Chilimurska · crushVihreä Jalapeno€7.90
Salt-fermented green jalapeno crush, 100 ml. Balanced, everyday heat.
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Cold country.
Serious heat.
Fermented slowly, roasted gently, never padded out. Small-batch chili from Nokia, Finland. At least 10% real chili in every jar.
Everything chili.
From seed to finishing salt. One pepper obsession, four ways in.
The jars people
come back for.
Chilimurska · crush
Chilijauhe · powderVihreä Jalapeno€6.90
Dried green jalapeno, fine grind, 40 g. Fresh and vegetal.
Chilimurska · crushVihreä Habanero€8.90
Salt-fermented green habanero crush, 100 ml. Fresher than the red.
Chilihiutale · flakesUrfa Biber€5.90
Sun-dried and sweated Turkish flake, 40 g. Dark and layered.
Chilimurska · crushTrinidad Scorpion€14.90
Salt-fermented Trinidad Scorpion crush, 100 ml. No compromises.
Chilimurska · crushSerrano€7.90
Salt-fermented green serrano crush, 100 ml. Grassy and fresh.
Chilimurska · crushScotch Bonnet€8.90
Salt-fermented scotch bonnet crush, 100 ml. Sweeter than habanero.
Chilijauhe · powderScotch Bonnet€10.90
Dried scotch bonnet, fine grind, 50 g. Fruit and a long burn.
Chilihiutale · flakesScotch Bonnet€8.90
Dried scotch bonnet, coarse flake, 30 g. The Caribbean one.
Chilijauhe · powderPunainen Jalapeno€6.90
Ripened red jalapeno, fine grind, 40 g. Rounder than the green.
Made in Finland.
Nokia, to be exact.
Nokia 61.48°N
Real chili,
never padding.
at least chili content in every product, printed on the label, readable in the ingredients.
Fermented,
not just dried.
The latest notes.
RecipesRoast carrots, honey, flakesSweet roots take the roasted sweetness of gochugaru better than anything else on the shelf.
RecipesWeeknight chicken panTwo teaspoons in at the end, off the heat, so the aroma survives. The simplest way to learn the flake.
RecipesChili butter ribeyeMelted into butter with crushed garlic and spooned over the steak while it rests. The flakes stay visible.
Tommi · founderMeet Tommi.
I sold tyres by day and made chili by night. In the end I built the brand I'd have wanted to buy myself.
Tommi grew up around chili and the grill. For years he fermented, roasted and blended in his own kitchen in Nokia, not chasing the hottest heat, but the most balanced one. Finferno came out of that.
Read the full story
Fermented chili
Fermentation gives a soft, rounded heat instead of a raw, sharp burn. Not hotter, better.
Fresh chilies go into salt and are left alone. It is not a seasoning step. The sharp green edge of a raw pepper breaks down, and what comes back is rounder, deeper and slightly sour, the way a good sourdough is sour. Nothing is added to make that happen. It is the same work that sits behind kimchi and behind every hot sauce worth the name, and it is why the jar tastes of the pepper rather than of heat alone. It takes weeks, which is why almost nobody does it at this scale.
At least 10%
real chili
A concrete promise on the label. Nothing diluted, nothing padded out.
Most of what is sold as chili powder is mostly something else. Salt, sugar, oil, starch, colour, and just enough actual pepper that a label can round it away. Ours is printed on the side of the jar and it does not move. It is a floor, not an average, which is the only way a number on a label means anything.
Run a kitchen
or a shop?
Put Finferno on your tables, and get your place on our restaurant list. We link every partner venue from finferno.fi.
Partner venues[ TBC ]Tampere · Helsinki · Turku
Chili content≥ 82 %on every label
Range27sauce to seed
Lead time10 wdmilled to order
Get the heat first.
New batches, limited roasts and subscriber-only offers, about twice a month. No spam, just the good burn.
Kotimaista chiliosaamista · Made in Finland