Welcome To Heat & Flavor!

Welcome to Heather's Heat & Flavor, where you can taste adventure! Heather's Heat and flavor is a specialty retailer of hot sauces, gourmet condiments, dried herbs, spices and related accessories.

specialty retailer of hot sauces, gourmet condiments, dried herbs, spices and related accessories

Heather's Heat and Flavor offers customers assortment, quality, freshness and expertise. Ultimately, we aren't selling just spices or sauces; we are selling the adventure. We want to be part of your meal, part of your memory, part of your dining experience.

Visit Heather's Heat and Flavor and make your next meal special!

Heather's Heat & Flavor
First and Main
94 First Street
Husdon, OH 44326
(330) 653-5131



Hot Flashes

12 Spices to try in 2015

#1 Saigon Cinnamon: Our favorite cinnamon has the highest oil content (3%) of the cinnamons. Because of the strong flavor, aroma & sweetness, we suggest using it sparingly at first. Great for desserts, drinks, pastries, veggies (like sweet potatoes), pork & Mexican dishes.

#2 Vanilla Powder: Pure Vanilla in an all-natural, alcohol & sugar-free powder….

27.04.2015 Read More Featured Image

12 Hot Sauces to try in 2015

#1 Cajohns Bourbon Infused Chipotle-Habanero Hot Sauce: One of our most popular hot sauces, this chipotle-habanero hot sauce is infused with Jim Beam Black Bourbon & is so delicious you’ll want to use it on everything.

#2 Cajohns Reaper Sling Blade Hot Sauce: Smokin’ Ed’s Carolina Reaper (now the hottest pepper) is blended with lemon juice, spices, & tomato paste to create Sling Blade, 1st place winner of Louisiana’s Ultra Hot Sauce Award.

27.04.2015 Read More Featured Image

Winter Squash with Herbes de Provence

1 Acorn or Butternut squash Olive oil Herbes de Provence
Instructions: Cut squash in half and scrape out seeds. Coat cut surfaces with olive oil. Sprinkle with Herbes de Provence.

04.02.2015 Read More Featured Image

What Part of Easy Don’t You Understand? Chili

This is a favorite recipe of ours that we’ve modified over the years, and encourage you to do, as well. Almost any salsa and hot sauce combination will work — based on your personal flavor and heat preferences. You may also want to double the amount of chili powder for more depth of flavor. This […]

04.02.2015 Read More Featured Image

Tex-Mex Corn Salad

Serves 4-6

1 1/2 – 2 cups cooked corn kernels (we start from frozen)
1/4 cup mayonnaise (we recommend Baconnaise)
1/4 cup diced cherry tomatoes
2 teaspoons lime juice
2 teaspoons Brian’s Chili Powder (medium heat)…

04.02.2015 Read More Featured Image

Simple Vinaigrette for Salad

½ cup Extra Virgin Olive Oil
¼ cup Vinegar (balsamic, wine, tomato or cider)
1 teaspoon Herbs or herb blend (Italian, Herbes de Provence, French Sunshine, Greek, Basil, Thyme…)
Garlic granules (if desired)
Salt and pepper to taste

04.02.2015 Read More Featured Image

Seasoned Roasted Potatoes

Instructions: Boil whole potatoes (45 minutes for large russet). Place in a bowl of cold water to cool. Cut potatoes into quarters or eights, depending on the size — you want the potatoes to be slightly larger than bite-size. Place potato wedges in a bowl and toss with olive oil and seasonings (we recommend Salt-Free […]

04.02.2015 Read More Featured Image

Saffron Rice

Serves 4-6

1 cup Long grain white rice
2 cups water (or use chicken broth/stock for concentrated flavor)
Dash of salt (do not add salt if using chicken broth/stock)
Saigon Cinnamon
3 Green Cardamom Pods
Pinch of Saffron threads

04.02.2015 Read More Featured Image

Provençal Roasted Potatoes

Serves 4

4 Yukon Gold or Red Skin potatoes
2 Tablespoons Herbes de Provence
2 Tablespoons olive oil
¼ teaspoon Garlic Granules
Salt & pepper to taste

04.02.2015 Read More Featured Image

Mulled Cider

This is a great fall and winter holiday recipe, and very easy to make.
1 gallon Apple Cider
1/8 tsp. Ground Nutmeg
3 6″ Cinnamon Sticks or 4 5″ Sticks
1/8 tsp. Saigon Cinnamon
1 Orange
1/2 tsp. Whole Cloves
2 cups Spiced Rum (optional)

04.02.2015 Read More Featured Image


Mon - Sat
10am - 8pm

12pm - 5pm

"Taste the Adventure!"