Hot and Sharp Spice Collection

Something sharp, something sweet, something salty, something smoky. These are four spices that you’ll find in every single one of our books. They’re both the building blocks of flavour and the finishing touch that’ll elevate every dinner.

Ground Dried Lime for something sharp and aromatic. These are small limes that are left to dry in the sun for a very long time, until they turn rock-hard, and then ground. Add to salads, particularly those based on pulses and grains. Aleppo Chilli Flakes add a medium heat and a sweet aroma to your cooking. A Turkish chilli, dried and flaked, named after the Syrian city of Aleppo. Sumac has the tang of a freshly squeezed lemon but with some floral, smokey notes. Use for a sharp, acidic kick to vegetables, chicken or seafood. Chilli Salt brings food to life and spices it up. We’ve taken our favourite Cornish sea salt and added some fiery chilli speckles. Enliven plain boiled rice or scrambled eggs with just a sprinkle or add a kick to soups, stews and salads.