Salt & Spices

A beautiful blend of naturally harvested Cornish sea salt and flakes of hand-harvested wild Cornish seaweed. Just a pinch adds instant depth to all...

A fresh and zingy blend with added richness and depth. Perfect on BBQ’d fish, poultry, veg, and greens. Or stir through yoghurt for an instant dres...

An everyday seasoning for a flavour boost on pretty much anything. Use generously and often. Especially on chips. IngredientsSea salt, pink pepperc...

The ultimate blend of sweet, spicy, umami, fruity, roasty fun. Rub generously over red meat or game and allow to marinate for a couple of hours (ov...

Organic black pepper mixed with sustainably hand-harvested Cornish seaweeds. May contain traces of FISH, SHELLFISH or MOLLUSCS. More about Tim.

Smokey, sweet, salty joy! Perfect for roasting up some carrots with, or hitting up a nice cut of organic pork before barbecuing it.IngredientsMaple...

For when you want garlic flavour without the fuss. Rubs, marinades, dressings and anywhere you need it evenly distributed.  

Freshly ground is always better. Crack them yourself for steak, sauces, dressings and anywhere pepper matters.

A ready-made blend that does the heavy lifting. Balanced, warming and a quick route to a proper curry when time is short.

Bold, earthy and the taste of the Mediterranean. Pizza, pasta, grilled meats and roasted vegetables — it goes with all of them.  

Deep, smoky and richly flavoured. The spice that makes everything taste like it's been cooked over a fire.  

The classic all-rounder. A reliable blend for pasta sauces, roasts, stuffings and anything that just needs a bit of herb.  

Earthy, lemony and an essential building block for curries, stews and North African cooking.  

Sweet, mild and a beautiful deep red. For colour, warmth and a gentle pepper flavour in stews, roasts and rubs.  

Whole sticks for slow infusing. Drop into a curry, poach with fruit, or simmer in a pan of mulled wine. Snap and smell — that's how you know they'r...

Warm, woody and indispensable. Roasts, stews, stocks, marinades — it belongs in almost everything savoury.

Sweet, peppery and a cupboard essential. For the days when fresh isn't to hand — stir into sauces, soups and dressings.  

Freshly grated is a world apart from pre-ground. Warm, sweet and deeply aromatic — a few passes over a grater transforms a béchamel, a mash or a cu...

Warm, sharp and fiery. A baking staple — ginger biscuits, cakes, curries and stir-fries.

A fragrant, warming blend to finish a dish, not start one. Stir through at the end and let the aromatics sing.

Pure, clean heat. A little goes a long way — use it to lift soups, sauces, marinades and anything that needs waking up.  

Beautiful, fragrant and unmistakably anise. Drop a whole star into a broth, stew or mulled wine and let it do its work.

Warm, sweet and endlessly versatile. As at home in a Moroccan tagine as it is in a banana bread.  

The most essential seasoning in the kitchen. Pungent, sharp and warming — use it on everything.  

Earthy, warm and golden. The colour of a good curry, a golden milk or a simple rice pilaf.  

Earthy, slightly peppery and deeply savoury. Fry in brown butter for pasta, or tuck under the skin of a roast chicken.

Smoky, earthy and deeply savoury. Toast in a dry pan until fragrant and you'll understand why it's the backbone of so many cuisines.  

Warm, earthy, and slightly sweet with an anise edge. A natural in rye bread, sauerkraut, and slow-cooked pork.  

The quiet backbone of a good slow cook. Drop one into your next broth, ragù or rice and taste the difference it makes.  

Warm, sweet and deeply nostalgic. The heart of a good fruit cake, hot cross bun or spiced biscuit.  

Steady, rounded heat with depth. The workhorse of any spice shelf — curries, chillies, rubs and marinades.  

Textured heat with visible seeds. Scatter over pizza, stir into pasta or add to a marinade for a bit of bite.  

Warm, nutty and indispensable. The spice you reach for most — curries, tacos, hummus, roasted veg. Always have it in.  

Sharper and more refined than black, without the dark specks. The choice for light sauces, fish dishes and mashed potatoes.

Intensely aromatic and a little goes a long way. Stud a ham, spike an onion for a béchamel, or simmer gently in a winter drink.  

Piney, resinous and wonderfully robust. Scatter over roast lamb, potatoes or focaccia — it loves heat.  

Warm, sweet and ready to go. For when the grater isn't to hand — baking, spice blends and a quick grating into anything creamy.  

Clean, fresh and a quiet workhorse. Lifts sauces, soups and salads — the herb you don't notice until it's missing.  

Warm, sweet and quietly complex — like clove, cinnamon and nutmeg decided to share a jar. Essential for jerk seasoning, great in baking and stews.  

Milder than black, with a gentle heat. Perfect for pickles, chutneys, salad dressings and homemade mustard.

Tiny, punchy and intensely flavoured. Fry in hot oil until they pop and crackle — essential for dals, pickles and South Indian cooking.

Bright, cool and refreshing. A natural with lamb, stirred into yoghurt, or steeped as a simple tea.

Gentle, floral and a little sweeter than its cousin oregano. Lovely with roast chicken, tomato sauces and egg dishes.

Piney, slightly peppery and unmistakably gin-scented. Crush and add to game, sauerkraut, cured meats or a hearty braise.

Slightly bitter, slightly sweet, and unmistakably curry. Toast lightly and use sparingly — a little brings enormous depth.

Sweet, anise-scented and wonderfully versatile. Crush into a sausage mix, scatter over roast pork, or steep as a tea.

Aromatic, slightly citrusy and irreplaceable in South Indian cooking. Fry in oil until they crackle and the kitchen fills with fragrance.