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Small Tins are Here

For when you need just a pinch or a dash..

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We've added even more spices!

We've recently added 23 new spices to our inventory. Check out our fenugreek leaves, Himalayan pink salt, Harissa, Za'atar, and Berbere blends, just to name a few!

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Learn the ways of the Spicewalla

Check out our videos and recipes.

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Grilling season isn't over!

Stock up on all of your grilling and roasting rubs, and seasonings!

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The spice must flow

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Free shipping on orders over $100 site-wide!

Looking for boxes, bags, pallets, or truckloads of spices? Send us an email for more information on significant discounts for bulk wholesale orders.

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.

Garam Masala

How to make Garam Masala at home by Meherwan Irani

"I buy spices for my kitchen fresh, whole, and in small quantities. Then I gently roast and grind my blends for maximum flavor when I'm ready to cook." -  Meherwan Irani, Chai Pani

"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.

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