The team at Byrd & Barrel, the popular St. Louis fried-chicken shack, has created the ultimate sweet and savory topping: fermented-pepper honey. The honey is sourced from Between the Rivers Apiaries in Dongola, Illinois, then fermented with Thai chile, habanero and bell peppers to bring the heat.
After the five-week fermentation process, the result is a sugary, spicy mélange that can top off all sorts of snacks. Try it on a bagel with cream cheese, fresh fruit, pizza or barbecue.
Byrd & Barrel, byrdandbarrel.com