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.
Inside the fermentation roomHow one Nokia kitchen ferments 40 batches a week[ TBC ]01 / 06 · Carolina Reaper02 / 06 · Aji Amarillo03 / 06 · Ancho04 / 06 · Birds Eye05 / 06 · Carolina Reaper06 / 06 · Cayenne
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.
Use it. Mix it. Grow it.
Use itRecipes and pairing notes for every jar, from weekday pasta to twelve-hour brisket.Browse recipes
Mix itBuild your own rub. Flakes coarse enough to stay whole in the pan and in the grinder.Shop flakes
Grow itThe same varieties we mill, as seeds. Grown on a Finnish windowsill, hotter than you think.[ TBC ]
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 storyNot the hottest.
The most considered.
Three things we do that mass-market chili quietly skips.
Fermented chili
Rounder heat, not sharper
Fermentation gives a soft, rounded heat instead of a raw, sharp burn. Not hotter, better.
Roasted paprika and garlic
Depth from slow heat
Slow roasting builds a depth of flavour that cheap imports never reach.
At least 10% real chili
A composition you can read
A concrete promise on the label. Nothing diluted, nothing padded out.
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
On the table at
Shop by use.
Not sure which jar to reach for? Start from what you're cooking, over coals, in the pan, in the bowl, or the last touch on the plate.
Grill itSmoky rubs and coarse flakes built to take the heat of the coals and stay bold.
Cook itEveryday chilies milled fine to stir into pots, pans and sauces from the first minute.
Marinate itOily crush and sauces that cling and carry flavour deep before anything hits the heat.
Finish itFinishing salts and flake to spoon straight over the plate for the last touch.Grow itThe same varieties we mill, as seeds. A Finnish windowsill is enough.[ TBC ]
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