Tonguespank Spice Co.
SUGGESTED PRICE: $10.00 and up
AVAILABLE AT: kickstarter.com
Smoky Bourbon Table Blend
This blend begins with the sweet aroma of smoky morita chipotle peppers, adds depth and complexity with garlic and bourbon, and finishes up with a slow habanero-and-ghost burn that builds as long as you keep eating it. This goes well on eggs, burgers, grilled veggies… anything that can use a smoky heat. If you only try one variety, this is the one. But honestly, who wants to try just one?
Garlic Grappa Table Blend
If you’ve ever been inside an Italian kitchen, you’ll recognize this smell immediately. All the Tuscan herbs are here, alongside the warmth of a balsamic vinegar and Italian brandy blend. Replacing the standard red pepper with habanero chilies kicks the whole combination up a few notches. Try it on pasta or in a marinara sauce.
Citrus Rum Table Blend
This blend is a must-try for seafood and pork lovers. Three different citrus fruits combine with spiced rum and cloves to create a tropical combination, plus a dash of habanero heat at the end (because this is Tonguespank we’re talking about, after all). Another potential use: combine it with sugar around the rim of a cocktail glass.
Wasabi Sake Table Blend
Wasabi has a different burn than hot peppers: more of a sudden explosion and less of a slow burn. But why not have both? This blend combines the up-front hit of wasabi and horseradish with the long burn of habaneros, for a truly powerful combination. Try it on fish or sushi!
Scorpion Bourbon Table Blend
This is the hottest blend we make. We start with Smoky Bourbon and turn it up to 11. We use Trinidad Moruga Scorpions, said to be hotter than the current Guinness record holder at up to two million Scoville units (compare that to Jalapeños at 20,000). Peppers this hot are hard to find, which is why we sell this in smaller quantities. You won’t be needing much anyway.