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We liked the robust flavor of Colombian coffee so much that we decided to mix it in a rub with dark flavors like chipotle, chili powder and other s...

While there’s no need to be afraid of ghosts, you’ve got good reason to be afraid of this ghost pepper dry rub. With the blistering heat of ghost p...

“Put some mustard on it” gets a whole new meaning with our habanero ghost pepper sauce. The delicious blend of golden honey, hand-selected spices, ...

There’s nothing like a low country boil to spice up a summer celebration, and this cajun seasoning is the key to first-rate flavor. Grab yourself a...

Have you ever heard the tale of the hog and the Reaper? It goes like this: The hog went to the smoker, for the pig-pickin’ was the next day. To add...

Fun fact: Curry is one of the most common dishes on earth. Funner fact: Our curry hot sauce takes the exotic and delicious flavors like turmeric, c...

Pardner, we don’t want this to come to a standoff, but we will practice martial law if you ignore our mustard-based cayenne and chipotle hot sauce ...

You don’t need to make a deal with the devil to save yourself from unseasoned food—just use our flavorful habanero mustard sauce. The rich Caribbea...

An incredible combination of cayenne peppers, mustard seed, and our famous Nasal Napalm horseradish. This is the greatest sauce for oysters, bloody...

Howdy, partner! Pull up a log and we’ll tell you the tale of how our mustard-based hot sauce came to be on Pepper Palace's most wanted list. A dari...

Traditional Scotch Bonnet peppers meet mustard seed and a blend of handcrafted herbs and spices for a flavor that begs to top beef patties, coco br...

Betcha never thought you and the Reaper would become friends, but wait until you get acquainted with our South Carolina Reaper hot sauce. The two o...

We wouldn’t say we’re magicians, but you might think something magical is going on when you get a taste of this butterless butter steak seasoning. ...

The enticing burn of our Trinidad Scorpion Butch T hot sauce cannot be stopped—and that’s just the way we like it. Once it stings your mouth with i...