Want to master the Art of Curries? These spices help do just that, helping you to recreate truly authentic dishes using the highest quality whole spices and most authentic blends you'll find.
All blends are freshly ground in London by hand.
Guatemalan Allspice “Warm and Peppery”
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.
Organic Guatemalan Green Cardamom “Eucalyptus and Citrusy”
Cardamom has an incredibly unique flavour and characteristic to it. Pungent, with distinct undertones of eucalyptus and lemon. 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.
Madagascan Cloves, “Pungent and Christmassy”
Cloves are a core ingredient in Asian cooking and have a beautiful scent that tends to remind one of Christmas. Their a rich and spicy aroma that makes them perfect for providing subtle undertones in all sorts of curries. Be careful when using them though, putting in too many cloves will anaesthetise your palette!
Hand Ground Indian Fenugreek “Mapley and Sweet”
The flavour of Fenugreek is widely described as being sweet and nutty with strong notes of maple. We pan roast our Fenugreek to enhance its flavour and give it a toasted subtlety. Fenugreek has a unique ability to ‘round out’ other spices making it very unique in the spice world and is why so many curries call for the use of Fenugreek.
Indian Mustard Seeds “Hot and Nutty”
There are hundreds of different varieties of Mustard Seeds across the globe. We use brown Mustard seeds for their balanced flavour profile. When fried mustard seeds release a slightly nutty flavour with a slight bit of heat. Typically, you’ll find in many Indian curries, Mustard Seeds are added to hot oil at the start to neutralise them and impart their flavours to the oil.
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 most curries.
Chinese Star Anise “Aniseed-y and Sweet”
Star Anise has been used in Chinese Cuisine for centuries. 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 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 style 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.
Hand Ground Garam Masala “Warm and Fragrant”
A core spice blend in Indian curries, 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.
Hand Ground 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.