Spicewalla

Food has always been a big part of my life. Not in the usual way, but in a magnificent way. My dad, Big Bill Foster, wasn’t just a great fisherman–he learned how to take that fresh fish and season it perfectly, so that each meal was a delight. Those of you who have eaten his food know exactly what I’m talking about! (In 2020, he has had lots of fun cooking with Spicewalla seasonings as a taste-tester.)

Photo used with permission from Spicewalla

There are some smells that take us right back to memorable times in our life… like fresh-baked pumpkin pies. Holiday meals with mouth-watering dishes. Seasonal favorites that we remember from our childhood.

I think that’s why I’m so happy to be carrying spices and seasonings like those from Spicewalla in Asheville, NC. Even as I stock the shelves, the smells take me right back to happy times. And just in time for the holidays, we are getting in a big shipment to delight any cook! Nutmeg, pumpkin pie spice and apple pie spice. And of course, mulling spices that make the whole house smell happy!

Photo of fresh spices
Photo used with permission from Spicewalla

Spicewalla spices are chef-driven, with an unmatched level of quality. They are made fresh, in small batches, then packed and processed by hand. I’m excited about trying some of the new products, like the apple pie spice used in this recipe shared by Buxton Hall restaurant pastry chef, Ashley Capps, for her Thanksgiving Pie!

http://www.spicewallabrand.com/blogs/recipes/buxton-halls-pastry-chef-ashley-capps-shares-her-spicewalla-thanksgiving-pie-recipe

Browse our current inventory below. Order early for best selection!

Spicewalla

In 2009, Meherwan Irani quit his day job in sales to open his first restaurant – Chai Pani, an Indian street food joint in downtown Asheville, NC. Whether it was a midlife crisis or a stroke of genius is debatable. Since then, the self-taught chef has opened six restaurants, one bar, and now, Spicewalla. With four James Beard Award nominations for Best Chef in the Southeast under his belt, he’s finally confident this might just be working out. His restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others. His latest venture, Spicewalla, harkens back to his roots in India. Every fall, while growing up, Meherwan's family would spend a whole week making their own dhansak masala from the freshest, hand-picked whole spices. They’d roast and grind it all themselves -- a tradition he brought with him when he opened his first restaurant. When some local chef pals asked him where they could source fresher, superior spices in more manageable amounts for their kitchens, he jumped at the opportunity to share his passion for all things spice.
Refine by
Cowboy Steak Spice Rub
Cowboy Steak Spice Rub
$9.50
Cowboy Steak Spice Rub
slow, smoky burn with hints of sweet pineapple & tangy citrus
Carne Asada Spice Rub Blend
Carne Asada Spice Rub Blend
$10.16
Carne Asada Spice Rub Blend
slow, smoky burn with hints of sweet pineapple & tangy citrus
Al Pastor Spice Rub
Al Pastor Spice Rub
$10.78
Al Pastor Spice Rub
slow, smoky burn with hints of sweet pineapple & tangy citrus


Let us know what your favorites are!