small batch sauces made in london
KAI BY MATBLAK
FEATURED Products
Use BLAK ELDUR on crispy potatoes, pan-fried seabass, chicken thighs, cabbage cooked in butter, tuna salad, smoked salmon, or stirred into yoghurt for a quick sauce that brightens cold lunches and weeknight dinners.
BLAK ELDUR is sweet, sour, and spicy. The pineapple leads, the jalapeño gives that green almost herbaceous aroma, and the cardamom lingers quietly. It’s not a sauce that is loud, it's a sauce that makes taste a little more honest.
Ingredients
Pineapple (29%), Rice Vinegar, Green Chilli (18%), Sugar, Pineapple Juice, Water, Sea Salt, Cardamom, Flavour Enhancer - Monosodium Glutamate (E621), Stabiliser - Xanthan Gum (E415).
Made with freshly pressed pineapple juice, 100% pure maple syrup and organic British apple cider vinegar made from pressed apples and aged with the Mother for depth and balance. Smoked gently over maple wood chips for 10 hours, the vinegar is then pasteurised for freshness and stability. This is flavour, and most importantly it has earned its place on your kitchen counter. The colour band at the bottom is a small nod to synaesthesia, when flavour is a colour, and it is our way of showing the taste before you even open the bottle. Each bottle comes with a spray attachment for spritzing meat on the BBQ or in the oven, seasoning salads with control rather than drowning them, or adding smoky, fragrant flourishes to cocktails..
INGREDIENTS
Fresh Pineapple Juice (60%), Organic Apple Cider Vinegar (30%), 100% Maple Syrup (9%), Sea Salt.
BLAK FIRE
BLAK FIRE is built on fermented heat and clean balance. No gimmicks. Just depth, focus and a flavour profile that works across almost anything savoury. The fermentation brings natural acidity and softness to the chilli. The result is heat you can actually cook with. Add a spoon to broth. Hit eggs or noodles. Brush it over grilled meat or vegetables. Stir it into sauces or marinades. It sharpens dishes without drowning them. This bottle represents the foundations of how I cook. Heat with purpose. Nothing wasted.
BLAK ELDUR
BLAK ELDUR sits deeper and slower. Icelandic influence. Aotearoa influence. The heat builds gradually which makes it ideal for glazing, finishing and blending into richer dishes. It feels like cooking over coals even when you are indoors. Stir it through mayo for chips. Glaze wings. Melt it gently through butter and finish steak or vegetables. Use it as a base for marinades or dips. The flavour lands confident and steady. It brings weight to simple food and gives familiar dishes a darker tone.
Maple Smoked Pineapple Vinegar
This vinegar is built on balance. Pineapple for natural sweetness. Maple for body. Smoke to ground everything. Apple cider vinegar for acidity. Spray it over hot fried chicken. Spoon it over raw fish. Mix it with soy for a fast pineapple inspired ponzu. Warm it and finish grilled pork. Add it to a pineapple margarita. Stir it through hot rice with furikake. It makes simple food taste finished with almost no effort. The colour strip on the label moves from yellow to deep orange. It mirrors how the flavours sit in my head. Pineapple. Maple. Smoke. Acid. Each in its own shade. A quiet nod to how taste and memory behave in our culture.
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