The spice catalogue.

Intensity 3/5 · Heat 2/5

Perfumed and almost floral, with a mineral edge and warm spice underneath. Lighter and more elegant than Tellicherry.

Intensity 4/5 · Heat 1/5

Open the jar and it smells like grapefruit peel. People genuinely do not believe it is a peppercorn until they try it.

Intensity 4/5 · Heat 1/5

Lemon peel and pine, then the famous tingling numbness that makes chilli heat feel wider and rounder.

Intensity 3/5

Paper-fine layered quills that crumble between the fingers, smelling of blossom and citrus rather than heat.

Intensity 3/5

The same delicate blossom character, milled fine for baking and morning coffee.

Intensity 3/5

The lace that grows around the nutmeg seed, dried to a coral blade. Nutmeg's character, but lighter and more floral.

Intensity 4/5

Split a pod and it is eucalyptus, lime blossom and cool sweetness — one of the most beautiful smells in any kitchen.

Intensity 3/5

Crack a seed between your teeth: orange peel and blossom. Nothing like the dusty ground version.

Intensity 3/5

Sweet green anise with a cooling finish. Toast lightly for pork and sausage.

Intensity 3/5

Deep crimson and sharply fruity — acidity you can sprinkle. It does what lemon does, without the liquid.

Intensity 4/5

Whole leaf, dried on the branch, still grey-green. Rub it between your palms over the pan.

Intensity 3/5

Slow-dried so the leaf stays whole and the oil stays in. Woody, floral and immediately familiar.

Intensity 5/5

All-red stigmas in a small inner vessel inside a presentation carton. Honey, hay and dried flowers — a single pinch colours and perfumes a whole dish.

Intensity 5/5

Two supple, oily pods in a sealed tube. Split one and the seeds smell of cream, wood and dried flowers.

Intensity 5/5 · Heat 3/5

A rotating slot: whichever exceptional wild or single-lot pepper we can genuinely source that season. When a lot ends, the next one is different by design.