Welcome to our Spice Codex!
Here you'll find every spice we produce with a little background behind each one. The codex is organised alphabetically (i.e. starting with Aleppo Chilli Flakes and ending with Za'atar ).
Turkish Aleppo Chilli Flakes “Hot and Sweet”
A coarsely ground chilli that originates from Turkey. Aleppo chilli flakes are far less hot than normal chilli flakes, but have more of an initial explosive edge to them and are great if you want to add a gentle and somewhat sweet heat to your dishes. Once you start using Aleppo's you won't be able to stop. Fantastic on any type of egg or in a salad. About a 5/10 in terms of heat offered.
Guatemalan Allspice “Warm and Peppery”
It is a common misconception that allspice is just a blend of lots of different spices but this couldn’t be further from the truth, it is in fact a berry. Allspice is a key ingredient in Caribbean cuisine and something you’ll find used a lot in Jerk seasoning. It’s warm and sweet pungency make it a perfect addition to stew’s, broth’s, nut roasts and stuffing’s. It tends to be used a lot around Christmas time for its warming notes.
Hand Blended Bahārāt “Earthy and Smoky”
Thought to have originated in North Africa, Bahārāt is a spice blend widely used in Arab cuisine. Our blend contains Black pepper, Green Cardamom, Cumin, Cloves Cinnamon Coriander Seeds, Nutmeg and Paprika. This is more of an aromatic blend and wouldn’t be considered ‘spicy’. It works well in a variety of dishes, my favourite being Bahārāt Marinaded Spatchcock Chicken.
British Black Garlic “Umami and Sweet”
Black Garlic is an ingredient that’s very new to cooking in the West, however, has been used in Asia for a long time. Black Garlic has a very unique texture and flavour. Umami is a fairly new concept in the West as a flavour and can best be described as a savoury, meaty flavour complex (think marmite, anchovies, tomato paste). Its texture is best described as chewy with a curious sweetness and richness to its flavour profile. This is a very versatile ingredient that can uplift dishes in so many ways, for example if you infuse it as an oil, turn it into an aioli, or add into a paste.
Organic Guatemalan Green Cardamom “Eucalyptus and Citrusy”
Cardamom has an incredibly unique flavour and characteristic to it. It is pungent and warm, with distinct undertones of eucalyptus and camphor as well as a hint of lemon flavouring. With a taste that is both peppery and citrusy, whilst offering a little background warmth. Cardamom partners well with meat and poultry which is why it is so widely used in curries but can also be used in sweet dishes. I remember making cardamom and lemon cookies when I was very young and enjoying them tremendously!
Organic Indian Cayenne Pepper “Hot and Spicy”
Cayenne pepper is made from grounded chilli and not peppercorns and is a major component in so many dishes, and the heat it can offer is core to many dishes. Try imagining any Thai food or Mexican food without the heat – it’s just not the same.
Organic Sri Lankan Cinnamon “Sweet and Woody”
An incredibly popular spice and around the world. Cinnamon can be used in both sweet and savoury dishes. Whole sticks can be used to flavour stews or stocks and use the ground version as a lovely extra note to top off desserts but also some other savoury dishes.
Indian Chilli Flakes “Hot and Tangy”
Chilli Flakes can be added to such a wide range of things, from chilli con carne to curries. Chilli can be used to really liven up any dish, however ensure not to use to many, they pack a punch! 7/10 in heat.
Madagascan Cloves, “Pungent and Christmassy”
Cloves are very strong and a core ingredient in Asian cooking. Use one or two to enhance clear stocks and broths. Be careful when using them though, putting in too many cloves will literally anaesthetise your palette!
Moroccan Coriander Seeds “Fresh and Citrusy”
As mentioned above Coriander seeds do fantastically well as a balance for many other spices, particularly cumin. The cooling, fresh and lemony. If you’re not a fan of coriander leaves then don’t judge the seeds to quickly! They won’t leave the same ‘soapy’ feel that many people describe when they have coriander leaves. The seeds give you something quite different. They are also great for pickling things with!
Indian Cumin Seeds “Warm and Earthy”
These are really powerful little seeds and are widely used in cuisines around the world. They pack an earthy, warming and smoky flavour. It is important to note that these seeds are extremely pungent and can be overwhelming sometimes and so it’s very important to pair it with another spice. Coriander seeds usually do a fantastic job of this which is why you’ll commonly find them in recipes together.
Indian Fennel Seeds “Liquorish-y and refreshing”
Fennel seeds will give an aniseed type flavour into your dish. It’s far less powerful than Star Anise, but more versatile – similar to Coriander Seeds they'll bring an air of freshness to your dish. I personally enjoy using toasted fennel seeds with any type of white fish as they help add layers of flavour without overpowering the fish.
Hand Ground Indian Fenugreek “Mapley and Sweet”
Fenugreek is widely described as having strong notes of maple. When used correctly it can add a complex sweetness to spice mixes and provide a background note that makes other flavours seem more full. This ability to ‘round out’ other spices is what makes it so unique in the spice world and is why so many curries call for the use of Fenugreek.
Hand Blended Five Spice “Fresh and Tangy”
Five spice is a key component in Chinese cuisine and doesn’t see as much use as it deserves in kitchens! The balance of Star Anise, Cloves, Cinnamon, Szechuan Peppercorns and Fennel Seeds makes it a perfect blend to cut through fatty meats such as duck or pork.
Hand Blended Garam Masala “Warm and Fragrant”
A core spice blend in Indian curries and cuisine in general, Garam Masala adds more of a warm feel as opposed to hot. It is a mix of Coriander Seeds, Cumin Seeds, Cinnamon, Black Cardamom, Cloves, Black Pepper and Nutmeg. This blend of spices complement each other extremely well, playing off one another to create a warm blend with a subtle sweetness. A touch of Garam Masala should be added at the end of the dish to preserve the amazing robust and aromatic flavours of the blend.
Hand Blended Gunpowder Spice Blend (Curry Powder) “Hot and Earthy”
Our house blend of ‘Curry Powder’. ‘Curry’ is very much a British concept, not an Indian one and simply refers to a sauce or gravy served with vegetables or meat. Our delicious blend is a great base to any spicy dish or fantastic to add a bit of zing and heat to sauces. Our curry powder is of the highest quality and a blend of: Coriander Seeds, Cumin Seeds, Turmeric, Mustard Seeds, Salt, Fenugreek, Cinnamon, Cloves and Black Pepper.
Indian Mustard Seeds “Hot and Nutty”
Mustard Seeds are essential in many curries. When fried they release a slightly nutty flavour with a bit of heat. Typically, you’ll find in many Indian curries, Mustard Seeds are added to hot oil at the start to neutralise their potency and impart their flavours to the oil. You’ll know when mustard seeds are done because they will start to pop.
Indonesian Nutmeg “Woody and Lemony”
A small grate of Nutmeg will go a long way. Nutmeg makes a really good pairing into cheese sauces (such as a bechamel) or milky desserts. It can also add a great flavour to homemade burgers and is an essential for curries.
Organic Indian Nigella Seeds “Peppery and Nutty”
Nigella Seeds have a nutty, mildly peppery taste with a slight edge to them. If you’ve ever had naan bread from a takeaway once you’ve tasted nigella seeds you’ll instantly recognise the flavour they impart to Naan bread! Sprinkle over breads, stir into rice and grain dishes and add to pickles.
Hand Blended Ras-el-Hanout “Earthy and Moorish”
Ras-el-Hanout is a spice blend that not many people have heard of, however it is extremely popular in Moroccan and North African cuisine. The name literally translates to “top of the shelf” as it supposedly a blend of all the best spices in a shop. It's said each family in Morocco has its own unique Ras el-Hanout blend, ranging from 10 to 80 ingredients! Its core ingredients no matter the variation seem to be Cumin, Coriander, Rose Petals, Nutmeg, Black Pepper and Turmeric. I add Allspice, Cinnamon, Paprika, Fennel Seeds, Lavender, Lemon Peel and Cardamom to this mix. This is a great blend to put through cous-cous or give body to more funky meats such as lamb.
North African Rose Harissa “Hot and Floral”
Rose Harissa is a traditional spice blend originating from North Africa. Our Rose Harissa comes in a powdered form, however easily has the ability to be turned into a paste! To do this, mixi one tbsp of Rose Harissa with a tsp of olive oil and ½ tsp of tomato puree and a squeeze of lemon juice! This is great as a marinate or rub for all sorts of different types of meat or as a sauce.
Grade 1 Iranian Saffron “Bitter and Metallic”
Widely known as the world’s most expensive spice Saffron consists of the dried stigmas of the crocus flower and was used in the Middle East as a spice, dye and as perfume. Although the flavour profile I’ve given it may not seem appealing, we can trust in old Kings who prized it’s flavour – Henry VIII banned women in his court from wearing it as he was afraid there wouldn’t be enough to reach his dinner table! Saffron has a complex and bold flavour profile which is why so little is needed to have such an impact on a dish.
Spanish Smoked Paprika ‘Ahumado’ “Smokey and Barbeque-y”
A core component in Spanish cuisine, as well as Deep-South American dishes, think ribs and briskets. Use with confidence to add authenticity to your Spanish casseroles and paellas! If you prefer your Paprika a little more hot then mix with a little Cayenne pepper for a hot and smoky kick!
Spanish Sweet Paprika ‘Dulce’ “Tangy and Sweet”
Spain has a love affair not only with hot and smoky Paprika but also more mild sweet types. This Paprika can be added to most savoury dishes, including eggs, meat (especially Pork, Poultry and casseroles.) Sprinkle over potato salads, devilled eggs or even certain types of cheeses! Mix with Cayenne pepper to uplift if you are looking for more background heat to your dishes, without the smoky notes the ‘Ahumado’ will give.
Turkish Sumac “Citrusy and Fruity”
Sumac has a gentle lemony, fruity tartness to it. In Middle Eastern Cuisine it is often used as a souring agent in place of lemons. Sumac can be a fantastic addition to all sorts of dishes and is highly versatile, my personal favourite combination is with fish and can also add a delicious sharp tang to vegetables.
Chinese Star Anise “Aniseed-y and Sweet”
Star Anise has been used in Chinese Cuisine for centuries. The spice has a similar flavour profile to Fennel Seeds and Anise, however it is by far the most pungent out of the three, so use in recipes sparingly as it has potential to lend a bitter after taste to dishes if too much is added. It can be used in both sweet and savoury dishes, and accompanies spices such as cinnamon and cloves very well. In savoury dishes add to Asian style stews such as Pho, curries, sauces and soups.
Chinese Szechuan Peppercorns “Pine and Citrusy”
Szechuan pepper is aromatic with flavour notes of pine and lavender along with a slight citrus sweetness. Beyond its unique flavour, what makes Szechuan pepper famous is the numbing sensation that it causes. This is a different from the heat of chilli peppers and of black peppercorns, and in Szechuan type dishes chef’s often use it to neutralise the heat of chilli!
Szechuan pepper is an especially popular addition to dishes featuring duck and chicken, some examples of famous Chinese dishes you’ll find these in include Kung Pao chicken and Bang-Bang chicken.
Indian Turmeric “Warm and Earthy”
Proudly Yellow. Turmeric is a wonderfully vibrant spice you’ll find all over India and other nearby regions. Turmeric carries a slightly warm and peppery flavour and is fantastic for colouring dishes. It will do miracles on cauliflower, cabbage and root vegetables. Just a touch will also wake up any pale type of soup (think leek and potato), when I say just a touch I mean it, a very small sprinkle will do.
Turkish Urfa Chilli Flakes “Sweet and Smoky”
Urfa Chilli Flakes have a unique smoky punch and are different from most chillies in colour being a very deep crimson and so make a lovely garnish over salads or oily fish. 3/10 in heat.
Hand Ground Za’atar “Herbal and Citrusy”
Za’atar quite literally translate to “Thyme” in Arabic. The blend is composed of a blend of Thyme, Toasted Sesame Seeds and Sumac (sometimes people also add Oregano). Za’atar is an amazing blend which has become extremely fashionable recently. It’s perfect for all your dips such as Hummus and fantastic with feta cheese and goats cheese. Za'atar pizza is a must try!