A star was truly born when the ancient cooks of Southeast China started incorporating this unusual dried fruit, harvested from an evergreen, into their savory dishes and teas. The hard, woody shell has a texture similar to a cinnamon stick, but the candied, fragrant flavor is licorice-like, thanks to a shared family tree with anise seed. (Star anise is stomach-soothing for the same reason.) Its natural sweetness is a no-brainer in cookies, but also a stellar counterpart to meat marinades.
Size 0.5 oz
About Spicewalla
With a James Beard Award for Best Restaurant of the Year at his flagship restaurant Chai Pani and 5 nominations for Best Chef of the year, 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.
His latest venture, 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, and Spicewalla was born. Today you can savor Spicewalla at more than 1000 restaurants and purchase Spicewalla for the at-home chef in more than 800 small businesses across the country.
Taste & Believe!