Summer Cooking

Sweet, savoury, fragrant and irresistibly warm, Lamb Spice brings bold European and Mediterranean flavours to life in every bite. Perfect for marinating lamb before grilling or roasting, simply blend with oil to unlock its full depth and aroma. Want to impress at the table? Use it to create a rich finishing sauce for roasts or whisk it into a vibrant dressing for hearty salads.

Flavour Notes: Savoury, fragrant, warmly spiced, slightly sweet

Cuisine: European

Heat Level: 0/5

Quatre Épices is a staple of French cuisine. A warming blend of white pepper, clove, nutmeg, cinnamon and ginger, it brings depth and richness to classics like pâtés, ragouts and braises. Versatile across savoury and sweet dishes, use it in creamy béchamel and hearty stews, or to enrich pastry doughs, custards and puddings. 

Smoky, savoury and moreish, Spanish Skewer & BBQ Spice conjures the flavours of pinchos morunos, a tapas-style meat (usually pork) skewer eaten throughout Spain.

Impress at your next barbecue with Spanish skewers of meat, seafood and sweet vegetables, or gather friends around a glorious seafood paella. Squeeze fresh lemon over food before serving to really enhance the flavours.

Flavour Notes: Smoky, savoury, earthy

Cuisine: Spanish

Heat Level: 0/5

A Mediterranean-flavoured sprinkle for tomato lovers. It's made for bruschetta, sprinkled directly onto fresh sliced tomatoes with a drizzle of olive oil but is just as useful stirred through a salad dressing or added to pasta sauces. It’s also delicious on avocado toast or mixed into a dip for a hit of warm Mediterranean flavour.

Flavour Notes: Herbaceous, savoury, umami-rich

Cuisine: Italian

Heat Level: 0/5

Recreate the quintessential Greek street food classic at home in just 30 minutes! This versatile and convenient blend is perfect for bringing the taste of Greece into your cooking. Souvlaki Spice Rub will infuse meat, veggies, halloumi, and even tofu with warm and herbaceous Mediterranean notes. A mild midweek favourite for every family!

Flavour Notes: Mediterranean, savoury, earthy

Cuisine: Greek

Heat Level: 0/5

Aleppo Peppers are highly desirable for their fresh, fruity flavour and the mild heat that builds slowly on the palate. Aleppo Peppers have a salty, oily flavour that distinguishes them from their crushed red pepper or paprika siblings. These lustrous lacquer-red flakes will add an extra bit of heat and drama to your favourite dishes.

Heat Level: 3/10

Black Lava Sea Salt gives a briny textural crunch and dramatic visual contrast to white, green and red coloured foods, such as fish, pasta, puréed leeks, tomatoes, turnips and potatoes. Large white crystals of sea salt are enriched with activated charcoal from volcanic areas in Cyprus, which turns it sensationally black.

Cayenne pepper, contrary to its name, has nothing to do with pepper: it's a blend of hot chillies selected to provide a balance of heat. Use instead of chilli powder or even pepper. Great in scrambled eggs, frittatas and quiche. Also known as: Aleva, bird pepper, cow horn, guinea spice, hot chilli powder.

Heat Level: 8/10

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. 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

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 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

Mild seedless chilli is made by deseeding the fruit of long chilli to remove some of the heat, then chopping to form a crushed flake. Excellent in pasta, risotto and other dishes where you want visual appeal and just a friendly suggestion of heat. Its bright colour lifts barbecue seafood marinades and poultry dishes. Seedless chilli also sticks to food better than its seeded counterpart.

Heat Level: 6/10

With delicious aromas of chocolate and cherry, these brownish-black, mild to medium chillies are traditionally used in Mexican moles, as well as other sauces and stews.

Heat Level: 3/10

Affectionately named 'little raisin' due to its resemblance to both the colour and flavour of raisins, the pasilla chilli is one of the main ingredients in Mexican mole. With chocolate overtones and a delicious fruitiness, this chilli is a must try. In its ground form, it is ready to use straight from the jar, ideal for quick moles, braises and marinades.

Heat Level: 4/10

Affectionately named 'little raisin' due to its resemblance to both the colour and flavour of raisins, the pasilla chilli is one of the main ingredients in Mexican mole. With chocolate overtones and a delicious fruitiness, this chilli is a must try. These whole dried pods can be rehydrated whole for a rounder mole sauce, or can be toasted and ground fresh for a more vibrant powder.

Heat Level: 4/10

Himalayan Pink Salt is prized for its distinctive mineral-rich flavour. Born of the Jurassic era, this 250-million-year-old, hand-mined salt has been shielded from pollution for centuries. The delightful grains of pink, red and white are ideal for grilling or roasting meat, fish or chicken. Himalayan Pink Salt is ideal in a salt grinder for use as table salt.