Berlin, DE
Roots Radicals
Mónica Kisic Aguirre
- Flagship
- Fermented Jalapeño
- Heat
- 3/10
A Berlin producer founded by Peruvian scientist and chef Mónica Kisic Aguirre, turning the imperfect ingredients markets throw away into bold fermented hot sauces through circular cooking. Their Fermented Jalapeño ferments the chillies for six weeks, then blends them with roasted garlic and apple cider vinegar; even the fermented stems become a spicy chilli vinegar.
For press
Story angles
- A Peruvian scientist and chef running a zero-waste, circular-cooking Berlin producer.
- Upcycled, rescued-produce hot sauce: the sustainability angle for a business or eco desk.
- Fermented Jalapeño, a mild green sauce from six-week-fermented chillies, with nothing wasted.
In the maker's own words
- Flagship
- Fermented Jalapeño Hot Sauce
- Heat
- 3/10
- Story
- Founded by Peruvian scientist and chef Mónica Kisic Aguirre, Roots Radicals transforms overlooked and imperfect ingredients into bold sauces through circular cooking. Their Fermented Jalapeño ferments the chillies for six weeks, then blends them with roasted garlic and apple cider vinegar into a simple, bold, flavourful hot sauce. The fermented chilli stems are infused in vinegar to make a bright, spicy chilli vinegar, a byproduct made to add a kick to recipes or enjoyed as a morning shot.
- Pairings
- Eggs
- Beans
- Bloody Marys
- Fun fact
- Circular cooking with at least 40% rescued ingredients, where every byproduct gets a second life.
Get your press pass
Meet Roots Radicals in person at the industry preview, before the public doors. Press and creators can add a sample box too. Name and email to start.
Regarding Roots Radicals
← Makers
Photos: Berlin Chili Fest