Savoury

This dreamy coconut curry is infused with caramelized onions, golden turmeric, fresh ginger, garlic and lemon juice, and an aromatic blend of Indian spices.
Plant Based

Brooklyn Delhi / Hot Sauce, 5oz

This recipe has lower sugar by using ripe mangos and golden raisins. Fresh ginger is added for heat, a little garam masala for warmth, and a touch of lemon juice for a nice sour note. Pair with curry, cheese and crackers, and grilled meats.

This condiment is made with locally-grown tomatoes, tamarind, a mix of Indian spices, red chili powder, unrefined cane sugar and sesame oil. It has a savoury, spicy and tangy flavour. Use it just like you would Sriracha or harissa.

From the Atlantic Ocean waters of St. Margaret’s Bay in Nova Scotia, handmade small batch sea salt made for finishing dishes. 

Boom is an ode to Gun Powder, a toasted lentil and chili spice blend ("podi") popular in South India. With Boom, we started recipe development with an old family recipe for Gun Powder, and ended up creating a savoury, nutty, and spicy pantry shortcut f

Buzz Hot Honey was developed in collaboration with Chef Christine Flynn, bestselling cookbook author and executive chef at iQ Food Co.

Buzz is bright, floral, and spicy, and is so much more than just a chili-infused honey!

Ooomami is the answer to “Is it missing something?" or "Does it need more salt?”

It’s supercharged salt and pepper, but way better! Add Ooomami to any recipe for a boost of flavour and depth minus the effort.

Sacha-ish Savoury Chili Condiment (formerly Project Lava) is developed in collaboration with Pay Chen, who is a familiar face and voice on TV and radio stations across the country, and writes about food and lifestyle for some of Canada's premier public

Mala is a collaboration with Vincent Ng, chef and co-owner of Toronto's Food & Liquor, which is known for its playful, modern approach to traditional Chinese cuisine.