FermentedRounder heat,not sharperSalt-fermented for weeks, not days. The burn arrives late and stays even.
ENFI![]()
Your bag
Nothing in it yet. Start with a jar of flakes and work up.
Shop the rangeLoading your bag.
Your bag could not be loaded just now.
Story · Nokia 61.48°N
Cold country.
One kitchen.
Finferno started as a night shift. Tyres by day, chili by night, forty batches a week in a rented kitchen in Nokia, and a single rule that never moved: at least 10% real chili in the jar.
Tommi · founderThe founder
Meet 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. Friends took jars home, then their friends asked for jars, and at some point the labels needed a name.
Finferno came out of that. Same kitchen discipline, better equipment, and a promise printed where anyone can read it.
Slowly, then
on purpose.
- 2018A window full of plantsTwelve chili plants on a Nokia windowsill, more harvest than one household can eat. The first ferments are jars in a cupboard.
- 2021Tyres by dayFull-time work, nights spent milling and blending. Friends start taking jars home and coming back for more.
- 2023The 10% ruleTommi compares supermarket labels with his own recipes and sets the hard floor: at least a tenth of every jar is real chili.
- 2025A real kitchenRented production space, proper mill, proper drying. Forty batches a week and the first restaurant orders from Tampere.
- 2026FinfernoA name, a label you can read, 27 SKU. Same kitchen discipline, printed on the outside.
Not the hottest.
The most considered.
Three things we do that mass-market chili quietly skips.
FermentedRounder heat,not sharperSalt-fermented for weeks, not days. The burn arrives late and stays even.
RoastedDepth fromslow heatPaprika and garlic roasted low until they turn sweet. Cheap imports skip this step.
CompositionA label youcan readCoarse-milled, no anti-caking, no colour. At least 10% real chili, printed on the jar.
The promise
Real chili,
never padding.
Salt, starch and colour are cheap. Chili is not. Every Finferno label states the share of real chili, and it never drops below a tenth of the jar.
Chili content≥ 82 %on every label
Ferment48 h+salt, time, nothing else
Batches40 / wkone Nokia kitchen
Range27seed to finishing salt
Inside the week.
Taste the reasoning.
Start with a fermented sauce and a coarse flake. That pair explains the whole range.