Spiceology

Spiceology Experiment with flavor. We’re chef-owned and operated and here to eliminate dull flavors with innovation. Go ahead, take us for a taste test.
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We serve pro chefs, home cooks and grillers, and wholesale retailers. Great taste comes from chefs, not food scientists, which is why we hire the best of the foodservice industry to develop our blends, create recipes and work with our professional clientele. Our chefs handpick all of our raw ingredients, grind in small batches and ship direct to your door to guarantee the freshness and quality of

our product. Our chefs are constantly creating the next great flavor combination or sourcing in-demand ingredients allowing our customers to quickly add new flavors to your shelves. Visit Spiceology.com for more information today!

08/31/2026

“Truth is, I created this dish when my boss didn't believe me when I said fresh summer tomatoes cooked are still next level, not just the fresh ones. She ate her words and this eggless purgatory." - Chef Christian Gill

There is nothing better than summer tomatoes; That’s not just coming from a chef. It’s science.

Spiceology move:

Traditional purgatory has lightly steamed eggs nestled in the sauce. These tomatoes don't need no o***s (aka eggs). Tomatador, Garlic Ju**ie, and hand-crushed tomatoes off the vine reduced to a hearty dipping sauce, simple, sumptuous, mouth-watering. Add a side of soft bread for dipping, and a fresh shave of pecorino romano and the summer snackin' continues.

Recipe in the comments.

08/28/2026

If you’ve ever drunk pickle juice, this one’s for you.
The Wall Street Journal asked the question “Why is Everything Pickle Flavored Now?” When it’s that “fake” pickle flavor, we don’t get it (you know the flavor we’re talking about). But when it’s real pickle, briny goodness, we’re in.

Meet Hot Pickle Gazpacho: pickle chips, brine, cucumber, tomatillos, celery, onion, garlic, and lemon juice: blend, run through a sieve, chill for a few hours, finish with a hit of our Hot Pickle Blend. No stove required.

Chef Trick: Use Xathan Gum to prevent blended gazpacho from separating into watery, pulpy layers. And yes, we carry it.

Comment ‘PICKLE’ for the recipe.

Clearly the only logical thing to do is make a Hot Pickle Gazpacho… right? Pickle people get it.
08/27/2026

Clearly the only logical thing to do is make a Hot Pickle Gazpacho… right? Pickle people get it.

We were asked to tackle the “My ex” trend on Instagram. We did it our way.
08/26/2026

We were asked to tackle the “My ex” trend on Instagram. We did it our way.

08/25/2026

Our most asked question: "How hot is this blend, actually?"

Short answer: the name doesn't always mean what you think. Smoky Honey Habanero has "habanero" right in the title, so everyone assumes it's a scorcher… It's not, because the honey actually softens capsaicin's impact and mellows the whole thing out.

So we handed Chef Tony Reed (who’s formulated a lot of our blends) the Scoville heat index and asked him to rank our top 10.
His disclaimer before we even started filming: "heat is personal, so somebody's going to yell at me either way." Fair.

Comment which blend on this list surprised you most (too hot, not hot enough, we want to hear it) and we'll settle the debate down there. 👇🌶️

08/24/2026

What do you call a fancy hot dog?

And don’t say haute dog. We hate that.

This dog is sweet, smoky, savory, and spicy in one hand-held package. It’s the perfect bite.

Pro dog move: Score it.

Scoring hot dogs by making shallow cuts or a crisscross pattern before cooking increases surface area. This creates extra crispy, caramelized edges, helps trap condiments and sauces in the grooves, and stops the skin from bursting unevenly under high heat.

Oh, and toast your bun.

The toppings:
• BBQ sauce (but only as a binder)
• Over The Fire Cooking by Derek Wolf x Spiceology Cowboy Campfire
• Jalapeños (candied or fresh)
• Thick cut bacon
• Brie
• Apricot jam

Comment 🌭 if this sounds tasty to you!

Recipe in the comments.

08/23/2026

We’re so hungry we could book a flight to France!

Step into any Parisian café and we guarantee the croque monsieur is on the chalkboard.

Toasted sourdough, good ham, a heap of nutty Gruyère, all draped in a silky béchamel and broiled until the top turns golden and blistered.

We stirred our Rosemary Dijon seasoning right into the béchamel — herby, garlicky, with a tang from real Dijon that cuts straight through all that rich cheese and cream. Still every bit the classic French bistro sandwich, just built with a blend that seasons it for you. Big, saucy, and absolutely a fork-and-knife situation and we're NOT mad at it.

Recipe in the comments.

08/22/2026

National Sandwich Month: Destination Japan

If you've ever been to a Japanese 7-Eleven, you've seen the crispy fried pork cutlets (aka Tonkatsu) with a slightly sweet, addicting sauce wedged between pillowy milk bread slices, a deliciousness that is known as a Katsu Sando.

Tonkatsu sauce is a spiced Japanese bbq sauce where Worcestershire does the heavy lifting. What better blend to use for our version than Jamaican Jerk? Caribbean flavors add a tropical flair while still honoring the flavor profile of the Japanese original.

Our build:
Shaved cabbage
Jamaican Jerk tonkatsu sauce
Fried panko chicken cutlets
Milk bread

“Bon Apple Teeth” - Chef Christian Gill

Recipe in the comments.

In a world full of inventions, the hot dog remains one of humanity’s greatest achievements 🌭 But maybe we’re biased!
08/21/2026

In a world full of inventions, the hot dog remains one of humanity’s greatest achievements 🌭 But maybe we’re biased!

08/20/2026

Professor Eric Anderson shares his thoughts on sandwich taxonomy, definitively answering the great debate of whether a hot dog is a sandwich or not.

Discuss.

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715 E SPraha
Spokane, WA
99202

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+15092413040

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