Small-batch spices, sauces and pantry heat

Add a pinch, stir a storm.

Chili oils, dried peppers and pantry spices for food that needs warmth, depth and a little trouble.

Current shelf

Four products, each with a clear job in the kitchen.

Not novelty heat. The shelf is arranged around finishing, simmering, grinding and seasoning.

Chili oil for eggs, noodles, rice bowls and grilled vegetables.

Whole dried chilies for sauces, stocks, infusions and fresh flakes.

Ground spice and bay leaves for deeper stews, rubs and slow cooking.

The store does not need a huge catalog. It needs products that look honest, feel useful, and make sense before somebody clicks through.