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What's Brewing
Who needs boring newsletters when you can have spicy gossip?
This is where we dish out the latest magic: new flavors, surprise collabs, market pop-ups, and hot takes straight from the Spice Witch kitchen. Stay nosy, stay hungry.
Before the holiday chaos starts, here are the staples that show up in everything, from someone who hosts more than is reasonable.
What's on repeat in my kitchen when the weather turns cool: four cozy meals built from what's already in your fridge, each with a spoonful of heat.
The question I get most: Chili Oil or Chili Crisp? One you cook with, one you spoon on top, and both make dinner so good.
Every jar of my chili crisp is made with avocado oil. No canola, no soybean, no seed oils, ever. Just the crunch and flavor you crave.
Chili oil and chili crisp look related, but they are not interchangeable. One builds flavor from the start. The other finishes the job. Same family. Very different roles.
Cooking at home does not need to be complicated. Spice Witch brings bold, clean flavor made with no seed oils, turning everyday meals into something special with almost no effort.
Mini spoons may make food taste better. Here’s the science behind it, plus the story behind my handmade Spice Witch Mini Chili Crisp Spoons (yes, you can buy them).
People ask me which Chili Crisp is my favorite. I can’t choose. You shouldn’t either. The Box of 3 is the smartest, most delicious move you can make.
You can now grab my chili oil and chili crisp at Earth Fare in Asheville, one of my own favorite places to shop.