Grill & Roast Collection: Small Tin 3 Pack
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Carolina BBQ Rub: hot, full-flavored, smoky, sweet & zesty, with a zing of apple cider and punchy yellow mustard. Rub generously on pork, poultry, or roasted potatoes before grilling, roasting or slow-cooking.
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Cowboy Grilling Rub: spicy, herbaceous, and smoky. This wonderful blend will enhance just about anything that touches the grill!
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Honey & Herb Rub: fresh, full-flavored, and smoky. The more "gourmet" and less "rustic" tasting of the bunch. The perfect blend for all things seafood, but also great on chicken, pork, rice, or sprinkled on veggies.
Spicewalla's founder Meherwan Irani's restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others. 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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Grill & Roast Collection: Small Tin 3 Pack
-
Carolina BBQ Rub: hot, full-flavored, smoky, sweet & zesty, with a zing of apple cider and punchy yellow mustard. Rub generously on pork, poultry, or roasted potatoes before grilling, roasting or slow-cooking.
-
Cowboy Grilling Rub: spicy, herbaceous, and smoky. This wonderful blend will enhance just about anything that touches the grill!
-
Honey & Herb Rub: fresh, full-flavored, and smoky. The more "gourmet" and less "rustic" tasting of the bunch. The perfect blend for all things seafood, but also great on chicken, pork, rice, or sprinkled on veggies.
Spicewalla's founder Meherwan Irani's restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others. 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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Shipping & Returns
Description
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Carolina BBQ Rub: hot, full-flavored, smoky, sweet & zesty, with a zing of apple cider and punchy yellow mustard. Rub generously on pork, poultry, or roasted potatoes before grilling, roasting or slow-cooking.
-
Cowboy Grilling Rub: spicy, herbaceous, and smoky. This wonderful blend will enhance just about anything that touches the grill!
-
Honey & Herb Rub: fresh, full-flavored, and smoky. The more "gourmet" and less "rustic" tasting of the bunch. The perfect blend for all things seafood, but also great on chicken, pork, rice, or sprinkled on veggies.
Spicewalla's founder Meherwan Irani's restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others. 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.