A smoky-crunchy-nutty condiment that adds a little heat, big flavor & tons of texture. Spoon generously over eggs, avocado, rice or anything that needs a little something.
Recent Press
The Strategist
ONINO made it into New York Magazine’s 2023 exhaustive holiday gift guide!
Gossamer
Gossamer’s newsletter, High Praise, featured ONINO and described it just right - “more bits and bobs and seeds and stuff than it is sauce.”
MOTHER
Jeanine Jablonski, Portland based art-obsessed mama, counts ONINO as one of her Mother Essentials.
serious eats
The editorial team at serious eats tasted more than 19 crispy chilies to find the best!
FAQs
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Sorta spicy but mostly smoky. The focal point is flavor and texture with a hint of heat so don’t be scared!
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Non-GMO expeller pressed canola oil, dried chilies, Marcona almonds (aka the best almonds!), fried garlic and shallots, toasted sesame seeds, organic coconut sugar and sea salt. THAT’S IT!
Allergens: sesame, almonds, coconut
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Forever! According to the Cornell Department of Science, ONINO is shelf stable indefinitely. Ideally you’d consume it in a year for best flavor.
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I’ve always said not to refrigerate because it is totally shelf stable, but the Cornell Department of Food Science recommends refrigerating after opening because you will be introducing bacteria as you spoon in and out.
Refrigerating will not affect flavor or texture!
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Not yet, I haven’t figured it out. Sorry! Tell your American friend to bring it for you next time they visit.
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Email cristy@oninobk.com.