NewIntensity 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.
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.
16 spices
NewIntensity 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 · 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 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
Crush one and it is unmistakably gin — pine resin, citrus and cold forest air.
Intensity 3/5
Sweet green anise with a cooling finish. Toast lightly for pork and sausage.
Intensity 3/5 · Heat 1/5
Matte black, faintly oniony and peppery. Scatter over flatbread before it goes in the oven.
Intensity 5/5 · Heat 1/5
Tiny seeds that smell overwhelmingly of thyme. A pinch is plenty — and transforms flatbread.
Intensity 3/5
Deep crimson and sharply fruity — acidity you can sprinkle. It does what lemon does, without the liquid.
Intensity 3/5
Unripe mango, dried and milled — fruity sourness that seasons without wetting the pan.
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 4/5
Pine and camphor, sharp enough to carry through a whole tray of roast potatoes.
Intensity 3/5 · Heat 1/5
Lemon peel, dried herb and a mineral saltiness — the smell of a grill by the water.
Intensity 3/5 · Heat 1/5
Rosemary, thyme and warm spice — the roast you remember, seasoned properly.