Bringing His Culinary Roots to Life, New Curated Spice Blends Support Chef’s New Cookbook
Spiceology, the fastest growing spice company in America, today announced its partnership and new product line with Kwame Onwuachi, James Beard award-winning chef and acclaimed author. This launch follows the release of Chef Kwame’s newest book, “My America: Recipes From a Young Black Chef.” The two new spice blends capture key flavors represented throughout the cookbook and are inspired by the ingredients Onwuachi grew up with and still cooks with to this day.
“I don’t remember a time where there wasn’t ‘house spice’ around,” said Chef Kwame Onwuachi, describing his mother’s secret spice blend that seasoned all of the food he grew up eating. “Trying to remember the moment when I was first introduced to house spice is like asking me the first time you had salt – it was just always there. I’m grateful Spiceology was able to help me bring these spice blends to life so that everyone can experience the flavors that sparked my passion for food.”
The new blends created by Spiceology and Chef Kwame bring a modern twist to some of Onwuachi’s earliest memories:
- Kwame’s Mom’s House Spice ($14.95): This all-purpose blend embodies the flavors of Kwame’s mother’s secret recipe. The pairing possibilities are endless with flavor profiles of garlic, onion, black pepper, cayenne, and worcestershire. Intended to be eaten on and in “anything in your house,” Kwame’s Mom’s House Spice pairs with steak, chicken, Cajun food, curries, veggies, and more.
- Toasted Curry Powder ($14.95): This balance of spices that Onwuachi says “tastes like a symphony” is a combination of Jamaican and Trinadadian curry powders with notes of fenugreek, mustard seed, allspice, turmeric, and coriander. This blend goes beyond traditional curry dishes and can be used on popcorn, pickled veggies, rice dishes, potato salad, and jollof rice.
“We’re firm believers in flavor innovation and storytelling with our collaborations and products,” said Chef Tony Reed, Senior Director of Innovation and Partnerships. “Being able to work with Chef Kwame helps us continue to push the needle, bringing his unique flavors to homes and dishes everywhere. These blends offer a complex yet approachable explosion of flavor and a way to experiment with new cuisines.”
The blends are available for purchase on Spiceology.com and are available in 9 oz jars. Chef Kwame’s book can be found wherever books are sold.
ABOUT SPICEOLOGY: Founded in 2013, Spiceology is the fastest-growing spice company in America and is on a mission to bring the magic back to spices, the world’s first currency. The chef-owned and operated, one-stop spice shop develops innovative blends and offers over 400 ingredients that are ground fresh in small-batches and shipped fresh to consumers and chefs. Spiceology’s “experiment with flavor” ethos is not only embraced through excellent ingredients and unique combinations, but also through responsible business practices designed to create a better world with diversity, equity and inclusion at the heart of the workforce. Spiceology products can be found on their website, in specialty retailers and grocers, in restaurants around the US, and as far away as Australia and Dubai. Visit their website for more information or to place an order, or follow Spiceology on Facebook and Instagram. For recipe inspiration, visit here.
ABOUT CHEF KWAME: Kwame Onwuachi is a James Beard Award-winning chef and author of the critically acclaimed memoir “Notes from a Young Black Chef,” which is being adapted into a feature film by A24. Kwame’s resume is incomparable as he has been named one of Food & Wine’s Best New Chefs, Esquire Magazine’s 2019 Chef of the Year, and is a 30 Under 30 honoree by both Zagat and Forbes. He was featured on the TIME 100 Next 2019 List and has been named the most important Chef in America by the San Francisco Chronicle. Kwame currently serves as Food & Wine’s executive producer. In this recently-appointed role, Kwame collaborated on big brand moments and events including the Food & Wine Classic in Aspen, where he hosted cooking demonstrations and events. He also serves in the new role of Food & Wine’s pro ambassador to the hospitality industry and creator of “The Family Reunion: Presented by Kwame Onwuachi,” an annual multi-day event that takes place in Middleburg, Virginia and celebrates diversity in the hospitality community. In September 2021, Onwuachi hosted the esteemed James Beard Awards in Chicago. Kwame recently released his first-ever cookbook “My America: Recipes from a Young Black Chef,” which is a follow up to his critically acclaimed memoir “Notes from a Young Black Chef.”
