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Bottle of ONIMA Pantry Scorpion Koji on a white background
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Bottle of ONIMA Pantry Scorpion Koji on a white background
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Scorpion Koji Hot Sauce

$14.99
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Free Shipping On Orders Over $65

  • Description

Your favorite hot sauce, hotter.

A 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 Spicy Flave Awards 2025.

Trinidad 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 IL MIG+: 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.

What 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.

Scorpion Koji Hot Sauce

$14.99

What makes it different

Fresh Trinidad Scorpion Peppers

No extract, no capsaicin shortcut.

Same recipe DNA as IL MIG+

Toasted rice koji, sherry vinegar from Jerez, smoked Spanish paprika.

Rice Koji

We toast koji, the same culture used to make miso, soy sauce, and sake.

No sugar, no stabilizers.

Many superhots use sugar to mask the burn. This doesn't need to.

FLAVOR PROFILES

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Heat: 10/10

A real super-hot.

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Savory: 9/10

Dominant. Umami-rich from koji.

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Acid: 5/10

Balanced. Bright but not sharp. Wine-like from the sherry.

Pairs naturally with

Try 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 Chili Colorado recipe on the blog that works the same way. A 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.

  • Short rib chili
  • Brisket, pork shoulder, lamb
  • Heavy braises and stews
  • Mac and cheese (especially lobster)
  • Anything rich enough to carry the burn
  • Bloody Marys, for the heat-seeker

STILL HAVE QUESTIONS?

How spicy is Scorpion Koji?

No. Real fermented Trinidad Scorpion peppers, no capsaicin extract.

Does Scorpion Koji have extracts?

No. Real fermented Trinidad Scorpion peppers, no capsaicin extract.

What's the difference between Scorpion Koji and IL MIG+?

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.

Has Scorpion Koji won any awards?

Yes. 1st Place at the Spicy Flave Awards 2025.

Is Scorpion Koji vegan and gluten-free?

Yes.

What are the full ingredients?

Scorpion Pepper Puree (Trinidad Scorpion peppers, salt), Sherry Vinegar (Bodegas Páez Morillo, Jerez de la Frontera, Spain), Water, Onion, Garlic, Olive Oil, Rice Koji (rice, Aspergillus oryzae), Smoked Spanish Paprika, Salt (kosher), Coriander Seeds.
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