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Hot & Spicy

Hot & Spicy
When Columbus encountered chile peppers in the New World, a culinary revolution was set alight. Before hot peppers were popularized worldwide, ginger, black pepper, Sichuan pepper, and even cinnamon were the spices of choice for adding heat to a dish. Today, chile peppers have evolved to scorching heat levels and adapted to grow in all corners of the globe. Our selection of chile peppers and heat-forward seasonings will delight the culinary hot head. Use some of our chiles with caution!

Baharat

Just as South Asia has garam masala and North Africa has ras el hanout, the Middle East's all-purpose spice blend...

Bronzeville Southern Rib Rub

We developed this rub to honor the Southerners who moved to Chicago in the 1920s, '30s, and '40s. Among the...

Classic Cajun Seasoning

This may surprise you: the most famous recipes for crawfish, catfish, crab, broiled oysters, and jambalaya trace their roots back...

Extra Hot Cajun Seasoning

This may surprise you: the most famous recipes for crawfish, catfish, crab, broiled oysters, and jambalaya trace their roots back...

Salt Free Cajun Seasoning

This may surprise you: the most famous recipes for crawfish, catfish, crab, broiled oysters, and jambalaya trace their roots back...

Chicago Fire Barbecue Rub

According to legend, in October 1871, a fire that started in the O’Leary barn burned down most of Chicago. Because...

Aji Amarillo Ground Chiles

Sunny in color with a fruity, medium heat, this chile pepper creates the flavor base of most Peruvian cuisine alongside...

Aleppo Peppers

Named after the Syrian city, the Aleppo pepper found its way along the Silk Road into kitchens and recipes across...

Ancho Style Dark Chile Powder

Ancho chile powder is made from sweet and earthy chilies, that are mildly hot. The chilies are native to Puebla,...

Ancho Chiles

In Mexican Spanish, there are three peppers that change names when changing state. Smoked jalapeños become ‘chipotle.’ A dried chilaca...

Carolina Reaper Chiles

The hottest pepper on record, the Carolina Reaper was bred from the Caribbean’s La Soufrière (volcano) pepper and Pakistan’s Naga....

Cayenne Pepper

Derived from the Tupi for pepper, cayenne appears in Caribbean, Creole, and Cajun cuisine. It complements shellfish and is an...

Cayenne Pepper, Organically Sourced

Derived from the Tupi for ‘pepper,' cayenne appears in Caribbean, Creole, and Cajun cuisine. It is an excellent complement to...

Chile de Arbol

From Spanish for ‘tree-like’—in reference to the way the plant branches as it grows—this small, bright red pepper is an...

Ground Chipotle Chiles

Ground chipotle is a truly exciting alternative to black pepper. So exciting, in fact, we think you'll permit us to...

Chipotle in Adobo Sauce

La Fonda El Refugio in Mexico City was beloved for serving the best classic Mexican cuisine. Among its simple dishes...

Crushed Red Chiles

Crushed red pepper flakes are an icon of Italian family restaurant tables. Their use as a condiment originated in Bukovo,...

Ghost Peppers

This hybrid pepper from India's northeast can be up to five times hotter than a habanero. Its capsaicin content is...

Diced Green Bell Peppers

This large, sweet, colorful pepper is known by its botanical name in Australia, New Zealand, and India where it is...

Ground Guajillo Chiles

“A workhorse with a lot of dazzle,” according to Chicagoan Rick Bayless, guajillo chiles are bright, tangy, and spicy-sweet. Their...

Guajillo Chiles

“A workhorse with a lot of dazzle,” according to Chicagoan Rick Bayless, guajillo chiles are bright, tangy, and spicy-sweet. Their...

Ground Habanero Chiles

Grown mainly in the Yucatán, the origins of habanero can be traced to Peru 8,000 years ago. Use this ground...

Diced Jalapeno Chiles

Named after Jalapa, the capital of the Mexican state of Veracruz, this diced japlapeño flakes lends Latin flair, mild heat,...

Chiles, Jalapeno Ground

Jalapeño means "from Xalapa" in Spanish, Xalapa being the capital of Veracruz, where the chile was first grown. As iconic...

Mulato Chiles

This sweeter cousin of the ancho chile has a flavor that includes just a hint of licorice. Created from poblanos...

Ground Green New Mexican Chiles

Picked early in their ripening to preserve their color, sweet flavor, and very mild heat, our Ground Green New Mexican...

Ground Red New Mexico Chiles

You can’t make carne adobada—New Mexico’s iconic, flavorful pork stew—without authentic ground red chiles from the state. Grown in abundance...

New Mexican Hot Chiles

Hot and fragrant, this stuffable pepper is a two-fer. Leave the seeds in for more kick. Or take them out...

Pasilla Negro Chiles

The pasilla’s color and sweetness explain its name, which translates to ‘little raisin.’ Our friends in Mexico leave their home-grown...

Tien Tsin Chiles

Small, bright, shiny, and red, Tien Tsin chiles—also called tianjin—are named after China’s fourth largest city and are popular in...

Urfa Biber

Known also by its Kurdish name, Isot, ‘biber’ is Turkish for pepper while Urfa is a province in Turkey's southeast....

Hot Chili Powder

Hailing from the American Southwest, hot chili powder is at the core of Tex-Mex cooking. Use hot chili powder to...

Medium Chili Powder

Hailing from the American Southwest, chili powder is at the core of Tex-Mex cooking. Use it to season meat for...

Chipotle Garlic Barbecue Blend

The word barbecue, though practically synonymous with American cooking, actually hails from Hispaniola. We added chipotle and Mexican oregano to...

Mexican Chorizo Seasoning

Mexican style chorizo is a fresh version of Iberian sausage. Make your own by combining 2 tablespoons of Mexican Chorizo...

Hot Curry

The word curry is Tamil for sauce. Originating in South Asia, the story of curry's dispersion is the story of...

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