Comapeño Chile Powder

Boonville Barn Collective Comapeño Chile Powder

Comapeño Chile Powder

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The hottest one in the friend group, this Comapeño chile powder is not for the faint of heart. And with spice this spicy, proceed with curious caution.
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  • Gluten Free
  • Vegan

Introducing you to some hot stuff by Boonville Barn Collective, the only producer of Comapeño chiles in the U.S. With pepper ancestors hailing from the Veracruz Mountains in Mexico, this chile powder is carrying on the legacy of intensity with its hot heat and bright acidity. Scoville Heat Units (SHU): 50,000-100,000 (twice the heat of cayenne, on par with Thai chile pepper).

Boonville Barn Collective is founded on transparency, growing, harvesting, and producing their chile powders on their own small farm in California.

The glass jar and metal lid, once separated, are 100% curbside recyclable.
These are general guidelines for broadly-recyclable materials. Check with your local recycler to confirm what they take.

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ingredient integrity


low carbon footprint


recyclable packaging


committed to social good


rave worthy

How it does good

Farm-to-jar spices that raise the bar

Have you looked into where your spices come from, how they were grown, or how old they might be? Boonville Barn Collective is a small farm in Boonville, CA producing hard-to-find chile powders with full transparency. Their spices don’t contain any additives like salt, oils, rice flour, or anti-caking agents. And they include the harvest date of their spices so you know how fresh they are. To ensure the best seed stock and traits for their chile peppers, they save seeds each year. From planting their chiles in their greenhouse and moving them into the soil, to harvesting chiles by hand and packaging them, everything comes full circle on their vertically integrated farm.

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About the Brand

Boonville Barn Collective

Boonville Barn Collective is a small farm producing hard-to-find chile powders in California.

It all started in 2012 when owner Krissy was a sous chef at The Boonville Hotel and used Piment d’Espelette on everything in the kitchen. It was expensive to import from France and in order to use more of it, growing it in Boonville seemed like a more accessible approach. Between acquiring pepper seeds, having land available to grow on, and an incredibly willing foreman interested in a challenge, the company started growing what they call Piment d’Ville, their California version of Piment d’Espelette.

What started as a way to produce a locally grown Basque chile powder evolved into a venture focused on building community and growing great spices that make food taste incredible. 

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How to use

Use like chiltepin or hot cayenne in Mexican beef stew or salsa. Store in a cool place out of the sun and heat to retain maximum flavor and freshness.

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