Intensity 3/5 · Heat 2/5
Colour first — deep lacquer red — then dried fruit and warmth. Use it generously; the heat stays polite.
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
Soft, slightly oily flakes with a sun-dried fruit sweetness. The single best chilli to keep on the table.
Intensity 4/5 · Heat 2/5
Almost black, faintly damp, smelling of raisins and wood smoke. It tastes more like dried fruit than fire.
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 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.