SAUCE

Provides a tangy flavor and contains organic acids that can support digestion.

A traditional fermented paste offering rich umami flavor and beneficial probiotics from fermentation.

Adds vibrant flavor and contains bioactive compounds with natural antioxidant properties.

Used as a primary base to hydrate and achieve the proper consistency for the sauce.

A traditional fermented condiment adding savory flavor, though high in sodium.

A sweetener derived from sugar processing that retains small amounts of minerals, but still acts primarily as sugar.

A natural starch used as a thickening agent to give the sauce its smooth texture.

Used to add natural fruit flavor and sweetness, though concentrated fruit sugars contribute to the overall sugar content.

Provides rich nutty flavor as a culinary oil, though it is high in omega-6 polyunsaturated fatty acids.

A whole food seasoning used to enhance savory depth and flavor.

A common seasoning derived from dehydrated garlic that adds robust flavor.

A blend of spices used to impart mild heat and complex flavor to the sauce.

A whole food ingredient that contributes aromatic and savory notes.

A fruit extract providing a unique tangy and sweet flavor profile.

A common microbial hydrocolloid used in small amounts to stabilize emulsions and maintain texture.

A refined sweetener that contributes to the high sugar content and can impact blood glucose levels when consumed in excess.

An additive used purely for coloring purposes to achieve a deep brown appearance.