The Spice Shop

Welcome to the Spice Shop

The Spice Shop, London, opening hours:
Mon-Sat 9.30 am - 6 pm & Sunday 12 noon - 5 pm

Important Notice:

The Spice Shop will be closed from the 29/08 – 06/09, any orders placed will not be processed until the 07 September so please keep this in mind when ordering.

Sorry for any inconvenience this may cause.

Have a good bank holiday.

The Spice Shop is now in the good hands of my son Philip am so proud that the Spice Shop goes into second generation. I will of course be still on hand with all the advice but I do have to say this, Philip knows just as much as I do about spices after all he grew up with them.

Am in the process now to build a warehouse, cooking school and shop in Germany so am a bit busy to say the least, but still created a few new spice mixtures for you to try out......

Tsir a hot African blend
Asian Wok seasoning
Sauerbraten Gewürz
Chimi Churri seasoning
Chakalaka mix
Schnitzel & Braten Gewürz
Enchilada seasoning

and on the salt mixes we added

Hibiscus Salt
Japanese Furikake seasoning
Vanilla Salt
Rose Salt
Rose Vanilla Chilli Salt

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

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, corner of Portobello Rd.

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- Friday 9-4
Saturday 9-11
Tel.: 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

Roasted Curry hot

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.

Ajowan - Carom - Kings Cumin

East African chicken soup is awesome with ajowan! Brown some onions and crushed peanuts or cashews in oil, add chopped up chicken leg - skin bones and all, they add to the flavor - brown on all sides, cover with water and cook with cumin and ajowan seeds until done; finish by stirring in a can of coconut milk. The ajowan balances out the sweetness of nuts and milk; really good quick soup.

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.

Curry Basic mix

Dry roast the spices in a frying pan, cool and grind. Fry onion, ginger and garlig in a little oil. Add the spices, 1 tsp/person, and fry a couple of minutes. Add meat or vegetables and stock. Bring to the boil, lower heat and cook until the meat or veg are tender. Check seasoning - you may want to add salt. Serve with rice.