Nov. 20, 2013, Chicago – Tonguespank Spice unveiled its new hot spice line-up, Liquor and Heat, which uses liquor-infused hot peppers.
There are five table blends that combine rare peppers without any preservatives. The Smoky Bourbon has the sweet aroma of smoky morita chipotle peppers combined with garlic, bourbon and habanero. The Garlic Grappa is full of Tuscan herbs, alongside a balsamic vinegar and Italian brandy blend.
The Citrus Rum blend contains three different citrus fruits combined with spiced rum and cloves to create a tropical taste. There is a dash of habanero peppers. The company recommends this one for pork and seafood. The Wasabi Sake table blend combines wasabi and horseradish with plenty of habaneros. The Scorpion Bourbon is the company’s hottest blend yet. This spice has a base of Smoky Bourbon with Trinidad Moruga Scorpion peppers.
For more information, visit www.tonguespank.com.
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