65 Asian American and Pacific Islander Food Brands You Need in Your Kitchen

It all started with a bad time in the kitchen. Founder Aishwarya Iyer and her husband set out to cook more — and rather than yield the results they were looking for (improving their wellbeing, boosting confidence in the kitchen), their sour experience led them to uncover the true culprit: less-than-stellar olive oil. After digging into it, Iyer learned that the olive oil industry has a history of problems, — resulting in shelves lined with both good and bad quality products. The whole situation sparked Brightland, a company dedicated to producing fresh olive oil (and more) with a zing you’ll notice at first taste. As any Ina fan will tell you, a good olive oil can make all the difference. Brightland’s stunning bottles will make your kitchen a happy place.

Chitra Agrawal grew up in a family of cooks, sampling dishes from her father’s native Delhi (think curries such as channa masala and saag paneer) and her mother’s native Bangalore (rice-based dishes like lemony chitranna and dal preparations like rasam and sambar). These diverse flavors informed her palate and inspired her cookbook, "Vibrant India", as well as Brooklyn Delhi, a line of simmer sauces (try the Cashew Coconut Korma), condiments and hot sauces that have become pantry staples for home cooks. We especially love the best-selling tomato achaar, a spicy, savory and tangy pickled condiment that pairs well with rice, curry, dal and yogurt, and also makes a spicy swap for tomato paste, and the umami-rich roasted garlic achaar (try it on homemade garlic bread or grilled cheese). Find the products widely at Whole Foods, Target or check the store locator online.

Umaimah Sharwani was raised on her mom’s flavorful, nourishing home cooking, so when she left Pakistan for New York her mom sent her bags of homemade lentil-and-spice mix. With a mission to bring classic South Asian dishes to everyone’s dinner table, Sharwani launched Paro (named for her mom). Paro’s kitchari, a rice-and-lentil dish used in Ayurvedic medicine to promote detoxification, is crafted with split mung beans, basmati rice, cloves and cardamom. For snacking, Paro makes protein-packed lentil chips in three flavors (jalapeno-mint, BBQ tikka and Himalayan sea salt and pepper).

Mercado’s Chinese-Spanish founders, Aaron Luo and Carmen Chen Wu, were inspired to bring Spanish culture to the U.S. — what better place to start than charcuterie? The supremely flavorful products — including jamón, paleta, chorizo and salami — are sourced from a family-owned farm where the pigs roam free and are fed an acorn/grain diet. Plus, the meats are 100 percent additive-free and the majority are 100 percent naturally cured for two and five years. Mercado Famous also aims to offer their products at 15 to 20 percent less than average retail prices, making its meat accessible, too. For a small but mighty sampler, opt for the Charcuterie Newbie, which includes packets of vacuum-sealed Jamón Serrania, Chorizo Iberico and Lomo 50% Iberico, or go whole hog on a leg of Iberico Jamón (carving instructions included!) for your next big party or holiday celebration.

Sometimes, it’s better not to mess with tradition. Case in point: A-Sha Noodles, founded by Young Chang using a 100-year-old legacy Taiwanese noodle recipe and an 18-hour air-drying technique. The slurp-worthy noodles have an ideal springy-chewy texture and come in a variety of thicknesses, including the wide and curvy Squiggly to the thin and skinny Tainan. Your best bet is to shop the bundles, like the Signature Noodles Collection, featuring four varieties. Look out for A-Sha’s buzzy brand collabs, including the likes of Hello Kitty (the mochi pancake mix comes in three fun flavors) and celeb chef Andrew Zimmern. Find the noodles online at Amazon or at retailers such as Target, Costco, H-Mart and Albertsons.

India’s cuisine is vast and the founders of The Cumin Club are aiming to bring more than 30 of the country’s regional dishes right to your doorstep, ready to eat in just five minutes. Founders Ragoth Bala, Harish Visweswaran and Kiru Rajagopal, were inspired by their craving for comfort food from home that they felt difficult to find in the U.S. Crafted, cooked, freeze-dried in India, and then shipped stateside, the ready-to-eat vegetarian meal packets require only hot water and a pot. Simply rehydrate a packet’s contents over the stove, and within minutes, you could be eating Paneer Tikka masala Punjabi Kadhi and Dal Chawal. To purchase, select your meals and place a one-time order or subscribe to have a box delivered to your door monthly.

Homiah is proof that many cherished family recipes start in grandma’s kitchen. But Michelle Tew’s grandmother was also a famous cook, and one of the first women to codify Nyonya recipes (which blend Chinese, Indonesian and Malaysian heritages). When Tew moved from Malaysia to the U.S. for college, she pined for the flavors of home and resorted to smuggling spices in her suitcase. Eventually she realized: Why not be the first Nyonya pantry in America? So, she launched Homiah, a line of spice kits (just add your protein of choice) in flavors such as Indonesian Rendang, Malaysian Red Curry and Singaporean Laksa. The latest addition is a Sambal Chili Crisp, which Tew describes as a low-oil chili crisp fashioned after the flavors and texture of Indonesian and Malaysian sambal. Add a dollop of sambal to fried eggs for a quick-and-easy meal or use it to zhuzh up anything in need of a little spice.

Although kaya jam goes by different names across Southeast Asia, the coconut spread is a beloved treat and one that Nigel Sielegar dearly missed when he found it wasn’t widely available in New York City. To highlight underappreciated kuih, a.k.a. snacks and desserts, he launched Moon Man as a side hustle in 2017 at the Queens Night Market. When the pandemic forced him to close the operation (and the Lower East Side storefront), it challenged him to come up with a creative product instead. He’d always dreamed of producing kaya jam, so he developed three signature Southeast Asian flavors: Pandan, a common baking ingredient that boasts a grassy, floral fragrance; Ube, a purple yam ubiquitous in the Philippines that yields a bright purple hue and earthy sweetness; and Java Palm Sugar, which imparts nuanced caramel notes and a dark hue. Besides spreading it on toast, use kaya jam to top cakes and cupcakes, fold it into ice cream bases or quick breads or employ it as a mousse or dessert filling flavoring. Sample all three flavors with the Kaya Jam Combo.

We love the idea that "just add water" can produce a healthful, protein-rich vegan dish in no time flat. Enter Aahana’s, a line of ready-to-eat khichdis created by holistic nutritionist Sonal Khakhar. Drawing inspiration from India’s diverse, bold flavors, Khakhar named each of her nutritious, plant-based rice and lentil bowls after a different city. Try the Bombay Masala Rice and Lentil Bowl, a homage to Khakhar’s hometown, which pulls in a kicky burst of cilantro and zesty green chilies and eats like a comfort food dream. Indian spices and regional flair are on full display with the likes of the Toasted Curry Sprouted Power Bowl, nicely spiced with fennel, cumin and chili powders and the Spinach and Garlic Sprouted Bowl imbued with dried fenugreek and coconut. Shop the products on the brand’s website or on Amazon.

Mumbai native Sana Javeri Kadri founded Diaspora Co. in 2017 with just four spices and a mission to build a more delicious and equitable spice trade. Since then, it’s grown to include tools and a cookbook. Even just smelling the intensely bright, floral aroma of the best-selling Pragati Turmeric will have you swearing off bitter grocery store turmeric for good. Then there’s the Aranya Pepper, a peppercorn with such a nuanced flavor profile — Kadri cites notes of fig, jam, chocolate and a feisty, citrusy finish — that the team compares it to red wine. (You may never cook with black peppercorns again.) Kadri is a self-described chile lover, and while she doesn’t usually play favorites, she’s obsessed with Diaspora’s Sirarakhong Chillies. They’re a regional delicacy that are smoked and dried over bamboo, which imparts an umami, bacon-esque flavor that Kadri uses to jazz up everything from potato salad to adobo.

This aptly named roasted seaweed snack is so good, it’ll have you stocking your pantry and reaching for it whenever snack cravings strike. Gimme, co-founded by native Korean Annie Chun, pays homage to the seaweed snacks of her childhood while pioneering organic seaweed in the U.S. The healthy, roasted seaweed snack flavor line-up includes teriyaki, chili lime and wasabi, among others, which are also available in eco-friendly, grab-and-go packs that are ideal for stashing in your purse, desk drawer or lunchbox. Stock up on sushi nori sheets, perfect for making maki or hand rolls at home, or pull in the extra-large big sheets as a gluten-free alternative for wraps or burritos. Crumble them atop soup, salad and popcorn for an umami- and nutrient-rich garnish.

Although Kiki Aranita closed her Philly restaurant and food truck Poi Dog in 2020, her legacy lives on with Poi Dog Sauces. Poi Dog, a Hawaiian pidgin term meaning "mixed breed" or "mutt" reflects her dual Hawaiian and Hong Kong heritages. The sauce line-up includes the Huli Huli, a pineapple-based barbecue sauce inspired by its namesake Hawaiian dish and Chili Peppah Water, which boasts a spicy, vinegary tang followed by a gingery kick, making a versatile condiment to sluice over just about everything, like rice, grilled meats, poke bowls, veggies or salad (including mac salad). Aranita is most proud of the Guava Katsu, a tropical, umami-rich Japanese-style barbecue and dipping sauce crafted with miso, dried mushroom and guava, that just happens to be vegan.

Friends Kevin Lee and Kevin Chanthasiriphan love eating noodles for breakfast, and both grew up in food industry families: Lee’s grandparents are produce farmers in Taiwan, while Chanthasiriphan’s grandmother ran a hawker noodle stand in Thailand and his dad owned a Thai noodle shop in Los Angeles. The pair combined their passion and history into Immi, a 100 percent plant-based instant ramen line that packs 28 grams of protein, and 12 grams of fiber per serving. Order the Variety 6 Pack to sample flavors such as spicy beef and tom yum shrimp. Or opt for the spicy red miso which is vegan-first and features an improved, supremely slurpable noodle. Put an egg over ’em for breakfast or reach for these noodles for a quick lunch or comfort food supper in under six minutes.

Named after the iconic ’80s haircut, Bowlcut is a newly launched condiment company by founder Crystal Ung. The brand is dedicated to bottling healthier, all-natural versions of the familiar flavors she grew up eating. Bowlcut’s small-batch sauces includes Spicy Dan Dan, Spicy Lemongrass and, most notably, Char Siu — which will be the first jarred char siu sauce that doesn’t require cooking or marination. The sweet-savory flavor of the iconic barbecued Cantonese pork can be slathered as-is on just about anything, from fried tofu and grilled veggies, to burgers, and of course, pork!

Liko Lehua’s delectable tropical fruit butters started out as a local soccer team fundraiser in the ’90s, but once word got out it quickly grew into a thriving family-run business. Diane Kānealiʻi founded Liko Lehua Butter with her sister Arlene in 1996, then handed over the reins to her niece, Dawn Kānealiʻi-Kleinfelder in 2011. The attention to detail and local sourcing remains — every jar is still hand poured, capped and labelled to ensure quality. The small batch butters come in nine different flavors, including guava, mango, coconut, lime, pineapple, Hawaiian vanilla and the best-selling lilikoi (passionfruit). Try the creamy-sweet spreads on all manner of breakfast goods, from toast to bagels and pancakes to waffles. The butters also lend themselves to other culinary applications, like a glaze for cheesecake, a dipping sauce for fruit plates or cheese boards, or a marinade for grill-ready proteins or veggies.

Jake Deleon spent his $1,200 stimulus check on something delicious: sauce prototypes for what would eventually become Fila Manila, a company dedicated to bottling up easy-to-use Filipino simmer sauces. Fila Manila’s lineup includes Banana Ketchup, Adobo, and Kare Kare. All of the brand’s sauces are gluten-free, vegan and contain no artificial colors or flavors. In need of some recipe inspo? The site’s recipe section is chockful of stellar suggestions, like using Caldereta, a zesty, tomato-based sauce, for Filipino-style spaghetti sauce, sure to be a crowd-pleasing addition to your pasta night rotation, or kare-kare Filipino wings, whose tangy, peanutty flavor makes these wings destined for game-day snacking greatness or your next potluck party trick.

Spicewalla is a go-to for home cooks and professional chefs alike, and it’s no wonder. The Asheville-based company was founded by chef Meherwan Irani, and his wife, Molly, to create a line of spices that honors Meherwan’s Indian heritage (many of the blends are used at his restaurant, Chai Pani). In India, Meherwan observed that spices follow a natural seasonal rhythm, with spices planted and harvested at different times of the year and families making their own proprietary blends. That same attention to sourcing, selection and blending is reflected in every product, from ajwain to za’atar. Each batch is roasted and freshly ground in small batches, packed by hand, and shipped in cute, colorful tins (which do wonders for revamping your spice cupboard). We’re partial to the roasted coriander powder, chai masala and the everything bagel seasoning but special collabs are released all the time, like the much-loved T-Pain Wing Collection.

Since its inception in 1998, Hawaiian Vanilla Co. has been a family affair for the Reddekopps. The company’s family roots are in Oahu, but founders Jim and Tracy had a vision for local agriculture that aligned with how and where they wanted to raise a family. So, they set their sights on Hamakua Coast of Hawaii Island where they became the first commercial growers of vanilla in the U.S. Today, their son Ian carries on the family legacy, overseeing a vanilla-centric product line-up that includes vanilla extracts and beans, dressings, teas and spice rubs. If you find yourself in Paauilo, book a walking tour of their “vanilla vineyard” and enjoy a farm-to-table lunch.

Sach means "honest" in Hindi and it serves both the name and ethos of Jasleen and Tarush Agarwal’s scratch-made paneer. As first-generation Indian immigrants and life-long vegetarians, they missed the paneer of their childhood and couldn’t find a wholesome version on the market. They crafted their own paneer with organic, grass-fed milk and each flavor contains five ingredients or less. Try the best-selling original, a neutral-flavored paneer whose soft, crumbly texture makes it ideal for snacking but with a structure that stands up to grilling, searing or baking. Sach’s flavored paneers shine, too, like the stir-fry ready Turmeric Twist or the destined-for-quesadillas Spicy Habanero. Shop online via their website and Amazon, or seek it out at Whole Foods and select Costcos. As part of their mission, the Agarwals donate one a percentage of all paneer produced to help fight food insecurity in their local communities.

Jing Gao began exploring the cuisine and flavors of her native Sichuan through her roving supper club, Fly By Jing, before expanding into a brand of sauces and spices that bring those flavors to home cooks. Her company’s name takes inspiration from the old-school “fly eateries” of Chengdu — no-frills spots with food so delicious, they’re said to attract people like flies. Fly By Jing’s best-selling Sichuan Chili Crisp is a pantry staple must-have. The bright, spicy, lip-tingling condiment made with mala peppers, adds a punch of heat and savory depth to everything from eggs to noodles to ice cream. There’s also the umami-rich Sweet + Spicy Sauce, in which fuzhi soy sauce is slow-brewed with brown sugar, mushrooms, garlic and spices to unctuous effect. More recently, Fly By Jing has moved beyond condiments, launching an instant noodle line that brings its signature Sichuan heat and numbing spice to quick meals, and a chocolate collab with Austin craft chocolatier KESSHŌ.

Lauryn Chun founded Mother in Law’s in 2008, before kimchi and fermented foods gained in popularity. But as a Korean American, Chun has always counted kimchi — and its health-giving and flavor-boosting powers — as a central part of her diet and heritage. The best-selling HOUSE Reserve Kimchi is made from a cherished family recipe. Long-cut pieces of Napa cabbage, fish sauce and bone broth, undergo a slow, two-step fermentation process that yields a deeply savory and funky flavor. Reserve kimchi and gochujang pastes and sauces can be ordered on their website, purchased in Whole Foods stores nationwide, in select grocery store locations and online at FreshDirect and Instacart. Curious to learn more about the kimchi-making process? Chun literally wrote the book: The Kimchi Cookbook: 60 Modern and Traditional Ways to Make and Cook Kimchi.

Four generations have farmed Kahuku Farms on Oahu’s North Shore for more than 100 years. Order a taste of the island from its line of jams, jellies and dressings, including fan-favorites such as liliko'i balsamic dressing or liliko'i butter, a creamy, fruity and tangy passionfruit spread, which took five years to perfect according to Kahuku Farms’ managing director Kylie Matsuda-Lum. And don’t miss their bean-to-bar confections.

What started as a multigenerational family recipe has grown into one of the most recognizable Japanese-inspired condiment brands on grocery shelves today. Founder Justin Gill built Bachan’s around the flavors and traditions passed down by his bachan (Japanese for grandmother), Judy Yokoyama, a Japanese American woman whose life — including time spent in a wartime internment camp — shaped Gill’s relationship to his family’s culture and traditions. The brand’s signature Japanese Barbecue Sauce remains the star: savory-sweet, umami-rich, and equally good brushed onto grilled chicken, spooned over rice bowls, or used as a marinade. But the lineup has expanded well beyond the original bottle, with flavors like Yuzu Citrus and Black Garlic, along with creamy dipping sauces built on a toasty sesame base.

Few pantry brands capture the push-and-pull of growing up between cultures as thoughtfully as Rooted Fare. Founded by childhood friends Ashley Xie and Hedy Yu — daughters of Chinese immigrants raised in California’s San Gabriel Valley — the company transforms nostalgic Chinese flavors into playful, modern spreads inspired by both heritage and American snack culture. Their rich and nutty Black Sesame Crunchy Butter, inspired by the filling inside tang yuan, has been so popular, it’s been spun off into chocolate (think Asian Nutella) and coffee (it tastes like a sesame latte) variations. Use as you would any nut butter: for spreading onto toast, swirling into cakes and cookies, or straight-off-the-spoon snacking.

Red Boat helped transform fish sauce from a niche pantry staple into a prized ingredient for home cooks and professional chefs alike. Founder Cuong Pham, a Vietnamese American engineer who left his career at Apple, launched the company after years of searching unsuccessfully for the fragrant fish sauce he remembered from childhood in Saigon. Today, the family-run brand still produces its fish sauce on Phú Quốc island in Vietnam using only black anchovies and sea salt, fermented slowly for a clean, intensely savory finish. Red Boat’s flagship 40°N Fish Sauce has become especially beloved for its balanced umami, earning devoted fans among chefs and home cooks. Beyond the iconic amber bottle, the company now offers Vietnamese simmer sauces and other pantry staples designed to bring bold, restaurant-level depth to everything from braises and noodle soups to salad dressings and roasted vegetables.

MìLà started as a restaurant experiment in Seattle and has grown into a fast-rising frozen food brand reshaping how Chinese comfort food shows up in American freezers. Co-founders Jen and Caleb Liao built MìLà around a shared desire to make restaurant-quality soup dumplings more accessible for home cooks. At the center of the lineup are the brand’s signature xiao long bao, sold in classic (pork, chicken) and not-so-classic (spicy hot pot beef, pho) varieties, designed to steam in just minutes while preserving their delicate, broth-filled centers. Beyond dumplings, MìLà has expanded into noodle kits, sauces, and ice cream that all reflect the founders’ broader mission: to bring restaurant-level Chinese flavors into kitchens without losing cultural context or care.

Mason Dixie was founded by Ayeshah Abuelhiga, whose upbringing in Baltimore shaped her belief that everyone deserves access to affordable, wholesome comfort food. Inspired by her immigrant parents, who ran a restaurant and convenience store, Abuelhiga set out to share the Southern classics her mom used to make with a bigger audience while keeping ingredients minimal. That vision first came to life in the form of buttermilk biscuits made with just a handful of ingredients. Mason Dixie has expanded to products like breakfast sandwiches built on those flaky buttermilk biscuits and baked goods that deliver bakery-style results via your microwave and toaster.

Sun Noodle sits at the center of modern ramen culture in the United States, even if many diners don’t realize it. Founded by Japanese American entrepreneur Hidehito Suzuki in 1981, the company began in Hawaii with a simple mission: to produce fresh, authentic noodles that could support both traditional Japanese ramen shops and emerging chefs experimenting with the format. Over time, Sun Noodle became the behind-the-scenes backbone for many of the country’s most acclaimed ramen restaurants. That same craftsmanship has been extended to home cooks through noodle kits that stay remarkably close to restaurant quality. These include tonkotsu, miso, and other classic flavors that may be ready in minutes but are rooted in decades of noodle-making expertise.

Deep Indian Kitchen comes from one of the largest and longest-standing Indian American family food companies in the United States. Led by second-generation CEO Deepak Amin, the brand focuses on bringing restaurant-style Indian dishes into the everyday American grocery experience without sacrificing flavor or quality. The lineup is built around ready-to-heat staples like Chicken Tikka Masala and Spinach Paneer, alongside street-food-inspired kati street wraps filled with spiced meats or vegetables. Deep Indian Kitchen has also leaned into community impact, including large-scale Diwali meal donations and food relief initiatives, reinforcing its role as a multigenerational effort to celebrate Indian food across American households.

In 2015, Pooja Bavishi launched Malai, a brand of ice cream that incorporates the memories and South Asian spices of her childhood, including ginger, nutmeg, cardamom and saffron. The fan-favorite Masala Chai pays homage to Bavishi’s grandmother’s chai recipe. As a kid, she used to ask to smell her parents’ chai every morning and breathed in the intoxicating scent. Bavishi partnered with Burlap & Barrel to source just the right mix of spices and carefully sought out the correct tea to slowly steep to just-the-right strength. The result is a creamy, dreamy scoop redolent of cinnamon and ginger that we’re dreaming of making into a chai affogato. Bavishi’s favorite flavor is the Orange Fennel, which she loves for its light, refreshing qualities and the unexpected licorice-like, woodsy notes from the fennel seeds. Score scoops of Malai at its Brooklyn brick-and-mortar, via Goldbelly for nationwide shipping and in select grocery stores.

Elegance comes naturally to Valerie Confections. Founded in Los Angeles by chocolatier Valerie Gordon and her husband Stan Weightman Jr., the luxury confection company began modestly in their apartment with just a handful of hand-dipped toffee flavors before evolving into one of the country’s most celebrated artisan chocolate brands. The collections feel simultaneously nostalgic and polished: bonbons filled with caramel, buttery toffee coated in chocolate, tea-infused truffles, and more, all packaged in beautifully understated boxes. Some are inspired by Gordon’s Chinese and Jewish-American background — for example, the Rice & Sesame Caramels Box and annual Lunar New Year gift set.

The flavors from Mavens Creamery are unapologetically bold — and that’s exactly the point. The Vietnamese- and woman-owned ice cream company was founded to spotlight the kinds of Asian-inspired flavors that rarely made it into the mainstream freezer aisle, transforming nostalgic ingredients into rich, super-premium scoops. The California-based brand has become especially popular for its durian flavor based on the creamy, custardy fruit beloved across Southeast Asia for its intense and polarizing fragrance. But durian is only part of the story. Maven’s lineup also includes flavors like Vietnamese coffee, pandan coconut, black sesame, and more, all crafted with a dense, slow-churned texture that feels far more boutique scoop shop than grocery-store pint.

Long before mochi ice cream became a nationwide freezer staple, the family behind Sweety Ice Cream was making chewy, QQ-textured treats in California using recipes inspired by the Taiwanese flavors they missed from home. The company traces its roots back to 1978, when the parents of current owners Stacey Lee, Sean Lee, and Tiffany Yang opened a mom-and-pop ice cream shop to share Asian desserts with their local community. That sense of nostalgia runs through Sweety’s lineup, which includes Vietnamese coffee, azuki red bean, and matcha, each wrapped in a soft, stretchy mochi exterior.

Few chocolate brands feel as joyful and personality-driven as Socola Chocolatier. Founded by Vietnamese American sisters Wendy and Susan Lieu in San Francisco, the company blends classic chocolate-making techniques with flavors inspired by their upbringing in a Vietnamese immigrant household. Socola’s truffles are rooted in Vietnam and the Bay Area — the Little Saigon box pays homage via ingredients such as sriracha and lychee, while the San Francisco collection draws inspiration from local landmarks. The decoration and packaging lean bright and whimsical, but the craftsmanship remains serious: glossy bonbons, carefully balanced ganaches, and seasonal assortments that feel equally suited for gifting, sharing, or quietly hoarding for yourself.

Pauline Ang and Olivia Chen wanted to sip a better-for-you milk tea, so they launched Twrl, a line of artisan plant-based milk teas and boba toppings. The nitro-infused teas lock in the flavors of single-origin teas and the aeration creates a velvety texture. Each flavors holds a special place in Twrl’s founders’ hearts including, the original, Taiwan Style Black Milk Tea, which features a single-origin black tea redolent of cinnamon and chocolate; and the Ube Milk Tea, made with real Filipino purple yam. Pair the teas with boba toppings, like the Brown Sugar Boba, an instant (but still QQ a.k.a. chewy) version of your favorite tapioca pearls or jelly-like Crystal Boba with a subtle lychee flavor.

As a kid, Rosa Li’s Chinese grandma brewed tonics with wild herbs and botanicals to soothe her stomach and lift her spirits. To continue her focus on gut health and honor her heritage, Li launched wildwonder to uphold her belief that “better gut health should be as easy as popping open a can, and as delicious as a California produce stand.” The ever-growing list of four flavors — such as Mango Gold, Guava Rose and the latest, Pink Pomelo Limeade — combines bold, fruity flavors, gut-healing superfoods and prebiotics and probiotics to create a functional, delicious beverage. The fan-favorite Strawberry Passion is great to sip on any time, but makes for a delightful mocktail, like a daiquiri inspired number that mingles dark molasses, strawberry jam, fresh lime and a splash of juice to refreshing, tropical effect.

Founder Sandro Roco is making a splash in the seltzer aisle by putting Asian flavors — Calamansi, Alphonso Mango, Lychee, Yuzu-Ginger — in sparkling water. Low in sugar, and made with real fruit juice, Sanzo skips the artificial taste of other seltzers. The cans are a surefire way to satisfy anyone looking for something bright and refreshing, as well as anyone after something not too sweet.

Meet your new breakfast-of-champions: Kola Goodies’ vegan, superfood lattes, designed to boost your energy, mood, immunity and well-being. Founded by Sri Lankan immigrant Sajani Amarasiri, it’s the first line of functional beverages made with ingredients sourced directly from South Asian farmer collectives. The tea latte and superfood latte blends lean on Ayurveda-inspired herbs and adaptogens, such as gotukola for focus and ashwagandha to combat stress. Stir and sip your way to wellness with the Super Green Latte, a bright, herbaceous blend of moringa, gotukola, Ceylon cinnamon and ginger that’ll wake you up and aid digestion. For a morning ritual worth getting out of bed, stir together a cup of the Sri Lankan Milk Tea (or the dairy-free Oat Mylk Tea Latte), a bold-yet-delicately sweet blend anchored by Ceylon tea.

Chinese American Maggie Xue has always viewed tea as emblematic of Asian culture, and drinking tea is central to her own life. But after living in the U.S. for over a decade, she realized that many of the best-known brands were not Asian. So Xue founded Us Two Tea, a line of Taiwanese loose-leaf teas (a.k.a. the Champagne of teas) directly sourced from small family farms. The whole loose-leaf tea is packed in biodegradable corn fiber sachets, and each sachet can be steeped up to three times without losing its flavor. Try Homesick, a comforting Oolong tea that drinks like a cup of self-care, Pillowtalk, a calming Jasmine tea that invites you to get cozy and Family Tradition, a Baozhong tea beloved in Taiwan for its palate-cleansing properties, making it an ideal post-meal sipper.

Sahra Nguyen, a first-generation Vietnamese American woman and proud daughter of refugees, founded Nguyen Coffee Supply with a mission to increase economic advancement for Vietnamese farmers through specialty coffee production, while building a diverse and inclusive coffee culture for all. The green beans are sourced from family-owned coffee farms in the highlands of Da Lat, Vietnam and then roasted fresh at Nguyen’s roastery in Brooklyn and shipped nationwide. We especially love Truegrit, a single origin peaberry robusta with notes of grapefruit zest and bitter melon, that’s especially excellent brewed in a French press or with a phin, which yields a smooth sip often described as Vietnamese espresso.

Vanessa Dew, co-founder and CSO of Health-Ade, ditched her 9-to-5 to embrace her entrepreneurial spirit. She and a few like-minded friends started brewing kombucha and selling it at Los Angeles farmers’ markets. Health-Ade earned rave reviews and satisfied increasing consumer demand for gut-boosting drinks. As the brand grew, Dew discovered Asian culture’s affinity and traditions for fermented beverages, which resonated with her personally. Flavors include the perennially popular Pink Lady Apple and Ginger-Lemon, but refreshing, gulp-able flavors like Tropial Pineapple and Passion Fruit Tangerine are poised to be your poolside go-to. Dew’s favorite is Pomegranate, a tart-not-too-sweet sipper.

Debbie Wei Mullin traded in her office at the World Bank for her sister’s garage to create a sustainable, specialized Vietnamese pour-over coffee. For Copper Cow's signature blend, Mullin sources a sustainably grown and organically farmed blend of 70 percent Robusta and 30 percent Arabica beans from Vietnam’s Central Highlands. Thanks to the chicly packaged, eco-friendly and portable pour-over packs, you can recreate an authentic, barista-worthy Vietnamese coffee experience at home. Choose from creative flavors, like Churro, which smells like freshly fried doughnuts when steeping, and London Fog, infused with bergamot oil, or seasonal lattes such as pumpkin, rose and salted caramel. Pro tip: Sign up for a subscription to have coffee and creamers delivered to your doorstep each month.

For South Asian American Farah Jesani, chai time represents a sacred moment that unites people and invites relaxation. She founded One Stripe Chai to pay homage to the chai she grew up drinking at home, family’s houses or at the mosque and to promote sustainable sourcing. All of One Stripe Chai’s tea is organic, biodynamic and directly sourced from a fourth-generation farm in Assam. For the quintessential cup, opt for the Chai Me At Home masala chai blend and brew it strong and spicy. Jesani loves drinking chai with snacks on the side, including Parle-G, milk rusks and other dunkable-treats.

Kevin Wong and Sean Ro met and became friends in a Calculus III class at the University of Virginia, but their aha moment happened over a late-night meal of Korean fried chicken. They wondered why there wasn’t a craft beverage celebrating their heritage to pair with the food, so they started brewing in their studio apartments in New York City. They drew inspiration from childhood memories and their parents’ cooking — which meant using only mom-approved, real ingredients — and in 2019, launched Lunar, a line of hard seltzers crafted with Asian flavors and premium ingredients. Try Yuzu, inspired by the yuja-cha Ro’s mom and imbued with floral-tart yuzu juice from Japan’s Shimane prefecture. Lychee, crafted with Thai-grown lychee nectar, is a nod to Wong’s childhood summers in Taiwan where he bought fresh lychees with his grandma.

Tea Chest Hawaii was originally founded in 1995 by Byron and Satomi Goo, when the pair distributed fine teas to local restaurants and hotels. Next, they became tea makers, drawing on their shared Hawaiian, Chinese and Japanese heritages to create blends that reflect Hawaiian flavors and locally grown ingredients. Their first-ever product, Passionfruit Iced Tea — which was inspired by Byron’s childhood memories of the tangy-sweet fruit he grew up eating in Manoa Valley — remains a best-seller. Tea Chest also draws on a native Hawaiian cultural practice called la’au lapa’au, in which plants are used as medicine, using the Hawaii-grown adaptogens moringa and mamaki to craft teas that boost immunity, reduce inflammation and aid with stress recovery. If a classic black tea is more your jam, don’t miss its signature Original Blend Nilgiri Iced Tea.

Brothers Ayan and Ani Sanyal opened their New York City chai shop with a simple aim – to extend a cup of masala chai that they felt respected and honored their culture and tradition honestly. Ani and Ayan spent childhood summers and winters in their parents’ hometown of Kolkata, where between jumping in monsoon puddles and playing cricket in the streets, they were sipping on chai, made by seemingly magical street wallahs, every day. Chai is close to their hearts – and much more than a drink. In the West, chai has been appropriated and bastardized repeatedly, and the brothers wanted to change the “chai” that New Yorkers were drinking – by selling milky, piping hot, generously spiced, small batch tea. But if you can’t make it to the shop, you can get Kolkata Chai Co.’s signature chai mix or chai concentrate delivered right to your door.

Monica Sunny’s chai blends are good. Really good — and you know it’s true because The Chai Box landed on Oprah’s Favorite Things list. Chai has always been an integral part of her life — she started sipping it at the age of two and made her first tea blends at age 12. She founded The Chai Box in Atlanta with the intention of carrying on the tradition of family chai time with her sons. Create your own chai ritual at home and choose from more than a dozen delightful, hand-crafted blends, each inspired by family recipes and different regions throughout India. Try one of Sunny’s faves, Punjaban Party, a refreshing, aromatic blend that captures the vibrant spirit of Punjab with candied ginger, fennel and cardamom. Or opt for the Ultimate Chai Lover’s Set, filled with flavors to suit any mood, night or day.

Industry veteran and native Hawaiian Peter Hessler made his culinary-mixology business dream a reality with Pono Potions. It was sparked by his love of artisan espresso and seeing a niche for well-made, locally sourced syrups. Each of the flavors plays well in coffee, but also elevate craft cocktails, flavored seltzers, lemonade and tea. The naturally flavored syrups are crafted with native ingredients such as aliʻi lavender, ōlena for the pineapple syrup (ōlena is an original canoe plant brought by early Polynesians and used for medicinal purposes and as a natural dye), and O’ahu grown ginger for the Waialua honey ginger. Hessler favors the honey ginger syrup for iced oat milk lattes or a Waialua Mule crafted with local whiskey. The fan-favorite Molokaʻi hibiscus syrup, with its rich red hue and tart-fruity flavor profile, is excellent in iced tea, lemonade and sparkling cocktails.

­Worthy of the gods, Nectar promises to deliver a hard seltzer that doesn’t have that bad aftertaste. Five friends came together to make a better sparkling booze, and after a fateful TikTok video, their cans started selling out in cities across the country. Boasting lightly sweet, Asian flavors — like Lychee, Yuzu and Asian Pear — the drinks offer something “divinely different.” Nectar has also launched a series of non-carbonated drinks, including canned soju cocktails infused with real juice from fruits such as calamansi and white peach.

There are so many choices when it comes to tea. It doesn’t matter if you’re a seasoned steeper or a novice — finding a cup that speaks to you is a journey. We never thought we’d find our favorite by taking a quiz (especially one that starts by asking us to make a wish!) but that’s exactly what happened when we discovered Dream Tea NYC. Founder, Anney Norton (who was born in Shanghai and grew up in L.A. and New York) has combined her knowledge of tea with a commitment to carefully sourced ingredients to create something that is truly special.

Whether you’re shopping for yourself or for the tea lover in your life, you can’t do better than Dream Tea’s organic, non-GMO blends. Each one is custom-made based on the results of your quiz — and expertly mixed by hand into a colorful tin that will keep it fresh for 18 months. You can even customize the label! We’ve sipped our own perfectly balanced blend many times and gifted Dream Tea (via gift card) and the response is always the same: “this tea is a dream come true!”

For founders Sho Tasaki and Celia Yu, tea is not a trend — it’s the preservation of ritual, craftsmanship, and connection. After spending years traveling throughout Japan and visiting small tea farms firsthand, the duo launched Senbird Tea to share the depth and diversity of Japanese tea culture with American consumers — particularly the kinds of carefully cultivated teas that rarely make it outside Japan. The brand works directly with multigenerational farmers across regions like Kyoto, Shizuoka, and Hokkaido, sourcing small-batch teas grown according to strict Japanese agricultural standards. Senbird’s lineup includes high-quality matcha and hojicha, along with less-hyped teas like gyuokoro (a naturally-sweet shade-grown green tea) and kuromamecha (a caffeine-free soybean tea). There’s a calm intentionality to the entire experience, from the minimalist packaging to the nuanced, layered flavors inside each cup. More than simply selling tea, Senbird positions itself as a way to support Japan’s shrinking community of traditional tea farmers while encouraging slower, more mindful daily rituals.

Kasama Rum brings a distinctly Filipino perspective to a category long dominated by Caribbean traditions. Founded by Alexandra Dorda — the daughter of a Polish father and Filipino mother — the brand draws inspiration from the tropical flavors and relaxed hospitality she experienced in the Philippines. Kasama leans bright, smooth, and subtly fruity, designed for easy sipping as much as cocktail mixing. The small-batch rum, which is distilled in the Philippines from noble sugarcane juice and bottled in Poland, has a mellow profile with notes of pineapple and vanilla. Beyond the flagship rum, the company regularly shares tropical cocktail recipes built around ingredients like calamansi, coconut, and mango, reinforcing the breezy, island-inspired identity at the center of the brand. Even the name — “kasama,” meaning “together” in Tagalog — reflects the communal spirit the company hopes to bring to gatherings around the table and bar cart alike.

Kloo treats coffee concentrate with the same precision and tasting philosophy usually reserved for fine wine. The company was co-founded by Mariella Cho — a certified Q Grader, often described as the coffee industry’s equivalent of a sommelier — alongside her daughter Claudia. Together, they built the brand around the idea that café-quality specialty coffee should feel approachable enough to make at home in seconds. Kloo’s concentrates are roasted and brewed in small batches using a proprietary process developed by Cho. The lineup highlights single-origin beans sourced from regions like Ethiopia, Colombia, Kenya, and Guatemala, each crafted to emphasize distinct flavor notes ranging from grapefruit and lemongrass to dark chocolate and toffee. There’s also an especially giftable tasting set designed for side-by-side flavor exploration.

Sool is bringing Korean drinking culture into the American mainstream one sparkling pour at a time. Founded by Korean American entrepreneur Carol Pak after a trip to Korea reignited her appreciation for traditional Korean alcohol, the company was built around a simple mission: making authentic Korean beverages feel more approachable and accessible to new audiences. That vision first came to life with Màkku, the brand’s canned makgeolli — Korea’s centuries-old unfiltered rice brew known for its creamy texture and gentle fizz. Today, Sool’s lineup also includes OORO, a premium distilled soju. Everything feels intentionally contemporary without losing connection to tradition: clean packaging, natural ingredients, and flavor profiles that highlight the earthy, rice-forward character that makes makgeolli so distinctive.

Nutpods began with a frustration that founder Madeline Haydon encountered during pregnancy. After being diagnosed with gestational diabetes, she struggled to find a coffee creamer that tasted rich and satisfying without relying on artificial ingredients or excessive sweeteners. Haydon then spent a year refining a dairy-free almond and coconut creamer that’s now the foundation of Nutpods. Since launching its first retail product in 2015, the brand has expanded into a wide range of flavors (Toasted Marshmallow and Cinnamon Swirl are fan favorites) and a line of organic almond and oat creamers. Beyond the products themselves, Nutpods has also built a strong community-oriented identity through charitable partnerships.

When Anam Sadarangani founded her glassware company she chose the name Sprezz based on the Italian concept “sprezzatura,” meaning effortless elegance. Sadarangani, who is originally from Bombay, India, felt inspired by her family’s long dinners of homecooked meals made by her mother. The glassware line which includes Whimsical tumblers and Romantic flutes and grande and petite glasses is intended for everyday use from weeknight dinners to elevated dinner parties with friends. Upon first touch, the glasses feel light in your hand and the glasswork is clearly high quality. Whether you want to add some color to your kitchen or prefer a classic neutral look, you’ll find a set of glasses that fit all aesthetics.

Material Kitchen is made for the modern cook. Founded by Eunice Byun and Dave Nguyen, the cookware company offers well-designed tools that don’t break the bank. Beyond solving pain points for home cooks, and looking good while doing it, the company makes good use of sustainable materials. The reBoard, for instance, is made entirely of kitchen plastic scraps and renewable sugarcane (not to mention, it’s BPA-free and comes in a variety of gorgeous colors). Who can’t get behind something that’s as pretty as it is sustainable?

Microwave cooking has long carried a reputation for being purely utilitarian, but Anyday set out to change that perception entirely. Founded by Steph Chen, the brand reimagines the microwave as a legitimate everyday cooking tool rather than simply a place for leftovers. Chen, whose family runs the global cookware company Meyer Corporation, brought deep industry knowledge to the project, pairing sleek design with functionality. Anyday’s borosilicate glass cookware is designed to move seamlessly from freezer to microwave to dinner table, with vented lids that trap steam for faster, more even cooking. The collection includes deep dishes for grains and soups, shallow dishes for vegetables and proteins, and bundled starter sets intended for streamlined meal prep.

Elliot Cao launched Hast after noticing a gap between professional-grade performance and the minimalist aesthetic many modern home cooks wanted in their kitchens. The company is best known for its titanium-coated knife collection, including chef’s knives, santoku knives, serrated blades, and compact utility knives designed for balance and ergonomics. Even everyday tools like the honing rod carry the brand’s quietly luxury vibe.

For Our Place co-founder Shiza Shahid, cookware has always represented something larger than the kitchen itself. Born in Pakistan and now based in Los Angeles, Shahid helped build the brand around the idea of “a bigger table” — a philosophy centered on products and community that reflect the diversity of modern home cooking. Since launching in 2019, Our Place has become especially recognizable for its design-forward approach to cookware. The cult-favorite Always Pan remains the centerpiece, designed to replace multiple traditional cookware pieces with one ceramic nonstick pan capable of steaming, sautéing, frying, and braising. But the brand has steadily expanded into tableware, small appliances and even a completely new non-stick material. Throughout it all, Our Place has emphasized ethical manufacturing alongside thoughtful design. The products are undeniably stylish, but they’re also built around the idea that cooking — and gathering — should feel accessible, joyful, and inclusive.

At Hamkke, dinnerware is treated less like a formal heirloom tucked away for special occasions and more like an everyday ritual worth elevating. The Korean-inspired home brand takes its name from the word “hamkke,” meaning “together,” a philosophy centered on finding beauty in ordinary moments shared around the table. Founded by Jamie Han, who was inspired by the tension between delicate fine china and disposable everyday dishes, the company was created to live comfortably somewhere in between. Its collections are crafted in Portugal using locally-sourced recycled clay. The Heritage Collection, Everything Bowl and mugs all feature warm neutral palettes and a semi-matte finish that feel simultaneously modern and timeless.

Glasvin approaches wine glasses with the same precision and reverence usually reserved for the wine itself. Founded by David Kong, the New York-based brand was created to make ultra-light, handblown stemware more accessible without sacrificing craftsmanship. Rather than positioning delicate wine glasses as special-occasion luxuries, Glasvin leans into the idea that beautiful glassware should be used often and enjoyed without intimidation. The collection includes designs like The Universal, The Expression, and The Aromatic, each engineered to enhance different wine profiles while maintaining the brand’s signature featherlight feel. There’s also a sleek handblown decanter designed with the same minimalist sensibility. By working directly with artisan glassblowers and selling without traditional retail markups, Glasvin has built a devoted following among restaurants, wineries, and home wine enthusiasts alike.

Chief Snack Officer is a life goals title, and one that Lia Ballentine never imagined for herself. She traded in a career in corporate communications to launch Yumday, a subscription snack box company that highlights women- and BIPOC-owned brands. As a Filipino American, Ballentine sees Yumday as an opportunity to champion small businesses while also introducing people to the flavors and cuisines of different cultures. Popular AAPI-founded brands include Uproot Teas, Ancient Provisions (wholesome green banana flour crackers), Bohana (popped waterlily seeds), Karma Nuts and Pan’s Mushroom Jerky. Build your own snack stash online, gift a curated box to a friend or stock up at the brick-and-mortar in Wilmington, N.C.

Ryan Kim launched Kim’C Market in 2019 with a mission to help people stay healthy by providing wholesome, high quality Korean food and ingredients. He started Kim’C Market (the name is a nod to Korean mom-and-pop grocery stores) to make top-notch products more accessible to family and friends. Since then, the online market has gained popularity beyond the Korean community, attracting Michelin-starred chefs and home cooks alike. The premium Korean brown rice is particularly noteworthy — choose your variety, then select your milling preference, depending how much bran you’d like sloughed off. Each order ships with a label noting the date your rice was polished. Kim’C Market’s own line of fermented food is worth seeking out too. Most products take three years to reach full fermentation, like the jookjangyeon doenjang (soybean paste) which is a 2015 vintage.

What began with a suitcase full of Japanese snacks has grown into one of the most influential platforms for discovering artisanal Japanese food outside Japan. Founder Danny Taing — a Cambodian-Chinese American raised by refugee parents — launched Bokksu after falling deep into Japan’s regional snack culture while living in Tokyo. When he returned to the U.S., he realized many of the small family-run makers he loved had little international visibility, inspiring him to build a company centered on cultural storytelling as much as snacking. Bokksu first became known for its monthly subscription boxes filled with curated Japanese candies, crackers, cookies, mochi, and tea pairings sourced directly from centuries-old producers across Japan. Since then, the company has expanded into Bokksu Boutique, offering not only snacks and treats, but also gift-worthy kitchenware, themed sets and collabs.