In the latest episode of The OG Spice Guy Show, I headed down to Seco Spice in New Mexico to track High Quality Organics’ organic bell peppers on their full journey from seed to finished ingredient!
We kicked this project off with a clear, bold mission: build a rock-solid domestic source for organic bell peppers. So much of the global supply relies on China, where weather swings and supply-chain headaches can throw everything off. By teaming up directly with top-tier New Mexico growers and Seco Spice, HQO is building a dependable, local supply chain right in our backyard.
Now, growing organic bell peppers here isn't just business as usual. Unlike the classic hot chiles traditionally raised in New Mexico soil, sweet bell peppers have thick, fleshy walls and carry a ton of water. That extra moisture changes the game completely—from how you tend the crop in the field to how you handle harvesting, dehydration, and milling.
The moment those fresh peppers leave the field, they head straight to the Seco Spice plant where the real transformation begins. They run through heavy-duty sorting equipment to strip away dirt, rocks, and stems, while skilled inspectors hand-separate any peppers that aren't pristine enough for top-grade specs.
Next stop: the dehydration tunnel. The peppers spend 24 to 32 hours under precisely controlled heat and airflow. What comes out are vibrant, crispy pepper chips ready to be customized into whatever cut you need—flakes, diced bits, minced cuts, granules, or fine powder.
Every cut brings something unique to the table. Larger flakes deliver bright pops of color and texture in sausages and prepared meals, while fine granules and powders blend seamlessly into sauces, dressings, and signature spice rubs.
Food safety is where Seco Spice truly shines. The facility is lined with high-powered magnets, metal detectors, continuous checks, and strict hazard controls. Every batch undergoes steam sterilization to knock out potential pathogens, followed by rigorous in-house testing for color and heat units before samples go off to an independent lab for final clearance.
One of my favorite parts of this visit was diving into Seco Spice’s heritage. Founder Edward Ogas comes from a deeply rooted, multigenerational farming family in New Mexico. His family has worked this land for generations, seamlessly blending time-tested agricultural tradition with state-of-the-art processing and safety technology.
At the end of the day, this project is bigger than just producing spices. It’s about real partnership between passionate farmers, processors, and food makers to create a stronger, more resilient domestic supply chain for organic foods.
I hope you enjoy this deep dive into what goes into a staple ingredient. It’s a great reminder that every spice in your pantry carries a story of deep agricultural roots, meticulous craft, and dedication from seed to table! LISTEN NOW.