Ready to spice things up? Two heavyweights from the foodie world have teamed up to release not one but two pantry staples that pack a punch and some heat (like that Lowcountry summer, kind of heat).
Introducing Spicewalla, an Asheville-based brand (hey, AVLtoday) from James Beard Award winner Meherwan Irani that specializes in delivering small-batch, fresh spices from around the world to your home kitchen. Chef Shuai Wang needs no introduction at all; you know him from this James Beard-nominated chef from beloved North Charleston restaurants Jackrabbit Filly and KING BBQ + successful run on season 22 of Bravo’s “Top Chef.”
Here’s what the new collab features:
Sichuan Hot Chicken | This blend works for hot pot dipping, spicy stir-fries, and as a rub for grilled meats. Chef Wang say sanything you put salt on can be coated with the blend — at Jackrabbit Filly, hot karaage is dipped in chili oil, then dredged in the mix for umami-packed hot chicken.
Dry Chilli Crunch | Chef Wang says this chili crunch dry mix is a family recipe passed from his grandmother to his mother to him. He recommends it on pizza with honey (local, of course), dumplings, noodles, fried rice, or fried chicken. Pro tip: mix it with Duke’s Mayonnaise for a sauce for fries, chicken fingers, or burgers.
To add the new flavors to your pantry, stop by Jackrabbit Filly, KING BBQ, or order them online.
Got a burning question? Let us know, and we’ll ask. We’re going to chat with Corrie and Shuai about the new spice launch.
