Okanagan chili powder.
One harvest per year.
Five pepper varieties, each selected against a defined sensory standard in the south Okanagan Valley. Each variety dried separately, blended at grind time. The 2026 harvest window runs late September through October.
2026 harvest — orders ship October
One email when the first batch is ready. Nothing else.
What it is
We make a culinary chili powder from Okanagan-grown peppers — not commodity imports, not a heat product. Each variety is harvested at the ripeness stage that produces the best powder from that variety, dried separately, and held in the Spice Library — our dried-pepper inventory, organized by variety and ripeness fraction — until grind time. The blend ratio is set by tasting against a defined sensory target, not fixed at planting.
One product, one harvest per year. What ships passed the standard.
The season
Transplants go in late May. The harvest window opens around September 20, with picking continuing through October as each variety reaches the right ripeness stage. Between now and then: bed preparation, hardening, stagger-planting (spacing transplant dates to spread the picking window across varieties), variety monitoring. Field notes go to Instagram as the season develops.
If you want to know when orders open, leave your email above.