Kai Spices History
Ka‘iulani Cowell founded Ka‘iulani Spices in 2004 with the goal of encouraging people to cook at home. She heard her friends’ complaints—“I don’t have time to cook; I don’t know what spices to use”—and in a tiny workshop in her back yard, began studying the numerous health advantages of spices and blending fresh herbs, spices, salts and aromatics in original recipes. She soon found herself in a new career, as a purveyor of spice blends designed to create “flavor without the labor” and promote good health. From those modest be- ginnings, her line of organic rubs and seasoning mixtures has helped create signature flavors for chefs, caterers and home cooks throughout the Islands. A proud Filipina from Pasay City, near Manila, Kai learned to appreciate the best and freshest from her elders, shopping in local farmers’ markets with her mother. She furthered her education at the famed Culinary Institute of America in Hyde Park, NY, and developed her cooking skills as a chef at the Hilton, Guam, and at the Stanford Court Hotel, San Francisco.
Kai believes that incorporating fresh, local produce and spices into your diet contributes to a healthy, delicious life, and eating well shouldn’t be difficult or complicated. She offers frequent tasting demonstrations and cooking classes to teach just how easy good home cooking can be. She and her husband, Don, enjoy a healthful, spice-accented life in their hillside home overlooking Honolulu.