Why Our Core Spices Are Different
Most supermarket spices have been sitting in warehouses for months — sometimes years — before they reach your kitchen. By that point, the essential oils that carry flavour and aroma have faded.
Our core spices are sourced directly from farms in Sri Lanka, India, and Vietnam, and packed as close to harvest as possible. The difference is immediate: richer colour, stronger aroma, and deeper flavour in every dish.
What's in the Range
Golden Turmeric — Vibrant, earthy Sri Lankan turmeric that turns your curries a deep, natural gold. Pure ground turmeric with no additives. Fire Chili Powder — Bold heat with rich red colour from premium Indian chilies. Versatile enough for everyday cooking, intense enough for special dishes. Bold Black Pepper — Sharp, aromatic Vietnamese black pepper with citrus undertones. Ground from high-quality whole peppercorns close to packing.How to Use Them
These three spices form the backbone of most South Asian, Middle Eastern, and Mediterranean cooking. Keep them within arm's reach — you'll use them almost every day.
- Turmeric — curries, rice, soups, golden milk, marinades
- Chili — sauces, rubs, stews, eggs, anywhere you want heat
- Pepper — finish any savoury dish, season steaks, soups, dressings
