5 Spices, Packing Heat, Gebhardt’s Chili Powder, D.L. Jardine’s 5-Star Barbecue Sauce, Piment D’Espelette A.O.C., Yuzu Kosho, Crushed Calabrian Chili Peppers, Chef Ford Fry of JCT. Kitchen, No. 246 and The Optimist in Atlanta, Georgia, Chef Tanya Holland, Brown Sugar Kitchen and B-Side BBQ in Oakland, California, Chef Brendon McGlamery, Luma on Park and Prato in Winter Park, Florida, Chef Chris Kobayashi, Artisan in Paso Robles, California, Chef Koji Hagihara, Hakata Tonton in New York, New York
5 over-the-counter products chefs use to add heat to a dish.
Packing Heat | Chefs’ Favorite Spices
July 19, 2012
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Chef’s Spicy Condiment Recipes
- Adobo Spice Blend (Jose Garces)
- Syrian Spice Mix (Ana Sortun)
- Mango Habanero Mustard (Kelly Liken)
- Spicy Ketchup (Michael Schwartz)
Chef’s Spicy Recipes
- Hot Pepper Labne (Ana Sortun)
- Garlic Chili Crab Dip (Michael Schwartz)
Gebhardt’s Chili Powder
“Just the best when making Tex-Mex chili ‘gravy’ for cheese enchiladas!”
D.L. Jardine’s 5-Star Barbecue Sauce
“I think it’s really balanced, not too sweet, not too spicy, great spices and a thick consistency.”
Piment D’Espelette A.O.C.
“We have a love affair with espellete pepper for its ability to add sweetness and at the same time adds a hit of spice.”
“It's sweet, has a little bit of heat, has a great dried chili flavor without bitterness. It adds complexity to the dish.”
Yuzu Kosho
“It’s like spicy pepper condiment. It adds spice to everything.”
Crushed Calabrian Chili Peppers
“We use it in pastas, as a base for vinaigrettes and sauces.”
