Every bottle is small batch, hand crafted in Norwich, NY, and built to brighten — not bury — what's on your plate.
Fresh, green, with a tingling peppery lift.
Sansho — the Japanese peppercorn that buzzes the tip of your tongue — meets bright jalapeño and herbs. Lightly herbal, never harsh.
Jalapeño peppers, honeydew melon, apple cider vinegar, green bell pepper, lemon juice, scallion, parsley, salt, sansho peppercorn, watercress, spices.
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Bright, citrus-driven, sun-on-skin heat.
A 2025 Screaming MiMi Newbie Award winner. Bright pink grapefruit lifts the tropical fire of habanero into something you'll drizzle on everything from tacos to roasted carrots.
Yellow tomato, onion, white wine vinegar, habanero mash, grapefruit juice, ginger, lime juice, turmeric powder, salt.
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Deep, savory, balanced with umami warmth.
Thai chili heat folded into rich miso for a savory, slow-building sauce. Glaze a wing, finish a bowl, swirl into soup.
Thai chili mash, rice vinegar, roasted red pepper, red wine vinegar, white miso.
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Jammy dark fruit meets tropical fire.
Our newest release. Blackberry depth meets the bright, tropical fire of Scotch Bonnet, finishing clean with a lingering warmth. Bold, balanced, a little wild.
Red scotch bonnet mash, white vinegar, fresno peppers, blackberry puree, ginger, maple syrup, salt, baharat.
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All three signature sauces — Grapefruit Habanero, Sansho Jalapeño, and Thai Chili Miso.