Yes. All of our products are vegan and gluten-free. They are also all nut-free, dairy-free, and preservative-free.

Note: if your allergies are severe, we do work out of a shared kitchen, with dedicated equipment.

Mash 1 ripe avocado with 1-2 tsp of Spicy Guac and a squeeze of fresh lime, then let it sit 10–15 minutes so the spices bloom before serving.

It brings a noticeable kick from four different chilis, balanced by sweet onion and garlic. Expect the spice to build to a medium heat with big flavour, not just burn.

If you want LESS spice, try our Mild Guacamole Seasoning. All the flavour significantly less spice.

We will be launching our new Chili Guide, on the site and on our packages very soon to help.

Depending on your spice-tolerance, we recommend starting with 1–2 teaspoons per avocado for guacamole, or 1 tablespoon per pound of meat, veg, or dip base, then adjust to taste.

If you find it's not salty-enough, we recommend just adding a bit more salt, rather than more spicy guac. But it's entirely your call.

If you want to get to HOT guac, we recommend you splash in some of your favourite hot sauce.

Try it after it's sat for 10 minutes before hitting it with more heat. The chilis will bloom and be spicier once they get mixed in.

No, it's very versatile and can be used as a seasoning (remember it's chunky, so a chunky seasoning), in lots of ways.
Lex's go to is to scramble it into her breakfast eggs.

Absolutely! Spicy Guac is more versatile than the name implies! It's great scrambled into eggs, we have some Chefs using it to seasoning their chicken, and you should try it as the Market Sample Dip as a drizzle on potatoes and/or fries. Other options: shrimp, roasted vegetables, and even pasta sauces, adding chili heat, sweet onion, and garlic in one quick shake.

Keep it sealed in a cool, dry place away from moisture and heat. That helps preserve both the flavours and aroma.