Intensity 4/5 · Heat 2/5
Almost black, faintly damp, smelling of raisins and wood smoke. It tastes more like dried fruit than fire.
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.
7 spices
Intensity 3/5 · Heat 2/5
Dried poblano — raisin, cocoa and a soft, mild warmth. The backbone of a good chilli pot.
Intensity 4/5 · Heat 3/5
Smoked and dried jalapeño — proper wood smoke, earth and a medium heat that lingers.
Intensity 5/5
Dried over open fires, so it arrives smoky and resinous. Nothing like green cardamom despite the name — this one belongs in savoury pots.
NewIntensity 5/5
Whole limes boiled in brine and dried until hollow and black. Pierce one, drop it in a stew, and it perfumes everything.
Intensity 5/5 · Heat 3/5
Oak smoke and cracked pepper over a savoury base. Built for anything that has seen fire.
Intensity 5/5 · Heat 4/5
The hotter sibling of Ember: black pepper, chipotle smoke and real chilli heat.