Spicewalla

Made with Ancho and Guajillo chilli powder, this blend has a slow, smoky burn with hints of sweet pineapple & tangy citrus. Use it to make an a...

Despite its all-encompassing name, allspice actually has quite a distinctive flavor—warm, peppery, the hallmark of both densely sweet gingerbread a...

Can we be cheesy for a moment? This savory, herbaceous, and slightly spicy blend will bring your pizza game to the next level. Use this rustic blen...

The name says everything, but apple pie isn’t all you can use this blend of cinnamon, nutmeg, ginger, and cardamom for. Warming and cozy, it would ...

Just as any great film needs a strong supporting actor, any great soup needs a bay leaf or two. This fragrant leaf, while not meant to be consumed,...

Known as black cardamom, these are the dried version of green cardamom and pack more of a concentrated punch that holds its own in busy curries and...

The long, complicated history of cinnamon starts in Sri Lanka (once called Ceylon), where it grew originally before becoming prized around the worl...

Don’t judge this classic spice by the dusty jar at your neighborhood pizza joint! When prepared fresh and stored properly, red pepper flakes—made f...

Peppery and prepared to play well with others, cumin was once so popular it was once carried in the pockets of wedding guests during the Middle Age...

Deepened with the smoky richness of dark ancho chilli powder, this subtly fiery blend has a slow-burn heat that complements red meat dishes like br...

Powerful and distinctive, ribbed fennel seeds give classic sweet Italian sausages their tang. The product of the spiky, edible fennel bulb has bee...