What goes in, and why it matters.
Behind the Jar
The Fermentation
Fermentation isn't a marketing word for us — it's the process. Meat, salt, spice, and time. The Sumi method produces a deeply savoury, complex flavour that no shortcut can replicate. We monitor pH, temperature, and microbial activity across every batch.
The kitchen
Every jar is made in a registered, food-safe commercial kitchen. We hold full HACCP documentation, temperature logs, and corrective actions records — because good food and safe food are the same thing.
The secret spice blend
There are some things we keep to ourselves. Our spice blend is what makes fonëì fonëì. Ghost chilli, ginger, garlic — and something else. The rest is ours. Some things are worth keeping.
The Ghost Chilli
Bhut Jolokia. One of the world's hottest chillies, native to Northeast India. We use it because it's ours — it's authentic to the cuisine and it gives fonëì its distinctive heat. We don't dilute it. We don't apologise for it.
Allergen Information
- fonëì Naga Pork Pickle
- Contains soya, wheat and barley (gluten), all from the fermented soybean paste. Not suitable for coeliacs. No other regulated allergen is present: no peanuts, tree nuts, milk, eggs, fish, crustaceans, molluscs, celery, mustard, sesame, sulphites or lupin.
- fonëì Naga Chicken Pickle
- Contains soya, wheat and barley (gluten), all from the fermented soybean paste. Not suitable for coeliacs. No other regulated allergen is present: no peanuts, tree nuts, milk, eggs, fish, crustaceans, molluscs, celery, mustard, sesame, sulphites or lupin.
- fonëì Naga Mixed Pickle
- Contains soya, wheat and barley (gluten), all from the fermented soybean paste. Not suitable for coeliacs. No other regulated allergen is present: no peanuts, tree nuts, milk, eggs, fish, crustaceans, molluscs, celery, mustard, sesame, sulphites or lupin.