerate after opening, use within 6 months for peak flavor.\u003c\/li\u003e\n\u003cli\u003eMade by hand in San Diego, California\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow spicy is Scorpion Koji?\u003c\/strong\u003e\u003cbr\u003e 10 out of 10. Made with Trinidad Scorpion peppers, which sit between 1.2 and 2 million Scoville units before fermentation. Faster build than IL MIG+, sits longer in the throat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Scorpion Koji hotter than IL MIG+?\u003c\/strong\u003e\u003cbr\u003e Yes. Much hotter. IL MIG+ is 6 out of 10, Scorpion Koji is 10 out of 10. Same recipe, different pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Scorpion Koji have extracts?\u003c\/strong\u003e\u003cbr\u003e No. Real fermented Trinidad Scorpion peppers, no capsaicin extract. The heat is the pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Scorpion Koji and IL MIG+?\u003c\/strong\u003e\u003cbr\u003e Same recipe. Same paella build. Same koji, same sherry vinegar, same smoked Spanish paprika. The only change is the pepper. IL MIG+ uses red habanero. Scorpion Koji uses Trinidad Scorpion.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHas Scorpion Koji won any awards?\u003c\/strong\u003e\u003cbr\u003e Yes. 1st Place at the Spicy Flave Awards 2025.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do you put Scorpion Koji on?\u003c\/strong\u003e\u003cbr\u003e Short rib chili, mac and cheese, rich braises, fatty meats like brisket or pork shoulder, Bloody Marys for the heat-seeker. Anything rich enough to carry the burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Scorpion Koji vegan and gluten-free?\u003c\/strong\u003e\u003cbr\u003e Yes to both. No animal products. Rice koji is naturally gluten-free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWas Scorpion Koji on Hot Ones?\u003c\/strong\u003e\u003cbr\u003e No. IL MIG+ was on Hot Ones Season 24. Scorpion Koji is the heat-tier sibling, launched July 2025.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Scorpion Koji made?\u003c\/strong\u003e\u003cbr\u003e San Diego, California.\u003c\/p\u003e","brand":"ONIMA PANTRY","offers":[{"title":"Default Title","offer_id":51958822306125,"sku":"10012","price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0588\/9582\/7003\/files\/ScorpionKoji_Front.jpg?v=1763116464"},{"product_id":"mole","title":"Mole Hot Sauce","description":"\u003ch2\u003eOaxacan mole, in a bottle.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAn Oaxacan-style hot sauce built on four dried-toasted chiles, traditional Mexican chocolate, hoja santa, and two koji-fermented misos from \u003ca href=\"https:\/\/sharedcultures.com\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eShared Cultures\u003c\/a\u003e in San Francisco.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMole negro is one of Oaxaca's seven traditional moles and the most complex of them. This is a hot sauce in that tradition. Four dried chiles get dry-toasted on a hot pan: Pasilla, Ancho, Guajillo, Árbol. Peanuts, walnuts, almonds, sesame, and pumpkin seeds fry in oil. Tomatoes, sweet onion, garlic, black garlic, and plantain build the body. Traditional Mexican chocolate, the round-disc kind your abuela buys, melts into the base. Piloncillo and raisins handle the sweetness. Hoja santa, the Mexican aromatic leaf you almost never find in a US-bottled mole, brings anise and eucalyptus.\u003c\/p\u003e\n\u003cp\u003eThe umami comes from two misos by \u003ca href=\"https:\/\/sharedcultures.com\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eShared Cultures\u003c\/a\u003e, the small-batch maker in Potrero Hill, San Francisco. One is a Cocoa Nib Miso. One is a Tomato Miso. Both are koji-fermented with Rancho Gordo lima beans and Koda Farms Kokuho Rose rice. They do the work that hours of slow simmering would otherwise do.\u003c\/p\u003e\n\u003cp\u003eThe pour is deep mahogany-black, denser than most hot sauces, closer to a thinned mole paste. The aroma opens with leather, dark chocolate, and deep toast. The first bite is sweet-bitter dark chocolate dusted with toasted chile. The middle is a slow chile build over miso umami. The finish smolders like a campfire on its way out.\u003c\/p\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cp\u003eDrizzle it over roasted sweet potatoes. The orange and black on the plate is gorgeous, and the chile-chocolate base finds the sweetness in the potato in a way nothing else will. It belongs on rice bowls, grilled meats, roasted chicken, tacos, eggs, black beans, mac and cheese.\u003c\/p\u003e\n\u003cp\u003eMole also crosses the bar. \u003ca href=\"https:\/\/www.instagram.com\/henrysbarbarcelona\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eHenry's Bar\u003c\/a\u003e in Barcelona uses it as the bittering component in a \u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Negroni\" target=\"_blank\" rel=\"noopener noreferrer\"\u003emezcal negroni\u003c\/a\u003e, in place of Campari. Savory, mature, slow-aged cocktail energy.\u003c\/p\u003e\n\u003cp\u003eA drizzle, a stir-in, or a spoon at the table. Mole's flavor is so dense that a teaspoon does the work of a tablespoon of most hot sauces.\u003c\/p\u003e\n\u003cp\u003ePairs naturally with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoasted sweet potatoes and squash\u003c\/li\u003e\n\u003cli\u003eGrilled steak, lamb, or pork\u003c\/li\u003e\n\u003cli\u003eRoasted or grilled chicken\u003c\/li\u003e\n\u003cli\u003eCarnitas, al pastor, barbacoa tacos\u003c\/li\u003e\n\u003cli\u003eHuevos rancheros and chilaquiles\u003c\/li\u003e\n\u003cli\u003eBlack beans and refried beans\u003c\/li\u003e\n\u003cli\u003eTamales and quesadillas\u003c\/li\u003e\n\u003cli\u003eMezcal cocktails\u003c\/li\u003e\n\u003cli\u003eMac and cheese with aged cheddar or smoked gouda\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhat makes it different\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTwo house-fermented misos from \u003ca href=\"https:\/\/sharedcultures.com\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eShared Cultures\u003c\/a\u003e.\u003c\/strong\u003e Cocoa Nib and Tomato. No commodity mole has this.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBuilt slowly, the traditional way.\u003c\/strong\u003e Every chile dry-toasted, every nut and seed fried, every layer added one at a time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHoja santa.\u003c\/strong\u003e The Mexican aromatic leaf almost no US-bottled mole includes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMexican chocolate, piloncillo, and raisins\u003c\/strong\u003e as the sweeteners. No corn syrup, no commodity mole paste.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHeat, savory, acid\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 3 \/ 10. The lowest-heat sauce in the ONIMA lineup. Flavor first, heat structural.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavory:\u003c\/strong\u003e 6 \/ 10. The deepest savory in the lineup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcid:\u003c\/strong\u003e 2 \/ 10. The lowest-acid in the lineup. Mole is built to stand on depth, not tang.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eWater, Tomatoes, Sweet Onion, Plantains, Apple Cider Vinegar, Mexican Chocolate (Sugar, Cocoa Paste, Soy Lecithin, Cinnamon), Pasilla Pepper, Ancho Pepper, Olive Oil, Piloncillo, Garlic, Guajillo Peppers, Peanuts, Walnuts, Raisins, Árbol Peppers, Cocoa Nib Miso (Rancho Gordo Large White Lima Beans, Organic Kokuho Rose Rice, Cocoa Nibs, Sea Salt, Water, Koji Culture), Tomato Miso (Rancho Gordo Large White Lima Beans, Organic Kokuho Rose Rice, San Marzano Tomatoes, Sea Salt, Water, Koji Culture), Black Garlic, Almonds, Sesame Seeds, Pumpkin Seeds, Cinnamon, Salt, Black Pepper, Oregano, Hoja Santa, Allspice, Citric Acid, Cumin, Cloves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains: almond, walnut, peanut, soy, sesame.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eSpecs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e5 fl oz (148 ml) glass woozy bottle\u003c\/li\u003e\n\u003cli\u003eVegan\u003c\/li\u003e\n\u003cli\u003eShelf life: 2 years unopened. Refrigerate after opening, use within 6 months for peak flavor.\u003c\/li\u003e\n\u003cli\u003eMade by hand in San Diego, California\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Mole?\u003c\/strong\u003e\u003cbr\u003e An Oaxacan-style hot sauce built with four dried-toasted chiles (Pasilla, Ancho, Guajillo, Árbol), traditional Mexican chocolate, hoja santa, piloncillo, and two koji-fermented misos from Shared Cultures in San Francisco. 3 out of 10 heat. The most ingredient-dense sauce in the ONIMA lineup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Mole taste like?\u003c\/strong\u003e\u003cbr\u003e Like opening a complex spirit. Leather, dark chocolate, deep toast, roasty nuts. Mid-build chile heat. A smoky, fruity finish like a campfire's last embers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Mole spicy?\u003c\/strong\u003e\u003cbr\u003e Mild. 3 out of 10. The lowest-heat sauce in the ONIMA lineup. Mole is built on depth, not heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Mole and traditional mole paste?\u003c\/strong\u003e\u003cbr\u003e Traditional mole paste is a thick, jarred reduction meant to be thinned with stock for a sauce. Mole is a bottled hot sauce, pourable and shelf-stable, that captures the same techniques (toast, fry, layer) and ingredients (dried chiles, nuts, chocolate, hoja santa) in a 5-ounce format. Use it as a drizzle, marinade, or finishing sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's hoja santa?\u003c\/strong\u003e\u003cbr\u003e A Mexican aromatic leaf with anise, eucalyptus, and black pepper notes. Used in traditional Oaxacan cooking. Almost no US-bottled mole includes it. Mole does.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Shared Cultures?\u003c\/strong\u003e\u003cbr\u003e A small-batch koji fermentation maker in Potrero Hill, San Francisco, known for misos made with Rancho Gordo heirloom beans and Koda Farms organic rice. Mole uses two of their misos: Cocoa Nib Miso and Tomato Miso.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Mole vegan?\u003c\/strong\u003e\u003cbr\u003e Yes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Mole gluten-free?\u003c\/strong\u003e\u003cbr\u003e Likely yes. None of the listed ingredients contain wheat. We're confirming with our co-packer before making it an official claim.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Mole contain allergens?\u003c\/strong\u003e\u003cbr\u003e Yes. Mole contains almond, walnut, peanut, soy (from the Mexican chocolate and miso), and sesame. The most allergens of any ONIMA sauce. Not safe for nut allergies.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do you put Mole on?\u003c\/strong\u003e\u003cbr\u003e Roasted sweet potatoes, grilled meats, rice, tacos, chicken, eggs, black beans, mac and cheese, mezcal cocktails.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Mole made?\u003c\/strong\u003e\u003cbr\u003e San Diego, California.\u003c\/p\u003e","brand":"ONIMA PANTRY","offers":[{"title":"Default Title","offer_id":51958837641549,"sku":"10010","price":13.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0588\/9582\/7003\/files\/Mole_Front.jpg?v=1763116522"},{"product_id":"jang-korean-fermented-hot-sauce","title":"JANG Korean-Style Hot Sauce","description":"\u003ch2\u003eA taste of Korea, fermented in clay vessels.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eA Korean-style hot sauce built on house-made gochujang fermented in onggi vessels, loquat vinegar, doenjang, and Appalachian sorghum. The most labor-intensive sauce in the ONIMA lineup.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe gochujang in this bottle is fermented from scratch for six to twelve months inside \u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Onggi\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eonggi\u003c\/a\u003e, the traditional Korean earthenware vessels that have held this kind of paste for centuries. Our onggi come from \u003ca href=\"https:\/\/www.adamfieldpottery.com\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eAdam Field\u003c\/a\u003e, a potter in Helena, Montana who apprenticed in 2008 under Kim Il-Maan, a sixth-generation onggi master and Korean National Cultural Treasure. The clay breathes, the paste develops, and a year later it goes into the sauce.\u003c\/p\u003e\n\u003cp\u003eThe vinegar gets the same treatment. Loquats from a San Diego farmer's market, fermented first into wine, then into vinegar. Fresh Fresno and habanero peppers ferment separately for the chili backbone. Doenjang (Korean fermented soybean paste, similar to miso but funkier) adds another layer. Sorghum from Appalachia rounds it out, the regional sweetener of Kentucky where ONIMA was started.\u003c\/p\u003e\n\u003cp\u003eEvery one of those components ferments on its own clock before any of them meet in the bottle. The build itself is the easy part. Most of the work happens in the months leading up to it. The finished sauce pours ruby red, hits salivating-savory on the first bite, builds a slow heat through the middle, and coats the tongue clean on the way out.\u003c\/p\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cp\u003eTry it as a \u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Bulgogi\" target=\"_blank\" rel=\"noopener noreferrer\"\u003ebulgogi\u003c\/a\u003e marinade or finishing sauce. The gochujang depth works on beef the way it's been working in Korean cooking for centuries. Brush it on Korean fried chicken. Spoon it into bibimbap in place of plain gochujang. Mix it 50\/50 with rice vinegar for a mandu dipping sauce.\u003c\/p\u003e\n\u003cp\u003eJANG works outside Korean food too. A spoonful in a pot of tomato pasta sauce deepens the whole thing. It's great on smash burgers in place of ketchup. On pulled pork. On grilled cheese, inside before the cheese melts. Roasted carrots and sweet potatoes love the sweet-savory pairing.\u003c\/p\u003e\n\u003cp\u003eA spoonful, not a pour. JANG is denser than most hot sauces because of the gochujang. A teaspoon does the work of a tablespoon.\u003c\/p\u003e\n\u003cp\u003ePairs naturally with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBulgogi, galbi, Korean fried chicken\u003c\/li\u003e\n\u003cli\u003eBibimbap and rice bowls\u003c\/li\u003e\n\u003cli\u003eSmash burgers and pulled pork\u003c\/li\u003e\n\u003cli\u003eAged cheddar mac and cheese\u003c\/li\u003e\n\u003cli\u003eRoasted root vegetables\u003c\/li\u003e\n\u003cli\u003eSoft-scrambled eggs\u003c\/li\u003e\n\u003cli\u003eCarnitas and al pastor tacos\u003c\/li\u003e\n\u003cli\u003eGrilled cheese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhat makes it different\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGochujang we ferment ourselves.\u003c\/strong\u003e Almost no US brand does this.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermented in \u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Onggi\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eonggi\u003c\/a\u003e vessels\u003c\/strong\u003e for six to twelve months. Made by hand in Helena, Montana, by a potter who studied under a Korean National Cultural Treasure.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLoquat vinegar made in-house.\u003c\/strong\u003e Loquats from a San Diego farmer's market, fermented twice into vinegar before the sauce build even begins.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppalachian sorghum\u003c\/strong\u003e as the sweetener. The regional answer to rice syrup, from Kentucky where ONIMA was started.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHeat, savory, acid\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 4 \/ 10. Medium. Pleasant build, fully coating finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavory:\u003c\/strong\u003e Dominant. Two fermented soy pastes plus six-to-twelve-month gochujang.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcid:\u003c\/strong\u003e Bright and fruity from the loquat vinegar.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eLoquat vinegar, gochujang (rice, \u003cem\u003eAspergillus oryzae\u003c\/em\u003e, fermented chili, salt), fermented Fresno and habanero peppers, doenjang, fermented black garlic brine, Appalachian sorghum, sesame oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains: soy, sesame, wheat.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eSpecs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e5 fl oz (148 ml) glass woozy bottle\u003c\/li\u003e\n\u003cli\u003eVegan\u003c\/li\u003e\n\u003cli\u003eShelf life: 2 years unopened. Refrigerate after opening, use within 6 months for peak flavor.\u003c\/li\u003e\n\u003cli\u003eMade by hand in San Diego, California\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is JANG?\u003c\/strong\u003e\u003cbr\u003e A Korean-style hot sauce built around gochujang and doenjang, with the gochujang fermented in-house in onggi vessels made by Adam Field. 4 out of 10 heat. The name \"jang\" (장) is the Korean word for the family of fermented pastes and sauces that includes gochujang, doenjang, and ganjang.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does JANG taste like?\u003c\/strong\u003e\u003cbr\u003e Salivating-savory on the first bite, with a mild building heat and a full umami finish. Funky, deep, lightly sweet from the sorghum. Closest comparison is the first bite of properly aged kimchi.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's gochujang?\u003c\/strong\u003e\u003cbr\u003e A Korean fermented chili paste, traditionally made with red chili powder, glutinous rice, fermented soybeans, salt, and a sweetener. JANG uses gochujang we ferment ourselves in onggi for six to twelve months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's doenjang?\u003c\/strong\u003e\u003cbr\u003e Korean fermented soybean paste. Similar to miso, but funkier and saltier. JANG includes doenjang as one of seven ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's onggi?\u003c\/strong\u003e\u003cbr\u003e Traditional Korean \u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Onggi\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eearthenware fermentation vessels\u003c\/a\u003e. They breathe, which is part of what makes them work. The onggi we use are made by \u003ca href=\"https:\/\/www.adamfieldpottery.com\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eAdam Field\u003c\/a\u003e, a potter in Helena, Montana, who apprenticed in 2008 under Kim Il-Maan, a Korean National Cultural Treasure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs JANG gluten-free?\u003c\/strong\u003e\u003cbr\u003e No. JANG contains gochujang and doenjang, both of which include wheat or wheat-derived inputs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs JANG vegan?\u003c\/strong\u003e\u003cbr\u003e Yes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow spicy is JANG?\u003c\/strong\u003e\u003cbr\u003e 4 out of 10. Medium. Builds in the mid palate and finishes with a full coating. The savoriness is the headline. Heat is supporting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs JANG sugar-free?\u003c\/strong\u003e\u003cbr\u003e No. Sweetened with Appalachian sorghum (5% of the recipe), plus the traditional gochujang carries some sugar from the rice. No refined or added sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use JANG instead of regular gochujang?\u003c\/strong\u003e\u003cbr\u003e Yes, in most applications. JANG is more vinegar-forward and more pourable than tub gochujang, so it works better as a finishing sauce or marinade than as a paste for stews. In bibimbap, ssam, or bulgogi, swap one-for-one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is JANG made?\u003c\/strong\u003e\u003cbr\u003e San Diego, California.\u003c\/p\u003e","brand":"ONIMA PANTRY","offers":[{"title":"Default Title","offer_id":52779536187725,"sku":"10014","price":13.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0588\/9582\/7003\/files\/Jang_Front.jpg?v=1763306566"}],"url":"https:\/\/onimapantry.com\/collections\/hot-sauces.oembed","provider":"ONIMA PANTRY","version":"1.0","type":"link"}