After five formula trials and several blind taste tests, Arlington-based Herd Nerd Spice recently added Burn to its repertoire of multi-use seasonings. The newcomer joins the company’s Original and Hot spices, adding a ghost pepper kick to Herd Nerd’s signature fiery trio of paprika, ancho and chipotle. Founder Jennifer Wood’s search for the blazing blend was prompted by customers looking to double down on the Hot varietal’s slow-building, lingering heat. “I think we found a great balance of good burn, but not too scorching,” Wood says. “It’s pretty hot, though!” We tapped Wood for three ways to spice up drinks and dishes during the holidays and beyond.

Gotta kick it up

• Combine 1-2 teaspoons of Burn with 1 cup of mayonnaise, a clove of garlic, a squeeze of lime and a dash of salt for a spicy aioli to serve alongside chips and fries.

• When garnishing a bloody mary rim, reach for Burn’s sweet heat instead of the usual Old Bay.

• Why should meat get all the glory? Give salmon the special treatment with 1-2 teaspoons of Burn sprinkled on top of a fillet.