Ancho Chilli Powder
Mild heat, but intense taste. Fruity and sweet, with a distinctive flavour that makes it unmistakenly "ancho." Ancho chilli comes from ripe and dried poblano peppers. Try it in rubs and chocolate desserts.
Chipotle Chilli Powder
Smoky, spicy, and earthy. An essential ingredient in Mexican cooking, it comes from dried and smoked jalepeño peppers. Try it in marinades, sauces, and chilis.
Mild, sweet, and smoky. Made from paprika peppers smoked over an oak fire. Versatile, pairing well with other spices or use it on its own as a rub. Perfect for braises, grilled meats, and marinades.
In 2009, Meherwan Irani quit his day job in sales to open his first restaurant – Chai Pani, a unique Indian street food joint in downtown Asheville. Whether it was a midlife crisis or a stroke of genius is debatable. Since then, the self-taught chef has opened four 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.