Spicewalla
Spicewalla Signature Blend Spices – 10 Pack
Spicewalla Signature Blend Spices – 10 Pack
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Bring the flavors of the world into your kitchen with the Spicewalla Signature Blend Spices 10-Pack, an extraordinary collection of chef-crafted seasonings from Asheville, North Carolina.
Created by award-winning chef Meherwan Irani, founder of Asheville's celebrated Chai Pani restaurant, this collection brings together ten distinctive spice blends inspired by culinary traditions from around the globe. From the bold heat of Indian and North African spices to the bright, tangy flavors of Latin-inspired seasonings and the savory simplicity of American favorites, each blend offers a new way to transform everyday cooking.
Best spice blends
Whether you're preparing grilled meats, roasting vegetables, seasoning seafood, elevating breakfast, or experimenting with international recipes, these versatile blends make it easy to create memorable meals without a complicated spice cabinet.
Spicewalla approaches seasoning the way professional chefs do: with an appreciation for quality ingredients, thoughtful combinations, freshness, and balance. Inspired by generations of Indian family cooking traditions and refined through years in professional restaurant kitchens, these signature blends deliver distinctive flavor with remarkable versatility.
Packaged as a collection of ten individual seasonings, this is an excellent introduction to the Spicewalla collection, a welcome addition to any home cook's pantry, and a thoughtful gift for food lovers who enjoy exploring new flavors.
Ten blends. Countless possibilities. One exceptional Asheville-born approach to cooking.
The ten signature spice blends: Flavor, origins & uses
Each seasoning in this collection brings a different culinary tradition to your kitchen. Here's what makes each one special.
1. Citrus & Sesame Everything Seasoning
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Ingredients: Aleppo pepper, salt, coriander, sesame seeds, orange juice powder, rice concentrate and citric acid.
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Flavor: Toasty sesame, floral coriander, gentle pepper heat and bright citrus.
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Culinary inspiration: A contemporary global take on the American everything seasoning tradition, with Middle Eastern Aleppo pepper.
2. Everything Bagel Seasoning
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Ingredients: Blue poppy seeds, white and black sesame seeds, garlic, onion, salt and caraway seeds.
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Flavor: Crunchy, nutty, garlicky and deeply savory, with a subtle earthy note from caraway.
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Culinary inspiration: The classic American everything bagel seasoning tradition.
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Best uses: Bagels, cream cheese, avocado toast, deviled eggs, roasted vegetables, grilled tuna, salads and savory dips.
3. Mom's Taco Seasoning
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Ingredients: Chili powder, kosher salt, chipotle powder, onion, cumin, garlic, paprika and Mexican oregano.
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Flavor: Earthy, mildly spicy, smoky and savory, with the characteristic warmth of cumin and chipotle.
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Culinary inspiration: Mexican-inspired taco and carne asada cooking traditions.
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Best uses: Beef, chicken, pork, fish tacos, roasted vegetables, breakfast burritos, fajitas, rice bowls and taco salads.
4. Piri Piri
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Ingredients: Spanish paprika, onion, garlic, kosher salt, brown sugar, coriander, oregano, bird's-eye chili, smoked paprika, ginger and cardamom.
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Flavor: Smoky, fruity, garlicky, herbaceous and pleasantly fiery, with warming ginger and cardamom.
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Culinary origins: Portuguese-inspired seasoning rooted in the broader Portuguese-African piri-piri chili tradition, associated particularly with Angola and Mozambique.
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Best uses: Roasted chicken, grilled shrimp, salmon, pork, roasted potatoes, vegetables, marinades and even popcorn.
5. Harissa
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Ingredients: Guajillo chili, garlic, paprika, caraway, coriander, cumin, salt, brownulated sugar, citric acid and cayenne.
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Flavor: Smoky, earthy, peppery and herbaceous, with a bright finish and lingering chili warmth.
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Culinary origins: Tunisia, North Africa. Harissa is a traditional North African chili seasoning and condiment, with regional variations throughout Tunisia, Algeria, Libya and Morocco.
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Best uses: Lamb, chicken, roasted cauliflower, carrots, potatoes, soups, stews, couscous, eggs, hummus and marinades.
6. Chilli Lime
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Ingredients: Cumin, garlic, onion, Spanish paprika, kosher salt, lime juice powder, crushed red pepper, coriander, citric acid and black pepper.
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Flavor: Citrusy, tangy, mildly spicy and savory, combining warm spices with a refreshing lime finish.
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Culinary inspiration: Latin-inspired chili-and-citrus flavor combinations.
7. N'Asheville Hot Chicken Seasoning
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Ingredients: Paprika, cayenne, kosher salt, cane sugar, chili powder, garlic, smoked paprika and black pepper.
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Flavor: Fiery, smoky, savory and slightly sweet, with a satisfying cayenne-forward kick.
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Culinary origins: Inspired by Nashville hot chicken, the iconic Tennessee fried-chicken tradition, with an Asheville-inspired interpretation.
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Best uses: Fried chicken, chicken wings, grilled chicken, roasted potatoes, fried cauliflower, burgers, popcorn and spicy sandwiches.
8. Furikake
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Ingredients: White sesame seeds, black sesame seeds, kosher salt, nori flakes and cane sugar.
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Flavor: Toasty, nutty, subtly sweet and rich in ocean-inspired umami.
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Culinary origins: Japan, where furikake is a traditional dry seasoning sprinkled over rice and other dishes.
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Best uses: Sushi, steamed rice, poke bowls, salmon, tuna, ramen, roasted vegetables, eggs, noodles and popcorn.
9. Garam Masala
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Ingredients: Nutmeg, cloves, cinnamon, black peppercorns, cumin seeds and green cardamom.
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Flavor: Fragrant, warming, earthy, sweetly aromatic and gently peppery.
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Culinary origins: India. This particular blend comes from chef Meherwan Irani's family culinary traditions.
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Best uses: Curries, lentils, roasted vegetables, chicken, lamb, soups, stews, rice dishes and grilled meats. Add toward the end of cooking or as a finishing seasoning to preserve its aroma.
10. Ranch Seasoning
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Ingredients: Garlic, salt, onion, rice hulls, dill and chives.
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Flavor: Classic savory ranch character, with bright dill, fresh onion and garlic notes.
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Culinary origins: American ranch-style seasoning, inspired by the familiar flavors of American ranch dressing.
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Best uses: Homemade ranch dip, popcorn, roasted potatoes, chicken wings, vegetables, burgers, salads, pasta salads and savory snack mixes.
Ingredient note: The descriptions above reflect Spicewalla's published ingredient information. The culinary origins describe the traditions inspiring the blends, not necessarily the country where each individual ingredient was grown.
Meet the chef behind the spices: Meherwan Irani
Meherwan Irani
Founder of Spicewalla and Chai Pani
Chef · Restaurateur · Entrepreneur · Spice enthusiast
The story behind Spicewalla begins thousands of miles away from Asheville, in Ahmednagar, a town in India's western state of Maharashtra.
Meherwan Irani grew up in a family where spices were not simply pantry ingredients; they were an essential part of daily life, family identity and culinary heritage. His family purchased whole spices from local merchants, roasted and ground them at home, and prepared distinctive masala blends using recipes passed down through generations.
His grandmother's handwritten recipes, his mother's cooking and the aromas of freshly roasted coriander, cumin, cinnamon, cloves and cardamom helped shape his understanding of flavor.
After moving to the United States at age 20, Irani eventually found himself in Asheville, North Carolina. Despite having worked in several different industries, including real estate, he decided to pursue his passion for food.
In 2009, he and his wife and business partner, Molly Irani, took a leap of faith and opened Chai Pani, an Indian street food restaurant that would go on to earn national acclaim.
His next venture, Spicewalla, grew out of a simple observation: if professional chefs valued fresh, thoughtfully sourced spices so highly, home cooks should have access to those same ingredients.
Founded in 2017, Spicewalla brings the restaurant's chef-driven approach to the home kitchen through small-batch spices, distinctive seasoning blends and culinary inspiration from around the world.
Chai Pani: The Asheville restaurant that changed the conversation about Indian food
To understand Spicewalla, it helps to understand the restaurant that started it all.
In 2009, Meherwan and Molly Irani opened Chai Pani in downtown Asheville. The name translates loosely from Hindi as "tea and water," a familiar expression of hospitality and refreshment.
Their idea was to introduce American diners to the exciting, colorful world of Indian street food.
Rather than focusing exclusively on the familiar curries and traditional restaurant dishes many Americans associated with Indian cuisine, Chai Pani introduced guests to the vibrant foods found in India's bustling streets, markets and roadside kitchens.
Its menu celebrates bold flavors, contrasting textures, fresh ingredients and the kind of food meant to be shared.
Some of its best-known dishes include:
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Okra Fries: Crispy, seasoned okra transformed into an irresistible appetizer.
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Kale Pakoras: Fresh greens coated in seasoned chickpea batter and fried until crisp.
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Bhel Puri: A lively combination of puffed rice, crunchy chickpea noodles, potatoes, herbs and tangy chutneys.
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Sloppy Jais: A playful Indian-inspired take on the American sloppy joe.
The restaurant quickly developed a national following, attracting food writers, culinary professionals and travelers interested in experiencing something different.
In 2022, Chai Pani received the James Beard Foundation's prestigious Outstanding Restaurant Award, one of the highest honors in American dining.
The recognition celebrated not only the restaurant's food but also its contribution to expanding America's appreciation of Indian cuisine.
Chai Pani has since grown into a restaurant group, with locations beyond Asheville, including Decatur, Georgia, and Washington, D.C.
The Spicewalla connection is especially meaningful: many of the spices and flavor combinations that helped make Chai Pani famous are now available for home cooks to enjoy.
Asheville, North Carolina: A remarkable food city
Spicewalla is more than a spice company located in North Carolina. It is a product of Asheville's distinctive culinary culture.
Nestled in the Blue Ridge Mountains of Western North Carolina, Asheville has developed a reputation as one of the South's most exciting food destinations.
Its culinary identity reflects an unusual combination of influences:
1. Appalachian food traditions
The surrounding mountains provide a rich agricultural heritage, with local farms, seasonal produce, mountain-grown ingredients, heritage recipes and traditional Southern cooking.
2. Farm-to-table dining
Asheville chefs have cultivated strong relationships with independent farmers, growers, cheesemakers, meat producers and specialty food artisans. This emphasis on local sourcing helps shape the city's restaurant menus and food businesses.
3. International culinary influences
Asheville's restaurant community embraces flavors and techniques from around the world. Indian street food, Spanish tapas, Mediterranean cooking, Latin American cuisine and contemporary Southern food all have a place in the city's dining culture.
4. Independent makers and entrepreneurs
The city has become a welcoming environment for independent restaurants, specialty food companies, craft breweries, coffee roasters, artisan producers and creative culinary entrepreneurs.
5. A collaborative food community
One of Asheville's defining characteristics is the connection between its chefs, farmers, makers and independent businesses. Rather than operating in isolation, many local food entrepreneurs share resources, celebrate one another's work and contribute to the larger culinary identity of Western North Carolina.
That spirit of collaboration is reflected in Spicewalla's approach to food and its commitment to bringing exceptional ingredients and creative seasoning to everyday kitchens.
Asheville's culinary community has received national attention, and Chai Pani's James Beard Award is one of its most celebrated achievements.
Why Spicewalla belongs in Carolina Cart
Spicewalla represents the kind of independent, entrepreneur-driven food business that makes North Carolina special.
Founded in Asheville by a nationally recognized chef, the company combines international culinary traditions, family recipes, professional kitchen experience and a distinctly creative approach to seasoning.
Its products demonstrate how North Carolina businesses can draw inspiration from around the world while remaining deeply connected to their local communities.
For Carolina Cart shoppers, Spicewalla offers something particularly appealing: the opportunity to bring a little of Asheville's celebrated food culture into their own kitchens.
When you purchase Spicewalla, you're not simply buying another seasoning assortment. You're discovering a North Carolina food entrepreneur whose culinary journey has helped introduce Americans to new flavors, traditions and ways of cooking.
