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Author: Blake Baird
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Heat Levels Explained — Why One Sauce Burns and Another Smolders
Not all heat hits the same. Some sauces ignite your tongue instantly; others creep in slow and steady. So what makes one hot sauce sear while another simmers? It starts with the chili. Each pepper has a different level of capsaicin—the chemical responsible for the sensation of heat. Measured in Scoville Heat Units (SHUs), peppers…
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Make-It Monday: Mjango Unchained Mini Detroit-Style Pizzas
Cheesy, crispy-edged, and topped with a tropical blaze.Makes: 6 mini pizzas | Prep time: 15 min | Bake time: 15–20 min Why This Works: Mjango Unchained brings sweet heat and depth to rich, cheesy pizza without overwhelming it. These personal-size pies caramelize along the edges just like a classic Detroit slice—but with a daring twist…
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The Art of a New Flavor Drop
Coming up with a new hot sauce flavor isn’t about throwing fruit and chilies in a blender. At Lunamor’s Larder, each limited-edition drop is the result of weeks of planning, taste testing, and gut instinct. It starts with a craving. Sometimes it’s a hyper-seasonal fruit that sparks an idea—a box of overripe peaches, strawberries at…
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Make-It Monday: You Guava Be Kidding Me Shrimp Tostadas
Tropical heat meets beachy bite. Fast, fiery, and wildly satisfying.Serves: 2–4 | Prep time: 15 min | Cook time: 5 min Why This Works: This sauce brings juicy guava sweetness and full-throttle reaper heat. Paired with quick-seared shrimp, crunchy tostadas, and a bright guac slaw, it delivers bold island vibes with a kiss of chaos.…
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What’s up with the neurodivergent focus? And why sauces?
Being neurodivergent means your brain doesn’t always play by the standard rules our society was built around. For me, that means constantly seeking novelty—but only within a structure that feels stable and predictable. That’s where hot sauce—and fermentation—comes in. Living with both Autism and ADHD, I often crave stimulation and change, but I also thrive…
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Make-It Monday: Base Layer Spicy Fried Chicken Sandwich
Crispy, juicy, fiery perfection stacked high on a toasted bun.Serves: 2 | Prep time: 20 min | Cook time: 15 min (plus optional marinating, strongly recommended but never more than 12 hours) Why This Works: Base Layer doesn’t just bring the heat—it delivers layers of flavor that stand up to fried chicken’s richness. The funk…
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Why do we ferment our sauces? What IS fermentation?
Let’s get something straight: fermentation isn’t just a trend—it’s one of the oldest and most natural methods of food preservation and flavor creation in human history. At Lunamor’s Larder, fermentation isn’t a buzzword. It’s the living, breathing soul of our small-batch, fermented hot sauces. What is fermentation? Fermentation is a biological process where microorganisms like…
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Make-It Monday: Base Layer Pineapple Fried Rice
A tropical twist on a takeout classic, with a searing kick from Lunamor’s Larder’s Base Layer.Serves: 2–3 | Prep time: 10 min | Cook time: 10 min Why It Works: Base Layer’s pineapple, reaper, cilantro, garlic, and red onion bring bold heat, citrusy brightness, and deep savory notes—all perfect for stir-fried rice. This recipe uses…
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Make-It Monday: Peaches Christ Pasta Bolognese
Hearty meat sauce, tropical fire, and a little grated magic on top.Serves: 4 | Prep time: 15 min | Cook time: 1 hour (or longer for deeper flavor) Why This Works: Bolognese is all about depth—slow-cooked aromatics, umami-rich meat, a little acid, and cream. Peaches Christ brings searing heat and a bright stone fruit note…
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How Flavor is a Language: Connecting Through Spice
At Lunamor’s Larder, we believe flavor is more than just taste—it’s a language. It’s how we connect with the world, express ourselves, and find meaning in the everyday. And, for us, it’s deeply personal. Spices, heat, and fermented flavors can stir up memories, trigger emotions, and spark conversations without saying a word. When we share…