The Spice Shop

Majority of orders placed on The Spice Shop website will be processed by our warehouse in Germany. Please allow 7 to 10 days for delivery. Shipping and packing charges are as follows: for countries within the EU/EC excluding Germany: up to 1Kg £5.99, 1-5Kg £10, 5-31Kg £17.75, over 31Kg £39. For Germany: up to 1Kg €3.95, 1-5Kg €5.35, 5.31Kg €8.95, over 31Kg €29. Most orders will be dispatched in between 7 and 10 working days.

Please note that any changes to an order (such as changes of delivery address or changes to line items), once the order is placed, will be done entirely at the discretion of The Spice Shop, and may incur additional costs. In particular, The Spices Shop will not be responsible for any delays resulting from customers providing incorrect or incomplete shipping addresses, and if an order needs to be re-sent due to an incorrect or incomplete shipping address, the customer will be charged for repeat shipping.

If you have any questions regarding your order, please contact The Spice Shop at orders@thespiceshop.co.uk quoting your order number.

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.

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.

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.

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.