Blog

Kier Dorran Kemp
The Ultimate Guide to using Condimaniac Products (to reach their full potential)!

The Ultimate Guide to using Condimaniac Products (to reach their full potential)!

We always try and put a snappy instruction on the side of our seasoning and hot sauce bottles, but as you know, they're quite small so we can't always include every variation. This is why this blog post exists. I'm still going to try and keep it as concise as possible, but in some greater depth, here is how we intended for you to use our products and how we think they're best enjoyed. Let's start with seasonings/dressing mixes:   Pizza The Action First off, don't eat it 'raw'. I mean, you can, but that's not the best way. It's made...

Read more →


Kier Dorran Kemp
Why are Condimaniac products vegan when we, the founders, are not?

Why are Condimaniac products vegan when we, the founders, are not?

We always struggle a bit with this one - all our products are vegan and we do not process any animal products at our production site, however, we - Kier and Jen - are not vegans so some of the recipes we share contain animal products.  We often worry that this might cause confusion as most brands either are vegan - everything they share is also vegan and they have vegan founders - or a business isn’t vegan, so they use animal products.  Fitting into one of these categories would certainly make our marketing easier as we could position ourselves...

Read more →


Kier Dorran Kemp
So, what's a Kimchi Pickle, exactly?

So, what's a Kimchi Pickle, exactly?

It's no secret that we love kimchi! I (Jen) first tried it in 2008 when I lived in the USA for student exchange and the family that I was staying with was also hosting a girl from South Korea, Haerang. She introduced me to some Korean dishes like Jjajangmyeon (chewy noodles in black bean sauce), Instant Ramyeon and of course, kimchi! For anyone unaware, kimchi is the national dish of South Korea and whilst there are many types of it, the most traditional and classic version is made of napa cabbage, radish, spring onions and carrot with a flavourful gochugaru (Korean chilli flake)...

Read more →


Kier Dorran Kemp
"It Costs What It Costs" - How we try and not limit our product range due to price.

"It Costs What It Costs" - How we try and not limit our product range due to price.

'A fiver for that?''That's expensive.' We get those sometimes. And I totally understand - our products aren't cheap. I've actually written a detailed blog post all about that aspect so I won't go into it now. What I actually wanted to talk about is the fact that as a company, we try and not be deterred by what it costs to make something. Large corporations usually set a price before they develop a product and they conduct extensive market research to find out what a consumer would be willing to spend on a certain product. And that makes sense, however it...

Read more →