The sauces, which are targeted at the home family market, are not intensely spiced, so chilli, salt, or pepper can be added as required.
Sorai, which is based at Abergavenny in Wales, said the range of plant-based cooking sauces could be used in marinades, stews, casseroles, soups, and stir fries.
The new cooking sauces are: Rendangerous, with aromatic spices; Tribal, with wholesome herbs; and LaksaRomin, which is infused with 25 ingredients.
Stella, who grew up in Borneo, said: “One of the big things about living as we did in Borneo is cooking and eating together. It’s such an event, a time when families get together and can share cooking skills and stories and laugh together
“I noticed during lockdown that families were coming back together to cook here too, so I wanted to give them sauces which will keep that trend going after the pandemic ends.
Stella set up the business six years ago after working in the public and voluntary sector. The products have been developed over many years of recipe development and were previously served at festivals, community and corporate events until the company began selling direct to the public.
“I had been thinking about making cooking sauces for a while and decided this was the time to do it. These sauces are designed to be an integral part of a dish from the start, rather than being something added to it at the end,” she said.
The company also has a range of spicy sauces called Bori sauces, which include ChilliNut, Intense Ginger Garlic and Daring Hot Soy.