Redbloom was born from Steph’s personal journey with IBS and his struggle to enjoy the bold, spicy flavors that shaped his Asian upbringing. Losing spice felt like losing a part of his identity, so he set out to create a solution that would let people savor heat again without discomfort. After two years of development alongside chefs and physicians, Redbloom introduced a clean, gut friendly chili crisp made without seed oils, MSG, or excessive sodium. The recipe uses cold pressed avocado oil, functional ingredients like lion’s mane and MCT oil, and microencapsulated chili peppers that create a gentle cushion for sensitive stomachs.

Every jar reflects a deep respect for Asian flavors, with spices sourced from across the region including Korean chili powder, Chinese chili flakes, Vietnamese cinnamon, and Nepali black cardamom. Redbloom’s mission is simple: to make vibrant, nostalgic spice accessible to everyone and to prove that eating clean never means sacrificing culture, comfort, or joy.