Kaiulani Spices

We are Not a store front. Please order our spices online or give us a call.Ka’iulani Spices are rubs & seasonings that we roast to bring out its maximum flavors, that is why it is so delicious! We are also certified organic, gluten free, no MSG, peanut free, non GMO and vegan spices. Our spices are all made in Hawaii. We have seven different spice blends: Exotic Curry, Kona Coffee Spice, Hawaiian Spice, Pele’s Fire, Alaea Sea Salt with garlic and herbs, Lani’s Herb Garden (no salt, no sugar) and Chinese Five Spice.We are super easy to use, just sprinkle, rub, Bake, Grill, or saute that is why we say ” Flavor Without The Labor”. Aloha Kai

Established in 2004.
Ka’iulani Spices was born out of my desire to help busy people cook again and because spices have numerous health benefits. Spice rubs are fantastic because they make cooking easy. Our spice blends contain 25 different herbs and spices that we roast, grind and then mix and bottle by hand. I started selling my spices at KCC Farmers Market on Oahu years ago. Ka’iulani Spices are sold in many stores and are used by Chefs in their restaurants. I am so proud to say that we are one of the few organic, locally made spices in Hawaii.

Ka’iulani C.
Business Owner
Kai Cowell has a passion for health and nature. As a proud Filipina she learned the importance of healthy ingredients from her mother at local farmer’s markets.
“I wanted to encourage people to cook again, to illustrate that you can please – even amaze – your family and friends with gourmet-like home-cooked meals without spending hours over the stove, and without relying on an abundance of saturated fats, salts, sugars, refined carbohydrates, and processed foods filled with preservatives and additives. Having learned about the medicinal properties of herbs and spices, and having been struck by seeing so many people, often feeling too busy to cook, buy so many pre-packaged, processed foods, I began experimenting with truly natural flavorings. Today my spice blends are popular with flavor-seeking chefs at local restaurants, delis and cafeterias, travelers from around the world and discriminating food lovers.”