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Monday 10am - 6pm Tuesday 10am - 6pm Wednesday 10am - 6pm Thursday 10am - 6pm Friday 10am - 6pm Saturday 10am - 6pm Sunday 11am - 6pm

The Spice & Tea Exchange

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United States
Asheville, NC
The Spice & Tea Exchange

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Spices, Handmade Spice Blends, Teas, Flavored Sugars and Smoked Salts and accessories. Come In And Smell the Spices!

We offer the finest herbs, spices, teas, exotic rices & sea salts. We carry many hard to find spices and products you cannot find in your grocery store. We personally make sure our product is fresh & of the best quality

10/30/2026

Swipe for the full pairing guide >>>
Which are you trying first? Let us know below!

10/29/2026

Our Holiday Teas are here!!! Get a taste of our Vanilla Bean Oolong, Chocolate Peppermint Black Tea, and our Caramel Praline Macadamia Black Tea in store or online today!

10/25/2026

Something is brewing... join us for a behind the scenes peek at our holiday photoshoot!

10/24/2026

The Violet Hour is giving Halloween, but with a tropical twist. Color-shifting butterfly pea flower, coconut oolong rum, pineapple, and a coconut key lime cloud topping comes together to give you spooky with a beach-y twist! Get the Create & Share Recipe Kit today!

Recipe Below!
Ingredients

Oolong-Infused Rum
10 oz white rum
2 Tbsp Coconut Oolong Tea

Butterfly Pea Flower Syrup
6 Tbsp granulated sugar
3 oz water at 200ºF
½ tsp Butterfly Pea Flower Powder
Coconut Key Lime Sweet Cream
2 Tbsp Key Lime Sugar
1 oz water at 200ºF
3 oz full-fat coconut cream
2 oz coconut milk (oat or almond is ok)

Cocktail Assembly
2 oz oolong-infused rum
1 oz butterfly pea flower syrup
½ oz lime juice
½ oz pineapple juice
2 oz coconut key lime sweet cream
Special Equipment: milk frother

Directions
Infuse Rum. Combine rum and oolong tea; infuse at room temperature for 6 hours to overnight. Strain fully; discard tea solids. Yields approximately 9 ounces.

Prepare Syrup. To a small, heat-safe container, add hot water and sugar; stir until sugar has fully dissolved. Add Butterfly Pea Flower Powder. Using a Milk Frother, whip to combine until the powder is fully incorporated in the syrup, without clumps. Set aside; allow to cool before cocktail assembly. Yields approximately 5 ounces.

Prepare Sweet Cream. In a large mug or frothing pitcher, stir sugar and hot water until sugar has fully dissolved; refrigerate until cool. Add coconut cream and coconut milk; using a Milk Frother, whip to aerate for about one minute, until the mixture becomes light and fluffy. Yields approximately 8 ounces.

Assemble Cocktail. Add oolong-infused rum, butterfly pea flower syrup, lime juice, and pineapple juice in a cocktail shaker with ice. Secure lid; shake vigorously to mix and chill. Strain into a serving glass filled with fresh ice. Top with coconut key lime sweet cream.

10/23/2026

Scorpio season is officially in its main character era again

Address

46 Haywood Street
Asheville, NC
28801

Opening Hours

Monday	10am - 6pm
Tuesday	10am - 6pm
Wednesday	10am - 6pm
Thursday	10am - 6pm
Friday	10am - 6pm
Saturday	10am - 6pm
Sunday	11am - 6pm

Telephone

+18285057348

Website

http://www.spiceandtea.com/page.html?chapter=1&id=17

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