Homiah

Homiah makes Southeast Asian pantry staples: sambal chili crunch, curry pastes for dishes like laksa, rendang and red curry, and gluten-free laksa noodles. The recipes come from founder Michelle's grandmother Nonie, a well-known cook in 1940s Penang, Malaysia. The pastes are rempah, the stone-ground spice base of Malay cooking, made in small batches in Malaysia so home cooks only need to add protein, vegetables and coconut milk.

• Are the products shelf stable?

  Yes, they keep at room temperature. Refrigerate after opening for the longest shelf life.

• Which products are vegan?

  The Mild and Spicy Sambal Chili Crunches and the Rendang, Red and Yellow Curries are vegan. Check each product's details.

• What allergens do the products avoid?

  All products are gluten-free, dairy-free, grain-free, soy-free, peanut-free and palm-oil free, with no preservatives, colorings or additives. The Laksa Curry and Shrimp Sambal Chili Crunch contain shellfish.

• What sweetener and oil are used?

  Unrefined coconut sugar and high oleic sunflower oil.

• Where are the products made?

  In small batches in Malaysia, stone ground traditionally with ingredients from local farms.

• How spicy are they?

  Most are only mildly spicy. The Spicy Sambal Chili Crunch is the exception.

• What should I cook with the curry pastes?

  Any protein or vegetables you like, such as chicken, beef, shrimp, tofu, seitan, carrots or potatoes.

• Is the packaging recyclable?

  Yes, it is 100% recyclable and BPA free.