One of my favorite spices of the year so far has to be the Aji chile pepper from Peru. The chile powder has an intense heat that really explodes on anything you pair it with. One of my vendors dropped this small container off a few days ago and it's almost completely gone. I've taken the Aji chile powder and rubbed it into a pork shoulder that was roasted until tender. The shredded meat was served on a fried grit cake infused with smoked gouda and a dollop of sweet tomato preserves. The balance of sweet, smoky, and heat was my favorite hor d'oeuvre of the night.
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