Habanero Garlic

Real, building habanero heat, the kind that blooms a few seconds after the first bite, wrapped in enough roasted garlic to keep it from being a stunt. This is a genuinely hot blend, so start light: a small pinch on tacos, grilled meats, roasted corn, or a pot of beans goes a long way. Habanero and garlic lead, with a quiet backing of chipotle and marjoram.

The garlic is the reason this stays a seasoning and not a dare. We stone-grind it fresh in Portland so it tastes sweet and full, which softens the habanero's edge without dulling the fire. The chipotle sits underneath as a faint smoky note, not a smoke bomb, so the flavor reads bright and sharp rather than heavy.

Hand-blended, salt-free. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.

How hot is this blend, honestly?
Hot. Habanero is one of the hotter peppers in a home kitchen, and this blend leads with it. Start with a small pinch, taste, and build up. The garlic keeps it flavorful rather than punishing, but treat it as a serious heat.

I added too much. How do I bring the heat back down?
Balance it in the dish rather than trying to remove it. Stir in something creamy like yogurt, sour cream, or coconut milk, add a squeeze of lime or a spoonful of sugar or honey, or bulk the dish up with more of the base so the blend spreads thinner. Serve it with rice, bread, or dairy on the side.

Is it smoky?
Only lightly. The chipotle adds a subtle smoke underneath, not a barbecue-heavy one. The dominant flavors are sharp habanero heat and roasted garlic.

What do I use it on?
Tacos, grilled and roasted meats, corn, beans, and roasted vegetables. Stir a pinch into salsa, aioli, or a marinade with lime. Add it early when you want the heat to spread through a dish, or at the end for a sharper hit.