Ciao! Mar/Apr 2022 Mar/Apr 2022 | Page 11

ucts , Amila says , spice fans always ask for a hotter version . This consumer push breeds invention , and Tasty Heat ’ s sauce line now includes “ Magma ,” an ultra-fiery sauce made with a blend of Scotch bonnets , ghost peppers and Thai chiles .
The small company is a family affair , with Amila the creative force in the kitchen and Arshala , a food scientist by trade , helping with production . Even the couple ’ s two children are involved - they came up with the name .
But the size of the operation belies the production they ’ ve managed to achieve to keep up with demand . Expressing his gratitude for Manitobans continuing to buy local even during the difficult economic times of the pandemic , Amila reports that online sales have stayed strong . In fact , in response to the Christmas rush , Tasty Heat churned out a whopping 10,000 bottles of sauce over the holidays . foodsources
Now , their eyes are on a seventh hot sauce flavour in development , set to hit the market by Valentine ’ s Day . On a frosty January day , the Ciao ! team made a visit to the Riverview Community Centre kitchen , where the couple is currently renting space , to see this new sauce being made .
This latest sauce represents a planned expansion of the line , which Amila says won ’ t be limited to hot sauces or condiments . As demand continues to burn , he hopes to secure his own commercial kitchen and grow the company , with the aim of increasing distribution of the line across the country and south of the border . The dream is to cover all of North America in Tasty Heat ’ s sauce .
With this eye on continental condiment domination , the couple continues to stay locally rooted .
“ Winnipeg is missing more condiment manufacturers and pepper growers ,” Amila says . “ We are on our way to filling that gap .”
Thanks to a mix of homespun charm , work ethic and business savvy , this family business is red hot .
Amila Rajakaruna and Arshala Dona ciao ! / mar / apr / two thousand twenty-two 9