Intensity 4/5 · Heat 2/5
Bright citrus and resinous pine arrive first, then warm wood and a heat that builds slowly rather than stinging.
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.
10 spices
Intensity 4/5 · Heat 3/5
Sweeter and rounder than black pepper, with a slow-building heat. It looks like a tiny cone and grates beautifully over a braise.
Intensity 3/5 · Heat 2/5
Colour first — deep lacquer red — then dried fruit and warmth. Use it generously; the heat stays polite.
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 4/5
Toast for ninety seconds and the whole kitchen changes. Earthy, warm and faintly citrus.
Intensity 3/5
Crack a seed between your teeth: orange peel and blossom. Nothing like the dusty ground version.
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 5/5 · Heat 1/5
Tiny seeds that smell overwhelmingly of thyme. A pinch is plenty — and transforms flatbread.
Intensity 3/5
Unripe mango, dried and milled — fruity sourness that seasons without wetting the pan.
Intensity 3/5
High-curcumin and genuinely aromatic — ginger and earth, not just colour.