Why You Should Add Akabanga Chile Oil to Your Hot Sauce Collection | Eater
"A San Francisco Bay Area specialty hot-sauce retailer run by Dylan Keenan and his wife Rebecca Gibbons that imports hard-to-find condiments for enthusiasts and chefs. The shop introduced Akabanga to the U.S. market in 2015 after a customer request and has since seen growing demand; the owners highlight it as their hottest chile oil and recommend it when you want intense, vinegar-free heat. Compared with American hot sauces and Chinese chile oils, the shop emphasizes Akabanga’s simple, meaty, umami-forward profile and stocks other international varieties for cooks seeking unique finishing oils and condiments." - Mehr Singh
