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Spicewalla

Fancy Finishing Salts Collection - 3 Pack

Fancy Finishing Salts Collection - 3 Pack

Regular price $20.00 USD
Regular price Sale price $20.00 USD
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We’re not salty, but we’re verrry into our Fancy Finishing Salts Collection. Our Herb Salt elevates roasted veggies and poultry while our Chilli Salt adds a spicy twist to your next flour dredge. A couple dashes of our Garlic Ginger Salt will add richness to tofu stir fries and pork shish kabobs alike!

Includes:

  • Herb Salt- Ever daydream about having an herb garden in your kitchen? Our Herb Salt is the next best thing. With Sicilian sea salt, thyme, basil, sage, and dill weed, you’ll get that herbal flavour you’re looking for - no weeding required!

 

  • Chilli Salt - This sensationally spicy Chilli Salt blend will kick the heat (and flavour) up a notch. With kosher salt, beautifully bold Calabrian chilli flakes, smoked paprika and Kashmiri chilli powder, you’ll be finishing sizzling steaks or piping hot popcorn in style!

 

  • Ginger Garlic Salt - Love the taste of ginger and garlic but hate all the peeling? We’ve gotcha covered (and sprinkled).

Shop all Spicewalla spice and seasoning packs.

ABOUT THE MAKER

In 2009, Meherwan Irani quit his day job in sales to open his first restaurant – Chai Pani, an Indian street food joint in downtown Asheville, NC. Whether it was a midlife crisis or a stroke of genius is debatable. Since then, the self-taught chef has opened six restaurants, one bar, and now, Spicewalla.

With four James Beard Award nominations for Best Chef in the Southeast under his belt, he’s finally confident this might just be working out. His restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others.

His latest venture, Spicewalla, harkens back to his roots in India. Every fall, while growing up, 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.
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