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Shop our full catalog of spices and seasonings from around the world
Whole and ground spices. Unique and distinctive blends. Dried herbs & seasonings. A variety of salts. Custom and co-branded blends for businesses and restaurants.
Available in sizes from 3 oz tins to 2 gal bags.
The Indian approach to spices, Irani says, shares similarities with a barista’s approach to coffee. “You’d never buy a pre-ground can of coffee, let it sit in direct sun or next to a heat source for a year, then make a cup and expect it to taste good,” he says. “It’s the same with spices: they grow on plants and have a shelf life."
- Asheville Made
"For centuries explorers travelled the world in the quest for the best spices. Even back then it was a known fact that spices added soul to any dish. Meherwan Irani is now bringing his signature blends of spices right to you-so you don’t have to wander the world to get this precious delicious treasure right in your kitchen. I know that my pantry is going to be stocked up with 'Spicewalla', yours should be too!"
- Maneet Chauhan, Chef and Owner, Chauhan Ale & Masala House, Nashville, TN. Judge on Food Network's “Chopped." James Beard Award for Excellence recipient.
"Our friends at Spicewalla took me on a tour of the new facility, and it was truly amazing to experience the passion they put into their craft. The coriander smelled alive, like lemon - with more depth than any other coriander I have found. These spices taste and smell great alone, and add something special to every dish."
- Katie Button, Executive Chef and Owner, Cúrate and Nightbell, Asheville, NC. James Beard nominated and semi-finalist for Best Chef in America and Best Chef in the Southeast.
"Good quality spices and spice blends are the heart and soul of what I cook. It is often a challenge to find fresh, high quality spices and source them on a regular basis at a reasonable cost. With Spicewalla now in the mix, that is no longer the case. The Spicewalla spices meet my expectations and more. They are a game changer."
- Vishwesh Bhaat, Executive Chef, Snackbar, Oxford, MS. James Beard finalist for Best Chef South.