Artisan Foods

Earthy, mildly sweet, and slightly smoky from the roasting process with a medium heat level. More complex and layered than jams made with standard Anaheim or Hatch chiles.

Bright, sweet-tart raspberry flavor with a distinct acidity. More complex and less sweet than strawberry jam, with a slightly seedy texture.

Sweet and tangy raspberry flavor with a noticeable medium jalapeño heat that builds gradually. The acidity of the raspberry keeps the heat from becoming sharp.

Tart and fruity with the bright, distinctly tangy flavor of pomegranate amplifying the balsamic's natural acidity. Bold, vivid, and deeply colored.

Mild and neutral with a clean pasta flavor. The egg-free formulation produces a slightly firmer texture than egg-based pappardelle.

Sweet, floral, and fruity with a clean peach aroma. Light acidity with a softer character than citrus-based or berry jams.

Smoky and complex from the Lapsang Souchong tea infusion, with caramel sweetness, citrusy orange peel, and tart cherry underneath. The smoke is forward but not harsh.

Intensely aromatic with the garlicky, musky, and distinctly complex character of white truffle. The olive oil base carries the truffle fragrance without adding competing flavors. The aroma is stronger than the flavor — most of the impact comes through smell.

Earthy, pungent, and intensely aromatic with the deeply musky, chocolatey quality of black truffle. Bold and assertive — a few drops are enough to flavor a full dish.

Bold and layered — the direct, penetrating heat of Nashville hot spice meets the fermented, slightly sweet earthiness of gochujang. Complex, with both immediate and lingering heat.

Medium-heat jalapeño flavor with a tomato and pepper base. The heat starts mild and builds with each bite — approachable but genuinely spicy for those used to commercial mild-medium salsas.

Fruity and sweet from the mango and pineapple up front, with a medium-to-hot habanero heat that builds gradually. The tropical sweetness and fruity pepper heat complement each other.

Sweet and tropical with the bright, fruity flavor of ripe mango over the tangy balsamic base. Less complex than dark fruit balsamics, with a cleaner, more direct fruitiness.

Bright and citrusy from the lemon up front, with the fruity, intensely hot quality of Carolina Reaper building quickly. The lemon prevents the sauce from tasting purely like straight heat.

Bright and herbal with a clean lemon citrus note and the sweet freshness of basil. Light and aromatic — the lemon acidity lifts the overall flavor.

Bright and citrusy with a clean lemon note over the sweet-tangy balsamic base. More refreshing and less heavy than plain dark balsamic.

Floral and herbal with a pronounced lavender aroma and a bitter backbone from the bittering herbs. Aromatic and distinctive — most noticeable in lighter-flavored cocktails.

Sharply hot and chile-forward with the combined heat of jalapeños and serranos. The chili flavor is direct and prominent with moderate-to-high heat that builds over time.

Savory, garlicky, and spicy with a crispy, textured quality from the fried shallots and garlic. The olive oil base adds a fruity, slightly grassy note that standard chili oils lack. Heat is present but balanced by the sweetness of the fried alliums.

Earthy, mildly spicy, and distinctly Southwestern with the roasted quality of Hatch green chile. The heat is moderate and the earthy-sweet pepper flavor comes through clearly.

Savory and mildly rich with a faint, meaty depth that mellows during cooking. Less neutral than a vegetable oil, with more body than butter.

Neutral and mild with a clean pasta flavor — the gluten-free formulation allows the sauce to be the primary flavor without competition from the noodle.

Intensely hot with the fruity heat of ghost pepper that builds and lingers. The Mexican oregano adds a herbal, earthy note with a slight citrus quality underneath the heat.

Savory and aromatic with the mellow, caramelized sweetness of toasted onion and a clear garlic note. Warmer and less sharp than raw garlic pasta.