Craving more?

We dare you to toss that salt and pepper shaker aside and only place this on the table. You'd be surprised at the versatility! 

Marinate or rub on virtually anything you'd grill or smoke. Steak and Salmon are the favs. Jerky. This is how it all started after all. So we know it works.

People put it on popcorn. Ever had a leftover sliced cold steak in the am? Dip that spice on that sliver of meat. Meara loves on blistered green beans, artichokes, corn cob, etc. People have sworn by Meara Spice for Covid smell/taste issues. Bloody Mary/Michelada drinks (partially rim). Soft cheeses & honey with it for charcuterie boards. In gravy/sauces.  With homemade chocolate treats like truffles and fudge. It is a gluten-free, vegan product. 

One of the USA's first & Arizona's only native chili, the Sonoran Chiltepin is not easy to grow, cultivate, or harvest. A seasonal fruit, quickly rising to one of the most expensive spices in the world (up to $250lb/2024). We only hand-harvest and personally inspect Arizona-grown tepins 1-2x per year. These are NOT the cheap round, often broken, off-colored, bird's eye in a bag you see at a store or online - they are bigger, darker, smoky smelling, and most importantly - cleaner than imports.

Meara secretly sources the freshest variety of 3 paprikas making her special blend of these for the spice. The freshness and flavor of this and the tepins are imperative for the final result. 

Meara smokes her salt & pepper varieties in a particularly seasoned smoker over 3 days. The wood used for smoking and the time to make the spice is not part of the price! The woods & shavings used in smoking are natural wood shavings from her husband's custom woodshop but usually include alder, mesquite, and oak.

Meara's time to grow the peppers, smoke the spices, bottle, and ship are not included in the price! Due to the precious nature of the spice, we only use glass bottles to preserve the flavor. Startup costs are also not included in costs such as trademark, website, labels, monthly shipping fees, etc. 

Although it won't expire per se, you can freeze/fridge but it may clump with moisture. The tepins and paprika fade in color and flavor over time. 

Add Coleman's Dry mustard, bay leaves, instant coffee and brown sugar. 

Sonoran flavors are simply part of being an AZ native. Meara's pseudo-dad Scot grew them (backstory) and would dare the kids to eat his green pickled tepins, but of course, the dried tepins were in all his cooking as were many meals in so many AZ homes. Can you be from the Midwest and not have the best tomato? No. Tepins are AZ's thing. So this is where the 'palate' and source for tepins originated for her. Her kids have quite the tolerance for super hot tepin salsa thanks to their Gaulf/Scot. 

15+ years or so, Meara's family would host an annual smoker party, when she was gifted her father-in-law's smoker and learned to master it (stories galore there too). At times, it grew to a 3-day revival in which Meara cut, marinated, smoked, and served all the food for as many as 400 people - for free! The party was outgrown; the smoker and the spice has not. 

As the smoker parties grew, Meara needed to create one spice to make nothing nice. Scot provided the peppers, Meara's mom sourced the paprika, and so it began - there have been plenty of friends/family as food taste dummies over the years. Never named it was just what was ON everything. People started asking, then requesting, and one year a group came to the party and said "WE WANT MEARA SPICE!" so that's just what everyone called it and it stuck. Ego inflation is also not part of the price.