The Spice Shop

Aji Amarillo, 35g This Peruvian chilli , with an aroma of raisins, is used with potatoes and other root vegetables, and also with pork and seafood dishes. Heatscale 7/10 Unit price: £4.99 (approx. €5.59)

Ancho, 45g This is the dried Poblano chilli and on the heat scale about 3-4/10. A rich flavour of tobacco, prune and raisin. This chilli is so versatile that due to its heatscale it can be used in most dishes were flavour is needed rather then heat. Unit price: £4.99 (approx. €5.59)

Ancho Powder, 25g Combines well with most spices. bay, coriander, coconut, lemon and lime. Very warm rich fruity flavour. 3-4/10. Unit price: £3.99 (approx. €4.47)

Birdseye, 35g This tiny red chilli is often used to give a finishing flavour to a dish. They are fiercely hot. Heatscale 9/10 Unit price: £4.99 (approx. €5.59)

Cascabel, 35g Also called little rattle, this round, brownish chilli on the heat scale of 4-5/10 has a smoky flavour and nutty taste after toasting. Unit price: £4.99 (approx. €5.59)

Cayenne Pepper - Whole, 40g 8/10 on the heat scale with a pungent, tart, slightly smoky flavour, great with any dish. Unit price: £4.99 (approx. €5.59)

Cayenne Pepper, Ground, Organic, 50g This one comes from the Caribbean and has a very tart, almost citrus flavoured taste. 8/10 Unit price: £3.25 (approx. €3.64)

Chilli String- fresh Mozambique chillies, 40 chillies This chilli string of about 50 fresh Mozambique chillies will eventually dry and will last for a long time hanging in your kitchen. The leaves in between are bay leaves and can also be used in cooking. 5/10 Unit price: £18.50 (approx. €20.72)

Chipotle powder, 25g Add a sprinkle of this to any dish for that finishing flavour. fantastic. Unit price: £4.25 (approx. €4.76)

Chipotle flakes, 25g Great added to pasta, bean, and vegetable dishes, or soak them and use in salad dressing. Unit price: £4.99 (approx. €5.59)

Chipotles, 45g The smoke-dried Jalapeno, with a sweet, chocolatey smell and taste. Often used whole to flavour soups and stews. Soaked and pureeed it is also used in sauces. 6-7/10 Unit price: £4.99 (approx. €5.59)

De Arbol, 25g Thin, deep red and shiny, with a hint of liquorice flavour. Use in vegetable dishes, with cheese and in sauces. 6-7/10 Unit price: £4.99 (approx. €5.59)

Devils Penis, 35g Tiny red chilli with a hint of celery. Hot, hot, hot, 10/10 Unit price: £5.95 (approx. €6.66)

Facing Heaven, 20g This most unusual chilli comes from the Sichuan region in China and is a cone shaped, deep red chilli on the scale of 7/10 with a very warm but tart flavour. Unit price: £5.99 (approx. €6.71)

Guajillo, 40g Slightly smoky in flavour, this chilli is best used soaked and then added to dishes for extra piquancy. Unit price: £4.99 (approx. €5.59)

Habanero Flakes, 25g The hottest of them all. 10/10 it is mostly used in Yucatan, either raw or roasted, to flavour beans and sauces. For a hot sauce, blend roasted habaneros with salt and lime juice. Unit price: £4.55 (approx. €5.10)

Habaneros, 25g this scotch bonnet habanero is one on the heat scale of 10/10 and just new in so seasonal buy it now Unit price: £4.99 (approx. €5.59)

Jalapeno flakes, 35g Bright green chilli flakes, great in salsas, soups, salads and BBQed meats. Heat scale 5-6/10 Unit price: £3.99 (approx. €4.47)

Kashmiri Chilli - Whole, 35g A rich, warm, fruity, sun ripened flavour, medium hot and fantastic for all dishes. Unit price: £4.99 (approx. €5.59)

Kashmiri Chilli Powder, 50g A rich, warm, fruity, sun ripened flavour, medium hot and fantastic for all dishes. Unit price: £3.95 (approx. €4.42)

Mulato, 45g This fleshy, dark coloured chilli has a chocolatey flavour and is very mild. It can be soaked and then stuffed with rice or feta cheese. Added to sauces and soups it adds great depth to a dish. Unit price: £4.99 (approx. €5.59)

Naga Jolokia Chile, 10g This Chili is one of a sucker hotter then the scolville scale allowes so be prepared for a taste or burning sensation Unit price: £5.99 (approx. €6.71)

New Mexican Red Chilli, 35g Intense red colour, these have a sweet, earthy flavour. Goes well in sauces, soups and chutneys. 2-3/10 Unit price: £4.95 (approx. €5.54)

Pasilla, 35g This dried chilaca chilli is almost black with an astringent rich flavour with herby notes. Toasted and ground it is used in table sauces, or in cooked sauces for meat of fish. Unit price: £4.55 (approx. €5.10)

Peperoncino flakes, 25g This sweet but fiercly hot chilli is used in pickles, pasta sauces and tomato-based stews 9/10 Unit price: £2.99 (approx. €3.35)

Piment d'Espelette (Powder), 25g This very rare chilli comes from the Basque region in Spain and is unique in flavour. rich, fruity, ripe, with a hint of lemon and raisin. 4-5/10 Unit price: £3.95 (approx. €4.42)

Piquin, 25g This Andean chilli is hot and fruity, with a tart undertone. Used in pickles or slow cooked dishes it releases its heat slowly, so remember, the longer you cook this chilli the hotter the dish gets. Unit price: £4.99 (approx. €5.59)

Serrano Chilli - Whole, 35g Unit price: £4.99 (approx. €5.59)

Sichuan Chillies, 35g This chilli has a fruity yet sharp tangy flavour and is on the heat scale about 6/10 Unit price: £4.99 (approx. €5.59)

Somalian X Hot Chilli Powder, 50g Hot, Hot , Hot, 10/10. Use it sparingly. Unit price: £3.25 (approx. €3.64)

Mexican Quesadilla seasoning

Season your meat or re-fried beans with this spice mix. Pile on to tortilla breads, add grated cheese, top with a second bread and fry in oil. Delicious!!

Chilli con Carne mix

Brown onions and minced beef in oil, add water, soaked beans, and spice (1 teaspoon per person - make sure some bay leaves make it into the pot), chopped tomatoes, and cook until done. Make a huge pot to last you a week, as it gets better with time. I normally add some chillies as well.

Aniseeds, green

Try making shortbread flavoured with aniseed: Mix 4 oz butter + 2 oz sugar. Add 6 oz plain flour and 2 tsp aniseeds. Roll the dough out to 1/2" thickness and stamp out biscuits. Chill for 20 mins then bake at 190°/gas 5 for 15-20 mins. Cool on the tray.

Galangal powder

Pumpkin soup: fry 1 onion and 2 cloves garlic, chopped, in oil. Add 500g diced pumpkin, 1 tsp galangal powder, salt and pepper and fry for a minute. Add stock to cover and cook until pumpkin is soft. Blend the soup, add 1/2 tin coconut milk and re-heat. Garnish with fresh coriander.