"The three best cuisines in the world are Chinese, Chinese and Chinese" — James Beard

With our founder Mark having spent a good span of his formative years in China and the summer of 1994 in Chengdu, the capital of the Szechuan Province and a UNESCO City of Gastronomy, we knew we had to launch our line of oo’mämē infusions by first paying homage to this source of his culinary passion and love of global flavors. Chengdu is world-renowned for its spicy cuisine and culinary innovation. And, while at first glance, Szechuan food might seem to rely exclusively on hot and spicy notes, Chengdu’s 200+ Masters Chefs are skilled at nuance, coaxing out layered flavors with a finely tuned balance of the fiery Szechuan peppercorn. Our Chinese oo’mämē Chile Infusion captures all that in just one jar.

Perhaps the best known of Chengdu’s dishes is Kung Pao chicken. Hot oil is infused with a variety of chilis, including mala, the famous Szechuan peppercorn. A contraction of two Chinese characters – 麻 and 辣 meaning numbing and spicy, Mala is aptly named. From there, Kung Pao gets a serious dose of peanuts, garlic, ginger and a few other aromatics, along with chicken marinated in a fermented rice wine, adding a level of umami.

Our oo’mämē infusion short-cuts that lengthy meal prep process by providing a condiment you can add to your own selection of fresh ingredients, all while honoring the Chinese philosophy of harmony balanced with uniqueness. Like the Master Chefs, our oo’mämē Chinese Chile Infusion brings layers of spicy Szechuan flavors, while also adding a variety of textures to create that party in your mouth feel. Tingly Mala peppercorns, spicy red pepper flakes, chewy crystallized ginger, savory fermented black beans, and crunchy peanuts are just some of the guests at this party. Together they create a bold and sassy flavor-riot that packs a punch, taking you on a global culinary journey while simplifying mealtime. Gain the confidence to go beyond your standard repertoire and explore new cuisines!

1001 USES. One Spoon.

Add to avocados, omelets, rice or pasta and go from drab to dazzling
Mix with or drizzle onto honeys, yogurts, hummus, and cheeses for an elevated experience
Use in place of or add to ho-hum condiments – ketchup, mayo, sour cream: GET OUT!
Resuscitate leftovers by topping with a dollop
Stir fry with the high smoke-point infused oil
Go beyond Sriracha by adding layers and levels of texture and umami
Mix with peanut, almond, and cashew butters and you’ll be saying oh’mŷ-mŷ
Top pizzas, tacos, kebabs, and quesadillas because you can
Make a dipping sauce for wings, ribs, dumplings, and tempura and say it’s your signature dish
Marinate, then grill or roast any meat, fish, poultry or vegetable

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Like our first-born, the oo’mämē Mexican Chile Infusion marries the earthy flavors of chiles, Mexican in this case, with umami to bring out both heat and an unctuous savory profile. We combine several indigenous chiles, like ancho and guajillo, along with pepitas, adding dried mango and orange peel. Olé. We present a bright and bold addition to anything you might whip up in the kitchen. This combo will make your taste buds stand up and take note.

If you thought you knew authentic Mexican cuisine but have yet to cross the border - por favor – consider the food of the colorful colonial city of Oaxaca de Juárez, the capital of the state of Oaxaca. You will quickly realize what you have been missing. Crowned by most to be the culinary capital of the country, Oaxaca is a melting pot of sixteen indigenous groups. So whether you shop for rugs from a Zapotec weaver, enjoy a tipple of artisanal mescal, or stroll the markets past the stalls of smoky chipotles, you can’t help but find yourself settling into a pace, rhythm and lifestyle that is transporting. Nowhere is food more integral to that lifestyle than here.

Chipotles, both Morita and Meco, are quintessential mainstays of Mexican cuisine. Many know that chipotles are smoked ripe jalapenos, but when visiting a place like Oaxaca with its rich ancestral heritage, you can really start to see the impact of centuries of history on culinary tradition. In order to preserve the fresh chile in a time without refrigeration, the Mesoamericans pre-dating the Aztecs smoked them to a leathery brown suppleness. Though the technique is pre-Aztec, the word chipotle itself can be traced to Nahuatl (Aztec) word chilpoctli meaning smoked chile. We have taken many of these indigenous and authentic ingredients of Mexican cuisine and concentrated their essence into a single source that will elevate any dish to something quite extraordinary. Let our hard work simplify your meal prep.

1001 USES. One Spoon.

Add to avocados, omelets, rice or pasta and go from drab to dazzling
Mix with or drizzle onto honeys, yogurts, hummus, and cheeses for an elevated experience
Use in place of or add to ho-hum condiments – ketchup, mayo, sour cream: GET OUT!
Resuscitate leftovers by topping with a dollop
Stir fry with the high smoke-point infused oil
Go beyond Sriracha by adding layers and levels of texture and umami
Mix with peanut, almond, and cashew butters and you’ll be saying oh’mŷ-mŷ
Top pizzas, tacos, kebabs, and quesadillas because you can
Make a dipping sauce for wings, ribs, dumplings, and tempura and say it’s your signature dish
Marinate, then grill or roast any meat, fish, poultry or vegetable