Street Taco Collection | 3-Pack Spice Set

Carne asada: Ancho Chilli Powder, Cumin, Guajillo Chilli Powder, Black Pepper, Garlic, Onion, Salt, Apple Cider Vinegar Powder (maltodextrin, apple cider vinegar, food-starch modified), Orange Juice Powder (Maltodextrin, Orange Juice Solids with added Orange Oil), Pineapple Juice Powder (maltodextrin, pineapple juice), Mexican Oregano, Cinnamon

Al pastor: Garlic, Cumin, Orange Juice Powder (Maltodextrin, Orange Juice Solids with added Orange Oil), Cilantro, Kosher Salt, Lime Juice Powder (Maltodextrin, Lime Juice Solids with added Lime Oil), White Vinegar Powder (Maltodextrin, White Distilled Vinegar and Food Starch-Modified), Black Pepper, Jalapeño, Citric Acid

Pescado verde: Garlic, Black Pepper, Mexican Oregano, Cilantro, Lime Juice Powder (Maltodextrin, Lime Juice Solids with added Lime Oil), Onion, Orange Juice Powder (Maltodextrin, Orange Juice Solids with added Orange Oil), Salt, Serrano Chili Powder, Citric Acid

Spices are more than ingredients—they’re storytellers. They hold memories, carry traditions, and bring people together over meals that mean something. That’s why Chef Meherwan Irani started Spicewalla: to make it easy for everyone to cook boldly, season fearlessly, and bring big flavour to their tables.

Spicewalla was first inspired by Meherwan’s childhood in India (in Ahmednagar, in the midwestern state of Maharashtra), where spices are treated like produce—bought fresh, roasted and ground daily in kitchens across India. Then, in 2009, he founded Chai Pani, his James Beard award-winning Indian street food restaurant. Meherwan was sourcing and blending spices the way chefs do—with care, intention, and an obsession for quality.

But the more he cooked, the more he realized: why should restaurant kitchens be the only ones with access to the good stuff?