Bringing the taste of the Trinidad to RI with Orisirisi - the spice of life
Frances and Ramon created dishes with their pepper sauce for Hope and Main's 2024 Twilight Party.
Ramon and Frances Hinds chose to settle down in Rhode Island to raise their two children. Through finding their community, they discovered an opportunity to start their own business.
Ramon grew up in Trinidad and Tobago, spending his summers making delicious quick pickles, known regionally as chows, with local mangos, pineapples, and guavas, along with local herbs and spices, lime juice, and peppers. Cooking meals for his family in Rhode Island, he discovered a lack of fresh flavor options available. He recalled his childhood favorites and began experimenting in the kitchen. After trial and error, the Orisirisi Pepper Sauce was born.
Preserving the integrity of the ingredients, their ‘pepper’ sauce packs its flavor through the plentiful peppers that are used in each bottle. While many hot sauces contain minimal peppers, it’s the most important ingredient in their products.
While visiting a local farmers market, the couple met Julius Kolawole, Co-Founder and Executive Director of the African Alliance of Rhode Island. He encouraged them to connect with Ron Crosson, Executive Director of Urban Ventures. Under Ron’s guidance and mentorship in micro-business management, they gained the skills needed to take the next step in their entrepreneurial journey. This path ultimately led them to Hope & Main, a non-profit that provides resources and commercial kitchen rentals for local small businesses. The rest was history.
Since then, the brand has continued to expand and Ramon and Frances continue to grow their business pursuits. Their pepper sauce is available in 7 flavors at 15 stores across the state, such as Dave’s Marketplace and Wedge. They are also starting another business venture, Heaven on Earth Delights, bringing vegan, vegetarian, and gluten free pre-made meals to a variety of local markets and grocery store locations. Through their thriving pepper sauce company and budding new business, the couple continues to grow their community in Rhode Island.
Ramon and Frances share their love for Rhode Island and gratitude for everyone who supported them in launching their businesses. They are also willing to offer advice to anyone looking to start their own business.
Why is Rhode Island special to you?
Frances: Growing up, we often had friends visit Rhode Island who would rave about its beauty and rich history. Ramon said he’d like to live there one day. When we were looking for homes to raise our family, the price in Rhode Island was right. We never realized the smallest state in the union is the biggest state for things going on - even in the winter. It’s so cultural and historical. It’s been great for raising our family.
What has your relationship been like with Hope and Main?
Ramon: They’re always trying to find ways to help us get ahead. There’s so many programs and services they offer. Even after you go through their induction, they work with you to provide training, workshops and grant opportunities. They want to do anything they can to get you out there. They put a lot of care into us.
Frances: Hope & Main is an invaluable resource for both the community and the state of Rhode Island, embodying and fostering the principles of diversity, equity, and inclusion. They have not only helped us to expand our network and build relationships within the industry but also provided opportunities for greater exposure and growth. I would also like to highlight that their impact extends beyond our family and the families of fellow food entrepreneurs—by empowering us to create lasting legacies, they are shaping future generations.
Advice for someone looking to start their own business?
Frances: Be prepared because it’s a lot of hard work. You have to be driven and flexible; you’ve got to adapt. It’s about perseverance and hard work, but I always say I’d prefer to work for myself than for someone else.
Spicy Asian Vegetable Soup
Ingredients
2 small or 1 large head of Bok-Choy (chopped)
1 head Napa Cabbage (10-12 leaves, chopped)
1 16 oz pack frozen peas and carrots
8 cups vegetable stock
1 cup water
1 can Goya coconut milk (13.5 oz)
1/2 cup rice wine vinegar
1/3 cup ginger (grated)
1/3 cup garlic (grated)
5 sprigs green onions (sliced)
1 1/2 tbsps olive oil
1 1/2 tsp roasted sesame seed oil
1 tbsp Orisirisi Spice of Life Rainbow Blend pepper sauce
1 tbsp Better Than Bouillon Seasoned Vegetable Base
3 tsp low sodium soy sauce
1 1/2 tsp Goya Adobo All Purpose Seasoning With Pepper
Directions
*Sauté ginger and garlic in olive oil and toasted sesame seed Oil (1 minute).
*Add peas and carrots, continue sautéing (3 minutes).
*Add 1/2 tsp Adobo, mix well.
*Add 4 cups vegetable stock and 1 cup water, bring to a boil, continue cooking (3 minutes).
*Add Bok-Choy and 4 cups vegetable stock, bring to a boil.
*Add 1 tsp Adobo, continue cooking (3 minutes).
*Add coconut milk, mix in a blender on high before adding, bring to a boil.
*Add green onions, low sodium soy sauce, rice wine vinegar, Better Than Bouillon, and Orisirisi Spice of Life Rainbow Blend, continue cooking (2 minutes).
