Learn the ways of the Spicewalla

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Grilling season

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BRING THE SUMMER HEAT

Spicewalla's ready to help you turn up the heat. Check out our Indian Essentials Heat collection. Plus, get free shipping when you spend over $100.

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FREE SHIPPING ON ALL ORDERS OVER $100

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The spice must flow

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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.

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.

"The process with Spicewalla has been great. I am excited about working with a local company to blend our spices for several reasons. Everyone we’ve met at Spicewalla is passionate, knowledgable and committed to excellence." 

- Jeff Miller, Propietor & Pit Boss, Luella's BBQ, Asheville NC.

"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