Points of Origin: Smokin' Hot Garlic Pepper - A hot bless. 🔥

At World Spice, we eat our mistakes. When accidents happen or recipes are bungled, we'll take home the results and experiment. Most of the time these woopsies are enjoyed but quickly forgotten, but sometimes they end up sticking around long-term. Years ago, someone was making Habanero Garlic Pepper. They grabbed the wrong jar. Chipotle flakes went in by accident. Oops. The batch got divided up to take home and the day went on. But then we tasted it. And it was really, really good. The smoky chipotle with the fruity habanero heat—it just worked. So we kept it. That batch became Smokin' Hot Garlic Pepper, and it's been around ever since. In fact, it's a staff favorite! In a nutshell — Habanero Garlic Pepper is fruitier and sharper, and Smokin' Hot Garlic Pepper has smokiness and a deeper flavor. Both are great. Want to taste our best mistake? Try it on eggs, pizza, tacos, roasted veggies, whatever needs some warmth and smoke. Smokin' Hot Marinated Sheet Pan Chicken A simply fiery recipe. Khmeli Suneli Chicken Stroganoff We are always on the lookout for new and interesting spice combinations, and this one is fabulous! ⏱️ Quick Tip: Spicy Adobo Our team member Porter (and even his teenager!) like the extra kick a sprinkle of Smokin' Hot adds to Adobo chicken. The flavors combine seamlessly, and the heat is just right. Just combine a pinch of Smokin' Hot with some Adobo, drizzle the chicken with olive oil, then rub on the spices. Cook right away or let it marinate a few hours in the fridge. Karl K. I really love this spice. It adds a nice peppery kick without being overly salty. The heat sneaks up on you, which is a good thing. I have sprinkled it on pizza, soups, and Caesar salads. I love the versatility.

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Chinese Five Spice 101

December is the season of entertaining — but it’s also the season of 5 p.m. darkness, wool socks, and flannel jammies. Our Chinese Five Spice blend covers all your bases: great for savory and sweet, for party platters or cozy rice porridge (for one, on the couch), and it smells like every winter holiday rolled into one. Chinese Five Spice is an iconic blend from Chinese cuisine, with a flavor and a history that reaches back over a thousand years. This blend was originally created to balance the forces of Yin and Yang and the Five Elements inside the body, but despite its roots in traditional healing it is now used widely for its delicious flavor alone. Want to hear a spicy little secret? Our Chinese Five Spice actually has SIX spices — Fennel Seed, Star Anise, Cloves, Indonesian Cinnamon, Vietnamese Black Peppercorn, and Szechuan Pepper. Tips + Tricks Add a teaspoon or two of Chinese Five Spice and a splash of soy sauce to your pan for deeply flavorful fried rice. Swap Chinese Five Spice in for the spices in your favorite molasses cookie recipe. Stir a pinch of Chinese Five Spice into hot cocoa. Yes, really — it’s magic.   Try It, You'll Like It Some of our favorite ways to put Chinese Five Spice to work. Long Life Noodle Soup Spice Get the recipe. Apple-Carrot Pie Get the recipe. Havanese Pork Loin Get the recipe.

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New Mexico Chili Powder Spice 101

Meet New Mexico Chili Powder — our best-selling classic chili blend. Earthy, smooth, and gently spicy, our New Mexico Chili Powder takes inspiration from the original chili powders of early Mexican-inspired Texas cuisine. Try It, You'll Like It This blend of Hungarian Paprika, Guajillo, and New Mexico Chiles, rounded out with Cumin, Garlic, and Onion, delivers that signature Tex-Mex flavor to chili, tacos, fajitas, beans, and more. Whatever your secret recipe, New Mexico Chili Powder will make it shine even brighter. Beef and Bean Taquitos Get the recipe. Hopi Beef Stew with Cornmeal Dumplings Get the recipe. Tips & Tricks Totally Easy Tex-Mex: Heat shredded, cooked chicken with a little broth and New Mexico Chili Powder for quick quesadillas or nachos. Butter Believe It: Mix New Mexico Chili Powder with softened butter for a cornbread topper that can’t be beat. That’s the Rub: Use New Mexico Chili Powder as a spice rub for meats or grilled veggies — just remember to add salt to taste.

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Maple Sugar Spice 101

Fall is in the air, and we’re ready to get cozy with warm drinks and sweet treats. That also means it’s time to meet your new autumn essential: Maple Sugar. Mad for Maple Made from 100% pure maple syrup, our Maple Sugar captures all the cozy, woodsy sweetness of liquid syrup in a handy, mess-free granule. It’s perfect for adding rich maple flavor without extra moisture — sprinkle it on oatmeal, stir it into coffee or tea, or use it to top baked goods with a crunchy, caramelized finish. Try It, You'll Like It! When it comes to Maple Sugar, the possibilities are endless, but we keep coming back to these two simple, flavorful recipes that taste like the season. Loaded Maple Sweet Potatoes The ultimate flavor-packed treat. They're a fantastic side dish or a solo star. Customize the toppings to your preference and savor the comforting flavors of butter, Maple Sugar, and Cinnamon. Get the recipe. Hojicha Maple Latte Nothing like a morning cuppa. This one is malty, warm and toasty — perfect for a chilly fall day. Get the recipe.

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Limón-Chile Spice 101

Welcome to August! As the dog days of summer linger, we’re reaching for fresh salads and chilled fruit — both of which pair perfectly with Limón-Chile. Bold and tangy, this blend is inspired by the classic combo of chiles and citrus found ubiquitously in Mexican street food, and it complements everything from melon to mango, ceviche to salads. Meet Our Super Sprinkle Across Latin America, the pairing of chiles and citrus has long been a cornerstone of cooking, enhancing freshness and balancing richness. To capture those flavors in our Limón-Chile, we combined the fruity heat of Urfa Biber and Marash Chile Flakes with tart Sumac and zesty lime, creating a super sprinkle that lights up anything it touches. Tips & Tricks Sprinkle! Sprinkle over fresh fruit and vegetables like watermelon, mango, cucumber, tomatoes, and jicama.   Rim! Use Limón-Chile as a salty, spicy, tart, and stunningly pretty cocktail rim for margaritas. Coat! Coat grilled corn with a mixture of mayo and sour cream, roll in crumbled cotija cheese, and sprinkle with Limón-Chile for excellent elotes.  Try It, You'll Like It Use Limón-Chile anywhere you want to turbocharge the flavor of your dish.Tostada Salads with Limón-Chile   Get the recipe.

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Chimichurri Spice 101

Hello, June! Summer's coming in hot, and this month we're focusing on our Chimichurri Spice. This bold, vibrant blend is the ultimate base for chimichurri sauces and the perfect way to kick off grilling season. An Argentinian Essential Chimichurri is a staple sauce in Argentinian cuisine, served with everything from grilled meats to roasted vegetables. Its origin story is a bit of a mystery, with credit given to Irish, English, and Basque immigrants, as well as the local Quechua peoples. Wherever it came from, one thing’s for sure: Chimichurri is an essential part of Argentinian food culture, found everywhere from family kitchens to street food carts. Overheard at the Spice Shop "But ... isn't chimichurri supposed to be green? Why is this blend red?" Great question! And one we get a lot. The green comes from fresh herbs — parsley, cilantro, or both. Our spice blend isn’t meant to replace those, but to complement them. Think of it as your flavor foundation. Flank steak featuring our Chimichurri Spice. Try It, You'll Like It! Whip up a batch of this delicious condiment with our Chimichurri Spiced Olive Oil recipe. Whisk together 2 tablespoons Chimichurri Spice, 1 tablespoon red wine vinegar, 2 teaspoons Pacific Flake Sea Salt, 2 tablespoons finely chopped fresh parsley, and 1/2 cup extra virgin olive oil. Or, simply replace all the dried spices in your favorite chimichurri recipe with an equal amount of Chimichurri Spice and enjoy.  Tips & Tricks Make your chimichurri the night before and let its flavors meld overnight in the fridge — trust us, it’s worth the wait. While it's best known as an accompaniment for steaks, chimichurri is incredibly versatile. We rounded up 15 of our favorite ways to use it. Chimichurri Spice is a mild blend of chiles and spices — try sprinkling it anywhere you’d usually reach for chile flakes for a flavorful twist.

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Orange Tarragon Spice 101

Welcome to May! We’re right around the corner from fresh, garden-grown produce and farmers market finds. Orange Tarragon, a French-inspired blend perfect for the season. Tarragon has a long history in French cuisine. Thought to be native to Central Asia, the herb likely made its way to Europe through early trade routes. Its green and anise-like flavor became synonymous with French cooking during the 18th century and has come to represent elegance, refinement, and balance. Our Orange Tarragon pairs tarragon's herbaceous, aromatic sweetness with the orange peel's brightness, adding the classic French flavors of shallots, chives, garlic, and black pepper. Butter Up As with all things French, Orange Tarragon pairs exceptionally well with butter. We love using it to make compound butter either by simply mixing a tablespoon of ground spice with a stick of softened butter or getting extra fancy with this recipe. Dollop your compound butter on fish, green beans, asparagus, and peas; add it to broth for steamers like clams and mussels; toss with fresh pasta dishes; or give some French flair to baked russets or roasted new potatoes.  Try this recipe for halibut cooked in the French "en papillote" (in parchment) style using Orange Tarragon compound butter. Try It, You'll Like It Easy ways to incorporate Orange Tarragon into your cooking. Worth the Squeeze: Mix Orange Tarragon with lemon or orange juice, extra virgin olive oil, and sea salt for an excellent marinade or vinaigrette. If you’re making a marinade, a splash of white wine really brings out the flavors. Shake It Up: Coat chicken breasts, slab-cut zucchini, or asparagus with a splash of oil and a shake of Orange Tarragon and toss them on the grill.  Snack Time: Mix a teaspoon of Orange Tarragon into ⅓ cup of cottage cheese and spread on toast for a mid-afternoon snack.

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Mulling Spice 101

History: Mulling spices have a storied history, tracing back to medieval Europe where they were used in a variety of drinks to promote health and warmth during the cold months. The practice of mulling wine with spices such as cloves, cinnamon, and nutmeg was particularly popular in Victorian England as a way to make wine more palatable and to add a layer of warmth during the chilly winters. The spices used were believed to have beneficial properties, and the aromatic concoction was a staple at many gatherings. Summary: Mulling spice is a warm, aromatic blend of spices. Traditionally used to infuse hot beverages like cider or wine, it adds cozy, spiced flavors perfect for cold-weather drinks and festive gatherings. Ingredients: Star Anise, Cinnamon Cassia Chip, Green Cardamom, Chopped Ginger, Jamaican Allspice, Orange Peel, and Cloves. Why We Love It: We love Mulling Spice for its ability to transform simple drinks into festive, heartwarming concoctions. There's nothing quite like a hot mug of mulled cider or wine, infused with our Mulling Spice, to make a winter evening feel special. The rich, spicy aroma that fills the kitchen while it simmers is just as delightful as the taste. It's our go-to for holiday gatherings, providing a simple yet profound way to enhance the seasonal cheer. The More You Know: Mulling spices aren't just for alcohol! They can be used to infuse non-alcoholic drinks like hot apple cider or cranberry juice for a flavorful, cozy alternative.

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Cuban Spice 101

History: The origins of Cuban cuisine are a melting pot of the various cultures that have inhabited the island, including Spanish, African, and Caribbean influences. This blend reflects the historical trade routes and cultural exchanges that have shaped Cuban culinary traditions. Summary: Cuban Spice is a vibrant blend that captures the essence of Caribbean cuisine with a mix of savory and aromatic ingredients. This blend is salt-free, enhancing dishes without added sodium, and features a surprising hint of citrus that comes from orange peel, adding a fresh zest to its profile. Ingredients: Garlic, Cumin, Orange, Turkish Oregano, Black Pepper, Mexican Oregano, Citric Acid. Why We Love It: Cuban Spice's robust garlic and cumin base, paired with the dual punch of Mediterranean and Mexican oreganos, offers a depth of flavor that works wonders on simple meats like pork and chicken. The zesty kick of orange peel makes it exceptional for brightening up bean dishes and rice. The More You Know: Unlike many other Latin American cuisines, Cuban food is not typically spicy. Instead, it relies on bright and savory flavors from garlic, citrus, and herbs.

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