WE’RE OFF: THE WEBSITE GOES LIVE
WITH MUCH TREPIDATION WE CLICKED THE WEBSITE LIVE and sent out our first newsletter (sign up in the bottom right of our HOMEPAGE). The first order came in almost immediately: za'atar, nigella seeds,…
WE START REPACKAGING OUR SPICES
WE'RE IN EAST LONDON, BUT IT SMELLS LIKE THE GRAND BAZAAR! All our spices have arrived, and we've been busy repackaging them. It's been a steep learning curve. I reckon that we can both…
SHICHIMI TOGARASHI: THIS SEASON’S NEW SEASONING
The Times has described shichimi togarashi as "this season’s new seasoning" ... luckily we're ahead of the game with this Japanese spice blend, and have already got lots in stock, ready…
TIME FOR A SPICE SPRING CLEAN
If your spice cupboard is exploding with jars which date back to the late-nineties, then don’t worry, you’re not alone! Over half Brits have put up their hands and described…
WE PICK-UP OUR FIRST SPICE SHIPMENT
"Only travel if necessary," repeats the news as 'The Beast from the East' sweeps across Britain. What's 'necessary' though? Our spices have arrived at Felixstowe Port. We've got one week…
OUR SPICES LEAVE ISTANBUL PORT
It's a bitter spring morning. The kind where the cold is in our bones and no matter how many jumpers we layer, there's no escaping the chill. Then, news from Turkey:…
WE DABBLE IN CYANOTYPING
WE DECIDED EARLY ON THAT ONE OF OUR AIMS WAS TO REITERATE HOW SPICES COME FROM PLANTS. It sounds obvious, but when spice jars are often hidden somewhere between tinned ravioli…
TASTE TESTING: BUILDING OUR SPICE RANGE
"NOT ALL SPICES ARE BORN EQUAL" – the phrase kept rattling round in our heads as we goaded each other into taking the leap into setting up a spice company. There's…