I started Redbloom out of my own battle with IBS. I felt out of touch with my culture, my friends, and my career. Everyday, I woke up to eat bland food, powders, pills, and gummies, while holding my stomach. I once fainted at a networking event from a surprise flare-up. Most of all, I missed eating spicy food.

One day, I said enough is enough. This is no way to live. So I left my six figure tech job and ventured into the foodtech and biotech world looking for a solution.

My journey to understand my condition led me to research and a friendship with Edwin, a gut doctor and trained chef - he runs a cooking class for IBS patients on the weekends. There is clinical evidence backing the medicinal desensitization effects of capsaicin, spicy compounds in chili peppers - it's already a key ingredient in pain and anti-inflammation creams. So why can't people with IBS eat it? Don't the same nerves on our skin exist in our gut? Turns out, capsaicin binds to our pain receptors, tricking our bodies into thinking it's in pain and consequently flush out our gut. This visceral hypersensitivity is also what's responsible for all IBS symptoms; therefore, reducing gut sensitivity is key to managing IBS symptoms long term.

So we made the world's first gut healthy chili crisp to help you better manage your IBS symptoms in the most delicious way possible. I hope you like it.

Here's how we did it