Spices Jar and Refills

Mixed with salt, celery seed famously enhances the flavour of Bloody Mary cocktails. The brown crescent-shaped seeds are often included in pickling mixes, dressings, soups, breads, and a wide assortment of other foods. It is often used whole, releasing its intensely savoury and earthy, bitter flavours when bitten into.

Chermoula has been an integral part of the Moroccan kitchen since it was discovered in Northern Africa in the 7th century. This blend gives a spicy, true North African flavour. Traditionally used to flavour fish, it is particularly suited to tuna, swordfish, salmon or monkfish, served with crushed black pepper, salt and fresh lemon. It is also delicious as a flavouring for lamb or poultry, especially when grilled, barbecued or roasted.

Flavour Notes: Herbaceous, mild heat, savoury, zingy

Cuisine: African

Heat Level: 2/5

A sampler version of our top selling spice blend, this spice sachet and matching recipe is a thoughtful way to introduce Gewürzhaus spices to family and friends.

Recreate the quintessential Greek street food classic at home in just 30 minutes! This versatile and convenient blend is perfect for anyone who loves bold and adventurous flavours. Our Souvlaki Spice Rub will infuse any meat, veggie, halloumi, and even tofu with warm, herbaceous and zingy Mediterranean notes. A mild midweek favourite for every family!

With less heat than your average chilli, you can safely take a good whiff of the ancho chilli. The complexity of its aroma is tantalising - sweet yet smoky, with notes of caramel and molasses. Add to chilli con carne or meat dishes such as spaghetti bolognese where a balance of sweetness and heat is required. This ground chilli is ready to use straight from the jar, ideal for quickly seasoning chilli con carne, rubs and marinades without any prep.

Heat Level: 3/10

With less heat than your average chilli, you can safely take a good whiff of the ancho chilli. The complexity of its aroma is tantalising - sweet yet smoky, with notes of caramel and molasses. Add to chilli con carne or meat dishes such as spaghetti bolognese where a balance of sweetness and heat is required. These whole dried pods need rehydrating in warm water before blending into sauces, or can be toasted and ground fresh for a more vibrant, aromatic powder, ideal for traditional mole sauces.

Heat Level: 3/10

The strands of dried decorative chillies you may see in shops or kitchens are often of the arbol variety. These long, curved chillies mature from green to fiery red, uniquely retaining their bright scarlet upon drying. With intense heat and a subtle smoky flavour, these chillies are popular in western Mexican and Tex Mex cooking. Fry or soak before use for a deeper intensity.

Heat Level: 8-9/10

With a staggering amount of heat, birdseye chilli is often used in condiments where heat, rather than flavour, is the main attraction. In ground form, this chilli disperses instantly and evenly through pastes, marinades and sauces without any prep.

Heat Level: 10/10

With a staggering amount of heat, birdseye chilli is often used in condiments where heat, rather than flavour, is the main attraction. A very small and highly pungent chilli, it can be used whole, crushed or ground. These whole chillies can be used whole for a milder infused heat, or toasted and ground for maximum pungency.

Heat Level: 10/10

This smoke-dried jalapeno chilli, native to Mexico, is famously used in the dish 'adobo'. Its earthy smokiness yet floral sweet tones will make you reconsider the general perception of chillis being nothing more than burning hot. Add this to anything that you feel might need a smoky, spicy kick.

Heat Level: 6/10

This smoke-dried jalapeño chilli, native to Mexico, is famously used in the dish adobo. Its earthy smokiness yet floral sweet tones will make you reconsider the general perception of chillies as being nothing more than burning hot. Add this to anything you like chilli in - one of our favourites, it's sure to become yours too. These whole dried pods rehydrate for a smoky, complex sauce, or can be toasted and ground fresh for a more vibrant powder.

Heat Level: 6/10

Viva Tex Mex! The official dish of the US state of Texas, chilli con carne literally means 'chilli with meat' and is often referred to as just 'chilli'. Ours is a delicious and fiery blend that's hard to beat. Packed full of Mexican chillies and cumin, this blend is perfect in tacos, spicy casseroles and bean soup.

Flavour Notes: Fiery, savoury, earthy, complex

Cuisine: American

Heat Level: 3/5

This chilli's deep red flesh has a green-tea flavour with berry overtones. Used in salsa for tamales, the guajillo chilli is also great in pastes, butter and meat rubs - try it with chicken. This ground chilli is ready to use straight from the jar, ideal for quick rubs, marinades and pastes.

Heat Level: 4/10

This chilli's deep red flesh has a green-tea flavour with berry overtones. Used in salsa for tamales, the guajillo chilli is also great in pastes, butter and meat rubs - try it with chicken. These whole dried pods rehydrate in warm water for a rounder, more complex sauce, or can be toasted and ground fresh for a punchier powder.

Heat Level: 4/10

One of the hottest chillies on the market, the habanero is not for the faint-hearted! Add it sparingly to hot sauces, stews and curries. The delicious citrus-like flavour and floral aroma are quickly overpowered by its heat. This ground chilli is ready to use straight from the jar, ideal for quickly seasoning hot sauces, marinades and extreme spice blends without any prep.

Heat Level: 10/10

One of the hottest chillies on the market, the habanero is not for the faint-hearted! Add it sparingly to hot sauces, stews and curries. The delicious citrus-like flavour and floral aroma are quickly overpowered by its heat. These whole dried pods can be rehydrated and used whole or toasted and ground fresh for a more vibrant, aromatic powder.

Heat Level: 10/10

Use fiery chilli flakes with seeds in dishes which require robust heat and texture. Sprinkle over pizza, pasta, soups and roasts. Ideal for making your own chilli oil. Also use in stir-fries, curries, stews and Asian dipping sauces.

Heat Level: 7/10