Kai Core Collection
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.
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.