Redbloom was born from my personal battle with IBS. I spent two years collaborating with some of the brightest chefs and doctors to formulate our chili crisp. We made it healthy by replacing ingredients like seed oils, MSG, and excessive sodium with gut-healthy superfoods like organic avocado oil, organic lion's mane powder, and organic zinc salt. We made it Low-FODMAP by infusing garlic and onion into the oil. As a Chinese-American, losing the ability to eat spicy food, garlic, and onion due to IBS felt like losing a part of my identity and culture. In China, chili crisp is the most popular condiment, and I wanted to create something equally special for the gut health and AAPI community.