My name is Solo Mesumbe, and if my last name is a bit of a mouthful to pronounce, “Solo” would do just fine. I grew up in a tiny village in southwestern Cameroon, where, except for rice, sardines and air-dried Norwegian cod, everything we ate came off the land. Every meal we ate was cooked with natural ingredients. When you grow up that way, it’s hard to get used to food cooked with all manner of artificial sweeteners, preservatives, additives, food dyes.

Just the other day, I found out that grated parmesan cheese was made with cellulose powder, which is a euphemism for wood pulp. Yes, they mix wood pulp with grated cheese to keep it from sticking together. And, not to worry, they tell you it’s not harmful! Someday, someday soon, someone will package wood pulp, enhanced with artificial carrot flavor and brown sugar.

Anyway, back to sauces. Each of our sauces is based on a recipe with a core principle: only natural ingredients. It’s as simple as that, which explains why you won’t find our sauces on your local grocery store shelf: we won’t use preservatives to enhance shelf life. We want you to enjoy each spice bottle to the fullest, secure in the belief that each drop comes from a plant that grew out of God’s earth. Enjoy!

Sincerely,