We didn't invent sauce. Georgia did.

Malli started at a dinner table. Tati was hosting, the chicken was on the grill, and someone asked what the bright green sauce in the small bowl was. Tkemali, she said. Wild plums. Cilantro. Garlic. A little fenugreek. The table fell quiet for a beat — because once you taste it, there isn't much to say.

That was the moment we realized something was off. This sauce — this 5,000-year-old, deeply specific, instantly likeable thing — was almost completely unknown outside of Georgian households and a few restaurants in three US cities. People who would happily spend $12.99 on a small jar of harissa, gochujang, or yuzu kosho had never heard of it.

So we started Malli.

We aren't trying to reinvent Tkemali. We're translating it for an American pantry — Tkemali is a fermented wild plum sauce: tart, layered, and savory enough to sit beside dinner every night. Use it anywhere you'd reach for chimichurri, salsa verde, or a bright table sauce — brushed on grilled meat, swirled into yogurt for a dip, whisked into a vinaigrette, or spooned straight from the jar.

Our plums are wild-harvested in the country of Georgia, mostly from forests and small family plots in the Kakheti and Imereti regions. They're cooked into Tkemali at our co-packer in Marneuli — a facility we worked with because of how seriously they take small batches and clean ingredients.

What we promise

• Non-GMO, gluten-free, no preservatives, no added sugar, no artificial coloring.
• Real wild plums. Not concentrate, not paste, not a flavor compound.
• Honest ingredient lists. If it's on the back of the jar, it's on the website.
• Honest claims. We'll tell you the plums are polyphenol-rich. We won't tell you they cure anything.