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Hi, I'm Sabrina
Witch-in-Chief at Spice Witch.
I’m the daughter of a magician and a home chef—so creating magic in the kitchen kind of runs in my blood.
Spice Witch started in my kitchen out of pure frustration. I was over condiments that were either boring, full of junk, or way too complicated. I wanted bold, layered flavor made with real ingredients and no seed oils.
So I made it myself.
Before launching Spice Witch, I spent 15+ years as a photographer and creative director. I used to create and capture joy with my camera—now I get to do it in the kitchen. That same love of storytelling and sensory delight lives in every jar.
I don’t believe food has to be complicated to be delicious. Spice Witch is here to make cooking easier, tastier, and way more fun.
My fridge always has three open jars of chili crisp.
If yours doesn’t yet… I’ve got you.
Early Recipe Testing
We used to glue goggley eyes on each bottle
Ribbon Cutting at New Kitchen in 2024
spice witch story
Like a lot of people, I spent the early days of COVID stuck at home in Los Angeles, trying to make life feel a little more delicious. Everyone was baking sourdough bread, and I was right there with them — flour in my hair, proofing baskets on every surface.
But bread wasn’t enough for me. I wanted flavor that popped. Around that time, I fell head over heels for a dish at a local restaurant called Turkish eggs — poached eggs swimming in garlicky yogurt, topped with a pool of spicy, fragrant chili oil. It was the kind of dish you think about long after you’ve finished eating.
The next day, I went home determined to recreate it. I learned to make chili oil from scratch, tweaking and tasting until I had my own version — complex, layered, and so good it made my bread jealous. Friends started asking for jars. Then friends of friends.
Those first jars were as DIY as it gets — I didn’t have fancy labels yet, so I slapped on googly eyes because, honestly, they made me laugh. People loved them. It wasn’t just chili oil; it was chili oil with personality.
Pretty soon, I was spending more time making chili oil than taking photos (and I’m a photographer by trade). That’s when Spice Witch was born — a small-batch, flavor-obsessed brand dedicated to making every home-cooked meal just a little more magical. What started as a quarantine project turned into a business that now ships to kitchens all over the country.
Stay in the spicy loop
Spice Witch is back at the Black Mountain Spring Markets. Stop by the Foothills Grange on Saturdays from 10 AM to 2 PM to taste chili oil and chili crisp, meet Teri at the booth, and grab a jar for your weekend cooking. Spring markets run March 7 through April 25 in the Old Town District.
Great food comes out of Asheville, and we are proud of it. These are a few local pairings we love with Spice Witch Chili Oil, Chili Crisp, and hot honey.
It all started with Turkish eggs and an obsession with chili oil. Three years later, Spice Witch has grown from a small batch setup in Asheville to over 70 stores nationwide. Oil stains, bear break ins, and bold flavor included.