This is a perfect gift to brighten the fall and winter seasons for friends and family! Though you might want to snag one for yourself too! These blends are warming and delicious additions to your kitchen! -Rachel, Assistant Editor
Get into the spirit with this seasonal spice set! These three blends promise to capture your favorite fall and winter flavors, all while using the best quality ingredients.
Includes: Apple pie spice - pumpkin pie spice - mulling spice. Set of 3, 1.6 oz size each.
Apple Pie Spice: 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 be just as stellar stirred into a summer blackberry jam as it is in classic apple cider doughnuts or steamy hot cider. It’s also a handy pre-made mix to have on hand for sprucing up smoothies, popcorn, or even your mood—this fragrant blend is primed for aromatherapy. Cinnamon, nutmeg, allspice, ginger, green cardamom.
Pumpkin Pie Spice: This blend is a warm mix of fall flavors that can be effortlessly added to your favorite baked goods. From the obvious, pumpkin pie, to oatmeal cookies, cheesecake, and pumpkin bread. Try it in a latte too! Cinnamon, Nutmeg, Ginger, Mace, Clove.
Mulling Spice: Whether you're serving the kiddos hot apple cider, or celebrating the yuletide with a steaming pot of wassail, this mulling spice blend is sure to bring the warmth and cheer to your kitchen. Allspice, clove, cinnamon, orange peel, and star anise.
Box size: 2.3 inch (long) x 6.3 inch (wider) x 2.8 inch (tall)
Made in USA
Meet the Maker: Spicewalla
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. 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.