Redbloom

Clinical Study. Stanford MD
linktr.ee/redbloomchili We make recipes and content around gut health and wellness. Redbloom is the world's first SH*TLESS hot sauce.

Redbloom Health • Gut Healthy Chili Crisp
🧡 Live Spicy, without Irritation
🧡 Doc Approved • Low FODMAP • No Seed Oils
🧡
👇 Made Fresh. Engineered by molecular gastronomy, our Michelin-crafted chili crisp is scientifically proven not to give you THE SH*TS. Say goodbye to stomach aches, heartburn, breakouts, and those pesky burning sh*ts. We use AI to integrate the culinary philosophies of the world's best chefs, utilizing natural ingredients with appropriate molecular compounds and anti-inflammatory properties. Subsequently, we then apply microencapsulation techniques to prevent the neurotoxins in chili peppers from causing inflammation in your gut. Even individuals with IBS can eat our product worry-free. Our hot sauce has three flavors: Mild Mistress, Hot & Holy, and Bloom Bae. Spice levels range from 10,000 to 300,000 Scoville Units.

04/09/2026

Grilled chicken skin, chicken thighs, bell pepper, cumin powder, chili oil on a toasted bun. Growing up, this was my go-to afterschool snack when I did poorly on the exam and was going to get a mouthful from my grandparents later.

But what about the irritation and spicy aftermath? We got you covered. Redbloom microencapsulated the chilis in USDA organic avocado oil, allow you to enjoy spicy without irritation.

Would you eat this?

04/08/2026

Shredded chicken, chili oil, and lots of toppings. Very different from the mayo-based chicken salad we have here in the west. Growing up, this would be my go-to appetizing before dinner every night.

But what about the irritation and spicy aftermath? We got you covered. Redbloom microencapsulated the chilis in USDA organic avocado oil, allow you to enjoy spicy without irritation.

Would you eat this?

04/07/2026

Seasoned stewed beef inside a scallion pancake dipped in chili oil. Growing up, I would order this at every big family gathering at restaurants. The meat is so tender is oozes out

But what about the irritation and spicy aftermath? We got you covered. Redbloom microencapsulated the chilis in USDA organic avocado oil, allow you to enjoy spicy without irritation.

Would you eat this?

04/06/2026

Omelette on a stick - sausage, potato, chicken skewer, and green onion wrapped in egg on a skewer coated with chili oil. Growing up, I would pick on up on my way to school.

But what about the irritation and spicy aftermath? We got you covered. Redbloom microencapsulated the chilis in USDA organic avocado oil, allow you to enjoy spicy without irritation.

Would you eat this?

04/03/2026

Sausage, chicken thigh, imitation crab, fish tofu, green chili, chili oil on a warm toasted bun. Growing up, I would get this as an afterschool snack in the winter before heading home for a long night of homework.

But what about the irritation and spicy aftermath? We got you covered. Redbloom microencapsulated the chilis in USDA organic avocado oil, allow you to enjoy spicy without irritation.

Would you eat this?

04/02/2026

Cumin and chili oil lamb skewers are a staple street food. It’s even better when it’s in a massive burrito. Growing up, I would beg my grandparents to get me this after a long day of weekend shopping.

But what about the irritation and spicy aftermath? We got you covered. Redbloom microencapsulated the chilis in USDA organic avocado oil, allow you to enjoy spicy without irritation.

Would you eat this?

04/01/2026

Y’all asked for it! Try our new Gut Healthy Durian Chili Crisp today! Limited for 1 day only!

Would you eat this?

03/25/2026

The ‘Dream’ involves a lot more troubleshooting than the brochure mentioned..

03/17/2026

Everyone thinks starting a business is glamorous, but sometimes hiccups happen. Back when we just got our chili oil filling machine. We had to change the measurements of our entire operation and use 20% more oil. The first time we ran it, the crisp clogged the machine, causing the pressure from the air pump to build. Then suddenly a component exploded and tilted the entire machine, and chili oil spilled anywhere. The clean-up took 8 hours. And we still had to make another batch after.
Have this ever happened to you?

03/11/2026

When you had a rough day but don’t drink alcohol. Sometimes modern problems require modern solutions. Redbloom’s gut-healthy chili crisp is perfect for taking the edge off while. A shot of this and you’ll be good the rest of the day.

Would you drink this?

flavortown ibsdiet

02/19/2026

Smoky, spicy, and satisfying! 🌭🔥 Our Redbloom Sausage Salad is the fusion dish you didn’t know you needed. We’ve taken savory Polish sausage and tossed it with smashed cucumbers and a punchy black vinegar dressing for the ultimate flavor explosion.
It’s hearty, crunchy, and ready in just 15 minutes. Perfect for when you want a “salad” that actually hits the spot! 🥢✨

Welcome to EP 27, Part 12/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 3
* Time: 15 mins
* Flavor Profile: Smoky, tangy, and tingly-hot!

🛒 What You’ll Need:
* Polish Sausage (seared until crisp!)
* Smashed Cucumber & Red Onion
* Roasted Peanuts
* The Sauce: Soy sauce, Black vinegar, Sesame oil, sugar, salt, and Redbloom Chili Crisp.
* Fresh Garlic & Cilantro

👩‍🍳 Quick Steps:
1. Sear: Brown the sausage coins in a pan until edges are crisp.
2. Smash: Smack your cucumber with a knife and chop into bite-sized pieces.
3. Whisk: Mix garlic, chili crisp, soy sauce, black vinegar, sesame oil, and sugar.
4. Toss: Add the sausage, cucumber, and onion to the bowl and coat well.
5. Finish: Garnish with plenty of cilantro and peanuts for that final crunch!
🔥 PRO-TIP: Let the salad sit for 5 minutes before eating—the sausage will soak up the black vinegar and chili oil for an even deeper flavor!

Would you eat this?

02/18/2026

Shrimp salad, but make it Redbloom! 🔥🍤 This isn’t your average mayo-heavy salad—it’s a fresh, zesty, and spicy powerhouse that’s perfect for a light lunch or post-workout meal.
By poaching our shrimp with ginger and green onion, we lock in that natural sweetness before tossing it with a bold garlic-chili dressing. 🥢✨

Welcome to EP 26, Part 11/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 2
* Time: 20 mins
* Flavor Profile: Fresh, spicy, and savory!

🛒 What You’ll Need:
* The Shrimp: Fresh shrimp, ginger, green onion, and cooking wine.
* The Crunch: Cucumber & Cilantro.
* The Protein Boost: Boiled egg whites.
* The Heat: Thai chilies, fresh garlic, and Redbloom Chili Crisp.

👩‍🍳 Quick Steps:
1. Poach: Simmer shrimp with ginger, onion, and wine for 2-3 mins. Ice them immediately!
2. Chop: Smash your cucumber and dice the boiled egg whites.
3. Mix: Combine garlic, Thai chilies, and Redbloom Chili Crisp in a large bowl.
4. Toss: Add the chilled shrimp and veggies. Mix until everything is coated in that spicy gold oil.
5. Finish: Garnish with plenty of cilantro and enjoy!
🔥 PRO-TIP: Don’t skip the ice bath for the shrimp! It stops the cooking process instantly, ensuring they stay “snappy” rather than rubbery.

Would you eat this?

Address

Los Angeles, CA

Website

http://linktr.ee/redbloomchili

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Mary Kay Cocharo, MFT
11500 W. Olympic, Suite 614

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