PACO JONES
A reimagining of a vinegar forward barbecue sauce that eliminates heavy tomato paste in favor of bright, real fruit purees and Mexican chiles.
Flavor Profile: Sweet ripe strawberries and tangy red wine vinegar colliding with the earthy, zesty heat of Red Fresno and Pequin chiles. “Not Too Sweet.” Real fruit does the heavy lifting, delicately rounded out by Agave nectar. "Not Too Spicy." Naturally gluten-free, clean-label, fruit-forward base.
Top Selling Occasions & Pairings: Glazing grilled chicken, ribs, pork carnitas, quesadillas, brisket, pizza, tacos, tofu, rice bowls, and artisan dipping (even drizzled over vanilla ice cream!)
UNITED SOCIETY OF SHAKERS
FLAMINGO ESTATE
We fell in love with this special Balsamic for its rich, silky texture and deep, sweet flavor profile. It’s the sort of flavor you can only get from aged Balsamic, made in oak barrels over long Winters. The Trebbiano and Lambrusco grapes are grown organically and hand-selected by Balsamic maker Nicolo Verrini. His passion for Balsamic was passed down by his grandfather, who started making Balsamic Vinegar back in the 60’s. Nicolo is a firm believer that the best Balsamic begins with the best grapes, and his goal is to preserve the beauty that Mother Nature provides. I use it on EVERYTHING — cheese, salads, and sometimes on a spoon in the middle of the night when nobody is watching!
DIASPORA SPICE CO.
Our Basiya ginger is grown in a family-run food forest in the Amarwara Region of Madhya Pradesh alongside mango, moringa, and fig trees. This heirloom variety is what the local farmers grow to keep and use in their own homes. Known for its enduring fragrance and subtle sweetness, this ginger is commonly used medicinally and in cooking.