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.
9 spices
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 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 4/5
Whole leaf, dried on the branch, still grey-green. Rub it between your palms over the pan.
Intensity 5/5 · Heat 3/5
Oak smoke and cracked pepper over a savoury base. Built for anything that has seen fire.
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.
Intensity 3/5 · Heat 1/5
The signature seasoning: savoury, warm and balanced enough to reach for without thinking.