Three handcrafted 1 oz blends inspired by the journey from Chesapeake roots to Caribbean warmth. Small-batch prepared and made to order for freshness in Maryland using thoughtfully sourced ingredients.

The Atlantic Heat Trio is a small spice journey across the waters that shaped my family — and the way the world cooks today. Each pouch holds one chili, ground to a coarse flake, ready to season the food you already love. No fillers, no blends to hide behind. Just the pepper, the way it was grown to be tasted.

Red Jalapeño starts on the western shore. Bright, vegetal, accessible heat — the chili most American kitchens already know. Sun-dried red jalapeños hold more sweetness than their green form, with a gentle warmth that lifts eggs, tacos, roasted vegetables, and corn.

African Bird’s Eye crosses the ocean. Small, pointed, fiercely fragrant — the chili that traveled Portuguese trade routes from Mozambique and Malawi and became the heart of peri-peri cooking. Fruity, smoky, slow-building heat. A pinch transforms grilled chicken, shrimp, roasted potatoes, and marinades.

Scotch Bonnet lands in the Caribbean. Floral, tropical, complex — the chili of my paternal Trinidadian roots. Fruity heat that blooms slowly and stays. Stir it into stews, rub it onto chicken, or add a careful pinch to pelau, curry, beans, or anywhere you want soulful warmth.

This trio is personal. My maternal roots are in Maryland and Virginia. My paternal roots are in Trinidad. The Atlantic is the water between those two homes — and these three peppers are how that story tastes.

Made with organic ingredients in small batches, in Maryland.

WHAT’S INSIDE

Red Jalapeño
Coarse-flake dried red jalapeño

African Bird’s Eye
Coarse-flake dried African bird’s eye chili

Scotch Bonnet
Coarse-flake dried scotch bonnet pepper

Contains scotch bonnet and African bird’s eye — both are hot peppers. Start with a small pinch and adjust to taste.

HOW TO USE

Red Jalapeño: Eggs, tacos, roasted vegetables, corn, soups, chili, popcorn, avocado toast, dry rubs

African Bird’s Eye: Grilled chicken, shrimp, roasted potatoes, marinades, stir-fries, rice, anywhere you want peri-peri-style warmth

Scotch Bonnet: Stews, curries, pelau, jerk-style rubs, beans, callaloo, rice and peas — use sparingly, taste as you go

Nut-free • Dairy-free • Gluten-free • Soy-free • Made with organic ingredients

Made fresh to order in Maryland · Ships within 5-7 business days

Each kit is hand-blended after you order to ensure peak freshness.
Sourced organic ingredients, small-batch production, packaged with care.

Every Michu’s blend has been carefully developed through months of small-batch
testing to achieve its signature flavor balance. Recipes are not currently
customizable — but we love hearing your suggestions for future seasonal collections.

Trinidad spice

The Atlantic Heat Trio