Vortex Spice Co

09/16/2026

Fresh Organic Lions Mane and Oyster Mushrooms locally grown

09/16/2026

Kyle’s Hot Pickled garlic is a versatile, tangy condiment with a milder, sweeter, and less pungent garlic flavor than raw cloves (thanks to the pickling process softening its bite while adding acidity and brininess). It’s great eaten straight as a snack, and it shines in many dishes for a flavor boost without overpowering them. vortexspiceco.com

09/02/2026

Made in Sooke, BC
vortexspiceco.com

08/24/2026

Liquid Gold Honey Sauce vortexspiceco.com

08/24/2026

08/11/2026

Kyle’s OG Hot Sauce Heat 6
Ingredients: Carolina Reaper, Habanero, Red Bell, Smoked Paprika, White Vinegar, Balsamic Vinegar, Black Garlic, White Garlic, Black Onion, Sweet Onion, Sun Dried Tomato, Salt, Black Pepper, Avocado Oil, Cane Sugar & Xanthan Gum.
Kyle’s OG Hot Sauce is a versatile, balanced blend perfect for elevating bold or savory dishes. Here are some top pairings:
Best With:
•Burgers – especially fire-roasted or chargrilled
•Tacos – pork, beef, or jackfruit varieties
•Fried Chicken – adds kick without overpowering
•Eggs – scrambled, fried, or in breakfast wraps
•Pizza – drizzle over slices for extra zing
•Roasted Veggies – sweet potatoes, cauliflower, carrots
•Mac & Cheese – a few dabs cut through richness perfectly
•Rice Bowls – especially with black beans, corn, and avocado
•Grilled Meats – ribs, wings, or sausages
Also Great As:
•A dip mixed with mayo or sour cream
•A marinade base for grilled meats
•A finishing touch on soups or stews vortexspiceco.com

06/14/2026

Ever wonder where the fiery habanero got its name and legendary heat?
The habanero (Capsicum chinense) traces its roots back to the Amazon basin in South America, with evidence of cultivation dating back over 8,500 years (including finds in Peruvian caves around 6500 BC). It spread north through ancient trade routes to Mexico’s Yucatán Peninsula, where the Maya civilization prized it as a staple in their cuisine.
Spanish explorers encountered it in the Caribbean (likely Cuba), naming it ‘habanero’ after La Habana (Havana) because it was a big trading item there — even though it’s not a traditional Cuban kitchen star. Fun fact: 18th-century botanists mistakenly thought it came from China, calling the species Capsicum chinense (‘Chinese pepper’).
Today, these wrinkly, lantern-shaped peppers pack 100,000–350,000 Scoville Heat Units — way hotter than a jalapeño — with that signature fruity, floral sweetness behind the burn. Perfect for hot sauces, salsas, or adding bold heat to your dishes! it’s our main pepper at vortex alongside the Carolina reaper!
What’s your favorite way to use habaneros? Drop it below! 👇

06/08/2026

Island FanCon