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.
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Smokin' Hot Marinated Sheet Pan Chicken A simply fiery recipe. |
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Khmeli Suneli Chicken Stroganoff We are always on the lookout for new and interesting spice combinations, and this one is fabulous! |
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⏱️ 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.
