What Makes a Spice Premium
Not all spices are created equal. Our premium range features varieties that are rarer, more complex in flavour, and grown in specific regions known for producing the world's best.
These aren't everyday seasoning — they're the spices you reach for when you want something exceptional.
The Range
Ceylon Cinnamon — True cinnamon (Cinnamomum verum) from Sri Lanka, not the cheaper cassia sold in most supermarkets. Delicate, sweet, and complex with a layered warmth that cassia simply can't match. Lower in coumarin, making it the safer choice for regular use. Cardamom Pods — Whole green cardamom from Guatemala, one of the world's finest growing regions. Intensely fragrant with high essential oil content. A few pods transform a dish — from chai and biryani to pastries and ice cream.Ceylon vs Cassia: Why It Matters
Most "cinnamon" sold in the UK is actually cassia — a related but different species. Cassia is cheaper, stronger, and one-dimensional. Ceylon cinnamon is more nuanced: sweeter, more aromatic, and significantly lower in coumarin (a compound that can be harmful in large amounts).
If you bake regularly, add cinnamon to your morning porridge, or drink chai daily, Ceylon is the variety worth choosing.
Perfect For
- Baking — cakes, biscuits, pastries, apple crumble
- Hot drinks — chai, coffee, hot chocolate, golden milk
- Savoury dishes — Moroccan tagines, biryanis, pilafs
- Desserts — rice pudding, poached fruit, ice cream
