Heat: 2/10
The lowest in the lineup. Approachable for anyone.
1 / 3
FULL OF FLAVOR. MADE FOR THE TABLE.
FROM THE ONIMA PANTRY
Louisiana-style hot sauce
A Louisiana-style hot sauce built on aged cayenne pepper mash, a full Acadian spice blend, and fresh sumac.
MEET YOUR NEXT TABLE REGULAR
A familiar Louisiana-style cayenne base with another layer of brightness. Sumac brings a tart, fruity edge, while the Acadian spice blend opens in the middle.
The lowest in the lineup. Approachable for anyone.
Mid-range, carried by the Acadian spice blend.
The most acidic sauce in the lineup, by a wide margin.
PUT IT ON SOMETHING GOOD
Whisk into melted smoked butter, toss with wings, and finish with a little sumac.
A few dashes bring tart cayenne brightness to a rich bowl.
Whisk into a vinaigrette in place of some of the vinegar.
INSIDE THE ONIMA PANTRYTHE CRAFT BEHIND THE BOTTLE
Cayenne, vinegar, and salt make a familiar foundation. Sumac, ground from dried berries and used throughout Levantine cooking, adds its own fruity acidity. Paprika, garlic, onion, herbs, and celery seed round out the Acadian spice blend.
A CLOSER LOOK
What’s in the bottle, what to expect, and how to use it.
A Middle Eastern spice, ground from the dried berries of the sumac shrub (Rhus coriaria). Tart and fruity, used heavily in Levantine cooking. Adds an acid profile that vinegar alone can't reach.
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.
Yes. 0 grams total sugars, 0 grams added.
Yes. Substitute one-to-one in any recipe. The same Louisiana-style hot sauce shape, with more dimensional flavor and less raw vinegar bite.
Yes.
Yes. 3rd Place at the Spicy Flave Awards 2025.
Aged Pepper Mash, Vinegar, Salt, Sumac, Spice Blend (Paprika, Garlic, Onion, Black Pepper, Thyme, Mediterranean Oregano, Basil, Celery Seed, Light Chili Powder).

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