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Spice Shop
Sixty four spices on the shelf this week. Filter by shelf, price or grind — every jar is milled the day it ships.
Every Spice On The Shelf
Whole Star Anise
Eight-point pods from Lang Son, dried whole so the anethole stays locked in.
Rainbow Peppercorns
Black, white, green and pink berries blended after milling, never before.
Black Cardamom Pods
Slow smoked over hardwood in Sikkim, which is where the resin note comes from.
Ceylon Cinnamon Quills
True Ceylon bark, thin enough to crumble between two fingers.
Kashmiri Chilli Powder
Deep red colour with almost no burn - the chilli you reach for in a korma.
Bay Leaf Powder
Leaves dried in shade, then stone milled so the green note survives.
House Garam Masala
Nine spices to a written ratio, tasted against the house reference every batch.
Tandoori Masala Rub
A coarse rub built for charcoal, heavy on kashmiri chilli and dried ginger.
Dried Garlic Cloves
Whole cloves dried at low heat, still sweet rather than acrid.
Dried Ginger Root
Sun dried Cochin ginger, milled to order because it cakes within weeks.
Green Chilli Flakes
Air dried green chilli, crushed coarse so it blooms in hot oil.
Coriander Leaf Flakes
Leaf only, no stalk, dried within four hours of cutting.
No spice matches those filters — widen the price or clear a grind.