Hot Stuff Chili Collection: Small Tin 3-Pack
Looking for a little pep in your meal? This collection brings the heat with three unique chilis that have three distinct flavor profiles. From smoky to earthy, to mild and fruity, we’ll take you across the chili globe with Gochugaru, Aleppo, and Urfa chili flakes.
Pepper lovers unite and raise a glass (of milk) for this fresh hot collection.
Details:Â
This boxed set contains 3 small tins, approx. 1.5-2oz each of:
- Urfa Chili Flakes, ultra-spicy and great in hummus, braising liquids and brownies!
- Gochugaru Chile Flakes from Korea, smoky and rich for kimchi, stews or grilled foods.
- Aleppo Pepper Flakes from Syria, bright, slightly sweet and almost tomatoey to sprinkle on any dish.
- Dimensions of gift box: 6" x 2.75" x 2"
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.
Original: $24.99
-65%$24.99
$8.75Hot Stuff Chili Collection: Small Tin 3-Pack
Looking for a little pep in your meal? This collection brings the heat with three unique chilis that have three distinct flavor profiles. From smoky to earthy, to mild and fruity, we’ll take you across the chili globe with Gochugaru, Aleppo, and Urfa chili flakes.
Pepper lovers unite and raise a glass (of milk) for this fresh hot collection.
Details:Â
This boxed set contains 3 small tins, approx. 1.5-2oz each of:
- Urfa Chili Flakes, ultra-spicy and great in hummus, braising liquids and brownies!
- Gochugaru Chile Flakes from Korea, smoky and rich for kimchi, stews or grilled foods.
- Aleppo Pepper Flakes from Syria, bright, slightly sweet and almost tomatoey to sprinkle on any dish.
- Dimensions of gift box: 6" x 2.75" x 2"
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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Description
Looking for a little pep in your meal? This collection brings the heat with three unique chilis that have three distinct flavor profiles. From smoky to earthy, to mild and fruity, we’ll take you across the chili globe with Gochugaru, Aleppo, and Urfa chili flakes.
Pepper lovers unite and raise a glass (of milk) for this fresh hot collection.
Details:Â
This boxed set contains 3 small tins, approx. 1.5-2oz each of:
- Urfa Chili Flakes, ultra-spicy and great in hummus, braising liquids and brownies!
- Gochugaru Chile Flakes from Korea, smoky and rich for kimchi, stews or grilled foods.
- Aleppo Pepper Flakes from Syria, bright, slightly sweet and almost tomatoey to sprinkle on any dish.
- Dimensions of gift box: 6" x 2.75" x 2"
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.
