The Hot & Spicy Collection

According to legend, in October 1871, a fire that started in the O'Leary barn burned down most of Chicago. Because wildfires started at the same time around Lake Michigan, astronomers now believe the destruction was caused by the break-up of a comet. We packed all that heat into this tangy, complex barbecue rub that's truly ideal for ribs.

A mix of onion and garlic powders, black peppercorns, cumin and Mexican oregano, adobo is a flavorful seasoning for meats and vegetables. Originally used in Spain and Portugal to conserve meat, today Uruguayans use it in mojo sauce, Mexicans in puerco Yucateco, and it is also the first dish every Filipino cook learns to make.

In the exciting and diverse world of gourmet seasonings, Vulcan's Fire Salt stands above the rest. This hot sauce salt is an extraordinary blend of heat, tanginess, and depth of flavor. Vulcan’s is the creation of The Spice House's founder many decades ago. Sprinkle it on popcorn, garlic bread, or scrambled eggs. Vulcan's Fire Salt is not just a mere salt; it's a culinary experience that transcends the ordinary, promising to ignite your palate with its fiery yet balanced flavor profile.

Chicken on the grill stays startlingly bright and juicy with this Peri Peri Mozambique Blend of smoked paprika, garlic, and bird's eye chili. Peri Peri originated in Mozambique. In Swahili, it means strong pepper. We add onion and bell pepper for an outstanding result. Blend with olive oil, lemon juice, and vinegar for the perfect marinade.