Roots Radicals

02/09/2026

We are thrilled to be back at the Internationales Literaturfestival Berlin 🎉📚
From 3-12 September 2026, Roots Radicals will bring its kitchen to the festival, offering daily dinners and flavorful bites for everyone to enjoy.
For us, it’s a beautiful chance to connect sustainability, creativity, and community with the world of literature — and to share our flavors with all of you. 🌱
📍 Haus der Berliner Festspiele
🔗 More about the festival: www.literaturfestival.com
We can’t wait to see you there, taste together, and celebrate stories in every form.

30/08/2026

Here is one of our favourite spices: Baked Garlic Peel Salt 🧄

Our Baked Garlic Peel Salt is one of the clearest examples of circularity in our kitchen,

We bake garlic for many of our sauces as its such a flavor boosting ingredient. The peels left behind are packed with flavour, a by products that only needs dehydration, salt for preservation and voilá: a gRlic salt but with notes of caramelization from the baking that makes it softer and more elegant.

zero waste, full taste.♻️

Tell us in the comments what you’d sprinkle it on and we’ll gift a jar to our favorite answer. ❤️

23/08/2026

🌶️ Unlock a surprise by sharing a comment below on how you would use our Sambal! 💌

At Roots Radicals, we love and celebrate cultures and recipes that come to us through local knowledge. There is no better way to learn than through the hands of heritage.

Our Sambal came to us during a trip to Bali, where we learned from local households how to make this incredibly important Indonesian condiment — one that brings heat, aroma and flavor to everyday food. 🌶️

We brought those flavors, techniques and memories back with us and gave it our own fermenting twist. Our Sambal is our interpretation of what we learned there, with the ingredients and circular cooking philosophy that define Roots Radicals.

55% of our Sambal is made from rescued ingredients. ♻️

It starts with red chilies, slowly fermented for over a month, combined with roasted tomatoes and aromatics such as lemongrass, ginger and lime leaves. The result is spicy, aromatic, tangy and deeply savory. 💥

And because at Roots we like to take ingredients full circle, the by-products from making our Sambal become our Sambal Spice, the perfect companion to the sauce and our recommended full circular bundle. 🌱♻️

Some of our favorite ways to use Sambal:
- Stir it into tomato sauce for an incredible spicy marinara 🍝
- Mix it into a Bloody Mary 🍅
- Spoon it into soups and curries
- Add it to aromatic Thai- or Indonesian-inspired dishes
- Use it as a base for marinades and sauces
- Add the spice to eggs, guacamole, pizza or popcorn!

🌶️ Want to try the full circular experience? Click on the tagged products to shop our Sambal + Sambal Spice, or come by and try them at Markthalle Neun.

And don’t forget to tell us where you would add Sambal to unlock your little surprise. 👀💌

02/08/2026

Our Jalapeño Hot Sauce is living proof that sometimes simple is best.

One of our best-selling sauces, and for good reason. It goes with almost everything: eggs, tacos, sandwiches, grilled vegetables, burgers, pizza, soups, grain bowls… basically anything that could use a little heat and a lot of flavor.

There are only a few ingredients that go into making it, and each one plays an important role.

⏰ Time: We lacto-ferment our jalapeños for 2 weeks to a month, depending on the season, to build depth, complexity, and tanginess.

🧄 Garlic: Slowly baked until caramelized, creating a rich paste that balances the heat with natural sweetness.

🍏 Raw Apple Cider Vinegar: Fruity, tangy, full of living bacteria, and one of the foundations of many of our products.

🧂 Unrefined Sea Salt: Essential from fermentation to final seasoning.

♻️ Nothing goes to waste.

• Garlic skins become our Baked Garlic Salt.

• Jalapeño stems are infused into vinegar or kombucha to create our Chili Stem Vinegar.

• The leftover pepper pulp becomes the base for new ferments and the house hot sauces we serve in our canteen.

Every bottle is crafted with circularity in mind, because we believe the most overlooked ingredients often have the most incredible flavor.

🌶️ Click the link in our bio and get yours today.

foodupcycling slowfood goodfood vegetarian circularkitchen

24/07/2026

17/07/2026

The word Harissa comes from the Arabic verb “harasa”, meaning to crush—a reference to the traditional way dried chilies are ground into this iconic North African chili paste. 🌶️ More than just a condiment, harissa is a centuries-old way of preserving chilies and a staple of North African kitchens. 🇲🇦

Our Roots Radicals Harissa is inspired by the recipe our friend Salma grew up with in Morocco. She shared with us the essential ingredients and techniques that have been passed down through generations, and we’ve stayed true to those roots while giving surplus vegetables a second life.

Made with at least 40% rescued ingredients, it’s a bold, smoky, spicy pantry essential that brings depth and flavour to countless dishes. 💚

Our favourite ways to enjoy it:
🌮 In sandwiches & wraps
🍳 With eggs or shakshuka
🥕 On roasted vegetables
🥙 Swirled into hummus or yogurt
🍛 In curries & stews
🍄 As a marinade for tofu or mushrooms
🔥 On the BBQ

Following our circular philosophy in the kitchen, the flavourful fibres left after making our Harissa sauce are gently dehydrated and transformed into our Harissa Spice—capturing all the spicy flavour in a versatile seasoning. ♻️

Want the full circular experience? Get our Harissa abd Harissa Spice in our webshop and enjoy both, giving every part of the rescued ingredients a delicious second life.

💚 Just tap the product tag in this post to get yours!

📸 Andrea Zoltanetzky Food Photos Judith Gilles carolinsaage

15/07/2026

A food preserve can represent a frozen moment in time. It can transport us back to our grandma’s kitchen, to a particular harvest, or remind us of a summer holiday. That’s one of food’s greatest powers: with just one bite or one smell, it becomes a portal through time.

Our Bread & Butter Pickles capture the taste of childhood nostalgia—only in the best possible version. Sweet. Tangy. Crunchy. They’re our favourite pickles, and they have the power to upgrade just about everything.

Made with 80% rescued ingredients, our Bread & Butter Pickles combine crunchy cucumber wedges and thinly sliced onions in a perfectly balanced brine of vinegar, sugar, mustard seeds, and warming spices.

Our favourite ways to enjoy them?
🍞A classic snack - bread, butter and cheese with these pickles.
🥪In a grilled cheese sandwich
🍔 With burgers or sausages
🥔 Tossed through potato salad, like we like to do it:)
🥐 As the star of a brunch table
🥒 Simply on their own!

And don’t pour away the brine, it makes an incredible addition to cocktails, too. 🍹

Click on the icon to buy yours directly!!

We’re convinced they’ll awaken memories of your own. And if they don’t, we’re pretty sure they’ll create a brand-new one, because they’re that good. 💚

Andrea Zoltanetzky Food Photos Judith Gilles

17/05/2026

From kitchen experiment to cult favourite: Introducing our Banana BBQ Sauce

🔥 Your new go-to grilling sauce
♻️ Made with 35% overripe bananas

Bananas are one of the most wasted fruits in supermarkets, often rejected simply for being too ripe, too spotted or left as “single bananas”.
The irony? The riper the banana, the deeper the flavour.

Our Banana BBQ Sauce was born out of overripe bananas and a little curiosity. Inspired by the flavour of Filipino banana ketchup, we set out to create something playful and unexpected. The first idea didn’t quite go as planned, but sometimes the best recipes come from rethinking the process instead of giving up on it. A few months later, we decided to mix our failed creation with soy sauce, ginger, spices and added some smokiness to it.

The result? A velvety, chocolate-brown sauce with soft vanilla notes and the perfect balance of sweet and savoury. Many times, out of failed experiments the best outcomes come after!! 

35% of our banana bbq sauce is made from overripe and surplus organic bananas.

And because we believe in cooking circularly, the upcycling doesn’t stop there:

♻️ We dehydrate the banana peels and blend the powder back into the sauce
♻️ Or transform them into smoky banana skin “bacon” served in sandwiches and pintxos at our Imbiss Bistro in Markthalle Neun

👨‍🍳👩‍🍳Here’s how we love to use our sauce:

- Stirred into beans for a rich, smoky “meaty” flavour — fully vegan
- Mixed into mayo for the ultimate potato salad upgrade
- As a marinade for roasted vegetables or mushrooms
– Drizzled over grilled corn, burgers or sandwiches
– Mixed with olive oil and vinegar for a smoky dressing
– Straight from the bottle (honestly… highly recommended)

Tap the photo and get yours 🍌🔥

Tell us in the comments what you’d cook with it and receive an exclusive DM discount 👀