SPICEQUEST: One Year In — Still Turning Up The Heat
One year ago, I stood behind a folding table at the Tustin Chili Cook-Off, ten grinders lined up in front of me, each filled by hand the night before. I didn’t know what would happen. I just knew I wanted to give people a better way to experience heat. Not just hot sauce or flakes in a jar—but real peppers, real flavor, real control.
I sold out that day. Then I went home and started building something I didn’t realize would take over my life in the best possible way.
This June marks one year of SpiceQuest. And it’s been a wild one.
We’ve shipped over 15,000 grinders across every state in the US. Partnered with more than 30 growers. Launched eight limited editions, from our crowd favorite 7-Pot Bubblegum Peach to the best-selling White Habanero. We’ve now earned hundreds of five-star reviews from customers who know their heat.
We collaborated with heat legends like Fiery Redd (current League of Fire world champ), Roger from the Hot Dang Show, Everything Spicy’s Phil, and barbecue wizard Chef Gary. We even got Howie Mandel to join the fun. And behind the scenes, we kept refining — new grinders with bold design updates, including our Beast XL, and a travel case to make it easier to take your spice on the road.
We also launched the Asian Kit, the Chocolate Kit, we’re days away from releasing our ninth limited edition and getting closer to unveiling the African Kit — with final selections happening this summer on the ground in Africa. That launch is expected in the fall.
We’ve also begun work on our first-ever Harvest Reserve — a 2024 collection showcasing the most exceptional peppers from last year’s growing season.
But it’s not just the products. It’s the people. The stories. The texts from customers who bring their grinders to restaurants. The photos of dads passing them to their kids at dinner. The woman who sent a video of her 82-year-old mom trying the Reaper for the first time. The fact that I get to connect, daily, with people who care about what they eat and how it makes them feel.
This year, we also gave. We donated kits to cancer fundraisers, culinary programs, and small events that just needed a little spark. Because giving matters. And because these spices were always meant to be shared.
Next week, I’ll be back at the Tustin Chili Cook-Off. Same place. Same tent size. Same table. Only now, the lineup’s longer, the labels are sharper, and the stories are deeper. If you’re in Southern California, come by and visit us. Booth E39. Try something hot. Tell me what you love. And most importantly, let me say thank you in person.
And if you’ve supported SpiceQuest this year — with your purchase, your post, your feedback, your fire — thank you. Truly. This began as a spark. You turned it into a flame.
Year two is coming. And we’re just getting started.
Sincerely,
Fabio Gratton
Founder & Chief Spiceologist
SpiceQuest