The spice catalogue.

Intensity 4/5 · Heat 2/5

Bright citrus and resinous pine arrive first, then warm wood and a heat that builds slowly rather than stinging.

Intensity 3/5 · Heat 2/5

Perfumed and almost floral, with a mineral edge and warm spice underneath. Lighter and more elegant than Tellicherry.

Intensity 4/5 · Heat 3/5

Sweeter and rounder than black pepper, with a slow-building heat. It looks like a tiny cone and grates beautifully over a braise.

Intensity 3/5 · Heat 3/5

Straightforward, fresh and clean — the jar that lives next to the hob. Also available ground for the pepper pot.

Intensity 3/5

Paper-fine layered quills that crumble between the fingers, smelling of blossom and citrus rather than heat.

Intensity 3/5

The same delicate blossom character, milled fine for baking and morning coffee.

Intensity 5/5 · Heat 1/5

Loud, sweet and hot — the cinnamon of childhood baking, with far more oil than supermarket cassia.

Intensity 4/5

Grate it and the room changes. Nothing pre-ground comes close — buy whole and take ten seconds.

Intensity 3/5

The lace that grows around the nutmeg seed, dried to a coral blade. Nutmeg's character, but lighter and more floral.

Intensity 5/5

Oily, dark and powerful. Two or three do the work of a spoonful of anything else.

Intensity 4/5

Perfect eight-point stars, sweet and liquorice-deep. One star flavours an entire pot of broth.

Intensity 4/5

Toast for ninety seconds and the whole kitchen changes. Earthy, warm and faintly citrus.

Intensity 3/5

Crack a seed between your teeth: orange peel and blossom. Nothing like the dusty ground version.

Intensity 3/5

High-curcumin and genuinely aromatic — ginger and earth, not just colour.

Intensity 3/5 · Heat 1/5

Rosemary, thyme and warm spice — the roast you remember, seasoned properly.

Intensity 4/5 · Heat 3/5

Chilli, Sichuan citrus and toasted aromatics — street-stall energy in a jar.

Intensity 3/5 · Heat 1/5

The signature seasoning: savoury, warm and balanced enough to reach for without thinking.