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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!

Thai Red Curry

This Red Curry Powder is versatile, medium in heat, redolent of galangal and lime, and delicious when combined with coconut...

Ground Ginger

Ginger adds zing to almost anything. Most dried ginger in the U.S. comes from India, but the highest quality Ground...

Peeled Ginger Root

Dried ginger root adds zing to almost anything. Most dried ginger in the US comes from India, but the highest...

Grains of Paradise

‘Entirely different from black peppercorns and in my mind, incomparably better,’ wrote Amanda Hesser of The New York Times. Related...

Signature Harissa

A spoonful of harissa transforms simple stewed tomatoes into the best shakshuka you have ever tasted. Harissa is a spicy...

Horseradish Powder

One of Passover’s five bitter herbs, horseradish is native to Eastern Europe. For centuries, the English have prized horseradish as...

Jamaican Jerk Seasoning

People visit Jamaica for the beaches, but they stay for the jerk. Jamaican Jerk Seasoning is the island's piquant allspice...

Louisiana Creole Blend

The Creole cuisine of New Orleans unites European, Caribbean, and African influences. West African okra in French bouillabaisse became gumbo....

Mexican Chile Lime Seasoning

Mid-day in Mexico can be hot-hot-hot. And there’s no better way to cool off than by sprinkling something bright, sweet,...

Brown Mustard Seed

One can hear the pop of mustard seeds in homes and restaurants across South Asia. When warmed, these small Brown...

Mustard Powder, Medium Heat

Often overshadowed by ketchup in American cuisine, mustard has more history and a greater range of flavor. Its heat level...

Mustard Powder, Mild

Often overshadowed by ketchup in American cuisine, mustard has more history and a greater range of flavor. Its heat level...

Yellow Mustard Seed

Spicier than the brown seeds, yellow mustard seeds add heat to pickles and relishes, and they are essential for corning...

Smoked Spanish Hot Paprika, Pimenton de la Vera Picante

Made from peppers slowly dried over an oak fire, this smoky paprika forms the flavor base for chorizo and patatas...

Kampot Black Peppercorns

Kampot peppercorns from Cambodia carry a strict regional designation, much like Champagne. The black varietal starts out fruity and floral,...

Kampot Red Peppercorns

Kampot peppercorns from Cambodia carry a strict regional designation, much like Champagne. The black varietal starts out fruity and floral,...

Lampong Black Peppercorns

Lampong peppercorns come from Sumatra where they are picked immediately upon ripening, which explains their smaller size. What they may...

Long Pepper

Long pepper has a history as rich as black pepper, but it is more complex in flavor. Notes of nutmeg,...

Sansho Japanese Pepper

Related to the Sichuan peppercorn, Sansho Japanese pepper has a citrusy flavor and a similar numbing effect. These little green...

Sichuan Peppercorns

Sichuan peppercorns are full of surprises. They're actually seed husks, not peppercorns. They're fragrant and lemony, not purely spicy. They...

Peri Peri Mozambique Blend

Chicken on the grill stays startlingly bright and juicy with this Peri Peri Mozambique Blend of smoked paprika, garlic, and...

Pilsen Spicy Adobo Seasoning

A mix of onion and garlic powders, black peppercorns, cumin and Mexican oregano, adobo is a flavorful seasoning for meats...

Sriracha Powder

In the 1930s, Madame La Orr Suwanprasop of Sri Racha, Thailand received the blessing of a monk to begin producing...

Vulcan's Fire Salt

This fiery salt is named for Vulcan, the Roman god of fire. Vulcan Fire Salt owes its spicy, deep flavor...

West Indies Salt-Free Barbecue Rub

This island-inflected rub is a mix of allspice, cayenne, and cinnamon. It's a Spice House favorite for pork shoulder, baby...

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