Spicewalla harkens back to Meherwan Irani’s roots in India. 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, and Spicewalla was born.
- Table Grind Black Pepper: 1.2 oz.
- Himalayan Pink Salt: 3 oz.
- Black Peppercorn: 1.4 oz.
- White Peppercorn: 1.7 oz.
- Chesapeake Seafood Seasoning: 2.6 oz.
- Mulling Spice: 2.3 oz.
Spicewalla harkens back to Meherwan Irani’s roots in India. 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, and Spicewalla was born.
- Table Grind Black Pepper: 1.2 oz.
- Himalayan Pink Salt: 3 oz.
- Black Peppercorn: 1.4 oz.
- White Peppercorn: 1.7 oz.
- Chesapeake Seafood Seasoning: 2.6 oz.
- Mulling Spice: 2.3 oz.