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Omni-Dimensional Hot Sauce

ONIMA sauces are made with intention, care, and are story-driven. Each sauce paints a moment, gives historical insight, and is commentary on the world of spicy condiments.

Flavor over heat is our mantra & you will find deep complexity in every bottle. Our process has an almost upside down method in which the chilis are the last ingredient added to every recipe. It is crucial for every of our sauces to have a solid foundation of flavor before any heat is added.


ONIMA began as a project to upcycle restaurant food waste into liquid amino acids through enzymatic fermentation. Tyler Morgan Mains began experimenting with hot sauce on the side and that quickly became the main focus. Tyler has a background in lambic, wine, many aspects of food fermentation, and farming. 

Global Influence

Being located in Barcelona, ONIMA has received massive inspiration from the Iberian Peninsula’s culinary landscape. The combination of our geography and our travels have offered us the opportunity to both deep dive into Spanish ingredients as well as draw from our experience across the world. Nearly two decades of working in beer cellars, restaurants, food labs, etc has culminated in what is now ONIMA.


Acid League

Acid League's insightful interview with ONIMA's founder, Tyler Morgan Mains, exploring the innovative concepts and origins of our products.


Read Dieline's featured article behind ONIMA's brand design and the concept behind our labels.


Feature in Vice Magazine's "This Week's Coolest Drops, From Onima Hot Sauce to The Brooklyn Circus x Lee"