Developed with chef and author Natasha Pickowicz, this Hot Pot Seasoning & Broth Base is your shortcut to a deeply flavorful, tingly broth that brings the magic of hot pot into your home kitchen.
Chili, peppercorns and ginger create that signature warming, mouth-tingling heat, while onion, garlic and lemongrass add savory depth. Smoked star anise brings a subtle sweetness and aroma, rounded out with cane sugar for balance. The result is a broth that’s complex, comforting and endlessly customizable.
As Natasha puts it, “Craving hot pot? This magical powder transforms water into the hot pot broth or seasoning of your dreams.” Use it to build a classic hot pot broth, or go beyond the pot and stir it into dipping sauces, dumpling fillings or even savory breads.
To make the broth, add 1 tablespoon of the blend to hot oil and stir to bloom the spices. Add 1 quart of water and simmer for 5 minutes. From there, it’s ready for whatever you’re cooking.
The Hot Pot Trio includes: :
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A bold, tingly hot pot seasoning developed with Natasha Pickowicz. Made with single origin spices, it transforms water into a deeply flavorful broth in minutes.
Ingredients:Kosher Salt, Sesame Seeds, Zanzibar Black Peppercorns, Silk Chili Flakes, Panela Cane Sugar, Purple Stripe Garlic, Toasted Onion Powder, Wild Timur Pepper, Buffalo Ginger, Smoked Black Cardamom, Drumstick Lemongrass
CONTAINS SESAME
Heat index: Mild
Size: 2.4 oz
- Build a hot pot broth for meats, vegetables and noodles
- Stir into dumpling fillings or dipping sauces
- Add to soups, noodles or savory baked goods
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Savory, sweet dried shallots, upgrade dishes with umami ease.
Ingredients:Shallots, dried (Allium cepa v. aggregatum)
Size: 1.0 oz
Origin:Hải Dương, Vietnam
Process:Dried and sliced
- Use in place of fresh shallots in any dish
- Bloom in butter or oil at the start of cooking rice, noodles, sauces, braises, stir-fries and stews
- Use as a crunchy topping for vegetable, rice or meat dishes
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The Turkish variety of the Aleppo pepper, our summery, mildly spicy Silk Chili was historically ground using heavy silk ropes, giving them a smooth, slippery texture. They have a warm, tomato-like flavor and a medium heat, similar to Espelette and Korean chilis.
Ingredients:Silk Chili (Capsicum annuum), sunflower seed oil, salt
Heat index: Mild
Size: 1.8 oz
Origin:Kahramanmaras, Turkey
Process:Sun-dried and stone-ground
Highlights
Ingredients
Kosher Salt, Sesame Seeds, Zanzibar Black Peppercorns, Silk Chili Flakes, Panela Cane Sugar, Purple Stripe Garlic, Toasted Onion Powder, Wild Timur Pepper, Buffalo Ginger, Smoked Black Cardamom, Drumstick Lemongrass
CONTAINS SESAME
Cooking tips
- Build a hot pot broth for meats, vegetables and noodles
- Stir into dumpling fillings or dipping sauces
- Add to soups, noodles or savory baked goods
Sourcing
Natasha Pickowicz is a California born, New York City–based chef, a four-time James Beard Foundation Award finalist, and the author of More Than Cake, which was named a New York Times Best Cookbook of 2023 as well as a James Beard Foundation finalist in the baking category, and Everyone Hot Pot. Much of her work explores the relationship between baking and social justice, including ongoing collaborations with seminal New York City institutions like Lenox Hill Neighborhood House, God’s Love We Deliver, the Brigid Alliance, and Planned Parenthood of Greater New York, for whom she produced a massive city-wide bake sale, raising more than $200,000 between 2017 and 2024. Pickowicz’s recipes and writing have been published in the New York Times, Vogue magazine, the Wall Street Journal, Bon Appetit, Saveur, Food & Wine, New York magazine, Cherry Bombe, and many other publications. Follow her on Instagram at @natashapickowicz.
