MUNNVOLD

Twelve years in, from a Grønland kitchen: Best in Category against the deepest field of the year.

MUNNVOLD is Kristoffer Vold's kitchen project in Gamlebyen, Oslo: fermented, all-natural, gluten-free and vegan. It started in 2014 with a habanero sauce called Haba Nekro and launched as a brand in 2016.

Stocked at Gutta på Haugen and poured into Bloody Marys at Kniven, Vaterland and Tons of Rock. Munnvold Yuzu topped the Medium Chili Sauce category, the deepest field at EHSA 2026 with 70 producers entering. Kristoffer is also a black-metal drummer, and the aesthetics and the taste are part of the same project.

The sauce: Munnvold Yuzu is Japanese yuzu and fermented scotch bonnet, a citrus-led build. Fresh and tangy up front, with the slow-building heat fermented scotch bonnets give.

Peppers: Fermented Scotch Bonnet, single-variety, with Japanese yuzu.

Pairs with: Works on sushi and sashimi, grilled fish, oysters, fried chicken or a cucumber salad, wherever bright acidity needs a partner.

“Honestly still speechless. MUNNVOLD started in 2014 with a habanero sauce called Haba Nekro, ran out of a Grønland kitchen, and 1st place in a blind European panel is hard to take in. Massive thanks to Gutta på Haugen, Kniven, Vaterland, Tons of Rock and everyone who put the sauce on a shelf or in a Bloody Mary.”

Find Kristoffer: munnvold.no