Intensity 3/5 · Heat 2/5
Earthy and faintly fermented, with a heat that arrives late and stays. Invisible in pale sauces, which is exactly the point.
Velora House
The spice catalogue.
Single origins, small-lot harvests and house formulas. Everything is dated, sealed and ground to order — never sitting in a warehouse losing its aroma.
11 spices
Intensity 3/5 · Heat 3/5
Straightforward, fresh and clean — the jar that lives next to the hob. Also available ground for the pepper pot.
Intensity 3/5 · Heat 2/5
Colour first — deep lacquer red — then dried fruit and warmth. Use it generously; the heat stays polite.
Intensity 3/5 · Heat 2/5
Soft, slightly oily flakes with a sun-dried fruit sweetness. The single best chilli to keep on the table.
Intensity 4/5 · Heat 3/5
Smoked and dried jalapeño — proper wood smoke, earth and a medium heat that lingers.
Intensity 3/5 · Heat 2/5
Coarse, scarlet and surprisingly sweet — fruit and sunshine before any heat arrives.
Intensity 5/5 · Heat 4/5
No decoration. Clean, sharp heat that arrives immediately and leaves cleanly.
Intensity 3/5 · Heat 1/5
Hit hot oil and they pop and turn nutty in seconds — the opening move of half of South Indian cooking.
Intensity 5/5 · Heat 3/5
Oak smoke and cracked pepper over a savoury base. Built for anything that has seen fire.
NewIntensity 4/5 · Heat 3/5
Chilli, Sichuan citrus and toasted aromatics — street-stall energy in a jar.
Intensity 5/5 · Heat 4/5
The hotter sibling of Ember: black pepper, chipotle smoke and real chilli heat.