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Cooking 101
Extra Virgin Olive Oil, Edamame (Soybeans), Water, Basil, Spearmint, Apple Cider Vinegar, Lime Juice Concentrate, Serrano Peppers, Sea Salt. CONTAINS: Soy.
Water, Tahini, Extra Virgin Olive Oil, Roasted Garlic, Lemon Juice Concentrate, Date Paste, Sea Salt, Turmeric, Cumin, Ground Sumac (Sumac, Salt), White Pepper.
Extra Virgin Olive Oil, Parsley, Sunflower Oil, Caper Puree (Capers, Water, Vinegar, Salt), Oregano, Lemon Zest, White Wine Vinegar, Sea Salt, Crushed Red Pepper.
Roasted Red Bell Peppers, Water, Beet Juice Concentrate (For Color), Red Jalapeño Peppers, Sun Dried Tomatoes (Sun Dried Tomatoes, Salt), Roasted Red Onion, Extra Virgin Olive Oil, Date Paste, Guajillo Pepper Puree (Dried Guajillo Chiles, Water), Garlic, Coriander, Sea Salt, Cumin, Crushed Red Pepper, Cinnamon, Citric Acid.
We’re proud to donate 1% of profit on every pouch sold to community-based, anti-hunger, anti-racist organizations making sustainable and structural change.
We’re always looking for ways to make salads and bowls a little more exciting. Not only can you use these sauces as marinades and glazes for your favorite veggies and proteins, you can also use them as the dressing or finishing drizzle.
Full of protein and fiber, edamame is the perfect base for our green goddess. We love the slight nuttiness and bright green pop of color it gives this well-rounded sauce. Edamame provides a super creamy texture that traditional green goddess might get from dairy or avocado.
Basil gives green goddess an herby, floral flavor that transports us straight to a warm weather, al fresco dining experience.
Serrano peppers have a deep flavor that really shines here, and are about the same spice level as a jalapeño. We’re obsessed with their unique taste and think you will be, too!
Nutty, toasted sesame seeds are ground to a fine paste to make tahini, which yields a super creamy condiment that serves as the base for our sauce.
Rooted in Ayurvedic tradition, turmeric has been used for thousands of years to treat and prevent inflammation. Turmeric adds a joyful, sunny hue to anything you’re cooking, while adding a uniquely subtle earthy and pungent flavor.
A ruby-hued, wild growing berry from the Middle East, sumac is a lemony spice that is sometimes used as a condiment along with salt and pepper, adding brightness and pep. We love the tangy quality it adds to our Golden Tahini.
Silky olive oil adds richness to our Chimi and makes it perfect for roasting, using as a base for dressing, or simply drizzling over your favorite protein. Plus it’s chock full of Omega-3’s and antioxidants, too!
Rich in vitamins, minerals, and phytonutrients, parsley is a magical herb that gives chimichurri a verdant, fresh flavor that pairs well with just about anything.
While we wouldn’t describe this sauce as spicy, chili flakes add a floral kick that really balances the fruity olive oil, fresh herbs, and tangy capers.
Guajillo peppers have a fruity, floral taste that adds body and a hint of spice to our Zippy Harissa. Fun fact: Mexican chiles have different names when they’re fresh versus dried. Poblano peppers become anchos, jalapenos become moritas (or chipotles if smoked), and mirasol peppers become guajillos.
While we’re used to it in sweets, our harissa is a perfect example of how cinnamon does wonders for savory dishes. The slightly spicy, warming quality is a perfect balancing flavor to the peppers, roasted onions and peppers in this versatile sauce.
Cumin seeds are used throughout the world to add an earthy, nutty flavor to everything from curry to mole. Fresh seeds are toasted and ground for a deep, rich flavor that adds complexity to our sauce.
Full of protein and fiber, edamame is the perfect base for our green goddess. We love the slight nuttiness and bright green pop of color it gives this well-rounded sauce. Edamame provides a super creamy texture that traditional green goddess might get from dairy or avocado.
Basil gives green goddess an herby, floral flavor that transports us straight to a warm weather, al fresco dining experience.
Serrano peppers have a deep flavor that really shines here, and are about the same spice level as a jalapeño. We’re obsessed with their unique taste and think you will be, too!
Nutty, toasted sesame seeds are ground to a fine paste to make tahini, which yields a super creamy condiment that serves as the base for our sauce.
Rooted in Ayurvedic tradition, turmeric has been used for thousands of years to treat and prevent inflammation. Turmeric adds a joyful, sunny hue to anything you’re cooking, while adding a uniquely subtle earthy and pungent flavor.
A ruby-hued, wild growing berry from the Middle East, sumac is a lemony spice that is sometimes used as a condiment along with salt and pepper, adding brightness and pep. We love the tangy quality it adds to our Golden Tahini.
Silky olive oil adds richness to our Chimi and makes it perfect for roasting, using as a base for dressing, or simply drizzling over your favorite protein. Plus it’s chock full of Omega-3’s and antioxidants, too!
Rich in vitamins, minerals, and phytonutrients, parsley is a magical herb that gives chimichurri a verdant, fresh flavor that pairs well with just about anything.
While we wouldn’t describe this sauce as spicy, chili flakes add a floral kick that really balances the fruity olive oil, fresh herbs, and tangy capers.
Guajillo peppers have a fruity, floral taste that adds body and a hint of spice to our Zippy Harissa. Fun fact: Mexican chiles have different names when they’re fresh versus dried. Poblano peppers become anchos, jalapenos become moritas (or chipotles if smoked), and mirasol peppers become guajillos.
While we’re used to it in sweets, our harissa is a perfect example of how cinnamon does wonders for savory dishes. The slightly spicy, warming quality is a perfect balancing flavor to the peppers, roasted onions and peppers in this versatile sauce.
Cumin seeds are used throughout the world to add an earthy, nutty flavor to everything from curry to mole. Fresh seeds are toasted and ground for a deep, rich flavor that adds complexity to our sauce.
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