Flavor panel
Every jar starts with the same garlic and shallots, fried low and slow. What changes is how loud the chili gets — and what it's cooked in.
14 oz · Canola oil
BanayadA warm, steady hum
2 / 5
Garlic and shallots fried until they snap, folded with chili flakes, toasted sesame, and just enough sugar and salt to keep it honest. Spoon it over sinangag, fried eggs, or a bowl of rice you hadn't planned on eating.
Contains sesame. Made in small batches.
14 oz · Canola oil
Sobrang anghangBuilds after the second spoon
4 / 5
Same garlic and shallot base, more chili — labuyo layered in behind the flakes. It doesn't hit all at once; it stacks. Start smaller than you think you need, then go back.
Contains sesame. Made in small batches.
8 oz · Avocado oil
BanayadSame warmth, cleaner finish
2 / 5
Same heat as the Signature, cooked in avocado oil for a higher smoke point and a finish that doesn't coat the tongue. Good raw over crudo, tomatoes, soft cheese, or anything you don't want to shout over.
Contains sesame. Made in small batches.