The Spice Shop

A big HELLO from the Black Forest

It's now a year since we moved the warehouse to Germany, and boy did we work hard to get this move going without too much interruption to the British market! I think we deserve a little holiday during July. My little one and I will stay here and get to know the Black Forest with all its lakes, mountains and, of course, lots of pine trees, great restaurants - and the locals! The warehouse will be managed by my staff but only on limited days and hours. Your best bet is to email us as that will always get our attention wherever we are.

The shop in London will be closed during Notting Hill Carnival and we've added a few days to it to make it worthwhile for our staff there. So, the shop will be closed from Wednesday 26th August to Friday 4th September. We open again on Saturday 5th September. I hope you all have a great summer!

Now we started to add the tins on the website so some of our spices and blends are now available in our yellow spice tins. There are only a few at the moment but it increases daily.
So, hopefully by the end of May we should have all our spices available either in refill bags or tins.
I have been travelling again and so far I have found 2 new peppers. One is a Tasmanian wild pepper - very rare, with a herbaceous note, this pepper goes exceptionally well with sweet foods from chocolate to fruits.

FACING HEAVEN CHILLIES ARE BACK IN STOCK !!!!!!!

The other is a pepper called Selim from Togo, a long pepper with a smell of eucalyptus that goes particularly well with fish dishes.

A new blend from Chile called Mapuche is also in the making, a traditional spice blend from the indigenous inhabitants of Southern Chile, made with smoked chilli, coriander and a few secret ingriedients. This will bring an ardent note of Tierra del Fuego in all your dishes sweet or savoury.

We are now open again on Sunday 12-5 pm - no congestion charge, no parking tickets - come and sniff it out! @ 1 Blenheim Crescent, London W11 2EE

Wholesale orders can be sent to our warehouse now in Germany via email to: Birgit@thespiceshop.co.uk or ring during the following business hours: 0049 7402 938548
Monday 9-4
Tuesday 9-4
Wednesday 9-4
Thursday 9-4
Friday 9-3
Saturday 10-12
Sunday closed
or by appointment 0049 7402 93 85 48
remember we are 1 hour ahead so your time 1pm is our time 2pm also our wholesale invoices are in Euros even for the British market so don't get confused.

I hope you like our new web site! Please send your comments and suggestions regarding the new site to admin@thespiceshop.co.uk

Hungarian Goulasch mix

Brown onions and diced beef in lard, add water and spice (1 teaspoon per person) and cook until meat is done. I normally cook a pot to last me a week, and for each meal I transfer a bit to a smaller pot and add potatoes (which is good but not Hungarian-orthodox). Serve topped with sour cream. Gets better each day.

Roasted Curry mild

Brown onions in oil or ghee, add coarsely chopped ginger, meat, and spice mix (1 teaspoon per person), roll around, cover with stock and cook until meat is done. Finish by stirring in organic coconut milk or plain yogurt.

Byriani Curry Blend

Mix diced beef with spices and natural yogurt and leave to marinade for at least three hours, or better, overnight, in a pot. Cook basmati rice until half-done. Cover the marinated meat with rice; poke few holes through the rice to the bottom of the pot, and pour some oil into them. Cover the pot and cook for half an hour, or until meat is done, then leave on low heat for another 15 minutes. Recipe by Mr. K.

Roasted Curry hot